Scale

For the Beef:

450g (1 lb) flank steak or sirloin, thinly sliced

1 tablespoon soy sauce

1 teaspoon cornstarch

1 teaspoon sesame oil

½ teaspoon black pepper

For the Sauce:

3 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon hoisin sauce

1 tablespoon rice vinegar

1 teaspoon brown sugar

1 teaspoon freshly ground black pepper

1 teaspoon cornstarch mixed with 1 tablespoon water

For the Stir-Fry:

1 tablespoon vegetable oil

3 cloves garlic, minced

1 teaspoon ginger, grated

1 small onion, sliced

1 bell pepper (red or green), sliced

2 green onions, chopped

Marinate the Beef

In a bowl, mix sliced beef with soy sauce, cornstarch, sesame oil, and black pepper. Let it marinate for 15 minutes.

Prepare the Sauce

In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, black pepper, and cornstarch slurry.

Stir-Fry the Beef

Heat oil in a large pan over high heat. Add marinated beef and sear for 2–3 minutes until browned. Remove and set aside.

Cook the Vegetables

In the same pan, add a bit more oil if needed. Sauté garlic and ginger for 30 seconds.

Add onions and bell peppers, stirring for 2–3 minutes until slightly tender.

Combine and Serve

Return beef to the pan and pour in the sauce. Stir well and cook for another 2 minutes until thickened.

Garnish with chopped green onions and serve with steamed rice or noodles.