Ingredients:

  • 1 lb (450g) Sirloin steak, thinly sliced against the grain
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 1/4 cup (60ml) soy sauce (low sodium preferred)
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon oyster sauce (optional, but adds depth)
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1/4 cup (60ml) water
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 large red bell pepper, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • Optional: 1/2 teaspoon red pepper flakes (for a bit of kick)
  • 4 cups cooked rice (Jasmine, white, or brown)
  • Optional garnish: sliced green onions, sesame seeds

Instructions:

  1. In a bowl, combine the sliced beef with the marinade ingredients. Toss to coat well and let it sit for at least 15 minutes (longer is better!).
  2. Whisk together all sauce ingredients in a small bowl until the cornstarch is fully dissolved. Set aside.
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger and stir-fry for about 30 seconds, until fragrant.
  4. Add the sliced bell peppers and onion to the skillet. Stir-fry for 3-5 minutes, until slightly softened but still crisp-tender.
  5. Push the vegetables to one side of the skillet. Add the marinated beef to the other side and stir-fry until browned and cooked through. About 3-4 minutes.
  6. Pour the prepared sauce over the beef and vegetables. Stir everything together and bring to a simmer. Cook for 1-2 minutes, or until the sauce has thickened slightly.
  7. Divide the cooked rice among bowls. Top with the beef and pepper mixture. Garnish with sliced green onions and sesame seeds, if desired. Tuck in, and enjoy!