1. Marinate the Beef 🥩
In a bowl, mix beef slices with soy sauce, Shaoxing wine, cornstarch, and sesame oil.
Let marinate for at least 15 minutes (up to 1 hour in the fridge).
2. Prepare the Sauce 🥢
Whisk together soy sauce, oyster sauce, hoisin sauce, beef broth, and sugar in a small bowl.
Keep cornstarch slurry ready to thicken the sauce at the end.
3. Stir-Fry the Beef 🔥
Heat 1 tbsp oil in a wok or large skillet over high heat.
Sear beef in batches (don’t overcrowd) for 1–2 minutes until just browned. Remove and set aside.
4. Cook the Vegetables 🥗
Add another 1 tbsp oil to the wok.
Stir-fry onions and bell peppers for 2–3 minutes until crisp-tender.
Add garlic (and ginger if using) and stir-fry for 30 seconds.
5. Combine & Sauce 🌟
Return beef to the wok.
Pour in the sauce mixture and bring to a simmer.
Stir in cornstarch slurry and cook until the sauce thickens to a glossy consistency.
Toss everything together until beef and veggies are well coated.
6. Serve 🍽
Serve hot over steamed white rice or fried rice.
Garnish with sesame seeds and chopped green onions if desired.
