Crispy Beef and Bell Pepper Stir-Fry with Ginger-Soy Glaze

Ingredients

• 1 lb (450g) flank or sirloin steak, thinly sliced against the grain
• 1 tbsp cornstarch
• 4 tbsp (divided) soy sauce
• 2 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tsp toasted sesame oil
• 2 tbsp neutral oil (canola or grapeseed)
• 3 whole mixed bell peppers, sliced
• 1 medium yellow onion, sliced
• 4 cloves garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 2 stalks green onions, sliced
• 2 tsp toasted sesame seeds

Instructions

1. 1

   Toss the sliced beef with cornstarch, 1 tbsp soy sauce, and a pinch of pepper; let it rest 5 minutes to tenderize.

2. 2

   Whisk the sauce: remaining soy sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, and 3 tbsp water until sugar dissolves.

3. 3

   Heat a large wok or heavy skillet over high heat until wisps of smoke appear, then add 1 tbsp neutral oil and swirl to coat.

4. 4

   Sear the beef in a single layer for 90 seconds without moving, then stir-fry 1 more minute until edges turn crispy and mahogany; transfer to a plate.

5. 5

   Add the remaining oil, then the sliced bell peppers and onion; stir-fry 2-3 minutes until blistered but still crunchy.

6. 6

   Push vegetables to the side, add the minced garlic and ginger to the empty spot, and cook 20 seconds until fragrant.

7. 7

   Return the beef to the wok, pour in the sauce, and toss constantly for 1 minute until the glaze bubbles, thickens, and coats every piece.

8. 8

   Off the heat, scatter with sliced green onions and toasted sesame seeds; serve immediately over steamed jasmine rice.