Ingredients
Scale
For the Sauce:
- 1/3 cup soy sauce (low-sodium preferred)
- 1/4 cup brown sugar
- 1 tablespoon hoisin sauce
- 2 teaspoons cornstarch
- 1/2 teaspoon ground ginger (or 1 teaspoon fresh grated ginger)
- 2 garlic cloves, minced
- 1/4 cup water
For the Stir Fry:
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, thinly sliced
- 1 cup broccoli florets
- 2 green onions, chopped (optional for garnish)
- Sesame seeds (optional for garnish)
Instructions
- In a small bowl, whisk together soy sauce, brown sugar, hoisin sauce, cornstarch, ginger, garlic, and water until smooth. Set aside.
- Pat the flank steak dry with paper towels and toss it with 2 tablespoons of cornstarch to help the beef achieve a crispy texture.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and cook for 2-3 minutes per side until browned and slightly crispy. Remove the beef from the pan and set aside.
- In the same pan, add the remaining 1 tablespoon of oil. Add the bell peppers, onion, and broccoli. Stir fry for 4-5 minutes until the vegetables are tender-crisp.
- Return the cooked beef to the pan with the vegetables. Pour the sauce over the mixture and toss everything to coat evenly. Let it cook for 1-2 minutes until the sauce thickens.
- Remove from heat and garnish with chopped green onions and sesame seeds, if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
