4. Stir-Fry the Vegetables:
Add the remaining 1 tablespoon of oil to the same pan.
Add the sliced onion, bell peppers, garlic, and ginger. Stir-fry for 3-4 minutes until the vegetables are fragrant and tender-crisp.
5. Combine and Thicken the Sauce:
Return the cooked beef and any accumulated juices to the pan with the vegetables.
Give the cornstarch slurry a quick stir (as it may have settled) and then pour it into the pan.
Stir everything together and bring to a simmer. Cook for 2-3 minutes, stirring constantly, until the sauce has thickened and glossy, coating the beef and vegetables evenly.
6. Final Seasoning and Serve:
Taste and adjust seasoning with salt and pepper if needed.
Serve immediately over a bed of steamed rice or noodles.
Tips for Success
Slicing the Beef: For the most tender results, slice the beef thinly against the grain. Partially freezing the beef for 30-60 minutes first makes this much easier.
High Heat is Key: Stir-frying over medium-high to high heat ensures the beef sears quickly and the vegetables stay crisp.
Don’t Overcook the Beef: The initial browning of the beef is just to cook the outside; it will be finished in the sauce. This prevents it from becoming tough.
Customize Your Veggies: Feel free to add other vegetables like sliced mushrooms or broccoli florets for extra variety.
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