Ingredients:

  • 1 lb (450g) sirloin steak, cut into thin strips
  • 1 tablespoon soy sauce (low sodium)
  • 1 tablespoon dry sherry (or rice wine vinegar)
  • 1 teaspoon cornstarch (cornflour)
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon vegetable oil
  • 2 tablespoons vegetable oil, divided
  • 1 large onion, thinly sliced
  • 1 red bell pepper, seeded and cut into strips
  • 1 green bell pepper, seeded and cut into strips
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/2 cup (120ml) beef broth (low sodium)
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon oyster sauce (optional)
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch (cornflour), dissolved in 2 tablespoons cold water
  • 1/2 teaspoon ground black pepper
  • Sesame oil (for drizzling, optional)
  • Chopped scallions (green onions), for garnish

Instructions:

  1. Combine marinade ingredients in a bowl and coat the steak strips. Let rest for at least 15 minutes.
  2. Slice onions and bell peppers. Mince garlic and ginger.
  3. Heat 1 tablespoon of vegetable oil in the skillet/wok over medium-high heat. Add onions and bell peppers, and sauté until softened. Add garlic and ginger, and cook until fragrant. Remove vegetables and set aside.
  4. Heat the remaining 1 tablespoon of vegetable oil in the skillet/wok over high heat. Add the marinated steak and quickly stir-fry until browned (about 2-3 minutes). Avoid overcrowding the pan.
  5. In the same skillet, combine beef broth, soy sauce, oyster sauce (if using), brown sugar, and black pepper. Bring to a simmer.
  6. Stir in the cornstarch slurry and cook until the sauce thickens, about 1-2 minutes.
  7. Add the cooked steak and vegetables back to the skillet. Toss to coat in the sauce. Cook for another minute to heat through.
  8. Drizzle with sesame oil (if using) and garnish with chopped scallions. Serve hot over rice or noodles.