Equipment Needed
- A sharp chef’s knife
- Cutting board
- Large wok or heavy-bottomed skillet
- Small bowls for mise en place
- Whisk or fork
- Measuring spoons and cups
Step-by-Step Instructions
My process always starts with what I call “stir-fry therapy”: getting everything sliced, minced, and measured into little bowls before I even turn on the heat. This is crucial because once you start cooking, it’s a fast, fiery dance. I take my chilled sirloin and slice it as thinly as I can across the muscle grain—it makes all the difference. I toss it with a tablespoon of the soy sauce just to let it start absorbing flavor while I prep the peppers and onion into even strips. Having the cornstarch slurry ready in a tiny bowl is a game-changer; you won’t be scrambling when it’s sauce time.
Now, heat your wok or skillet over the highest heat until it’s seriously hot. I add a tablespoon of oil and let it shimmer. Here’s where we sear: I add the beef in a single layer, resisting the urge to move it around. I let it get a good, brown crust on one side—this takes maybe 90 seconds—then quickly stir-fry until it’s just no longer pink. I immediately scoop it out and back into its bowl. If I leave it in, it will overcook into toughness, and we’ve worked too hard for tender beef!
Without washing the pan (all those browned bits are flavor gold!), I add the remaining oil. I toss in the peppers and onion. The sound is fantastic—a loud, vibrant sizzle. I stir-fry them for 3-4 minutes until they’re bright and just starting to soften but still have a snap. Then, I push them to the side and add the minced garlic and ginger right in the center of the pan. The fragrance that blooms in the next 30 seconds is intoxicating; just don’t let it burn!
Finally, the magic moment. I return the beef and any juices to the pan. I pour in the remaining soy sauce and sprinkle the sugar directly over everything. I give it all a vigorous toss for about a minute, letting the sugar dissolve and meld. Then, I stir my cornstarch slurry (it separates, so a quick re-stir is needed) and drizzle it in while stirring constantly. In mere seconds, the loose juices transform into a gorgeous, glossy sauce that coats every piece. I kill the heat instantly—the residual warmth finishes thickening it perfectly.(See the next page below to continue…)