Instructions

1. Preheat your wok over high heat. If you do not have a wok, use a large frying pan with a thick bottom.

2. Chop vegetables into bite-size pieces. Vegetables that go well with beef include onions, bell peppers, carrots, mushrooms, cabbage and snow peas.

3. Salt and pepper the meat on both sides. If you prefer your beef medium or rare, leave it whole for now. Otherwise cut it into bite-size strips.

4. Add 1 tbsp. peanut oil to the wok. The oil should smoke or almost smoke. Then add the beef. Cook the beef until it is seared on all sides. Remove and set aside.

5. Reheat the wok for a few minutes. Add another tablespoon or two of peanut oil.

6. Place your vegetables in the wok. Cook them for a few seconds before stirring to give them a chance to sear in the high heat.

7. Slice your beef if you left it whole, and return it to the wok.

8. Whisk together 2/3 cup beef broth, 1 tsp. sugar and 1 tbsp. soy sauce. Add 2 tbsp. corn starch. Whisk until the starch dissolves to create a slurry that thickens into a sauce.

9. Mix the slurry into your stir-fry and allow it to cook until it thickens. This should take less than a minute.

10. Remove the stir-fry from the heat, and add 1 tsp. sesame oil. If the stir-fry tastes bland, add more soy sauce. Serve over cooked white rice.