Ingredients
- 1 pound flank steak thinly sliced
- 2 tablespoons vegetable oil
- 1 red bell pepper sliced
- 1 cup broccoli florets
- 1 medium carrot thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1/4 cup water
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and water, and set it aside.
- Prepare the beef by slicing it thinly against the grain and season with salt and pepper.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the beef and stir-fry until it is nearly cooked through, about 3 to 4 minutes.
- Add the garlic and ginger to the pan, stir-frying for about 30 seconds before adding the bell pepper, broccoli, and carrot. Continue to stir-fry for another 4 to 5 minutes or until the vegetables are tender.
- Pour the sauce over the beef and vegetables in the skillet. Stir well to combine and coat everything evenly. Cook for an additional 2 to 3 minutes or until the sauce has thickened.
- Serve the stir-fry hot, ideally over a bed of steamed rice or noodles.