🔪 Instructions:
1. Marinate the beef:
- In a bowl, combine sliced beef with soy sauce, cornstarch, sesame oil, and black pepper.
- Let marinate while you prep the veggies (10–15 minutes).
2. Make the sauce:
- In a small bowl, whisk together all sauce ingredients except the cornstarch slurry.
3. Stir-fry the beef:
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
- Add the beef in a single layer. Sear for 1–2 minutes per side until browned (don’t overcrowd — do in batches if needed).
- Remove beef and set aside.
4. Cook the veggies:
- Add remaining oil to the pan. Stir-fry onions and bell peppers for 3–4 minutes, until slightly tender but still crisp.
- Add garlic (and ginger, if using) and cook for 30 seconds.
5. Combine & sauce it:
- Return beef to the pan. Pour in the sauce and bring to a simmer.
- Stir in the cornstarch slurry and cook for 1–2 more minutes until thickened and glossy.
6. Serve:
- Serve hot over steamed white rice, fried rice, or noodles.
- Garnish with sesame seeds or sliced green onions if desired.
💡 Tips:
- Tender beef tip: Slice the meat thinly against the grain, and freeze it for 20–30 min beforehand to make slicing easier.
- Low-carb option: Serve with cauliflower rice or lettuce wraps.
- Spicy version: Add a dash of chili garlic sauce or crushed red pepper flakes.