Instructions
1. Marinate the Beef In a medium bowl, whisk together the soy sauce, sugar, 1 tablespoon of the cornstarch, and ground ginger. Add the sliced beef and toss to coat thoroughly. Let it marinate at room temperature for 15–20 minutes.
2. Sear the Beef Heat 2 tablespoons of the vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer (cook in batches if needed to avoid overcrowding). Sear for 2–3 minutes until browned but not fully cooked through. Remove the beef from the pan and set aside.
3. Stir-Fry Vegetables Add the remaining 1 tablespoon oil to the same hot skillet. Add the sliced bell peppers and onion. Stir-fry for 3–4 minutes until the vegetables are crisp-tender. (Add minced garlic now if using, and cook for 30 seconds).
4. Make the Sauce Mix the remaining 1 tablespoon cornstarch with the 1/2 cup water (or broth) until smooth. Return the beef to the skillet with the vegetables. Pour the cornstarch mixture into the pan.
5. Simmer Toss everything together constantly for 1–2 minutes. The sauce will bubble and thicken rapidly, coating the beef and peppers in a glossy glaze.
6. Serve Taste and season with salt and black pepper if needed. Serve hot over steamed white rice.
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