Ingredients:

  • 1 lb sirloin steak, thinly sliced against the grain
  • 1 tsp baking soda
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 0.5 tsp freshly cracked black pepper
  • 2 cups broccoli florets, bite-sized
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp neutral oil

Instructions:

  1. In a medium bowl, toss the sliced beef with baking soda, 1 tablespoon of soy sauce, and Shaoxing wine. Marinate for 10 minutes to tenderize using the velveting technique.
  2. In a separate small bowl, whisk together the 1/4 cup low-sodium soy sauce, oyster sauce, brown sugar, cornstarch, sesame oil, and black pepper until the starch is fully dissolved.
  3. Heat 1 tablespoon of neutral oil in a large skillet or wok over high heat until smoking. Add the beef in batches to sear quickly until browned but not fully cooked through. Remove beef from the pan (Sear-and-Clear method).
  4. Add the remaining oil to the pan. Sauté the broccoli, bell pepper, and snap peas for 2-3 minutes until vibrant and crisp-tender.
  5. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant. Return the beef to the pan.
  6. Pour the sauce mixture over the ingredients. Toss constantly for 1-2 minutes until the sauce thickens into a glossy mahogany glaze that coats everything evenly.