Ingredients:

  • 1 lb sirloin steak, sliced thinly against the grain
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 1/2 tsp baking soda
  • 1/2 cup low-sodium beef broth
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp brown sugar
  • 1 tsp coarsely ground black pepper
  • 1 tbsp cornstarch
  • 1 large green bell pepper, cut into 1-inch squares
  • 1 large red bell pepper, cut into 1-inch squares
  • 1 large yellow onion, sliced into wedges
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp neutral oil

Instructions:

  1. Slice the beef against the grain into thin strips to ensure maximum tenderness.
  2. In a medium bowl, combine the beef with 1 tablespoon soy sauce, 1 tablespoon cornstarch, sesame oil, and baking soda. Marinate for 10 minutes until the liquid is absorbed to velvet the meat.
  3. Prepare the gravy by whisking together the beef broth, 3 tablespoons soy sauce, oyster sauce, brown sugar, black pepper, and 1 tablespoon cornstarch in a small bowl.
  4. Heat a wok or large skillet over high heat with 1 tablespoon of neutral oil until shimmering.
  5. Add the beef in a single layer to avoid crowding the pan. Sear for 2 minutes until browned and sizzling, then remove and set aside.
  6. Add the remaining oil to the pan and stir-fry the bell peppers and onions for 3 minutes until the edges are slightly charred but still crisp.
  7. Add the garlic and ginger, sautéing for 30 seconds until fragrant.
  8. Return the beef to the pan and pour in the gravy mixture. Stir constantly for 1 minute until the sauce turns glossy and translucent.
  9. Toss everything together for 30 seconds until the beef is heated through.