Ingredients:
1 lb (450g) flank steak, thinly sliced against the grain
1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 teaspoons brown sugar
2 tablespoons vegetable oil
4 garlic cloves, minced
1 tablespoon fresh ginger, grated
6 cups Napa cabbage, chopped
1 red bell pepper, thinly sliced
3 scallions, sliced
1 tablespoon chili garlic sauce (optional)
Steamed rice, for serving
Sesame seeds and chopped scallions, for garnish
Directions:
In a bowl, toss the sliced flank steak with cornstarch and 1 tablespoon of soy sauce. Let marinate for 10–15 minutes.
In a small bowl, mix together the remaining soy sauce, oyster sauce, sesame oil, rice vinegar, and brown sugar. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Sear the beef in batches for 1–2 minutes until browned. Remove and set aside.
Add the remaining oil to the pan. Sauté garlic and ginger for 30 seconds until fragrant.
Add the red bell pepper and Napa cabbage. Stir-fry for 2–3 minutes until the cabbage starts to wilt.
Return the beef to the pan. Pour in the sauce mixture and stir-fry everything together for another 2–3 minutes. Add scallions and chili garlic sauce (if using).
Serve hot over steamed rice, garnished with sesame seeds and scallions.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 370 kcal | Servings: 4 servings