Ingredients:

  • 1 lb (450g) Beef Strips (Sirloin, Flank Steak, or Ribeye)
  • 1 tbsp (15ml) Soy Sauce (low sodium preferred)
  • 1 tbsp (15ml) Cornstarch (or Potato Starch)
  • 1 tsp (5ml) Sesame Oil
  • 1/2 tsp (2.5ml) Ground Ginger
  • 1/4 tsp (1.25ml) Black Pepper
  • 2 tbsp (30ml) Vegetable Oil (or Canola Oil)
  • 1 Onion, sliced
  • 1 Red Bell Pepper, sliced
  • 1 Green Bell Pepper, sliced
  • 1 cup (100g) Broccoli Florets
  • 2 cloves Garlic, minced
  • 1 inch (2.5cm) Ginger, grated
  • 2 tbsp (30ml) Soy Sauce (low sodium preferred)
  • 1 tbsp (15ml) Hoisin Sauce
  • 1 tbsp (15ml) Rice Vinegar
  • 1 tsp (5ml) Chili Garlic Sauce (or more, to taste)
  • 1 tbsp (15ml) Sesame Seeds, for garnish (optional)
  • Chopped Green Onions, for garnish (optional)

Instructions:

  1. In a bowl, combine beef strips with soy sauce, cornstarch, sesame oil, ginger, and pepper. Mix well and set aside for at least 15 minutes (or up to 1 hour in the fridge).
  2. Slice the onion and bell peppers. Cut the broccoli into florets. Mince the garlic and grate the ginger.
  3. Heat the vegetable oil in a wok or large skillet over high heat until shimmering.
  4. Add the marinated beef to the wok and stir-fry until browned on all sides and cooked through (about 2-3 minutes). Remove the beef from the wok and set aside.
  5. Add the onion and bell peppers to the wok and stir-fry for 2-3 minutes, until slightly softened. Add the broccoli florets, garlic, and ginger and stir-fry for another minute, until fragrant.
  6. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and chili garlic sauce. Pour the sauce into the wok with the vegetables.
  7. Return the beef to the wok and toss everything together to coat. Cook for another minute, until the sauce has thickened slightly. Serve immediately, garnished with sesame seeds and green onions (if using).