Ingredients

• For the Beef
• 500g flank steak or sirloin, thinly sliced
• 2 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tbsp oil for frying
• For the Sauce
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 2 tbsp brown sugar
• 2 tbsp water
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1/2 tsp chili flakes optional
• Vegetables
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, chopped

Directions

• Toss sliced beef with cornstarch and a splash of soy sauce. Let it sit for 5 minutes. Heat oil in a large skillet or wok over medium-high heat and cook the beef in batches until browned and crispy. Set aside. In the same pan, sauté onion and peppers for 3–4 minutes until just tender. In a small bowl, mix all sauce ingredients and pour into the pan. Bring to a simmer, then return the beef to the pan. Stir everything together until coated in the glossy sauce. Serve hot with steamed rice.

Notes

• 4-15-25 1/2 Recipe
• I added
• Dried Asian Peppers
• Garlic Chili Sauce
• Green Onions, White Parts
• Double Garlic & Ginger
• Sesame Seeds
• MSG
• I sautéed the garlic and ginger with the veggies not added to the sauce.
• For extra crunch, sprinkle with toasted sesame seeds or chopped green onions before serving. Want it spicier? Add a dash of sriracha or fresh chili!

Photos