Ingredients:

  • 1 pound (450g) flank steak, sliced thinly against the grain
  • 2 tablespoons (30ml) soy sauce (low sodium recommended)
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15g) cornstarch
  • 1 teaspoon (5g) sugar
  • 2 tablespoons (30ml) vegetable oil (e.g., canola or sesame)
  • 1 medium onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 4 cloves garlic, minced
  • 1-inch piece fresh ginger, minced
  • 2-3 teaspoons (10-15ml) chili paste (adjust to taste)
  • 3 green onions, sliced (for garnish)

Instructions:

  1. In a mixing bowl, whisk together soy sauce, rice vinegar, cornstarch, and sugar. Add the beef strips and toss to coat. Let marinate for at least 10 minutes.
  2. While beef is marinating, slice the onion and bell peppers, and mince the garlic and ginger.
  3. Heat vegetable oil in a wok or large skillet over medium-high heat until shimmering.
  4. Add marinated beef in a single layer; let sear without stirring for 1-2 minutes until browned. Stir-fry for an additional 2-3 minutes until cooked through. Remove and set aside.
  5. In the same wok, add the sliced onion and bell peppers. Stir-fry for 3-4 minutes until crisp-tender. Add minced garlic, ginger, and chili paste; stir for an additional minute until fragrant.
  6. Return cooked beef to the wok, toss to combine with vegetables, and heat through for 1-2 minutes.
  7. Plate the stir-fry and garnish with sliced green onions. Serve immediately.