Ingredients:

  • 1/2 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp freshly grated ginger
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
  • 1 tsp toasted sesame oil
  • 1 lb leftover ribeye or sirloin steak, diced into 1/4-inch cubes
  • 2 tbsp vegetable oil
  • 1 medium red bell pepper, thinly sliced
  • 1 cup broccoli florets, bite-sized
  • 1 medium carrot, julienned

Instructions:

  1. Whisk together the soy sauce, brown sugar, rice vinegar, ginger, garlic, cornstarch, and sesame oil in a small bowl until the sugar and cornstarch are fully dissolved. Note: This prevents the sauce from having gritty sugar pockets.
  2. Dice the Leftover Steak into very small, uniform 1/4 inch cubes to ensure quick heating without overcooking.
  3. Heat 1 tbsp of vegetable oil in a wok or cast iron skillet over high heat until shimmering. Add steak cubes in a single layer and toss for 60–90 seconds until edges are mahogany colored. Immediately remove steak to a plate. Note: If you leave it in, it will turn into rubber.
  4. Add the remaining 1 tbsp of oil to the pan. Stir fry carrots and broccoli for 3 minutes, then add the red bell pepper and cook for another 2 minutes until tender crisp.
  5. Return the seared Leftover Steak to the pan with the vegetables. Pour in the sauce and stir fry for 1–2 minutes until the sauce bubbles and thickens into a glossy glaze.
  6. Stir in the green onions during the last 30 seconds of cooking. Garnish with sesame seeds before serving.