1 lb. thinly sliced beef (flank steak, sirloin, or ribeye work well)
2 tbsp. soy sauce
1 tbsp. brown sugar
2 tsp. sesame oil
1 tsp. garlic powder
1/2 tsp. ground ginger
1/4 tsp. red pepper flakes (optional, for a spicy kick)
2 tbsp. vegetable oil
1 onion, thinly sliced
2 cups sliced mushrooms
1 red bell pepper, thinly sliced
3 cups cooked rice, for serving
Instructions
In a large bowl, combine the soy sauce, brown sugar, sesame oil, garlic powder, ground ginger, and red pepper flakes (if using). Add the thinly sliced beef and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to infuse the meat.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and sauté for 2-3 minutes, until translucent. Add the mushrooms and red bell pepper, and continue cooking for another 3-4 minutes, or until the vegetables are tender-crisp.
Using tongs or a slotted spoon, transfer the marinated beef to the skillet, reserving the marinade. Cook the beef for 2-3 minutes, stirring occasionally, until it’s lightly browned and cooked through.
Pour the reserved marinade into the skillet and bring it to a simmer. Cook for an additional 2-3 minutes, or until the sauce has thickened slightly and coats the beef and vegetables evenly.
Serve the thinly sliced beef and vegetable stir-fry over steamed rice. Garnish with additional green onions, sesame seeds, or your favorite herbs, if desired.
