Ginger-Scallion Beef Stir-Fry with Snap Peas

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.

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.

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.

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

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.

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.

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

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