Beef and Vegetable Stir-Fry

Ingredients:

• 500 g beef sirloin or flank steak (thinly sliced against the grain)

• 2 tbsp vegetable oil

• 1 onion (sliced)

• 1 bell pepper (sliced)

• 1 carrot (julienned)

• 1 zucchini (sliced)

• 3 cloves garlic (minced)

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp hoisin sauce

• 1 tbsp sesame oil

• 1 tsp ginger (minced)

• 2 tbsp cornstarch mixed with 2 tbsp water (for thickening)

• 2 tsp sesame seeds (for garnish)

• Green onions (chopped, for garnish)

Instructions:

1. Prepare the beef
   Slice the beef into thin strips against the grain. In a small bowl, toss the beef with 1 tbsp soy sauce and 1 tbsp cornstarch. Set aside for 10 minutes.

2. Stir-fry vegetables
   Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced onions, bell peppers, carrots, and zucchini. Stir-fry for 3–4 minutes until tender-crisp. Remove the vegetables from the wok and set aside.

3. Cook the beef
   In the same wok, add another tablespoon of oil. Add the marinated beef and stir-fry for 2–3 minutes until browned.

4. Make the sauce
   Add garlic, ginger, soy sauce, oyster sauce, hoisin sauce, and sesame oil to the beef. Stir to combine, cooking for another 2 minutes. If the sauce is too thin, add the cornstarch mixture and stir until thickened.

5. Combine beef and vegetables
   Return the vegetables to the wok and toss everything together. Cook for an additional 2–3 minutes.

6. Serve
   Garnish with sesame seeds and green onions. Serve hot over steamed rice.