Ingredients:

  • 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) cornstarch
  • 1 tbsp (15ml) vegetable oil
  • 2 tbsp (30ml) vegetable oil (for cooking)
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 cup (150g) sugar snap peas or green beans, trimmed
  • 1 medium carrot, julienned
  • 2 cloves garlic, minced
  • 1 inch piece ginger, minced
  • ¼ cup (60ml) soy sauce
  • 2 tbsp (30ml) oyster sauce
  • 1 tbsp (15ml) sesame oil
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5g) sugar
  • 1 tsp (5g) cornstarch mixed with 2 tbsp (30ml) water

Instructions:

  1. In a mixing bowl, combine sliced beef, soy sauce, cornstarch, and vegetable oil. Let marinate for 10 minutes.
  2. In a separate bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and cornstarch mixture.
  3. Heat 2 tablespoons of vegetable oil in a wok over high heat. Add marinated beef and stir-fry for 2-3 minutes until browned and just cooked. Remove from wok and set aside.
  4. In the same wok, add more oil if needed. Add garlic, ginger, and all vegetables; stir-fry for 3-4 minutes until crispy and vibrant.
  5. Return the beef to the wok; pour in the sauce and toss everything together. Cook for an additional 2 minutes until the sauce thickens and coats the ingredients.
  6. Transfer to a serving platter and enjoy!