# What You Need:
→ Beef
01 - 1 lb flank steak, thinly sliced against the grain
→ Marinade & Sauce
02 - 1 tbsp soy sauce
03 - 1 tbsp oyster sauce
04 - 1 tbsp hoisin sauce
05 - 1 tbsp cornstarch
06 - 1 tbsp rice vinegar
07 - 2 tsp sesame oil
08 - 1 tbsp brown sugar
09 - 2 cloves garlic, minced
10 - 1 tsp fresh ginger, grated
11 - ¼ tsp ground black pepper
12 - 2 tbsp water
→ Vegetables
13 - 10 oz broccoli florets
14 - 1 small red bell pepper, sliced (optional)
→ For Stir-Frying
15 - 2 tbsp vegetable oil, divided
16 - 2 green onions, sliced for garnish
# Steps:
01 - Combine flank steak strips with 1 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil. Set aside while preparing other components.
02 - In a small bowl, whisk together remaining soy sauce, oyster sauce, hoisin sauce, rice vinegar, remaining sesame oil, brown sugar, minced garlic, grated ginger, black pepper, and 2 tbsp water. Set aside.
03 - Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Stir-fry marinated beef for 2 to 3 minutes until browned but not fully cooked. Remove and set aside.
04 - Add remaining 1 tbsp oil to the skillet. Stir-fry broccoli and optional bell pepper for 2 minutes. Add 2 tbsp water, cover, and steam for an additional 2 minutes until broccoli is bright green and slightly tender.
05 - Return beef to the skillet, pour in sauce, and stir-fry for 2 to 3 minutes until sauce thickens and beef is cooked through.
06 - Sprinkle sliced green onions over the dish and serve immediately, preferably with steamed rice.
