Ingredients:

  • 1 lb flank steak or top sirloin, thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 1/4 tsp baking soda
  • 1/4 cup beef broth
  • 3 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp cornstarch
  • 1 tsp grated fresh ginger
  • 2 cloves garlic, minced
  • 2 tbsp neutral oil
  • 3 large bell peppers, cut into 1-inch chunks
  • 1 medium yellow onion, cut into wedges

Instructions:

  1. Whisk the soy sauce, cornstarch, sesame oil, and baking soda in a bowl. Toss the sliced beef in the mixture until coated and let it rest for 10 minutes.
  2. Heat 1 tbsp of oil in a wok over medium-high heat. Sear the beef in a single layer for 1-2 minutes per side until a deep mahogany crust forms. Remove beef and set aside.
  3. Add the remaining 1 tbsp of oil to the pan. Stir-fry the onions and bell peppers for 3-4 minutes until edges are blistered but texture remains crisp.
  4. Whisk the glaze ingredients and pour into the pan with vegetables. Once the sauce bubbles and thickens (about 1 minute), return the beef and its juices to the pan. Toss for 30 seconds until glossy.