Beef & Chicken Combo Recipe

Slice and season

Trim any excess fat from the beef and chicken and slice both into thin, bite-sized strips (about 1/4 inch thick). Pat dry with paper towels.

In a medium bowl combine soy sauce, mirin (or dry sherry), sesame oil, minced garlic, grated ginger, black pepper and kosher salt. Stir to combine.

Place the sliced beef and sliced chicken in separate bowls or together if you prefer mixed bites. Pour half the marinade over the beef and half over the chicken so both are coated. Cover and refrigerate for 20–30 minutes (up to 2 hours).

While proteins marinate, prepare vegetables: thinly slice the onion, slice bell peppers into strips, slice mushrooms, and separate scallion whites from greens and slice both. Keep ingredients ready to add to the pan.

Set aside the scallion greens for garnish.

In a small bowl whisk together broth, hoisin, oyster sauce, rice vinegar and brown sugar until smooth.

In a separate small cup dissolve the cornstarch in the 2 tablespoons cold water to make a slurry; set aside.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat.

Add the marinated beef in a single layer (shake off excess marinade). Sear without moving for 30–45 seconds to get color, then stir-fry for another 1–1.5 minutes until just browned but not fully cooked through. Transfer beef to a plate and keep warm.

Add the remaining 1 tablespoon oil to the wok. Add the marinated chicken and stir-fry for 2–3 minutes until exterior is cooked and just opaque. Transfer chicken to the plate with beef. If pan is dry, add a teaspoon of oil to prevent sticking.

Reduce heat to medium-high. Add the onion and scallion whites to the wok and stir-fry for 1 minute until fragrant. Add peppers and mushrooms and continue to stir-fry 1–2 minutes until vegetables are crisp-tender.

Return beef and chicken to the wok, pour the prepared sauce over the proteins and vegetables, stirring to combine. Bring sauce to a simmer for 30–45 seconds.

Give the cornstarch slurry a quick stir and slowly pour into the simmering sauce while stirring constantly. Cook 30–60 seconds until sauce thickens and becomes glossy, coating the meat and vegetables.

Taste and adjust seasoning: add up to 1/4 teaspoon salt or a splash of soy sauce if needed.

Turn off heat. Stir in sesame seeds and optional chopped cilantro or parsley if using. Sprinkle reserved scallion greens over the top.

Serve immediately over steamed rice or tossed with cooked noodles. Leftovers keep in an airtight container in the refrigerator for up to 3 days.