Quick &amp; Easy Beef Vegetable Stir-fry

1 lb flank steak (sliced against the grain on a bias into ¼” thick pieces)

2 cups broccoli florets

¾ cup red bell pepper (diced)

½ cup carrots (sliced into ¼“ thick rounds)

½ small onion (diced)

1 tbsp vegetable oil (or any neutral oil)

¼ cup water (cold / room temp. to cook veggies)

Marinade

¼ cup water (cold or room temp.)

1 tbsp cornstarch (or potato starch / tapioca starch)

1 tsp regular soy sauce (or light soy sauce)

½ tsp baking soda (do not skip!)

1 tbsp vegetable oil (or any neutral oil)

Stir Fry Sauce

3 garlic cloves (minced)

1 tbsp oyster sauce (or vegetarian stir-fry sauce)

1 tbsp regular soy sauce (or light soy sauce)

½ tbsp dark soy sauce

1 tbsp Shaoxing Cooking Wine (or dry sherry / chicken stock)

1 tbsp white granulated sugar (or cane sugar)

1 tbsp cornstarch (or potato starch / tapioca starch)

1 tsp sesame oil

½ cup water (cold or room temp.)

In a large bowl, marinate sliced flank steak with the marinade ingredients as listed above for 20-25 mins. (Avoid over-marinating past this time frame or it can cause the beef to become mushy).
In a small bowl, combine the stir-fry sauce ingredients as listed above until the sugar has dissolved. Set aside.
Heat vegetable oil in a large pan on medium-high heat. Cook the beef until cooked and slightly browned, about 5-7 minutes. Remove it from the pan.
Reduce to medium heat. Then add onions, broccoli florets, carrots and red bell pepper into the pan. Then add ¼ cup or 60 ml water. Stir fry until all the water has evaporated, about 1 minute.
Pour in the stir-fry sauce and simmer until slightly thickened.
Add the cooked beef and toss in the sauce until evenly coated. Serve and enjoy!