Ingredients:

  • 1 lb flank steak, thinly sliced against the grain
  • 3 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 2 tsp cornstarch
  • 1 pinch white pepper
  • 1/4 cup beef broth
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 1 tsp brown sugar
  • 2 tbsp neutral oil
  • 1 medium yellow onion, sliced
  • 2 medium red bell peppers, sliced into strips
  • 1 cup broccoli florets, bite-sized
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated

Instructions:

  1. Slice the flank steak across the grain into thin strips, approximately 1/4 inch thick.
  2. In a bowl, toss the beef with 1 tbsp soy sauce, Shaoxing wine, 1 tsp cornstarch, and white pepper. Let it marinate for 15 minutes to velvet the meat.
  3. Whisk together the beef broth, remaining 2 tbsp soy sauce, oyster sauce, sesame oil, 1 tsp cornstarch, and brown sugar in a small bowl until dissolved.
  4. Heat 1 tbsp of neutral oil in a wok or large cast-iron skillet over high heat until it begins to smoke.
  5. Add the beef in a single layer; sear for 1-2 minutes without moving until a mahogany crust forms, flip and sear for another minute, then remove beef from the pan.