Stir-Fried Tangy Beef with Vegetables

Ingredients:
1 lb. beef for slicing (such as London Broil, round steak or flank steak)

To marinate the beef:
2 Tbsp. thin (regular) soy sauce
1 tsp. brown sugar
4 tsp. cornstarch
3 tsps. Oil

1-2 cups broccoli florets
1-2 red bell peppers, cut into ¾ inch pieces
1-2 carrots, sliced on the diagonal

Sauce ingredients:
3 Tbsp. Chinese rice wine or quality, dry sherry
2 Tbsp. brown sugar
2 Tbsp. think (regular) soy sauce
1 ½ Tbsp. hoisin sauce
1 ½ tsp. sesame oil

Aromatics:
4 tsp. finely minced fresh ginger
¼- ½ tsp. dried red chili flakes

Corn Starch Mixture:
1 Tbsp. corn starch mixed with 1 Tbsp. water
Directions:
1. Slice the meat crosswise against the grain into long strips 1/8 inch thick, holding the knife on a diagonal to broaden the slices. Cut the slices into pieces about 1 ½ inches long. Mix beef marinade ingredients until smooth, add beef, mix well so each slice is coated. Seal airtight and set aside to marinate, 30 minutes at room temperature or up to a day in the refrigerator. Bring to room temperature before using.

2. Mix the sauce ingredients until smooth, stirring to dissolve the sugar. Leave the spoon in the bowl so you can stir it again just before adding it to the pot. In a separate small bowl, mix 2 Tbsp. corn starch with 2 Tbsp. water; leave the spoon in the bowl and set aside. Make sure all your stir-fry ingredients are within easy reach when you start cooking.

3. Heat a wok or saute pan until a drop of water sizzles on contact; add oil and swirl pan. Add broccoli and carrots, stir-fry for a couple of minutes. Add about 1 tsp salt and ¼ tsp. sugar; add some water to the pan and cover with lid so vegetables steam. When broccoli is tender but still crisp and is jade green in color (approximately 4 minutes), remove vegetables from pan and set aside.

4. Wipe out the pan and reheat. Add some more oil, then aromatics and stir-fry for about 1 minute. Then add beef, stir-frying quickly and separating slices so they cook evenly. When the beef is about 90% cooked, add broccoli, carrots and red bell pepper back into pan along with sauce. When sauce comes to a boil, add some cornstarch mixture to thicken it up.

5. Serve immediately.

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