1 pound flank or sirloin beef, thinly sliced (1/4 inch thick) or 1 pound (about 2 large) chicken breasts sliced 1/4 inch thick 2 tablespoons cornstarch 2 tablespoons toasted sesame oil 1 tablespoon minced garlic 1/2 teaspoon grated fresh ginger 1/4 cup low-sodium soy sauce 2 tablespoons dark brown sugar 1 tablespoon rice vinegar 1/4 cup vegetable oil (if using chicken use 2 TBSP oil instead as chicken has more liquid) 1 cup coarsely chopped red bell pepper 1 cup coarsely chopped green bell pepper 1 cup broccoli florets (optional) 2 green onions, sliced *1/2 cup sliced mushrooms (optional) 2 tablespoons sesame seeds for crunch (optional)
- Coat the beef or chicken slices evenly with the cornstarch.
- Heat a small saucepan over medium heat. Add the sesame oil and then the garlic and ginger and cook, stirring, until fragrant, just a few seconds. Add the soy sauce, 1/4 cup water, the brown sugar, and the vinegar. Whisk until the sauce thickens a bit, 4 to 5 minutes. Remove the heat.
- In a wok or large skillet, warm the vegetable oil (use less oil if using chicken swap) over medium-high heat, then add the beef or chicken and cook, stirring continuously, until all pieces are lightly browned about 5 minutes. Drain and transfer the meat to a plate.
- In the same wok or large skillet, cook the bell peppers and broccoli, and optional mushrooms, stirring, until crisp-tender, about 3 minutes.
- Return the beef or chicken to the wok with the vegetables. Add the green onions and pour the sauce over all. Cook for about 2 minutes more.
- If you want added texture or crunch, add 2 tablespoons of sesame seeds on top. Serve immediately over white or brown rice. *Note, this can also be made all vegetarian: substitute tofu instead of the beef or chicken, or use a mix of all vegetables (onions, carrots thinly sliced work beautifully).