Ingredients:

  • 1.5 lbs Sirloin or Flank Steak, sliced thin against the grain
  • 1 tbsp Low sodium soy sauce (for marinade)
  • 1 tbsp Cornstarch
  • 1 tsp Toasted sesame oil
  • 0.5 tsp Baking soda
  • 0.5 cup Low-sodium beef broth
  • 3 tbsp Oyster sauce
  • 2 tbsp Low sodium soy sauce (for sauce)
  • 1 tbsp Brown sugar
  • 1 tbsp Freshly cracked black pepper
  • 1 tsp Grated fresh ginger
  • 3 cloves Garlic, minced
  • 1 large Green bell pepper, sliced into strips
  • 1 large Red bell pepper, sliced into strips
  • 1 large Yellow onion, sliced into wedges
  • 1 cup Tomato wedges
  • 3 tbsp Grapeseed or peanut oil

Instructions:

  1. In a small bowl, whisk together the beef broth, oyster sauce, 2 tablespoons soy sauce, brown sugar, black pepper, ginger, and minced garlic to create the sauce base.
  2. In a separate medium bowl, combine the sliced beef with 1 tablespoon soy sauce, cornstarch, sesame oil, and baking soda. Toss until the meat is evenly coated and let it marinate (velveting) for at least 10 minutes.
  3. Heat 1.5 tablespoons of oil in a large heavy-bottomed skillet or wok over high heat until shimmering. Add the beef in two small batches, searing for 1-2 minutes per side until a mahogany crust forms. Remove beef and set aside.
  4. Add the remaining 1.5 tablespoons of oil to the same pan. Stir-fry the bell peppers and onions for 2 minutes until crisp-tender. Add the tomato wedges if using and cook for another 30 seconds.
  5. Return the beef to the skillet and pour the prepared sauce over the ingredients. Toss constantly for 1 minute until the sauce thickens into a glossy glaze that coats the beef and vegetables.