Ingredients:

  • 1 lb (450g) Sirloin steak, thinly sliced against the grain
  • 1 tbsp (15ml) Soy sauce, low sodium preferred
  • 1 tbsp (15ml) Shaoxing rice wine (or dry sherry)
  • 1 tsp (5ml) Cornstarch
  • 1/2 tsp (2.5ml) Ground ginger
  • 1/4 tsp (1.25ml) White pepper
  • 2 tbsp (30ml) Soy sauce, low sodium preferred
  • 1 tbsp (15ml) Oyster sauce
  • 1 tbsp (15ml) Brown sugar
  • 1 tsp (5ml) Sesame oil
  • 1/2 cup (120ml) Chicken broth (low sodium)
  • 1 tsp (5ml) Cornstarch
  • 2 tbsp (30ml) Vegetable oil (or peanut oil)
  • 2 cloves Garlic, minced
  • 1 inch Ginger, minced
  • 1 Red bell pepper, sliced
  • 1 Yellow bell pepper, sliced
  • 1 Green bell pepper, sliced
  • 1 small Onion, sliced
  • 2 Green onions, chopped, for garnish
  • Sesame seeds, for garnish

Instructions:

  1. Combine marinade ingredients in a bowl. Add sliced beef and toss to coat. Marinate for at least 15 minutes (longer is better!).
  2. Whisk together sauce ingredients in a small bowl. Set aside.
  3. Slice the bell peppers and onion. Mince garlic and ginger.
  4. Heat oil in a wok or large skillet over high heat until shimmering. Add garlic and ginger and stir-fry briefly (about 10 seconds) until fragrant.
  5. Add the marinated beef to the wok and stir-fry until browned on all sides but still slightly pink inside (about 2-3 minutes).
  6. Add sliced bell peppers and onion to the wok. Stir-fry until crisp-tender (about 3-4 minutes).
  7. Pour the prepared sauce over the beef and vegetables. Stir-fry until the sauce thickens and coats everything evenly (about 1-2 minutes).
  8. Garnish with chopped green onions and sesame seeds. Serve immediately over rice or noodles.