Ingredients:

  • 1 lb flank steak, sliced thin against the grain
  • 2 tbsp cornstarch, divided
  • 4 tbsp low sodium soy sauce, divided
  • 0.5 tsp black pepper
  • 2 large bell peppers (1 red, 1 green), sliced into 1-inch strips
  • 1 medium sweet yellow onion, sliced into wedges
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp neutral oil (grapeseed or vegetable)
  • 0.5 cup low sodium beef broth
  • 1 tbsp brown sugar
  • 1 tsp toasted sesame oil

Instructions:

  1. Marinate the beef. Toss the 1 lb sliced flank steak with 1 tbsp soy sauce, 0.5 tsp black pepper, and 1 tbsp cornstarch. Note: This creates the protective velvet layer.
  2. Prepare the sauce slurry. In a small bowl, whisk together the remaining 3 tbsp soy sauce, 0.5 cup beef broth, 1 tbsp brown sugar, and the remaining 1 tbsp cornstarch until the starch is completely dissolved.
  3. Heat the pan. Add 1 tbsp oil to your skillet over high heat until you see the first wisps of smoke.
  4. Sear the steak. Add the beef in a single layer and cook for 2 minutes until a dark, crusty sear forms on the bottom. Flip and cook for 1 more minute, then remove to a plate.
  5. Clean the center. If there are burnt bits, quickly wipe them out with a dry paper towel to prevent a bitter taste.
  6. Sauté the aromatics. Add the remaining 1 tbsp oil, ginger, and garlic for 30 seconds until the fragrance fills the kitchen.
  7. Cook the vegetables. Toss in the sliced bell peppers and onion wedges. Stir fry for 3-4 minutes until the onion edges turn translucent but the peppers are still firm.
  8. Reintroduce the protein. Add the beef and any accumulated juices back into the pan.
  9. Thicken the sauce. Give the sauce mixture one last stir and pour it in. Cook for 1-2 minutes until the liquid turns from cloudy to a clear, glossy glaze.
  10. Final touch. Remove from heat and drizzle with 1 tsp toasted sesame oil.