Ingredients:

  • 1 lb Flank Steak, thinly sliced against the grain
  • 1 tbsp Soy Sauce
  • 1 tbsp Cornstarch
  • 1 tsp Toasted Sesame Oil
  • 2 cups Broccoli florets
  • 1 Red Bell Pepper, thinly sliced
  • 2 Carrots, julienned
  • 1 cup Snap peas
  • 2 tbsp Neutral vegetable oil
  • 1/2 cup Beef Broth
  • 1/4 cup Soy Sauce
  • 1 tbsp Brown sugar
  • 1 tbsp Fresh Ginger, minced
  • 3 cloves Garlic, minced
  • 1 tbsp Cornstarch

Instructions:

  1. In a medium bowl, combine sliced beef with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and sesame oil. Toss to coat and let marinate for 10 minutes to velvet the meat.
  2. In a separate small bowl, whisk together the beef broth, 1/4 cup soy sauce, brown sugar, minced ginger, minced garlic, and 1 tablespoon cornstarch until smooth.
  3. Heat 1 tablespoon of neutral oil in a wok or heavy skillet over high heat until shimmering. Add beef in a single layer and sear for 90 seconds without moving to develop a crust. Flip and cook for 30 more seconds, then transfer to a plate.
  4. Add the remaining tablespoon of oil to the pan. Add broccoli, carrots, and bell peppers. Stir-fry for 2-3 minutes until colors are vibrant and vegetables are crisp-tender.
  5. Add the snap peas and return the cooked beef to the pan. Restir the sauce mixture and pour over the ingredients. Toss constantly for 1-2 minutes until the sauce thickens into a glossy glaze.