Step by step

Method

4 steps

1. 1

   Slice 1¼ lb flank or sirloin thin against the grain and toss with a pinch of salt. Whisk ¼ cup soy sauce, ½ cup beef broth, 1 tablespoon cornstarch, 1 tablespoon brown sugar, and 1 teaspoon grated ginger (optional) until smooth — no cornstarch lumps.

2. 2

   Heat 1 tablespoon oil in a large skillet or wok over high until smoking-hot. Stir-fry the beef in batches 45–60 seconds per side until browned at the edges but still a little pink inside; set aside. Crowding = gray steamed meat.

3. 3

   Add the remaining 1 tablespoon oil. Stir-fry 2 sliced bell peppers and 1 sliced onion 3–4 minutes until the peppers soften at the edges but still have snap and a little char. Add 3 minced garlic cloves for 30 seconds.

4. 4

   Return the beef and any juices. Pour in the sauce and simmer 1–2 minutes, tossing, until it turns thick and glossy and coats everything. Serve over rice. You want tender beef and crisp-tender peppers in a shiny savory sauce — not soggy soft peppers or tough chewy steak strips.