Ginger-Scallion Beef Stir-Fry with Snap Peas

Ingredients

• 500 g flank steak
• 4 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp rice vinegar
• 3 tsp cornstarch
• 1 tsp brown sugar
• 2 tsp toasted sesame oil
• 2 tbsp neutral oil
• 2 tbsp fresh ginger, minced
• 3 unit garlic cloves, minced
• 4 unit scallions
• 1 unit red bell pepper
• 2 cup sugar snap peas

Instructions

1. 1

   Slice 500 g flank steak thinly against the grain and toss with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp sesame oil; let sit while you prep the rest.

2. 2

   Whisk the sauce: 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 2 tsp cornstarch, and 3 tbsp water until smooth.

3. 3

   Heat a wok or large skillet over high heat until a drop of water evaporates instantly, then add 1 tbsp neutral oil and swirl until it shimmers without smoking.

4. 4

   Sear the beef in a single layer for 60-90 seconds per side until deeply browned but still pink inside; transfer to a plate.

5. 5

   Add another 1 tbsp oil, then stir-fry 1 sliced red pepper and 2 cups snap peas for 2 minutes, until crisp-tender and blistered in spots.

6. 6

   Push the vegetables aside and add 2 tbsp minced ginger, 3 minced garlic cloves, and the white parts of 4 scallions; stir-fry 30 seconds until fragrant.

7. 7

   Return the beef to the wok, pour in the sauce, and toss constantly for 45 seconds until the sauce clings and turns glossy.

8. 8

   Finish with the sliced scallion greens and a drizzle of sesame oil; serve immediately over steamed jasmine rice.