Ingredients:

  • 5 lbs (680 g) Flank Steak or Sirloin, trimmed and thinly sliced against the grain
  • 1 Tbsp (15 ml) Light Soy Sauce
  • 1 Tbsp (15 ml) Cornstarch (Cornflour)
  • 1 tsp (5 ml) Toasted Sesame Oil
  • 1/2 tsp (2.5 ml) Baking Soda (optional, for velveting)
  • 3 Tbsp (45 ml) Oyster Sauce
  • 1 Tbsp (15 ml) Dark Soy Sauce
  • 1 Tbsp (15 ml) Rice Vinegar
  • 1 Tbsp (15 ml) Packed Brown Sugar (or Honey)
  • 1/4 cup (60 ml) Chicken Stock (or Water)
  • 1 tsp (5 ml) Cornstarch (for sauce slurry)
  • 3 Tbsp (45 ml) Neutral Oil (e.g., Rapeseed/Canola), divided
  • 1 Tbsp (15 ml) Minced Fresh Ginger
  • 4 cloves Minced Garlic
  • 1 medium Yellow Onion, cut into 1-inch dice
  • 3 cups (450 g) Broccoli Florets, bite-sized
  • 1 large Red Bell Pepper (Capsicum), seeded and sliced
  • 2 medium Carrots, peeled and thinly sliced on the bias

Instructions:

  1. Slice the steak thinly against the grain. In a large bowl, combine the beef slices with the light soy sauce, 1 Tbsp cornstarch, sesame oil, and optional baking soda. Toss thoroughly to coat. Cover and refrigerate for a minimum of 30 minutes.
  2. Prepare the Stir-Fry Sauce: Whisk together the oyster sauce, dark soy, rice vinegar, sugar, stock, and 1 tsp cornstarch in a small bowl until the sugar is dissolved and no lumps remain. Set aside.
  3. Ensure all vegetables are washed, dried, and cut uniformly so they cook at a similar rate. Place them near the hob (stove) before cooking begins.
  4. Heat the Wok: Place the wok over high heat. Once hot, add 2 Tbsp (30 ml) of neutral oil. Wait until the oil is shimmering and almost smoking—this is crucial for searing.
  5. Sear the Beef (In Batches): Add half of the marinated beef to the wok. Spread it out in a single layer and let it sear without moving for 60 seconds before tossing briefly. Cook for 2–3 minutes total until nicely browned but still slightly pink inside.
  6. Remove the Beef: Use a slotted spoon or spider strainer to remove the cooked beef immediately, leaving any excess oil behind. Set it aside in a clean bowl. Repeat with the remaining beef batch if necessary.
  7. Sauté the Aromatics: Reduce the heat slightly to Medium-High. Add the remaining 1 Tbsp (15 ml) of oil. Add the minced ginger and garlic and cook for about 30 seconds until fragrant (do not burn).
  8. Cook the Hard Vegetables: Add the onions and carrots. Stir-fry for 2–3 minutes until they begin to soften slightly.
  9. Add Remaining Vegetables: Introduce the broccoli and red pepper. Stir-fry vigorously for another 2–3 minutes. The vegetables should be bright and tender-crisp ('al dente').
  10. Combine and Thicken: Give the prepared sauce mixture a quick re-whisk. Pour the sauce directly over the vegetables. Stir continuously for 30–60 seconds until the sauce bubbles and thickens into a glossy glaze.
  11. Return the Beef: Return the cooked beef and any accumulated juices to the wok. Toss briefly (30 seconds) until the beef is thoroughly coated and piping hot. Serve immediately over rice or noodles.