# What You Need:
→ Beef
01 - 1.1 lb flank steak or sirloin, thinly sliced
02 - 1 tbsp cornstarch
03 - 1 tbsp soy sauce
04 - 1 tsp sesame oil
→ Vegetables
05 - 1 red bell pepper, sliced
06 - 1 yellow bell pepper, sliced
07 - 1 medium carrot, julienned
08 - 1 cup broccoli florets
09 - 1 cup sugar snap peas
10 - 2 spring onions, sliced
→ Sauce
11 - 3 tbsp soy sauce
12 - 2 tbsp oyster sauce
13 - 1 tbsp hoisin sauce
14 - 2 tsp brown sugar
15 - 1 tbsp rice vinegar
16 - 2 garlic cloves, minced
17 - 1 tsp fresh ginger, grated
18 - ½ tsp freshly ground black pepper
→ For Stir-Frying
19 - 2 tbsp vegetable oil
# How To Make:
01 - Combine beef strips with 1 tbsp soy sauce, cornstarch, and sesame oil; toss thoroughly and let marinate for 10 minutes.
02 - Whisk together all sauce ingredients in a small bowl until brown sugar dissolves.
03 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Stir-fry marinated beef for 2 to 3 minutes until just browned, then remove and set aside.
04 - Add remaining 1 tbsp vegetable oil to the pan. Stir-fry broccoli, carrot juliennes, and sugar snap peas for 2 minutes.
05 - Add sliced red and yellow bell peppers and continue stir-frying for 2 more minutes until vegetables are crisp-tender.
06 - Return beef to the pan, pour in prepared sauce, and toss to coat. Stir-fry for 1 to 2 minutes until heated through.
07 - Sprinkle sliced spring onions over the stir-fry and serve immediately, optionally with steamed rice.
