Ingredients:

  • 1 lb (450 g) flank steak, thinly sliced against the grain
  • 2 tablespoons (30 ml) vegetable oil
  • 1 cup (150 g) bell peppers, sliced (a mix of colors)
  • 1 cup (150 g) broccoli florets
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 2 tablespoons (30 ml) soy sauce
  • 2 tablespoons (30 ml) oyster sauce
  • 1 tablespoon (15 ml) vermenchilli paste (or more to taste)
  • 1 tablespoon (15 g) brown sugar
  • 1 tablespoon (15 ml) sesame oil
  • 1 tablespoon (15 ml) rice vinegar

Instructions:

  1. Prepare Ingredients: Slice the flank steak and vegetables; mince garlic and grate ginger. Combine all sauce ingredients in a bowl and whisk together.
  2. Cook Beef: Heat 1 tablespoon of vegetable oil in the wok over high heat. Add sliced beef in a single layer; sear for 2-3 minutes or until browned. Remove beef and set aside.
  3. Stir-Fry Vegetables: In the same wok, add remaining oil. Sauté onion, garlic, and ginger until fragrant (about 1 minute). Add bell peppers and broccoli; stir-fry for 3-4 minutes or until tender-crisp.
  4. Combine and Sauce: Return beef to the wok. Pour in the spicy vermenchilli sauce; toss to coat. Cook for an additional 1-2 minutes until bubbly and heated through.
  5. Serve: Remove from heat and serve immediately over steamed rice or noodles.