Ingredients:

  • 1 lb (450g) beef sirloin, thinly sliced against the grain into beef strips
  • 1 tablespoon soy sauce (low sodium preferred)
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 inch (2.5 cm) ginger, peeled and minced
  • 1/4 cup (60 ml) soy sauce (low sodium preferred)
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch
  • 1/4 cup (60 ml) water
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon vegetable oil
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 1/2 cup sliced carrots

Instructions:

  1. In a bowl, combine beef strips with soy sauce, cornstarch, sesame oil, and black pepper. Toss to coat and set aside.
  2. In a separate bowl, whisk together soy sauce, rice vinegar, brown sugar, cornstarch, water, and red pepper flakes (if using). Set aside.
  3. Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add bell peppers, broccoli, and carrots. Stir-fry until tender-crisp, about 3-5 minutes. Remove vegetables from the wok and set aside.
  4. Add the remaining 1 tablespoon of oil to the wok. Add the marinated beef and stir-fry until cooked through and slightly browned, about 3-5 minutes.
  5. Add minced garlic and ginger to the wok and stir-fry for about 30 seconds until fragrant. Pour in the sauce and bring to a simmer, stirring constantly until the sauce thickens, about 1-2 minutes.
  6. Return the cooked vegetables to the wok. Toss everything together to coat in the sauce. Serve immediately over rice or noodles.