Marinate the Beef In a bowl, combine beef with soy sauce, cornstarch, sesame oil, and vinegar. Mix well and let sit for 15–20 minutes.
Prepare the Sauce In a small bowl, whisk together soy sauce, oyster sauce, hoisin (if using), sugar, and black pepper. Set aside.
Cook the Beef Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add beef and stir-fry until browned (about 2–3 minutes). Remove from pan and set aside.
Sauté the Vegetables Add the remaining oil, then toss in garlic, ginger, onion, and bell peppers. Stir-fry for 2–3 minutes until crisp-tender.
Combine Everything Return the beef to the pan, pour in the sauce, and stir. Add the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and coats the beef nicely.
Serve Sprinkle extra black pepper if desired, and serve hot over steamed rice or noodles.
🍽️ Tips for Perfection
Slice beef thinly while it’s partially frozen—much easier to get clean cuts.
Don’t overcook the vegetables; they should stay crisp and colorful.
Add crushed red pepper flakes or a few drops of chili oil for a spicy kick 🌶️.
Would you like me to give you a slow cooker version or a quick 15-minute skillet version next?
