Bò Xào Rau Củ (Beef and Vegetable Stir-Fry)

Method

1. 1

   Toss the sliced beef with the cornstarch and 1 tablespoon of the oil; let sit 10 minutes.

   💡 This thin cornstarch coating — velveting — is what keeps stir-fried beef tender instead of chewy.

2. 2

   Whisk the oyster sauce, soy sauce and sugar with 3 tablespoons of water into a sauce.

3. 3

   Heat half the remaining oil in a wok until nearly smoking and sear the beef in batches, 1–2 minutes per batch, until just browned. Remove to a plate.

   💡 Crowding the wok steams the beef gray — sear in batches even if it feels slower.

4. 4

   Add the rest of the oil, then the broccoli, carrot and bell pepper, and stir-fry 4 minutes until crisp-tender.

5. 5

   Push the vegetables aside, add the garlic to the cleared space, and stir 30 seconds until fragrant.

6. 6

   Return the beef to the pan, pour in the sauce, and toss everything together until glossy, about 1 minute.

7. 7

   Season with black pepper and serve immediately over rice while the vegetables still have bite.