Ingredients:
For the Beef:
1 lb flank steak, thinly sliced against the grain
2 tablespoons vegetable oil
Salt and pepper to taste
For the Stir-Fry Sauce:
1/4 cup soy sauce
1/4 cup oyster sauce
2 tablespoons hoisin sauce
2 tablespoons cornstarch mixed with 2 tablespoons water
1 tablespoon rice vinegar
2 tablespoons brown sugar
1 teaspoon minced ginger
2 cloves garlic, minced
For the Vegetables:
3 cups broccoli florets
1 red bell pepper, sliced
1 cup snap peas
Instructions:
Cook the Beef:
Heat vegetable oil in a large skillet or wok over medium-high heat. Season the sliced beef with salt and pepper. Add the beef to the skillet and stir-fry until browned and cooked through. Remove the beef and set aside.
Prepare the Sauce:
In a bowl, whisk together soy sauce, oyster sauce, hoisin sauce, cornstarch mixture, rice vinegar, brown sugar, minced ginger, and garlic.
Cook the Vegetables:
In the same skillet, add a little more oil if necessary. Stir-fry broccoli, bell pepper, and snap peas until tender-crisp, about 5 minutes.
Combine and Serve:
Return the beef to the skillet. Pour in the sauce and stir to combine. Cook for an additional 2-3 minutes, or until the sauce has thickened and everything is well coated.
Serve:
Serve the beef and broccoli stir-fry over steamed rice or noodles.