Ingredients:
- 1 lb (450g) sirloin steak, thinly sliced against the grain
- 1 tablespoon (15 ml) soy sauce (low-sodium preferred)
- 1 tablespoon (15 ml) cornstarch
- 1 teaspoon (5 ml) sesame oil
- 1/2 teaspoon (2.5 ml) ground ginger
- 1/4 teaspoon (1.25 ml) black pepper
- 1 tablespoon (15 ml) vegetable oil (e.g., canola, peanut, or sunflower)
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup (approximately 115g) broccoli florets
- 1 cup (approximately 85g) snap peas, trimmed
- 2 cloves garlic, minced
- 1 inch (2.5 cm) piece of ginger, peeled and minced
- 1/4 cup (60 ml) soy sauce (low-sodium preferred)
- 2 tablespoons (30 ml) brown sugar
- 1 tablespoon (15 ml) rice vinegar
- 1 tablespoon (15 ml) sesame oil
- 1 teaspoon (5 ml) cornstarch
- 1/4 cup (60 ml) water
- Sesame seeds (optional)
- Chopped green onions (optional)
Instructions:
- Marinate the Beef: Combine beef with marinade ingredients in a bowl. Toss to coat and set aside while you prepare the vegetables.
- Prepare the Sauce: Whisk together all sauce ingredients in a small bowl until smooth. Set aside.
- Stir-Fry the Vegetables: Heat vegetable oil in a wok or large skillet over high heat. Add onion, bell peppers, and broccoli. Stir-fry for 3-4 minutes, until slightly tender-crisp. Add snap peas, garlic, and ginger. Stir-fry for another minute until fragrant.
- Cook the Beef: Push vegetables to one side of the wok. Add marinated beef to the empty side. Stir-fry until browned and cooked through, about 2-3 minutes. Be careful not to overcrowd the pan. If necessary, cook the beef in batches. Internal temperature of 145F (63C) for medium rare is recommended, with higher temps for greater doneness.
- Combine and Simmer: Pour the sauce over the beef and vegetables. Stir to combine and bring to a simmer. Cook until the sauce has thickened, about 1-2 minutes.
- Serve: Remove from heat and garnish with sesame seeds and green onions, if desired. Serve immediately over rice or noodles.