# What You'll Need:
→ Beef
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
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, trimmed
10 - 2 cloves garlic, minced
11 - 1 tbsp fresh ginger, grated
12 - 2 spring onions, sliced (optional, for garnish)
→ Sauce
13 - 3 tbsp soy sauce
14 - 2 tbsp oyster sauce
15 - 1 tbsp hoisin sauce
16 - 1 tbsp rice vinegar
17 - 1 tsp cornstarch
18 - 2 tsp brown sugar
19 - 2 tbsp water
→ For Cooking
20 - 2 tbsp vegetable oil
# How to Make It:
01 - In a medium bowl, combine sliced beef with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp sesame oil. Set aside to marinate for 10 minutes.
02 - In a small bowl, whisk together all sauce ingredients until smooth.
03 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add the beef and stir-fry for 2 to 3 minutes until browned but not fully cooked. Remove beef and set aside.
04 - Add the remaining 1 tbsp oil to the pan. Stir-fry garlic and ginger for 30 seconds until fragrant.
05 - Add bell peppers, carrot, broccoli, and sugar snap peas. Stir-fry for 3 to 4 minutes until vegetables are tender yet crisp.
06 - Return beef to the pan. Pour in the sauce, stir well, and cook for another 2 to 3 minutes until the sauce thickens and all ingredients are heated through.
07 - Garnish with sliced spring onions and serve hot over steamed rice or noodles.
