Beef Stir Fry

Cut beef against the grain into thin, bite-sized strips. Set aside.

Slice bell peppers into strips, cut broccoli into florets, julienne carrots, mince garlic and ginger, and slice green onions. Separate white and green parts of green onions.

In a small bowl, whisk together soy sauce, rice vinegar, honey, and sesame oil. In another small bowl, mix cornstarch with 3 tbsp water to create a slurry.

Heat a wok or large skillet over high heat. Add 1.5 tbsp vegetable oil and swirl to coat evenly.

Working in batches if needed to avoid crowding, add beef strips and cook for 2–3 minutes until browned on the edges but still slightly pink inside. Transfer to a plate.

Add remaining 1.5 tbsp oil to the wok. Add minced garlic and ginger, and stir-fry for 30 seconds until fragrant.

Add harder vegetables first (carrots and broccoli). Stir-fry for 3–4 minutes until they begin to soften. Add bell peppers and white parts of green onions; continue cooking for 2 minutes.

Pour the soy-vinegar sauce into the wok and stir. Add the cornstarch slurry and stir constantly for 1–2 minutes until the sauce thickens and coats the vegetables.

Return the beef and any accumulated juices to the wok. Toss everything together for 1 minute to heat through.

Transfer to a serving bowl or plates. Garnish with green parts of green onions and sesame seeds. Serve immediately over rice, noodles, or your choice of base.