Ingredients:

  • 1 lb flank steak, sliced thin against the grain
  • 1 tbsp cornstarch
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 0.5 cup low sodium beef broth
  • 0.25 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp oyster sauce
  • 1 tsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tbsp cornstarch
  • 2 cups broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas
  • 2 large carrots, julienned
  • 3 green onions, sliced

Instructions:

  1. Slice the flank steak into 1/8-inch thick strips against the grain. In a medium bowl, toss the beef with 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 1 teaspoon toasted sesame oil. Allow to marinate (velvet) for 15 minutes.
  2. In a small bowl, whisk together the beef broth, 1/4 cup soy sauce, brown sugar, oyster sauce, grated ginger, minced garlic, and 1 tablespoon of cornstarch until smooth.
  3. Heat a large wok or cast iron skillet over high heat with a tablespoon of high-smoke point oil. Sear the beef in small batches to ensure a deep brown crust, about 2 minutes per batch. Remove beef and set aside.
  4. Add the broccoli, sliced bell pepper, snap peas, and julienned carrots to the hot wok. Stir-fry for 2 minutes until the peppers just begin to soften at the edges.
  5. Return the seared beef to the wok. Give the sauce mixture a quick whisk and pour it over the beef and vegetables. Toss constantly for 1-2 minutes until the sauce thickens into a glossy glaze. Garnish with sliced green onions and serve immediately.