Beef Combo Recipe

Prepare marinade

In a medium bowl whisk together 1/2 cup soy sauce, 2 tablespoons olive oil, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, 4 teaspoons minced garlic, 1 tablespoon grated ginger, 1/2 teaspoon black pepper and 1 teaspoon cornstarch until smooth. The cornstarch helps the marinade cling and slightly tenderize the beef.

Marinate the beef

Place the 1.5 lb sliced flank steak in a shallow dish or a zip-top bag. Pour the marinade over the beef and toss to coat. Refrigerate and let marinate 20–45 minutes (up to 2 hours if time allows). Remove beef from refrigerator 10 minutes before cooking to come closer to room temperature.

Prepare vegetables: slice the red bell pepper and yellow onion, trim and cut broccoli into bite-size florets, julienne the carrots, and slice scallions. Keep vegetables in a single layer on a tray so they are ready to stir-fry quickly.

Blanch broccoli (optional for faster cooking): Bring a small pot of salted water to a boil, add broccoli florets and cook 1 minute, then drain and immediately plunge into ice water to stop cooking. Drain well before stir-frying.

Make the stir-fry sauce: In a small bowl combine 1/2 cup beef or chicken stock, 1 tablespoon oyster sauce, 1 tablespoon hoisin sauce, 1 teaspoon dark soy sauce, and 1/2 teaspoon sesame oil. Stir to combine. In a separate small cup mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry; set both aside.

Cook beef

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Remove beef from marinade (reserve marinade) and add in a single layer, searing without moving for 30–45 seconds, then stir-frying until just browned but not fully cooked, about 1–2 minutes total. Transfer beef to a plate and set aside.

Stir-fry vegetables

Add the remaining 1 tablespoon oil to the hot pan. Add onion and carrots and stir-fry 1–2 minutes until they begin to soften. Add bell pepper and broccoli and continue stir-frying 1–2 minutes until vegetables are bright and crisp-tender. If vegetables are sticking, add 1–2 tablespoons of the reserved marinade or stock to deglaze the pan.

Combine beef and sauce

Return the beef and any accumulated juices to the wok. Pour the prepared sauce over the beef and vegetables and stir to combine. Bring to a simmer for 30 seconds. Stir the cornstarch slurry again and pour into the wok, stirring constantly until the sauce thickens and becomes glossy, about 30–60 seconds.

Finish and garnish: Drizzle 1/2 teaspoon sesame oil over the beef combo, toss in sliced scallions and toasted sesame seeds, and sprinkle red pepper flakes if using. Taste and adjust seasoning with a pinch of salt or a splash of soy if needed.

Serve: Spoon the beef combo over 4 cups of hot cooked jasmine rice and serve immediately.