Ingredients
Scale
- 1 lb flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, thinly sliced
- 1 zucchini, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup soy sauce (for sauce)
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 1/2 cup beef broth
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Sesame seeds and green onions for garnish
Instructions
- Toss beef with soy sauce and cornstarch; marinate 10–15 minutes.
- Heat oil in wok and sear beef quickly; remove.
- Stir-fry garlic and ginger 30 seconds.
- Add broccoli, carrots, peppers; cook 3–4 minutes.
- Add zucchini and cook 2 more minutes.
- Mix soy sauce, oyster sauce, hoisin, sugar, and broth.
- Return beef and add sauce; stir well.
- Add slurry and cook until thickened.
- Drizzle sesame oil and garnish before serving.
Notes
- Slice beef thinly for quick cooking.
- Cook vegetables over high heat for best texture.
- Do not overcrowd the pan.
- Serve immediately for best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian