900 g (2 lb) thinly sliced flank steak or beef stir-fry strips
½ cup cornstarch
¼ cup canola oil
225 g (3 cups) snow peas
250 g (2 cups) julienned sweet red pepper
6 green onions, trimmed and cut into 5 cm (2 in) lengths
½ cup packed brown sugar
¼ cup soy sauce
1 tbsp freshly grated ginger
2 garlic cloves, grated
2 cups cooked white rice
Sesame seeds and fresh chopped cilantro for serving
Directions
Place the sliced beef and cornstarch in a large bowl or resealable bag. Toss thoroughly to coat evenly. Rest 15–20 minutes while preparing the vegetables and sauce.
Heat the canola oil in a large deep skillet over high heat. Working in batches, shake excess cornstarch from the beef and cook 2–3 minutes per side until golden and crisp. Transfer to a paper towel–lined tray. Repeat until all beef is cooked.
Carefully discard excess oil, leaving about 15 mL (1 tbsp) in the pan. Add snow peas, red pepper, and green onions. Sauté 3–4 minutes until tender-crisp.
Add soy sauce, brown sugar, ginger, and garlic. Stir as the sugar melts. Simmer 2–3 minutes until slightly reduced and glossy.
Return the beef to the pan and toss to coat evenly in the sauce. Cook 1 minute to heat through.
Serve immediately on top of white rice. Top with sesame seeds and cilantro.
