Ingredients:

  • 1.5 lbs sirloin or flank steak, thinly sliced against the grain
  • 2 tablespoons cornstarch, divided
  • 4 tablespoons soy sauce, divided
  • 1 tablespoon neutral oil (grapeseed or vegetable)
  • 1 cup low-sodium beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1.5 teaspoons coarsely cracked black pepper
  • 2 large bell peppers (1 red, 1 green), sliced into strips
  • 1 large yellow onion, sliced into wedges
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated

Instructions:

  1. In a medium bowl, toss the sliced beef with 1 tablespoon soy sauce, 1 tablespoon oil, and 1 tablespoon cornstarch. Marinate at room temperature for 10 minutes to velvet the meat.
  2. In a separate small bowl, whisk together the beef stock, remaining 3 tablespoons soy sauce, Worcestershire sauce, brown sugar, black pepper, and the remaining 1 tablespoon cornstarch to create the sauce slurry.
  3. Heat a large wok or cast iron skillet over high heat. Sear the beef in small batches to ensure a deep mahogany crust, then remove the beef from the pan and set aside.
  4. In the same pan, add the bell peppers and onions. Stir-fry for 2-3 minutes until crisp-tender. Add the garlic and ginger and cook for 30 seconds until fragrant.
  5. Return the beef to the pan. Pour the sauce mixture over the ingredients and toss constantly for 1-2 minutes until the sauce boils and thickens into a glossy glaze that coats the beef.