Cooking Steps

• Thinly slice flank steak or top sirloin steak into thin slices against the grain and place it in a bowl or large ziplock bag.
• In a small bowl combine cornstarch with soy sauce, then pour over the meat and stir to combine. Allow the meat to marinate for 20-30 minutes in the refrigerator.
• In a large skillet heat 1 tablespoon avocado or canola oil over medium heat.
• Add in the thinly sliced peppers and onions and sauté until the vegetables are tender.
• Stir in minced garlic and cook for 30-60 seconds, until fragrant.
• Season peppers, onions and garlic with salt and pepper to taste. Remove from pan and set aside.
• Add an additional tablespoon of oil to the pan. Add the meat and season with salt, pepper, and any additional seasonings you'd like. Stir fry for 5-7 minutes, until the meat is mostly cooked through.
• While the meat cooks, make the sauce. In a medium bowl combine beef broth with rice vinegar, sesame oil, Worcestershire sauce, oyster sauce, hoisin sauce, fresh ground ginger, red pepper flake, brown sugar and 1 tablespoon cornstarch. Whisk.
• Return the veggies to the pan. Pour the sauce over the beef and vegetables and stir.
• Simmer for 3-5 minutes or until the sauce begins to thicken.
• Garnish with chopped green onions and/or sesame seeds.
• Serve over rice, cauliflower rice or noodles.