👨‍🍳 Instructions

1. 1

   In a bowl, combine the thinly sliced beef with soy sauce, cornstarch, and sesame oil. Mix well and let it marinate for at least 15 minutes.

   💡 Tip: Marinating the beef tenderizes it and helps it absorb flavors.
2. 2

   In a small bowl, whisk together the oyster sauce, chili garlic sauce (if using), and water to create the stir-fry sauce. Set aside.

   💡 Tip: Having the sauce ready beforehand ensures a quick stir-fry process.
3. 3

   Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated beef in a single layer (cook in batches if necessary to avoid overcrowding) and stir-fry until browned, about 2-3 minutes. Remove beef from the wok and set aside.

   💡 Tip: High heat is crucial for stir-frying to achieve a good sear and prevent the meat from steaming.
4. 4

   Add the remaining 2 tablespoons of vegetable oil to the wok. Add the sliced onion and stir-fry for 1-2 minutes until slightly softened.

   💡 Tip: Keep the ingredients moving in the wok to prevent burning.
5. 5

   Add the minced garlic, grated ginger, and sliced red chilies. Stir-fry for about 30 seconds until fragrant.

   💡 Tip: Garlic and ginger can burn quickly, so add them towards the end of sautéing aromatics.
6. 6

   Add the sliced bell pepper, broccoli florets, and julienned carrot to the wok. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.

   💡 Tip: Add vegetables in order of cooking time; harder vegetables like carrots first, then softer ones like broccoli.
7. 7

   Return the cooked beef to the wok. Pour the prepared stir-fry sauce over the ingredients. Toss everything together to coat evenly and cook for another 1-2 minutes until the sauce has thickened slightly.

   💡 Tip: Stir-fry sauce thickens quickly due to the cornstarch.
8. 8

   Season with salt and black pepper to taste. Garnish with chopped green onions and serve immediately with steamed rice.

   💡 Tip: Taste and adjust seasoning before serving.