Ingredients:

  • 1 lb (450 g) flank steak, thinly sliced against the grain
  • 2 tablespoons (30 mL) soy sauce
  • 1 tablespoon (15 mL) cornstarch
  • 1 tablespoon (15 mL) vegetable oil (for marinating)
  • 1 cup (150 g) bell peppers, sliced (mix of red and green)
  • 1 cup (150 g) broccoli florets
  • 1 cup (150 g) snap peas or snow peas
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon (15 mL) fresh ginger, minced
  • 3 tablespoons (45 mL) soy sauce
  • 1 tablespoon (15 mL) oyster sauce (optional)
  • 1 teaspoon (5 mL) sesame oil
  • 1 tablespoon (15 mL) rice vinegar
  • ½ cup (120 mL) beef broth or water
  • Salt and pepper, to taste
  • Cooked jasmine or brown rice, for serving

Instructions:

  1. In a bowl, combine sliced flank steak, soy sauce, cornstarch, and vegetable oil. Mix well and let it sit for 10 minutes.
  2. While the beef marinates, slice the bell peppers, onion, and mince the garlic and ginger. Set aside.
  3. Heat a large skillet or wok over medium-high heat. Add a splash of oil. Stir-fry the beef for 2-3 minutes until browned but not cooked through. Remove from the skillet and set aside.
  4. In the same skillet, add a bit more oil if necessary. Add garlic and ginger, sauté for 30 seconds until fragrant.
  5. Toss in the broccoli, snap peas, and bell peppers. Stir-fry for about 4-5 minutes until they are tender yet crisp.
  6. Return the beef to the skillet. Pour in the sauce mixture (soy sauce, oyster sauce, sesame oil, rice vinegar, and beef broth). Stir to combine and cook for an additional 2-3 minutes until sauce thickens slightly.
  7. Season with salt and pepper to taste. Serve over cooked rice.