Classic Beef and Vegetable Stir-Fry

1Heat 2 tablespoons of vegetable oil (3 tablespoons) in a large wok or skillet over medium-high heat until shimmering.

2Add the ground beef (1 pound) to the wok, breaking it apart with a spatula. Cook for 5-6 minutes until browned and cooked through. Drain excess fat if necessary and transfer beef to a bowl; set aside.

3In the same wok, add the remaining 1 tablespoon vegetable oil (3 tablespoons). Add the sliced onions and white parts of the green onions (4). Stir-fry for 2 minutes until onions start to soften.

4Add the minced garlic (3 cloves) and ginger to the wok. Stir-fry for 30 seconds until fragrant.

5Add the sliced bell peppers (2) to the wok. Stir-fry for 3-4 minutes until they are tender-crisp and vibrant in color.

6Return the cooked ground beef (1 pound) to the wok. Stir to combine with the vegetables.

7In a small bowl, mix soy sauce (3 tablespoons), oyster sauce (2 tablespoons), hoisin sauce (1 tablespoon), sesame oil (1 teaspoon), black pepper (½ teaspoon), and red pepper flakes (¼ teaspoon) (if using). Pour the sauce over the beef and vegetables.

8Stir everything thoroughly to coat evenly with the sauce. Pour in the cornstarch slurry and cook for another 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy.

9Taste and adjust seasoning with salt if needed.

10Turn off heat and sprinkle the green parts of the chopped green onions (4) over the stir-fry as garnish.

11Serve hot with steamed rice or noodles.