Ingredients:

  • 1 lb flank steak or sirloin, thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp baking soda
  • 1/4 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 2 large bell peppers, cut into 1-inch chunks
  • 1 medium white onion, coarsely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp canola oil
  • 2 stalks green onions, sliced into 1-inch pieces

Instructions:

  1. In a bowl, toss the sliced beef with soy sauce, cornstarch, and baking soda. Let it sit for 10–15 minutes to tenderize.
  2. Whisk together the soy sauce, oyster sauce, brown sugar, sesame oil, cornstarch, and water in a small bowl until the cornstarch is dissolved.
  3. Prepare the mise en place by chopping bell peppers, onions, garlic, and ginger.
  4. Heat 1 tbsp of canola oil in a wok over high heat until shimmering.
  5. Add beef in a single layer and sear without moving for 1–2 minutes until a mahogany crust forms, then toss for another minute. Remove beef from the pan and set aside.
  6. Add the remaining 1 tbsp of oil to the wok. Sauté onions and bell peppers for 2–3 minutes until edges are slightly charred but centers remain crisp.
  7. Stir in the minced garlic and grated ginger and cook for 30 seconds until fragrant.
  8. Return the seared beef and accumulated juices back into the wok with the vegetables.
  9. Stir the sauce and pour it over the mixture. Toss constantly for 1–2 minutes until the sauce bubbles and thickens into a glossy coating.
  10. Fold in sliced green onions just before removing from heat.