Ingredients
- 1 pound flank steak thinly-sliced
- 3 1/2 tablespoons cornstarch for coating beef
- 2 tablespoons vegetable oil
- 1 small yellow onion sliced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon chili oil
- 1 tablespoon chili sauce
- 1 tablespoon brown sugar
- 2 1/2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 1/2 cup beef broth
- Sesame seeds for garnish
Instructions
- Toss the thinly sliced flank steak with 3 1/2 tablespoons cornstarch and a pinch of salt. Set aside for 10 minutes.
- Heat vegetable oil in a large skillet over medium-high heat. Add the beef and sear until browned, about 2-4 minutes per side.
- Remove the beef and set aside. In the same skillet, add onion, bell pepper, garlic, and ginger, and sauté until vegetables are soft, adding more oil during cooking if needed. Return the beef to the skillet.
- Mix soy sauce, hoisin sauce, chili oil, chili sauce, brown sugar, sesame oil, 1 tablespoon cornstarch, and beef broth in a bowl. Pour over the beef and vegetables in the skillet.
- Bring to a boil and let simmer until the sauce thickens slightly, about 3-5 minutes. Serve hot, garnished with sesame seeds.