Ingredients:

  • 1 lb sirloin or flank steak, thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp freshly grated ginger
  • 3 cloves garlic, minced
  • 1 tsp cornstarch
  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • 1 cup snap peas
  • 2 tbsp vegetable oil

Instructions:

  1. Slice the beef into thin strips approximately 1/8 inch thick, cutting perpendicular to the muscle fibers.
  2. In a bowl, toss the beef with 1 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil; let marinate for 5 to 10 minutes.
  3. In a small jar or bowl, whisk together 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tbsp grated ginger, 3 minced garlic cloves, and 1 tsp cornstarch until smooth.
  4. Heat 1 tbsp vegetable oil in a wok or cast iron skillet over medium-high heat until it begins to shimmer.
  5. Add the beef in a single layer (cook in batches if they don't fit in one layer); sear undisturbed for 2 minutes to develop a crust, then stir-fry for 1-2 minutes until browned and the internal temperature reaches 145°F/63°C.
  6. Transfer the beef to a plate immediately and let it rest for 3 minutes.
  7. Add the remaining 1 tbsp vegetable oil to the same pan. Add carrots and broccoli, stirring for 3 minutes.
  8. Add snap peas and cook for another 2 minutes until vibrant but still crisp.
  9. Pour the sauce over the vegetables and stir constantly for 1 minute as the sauce bubbles and thickens into a glossy coating.
  10. Return the rested beef and any accumulated juices to the pan, toss to coat in the glaze, and serve immediately.