Ingredients (Serves 4)

For the Beef Marinade:

• 1 lb flank steak, thinly sliced across the grain

• 2 tbsp light soy sauce

• 1 tbsp Shaoxing wine

• 1 tsp sesame oil

• 1 tbsp cornstarch

• Pinch of white pepper

For the Sauce:

• 3 tbsp oyster sauce

• 2 tbsp dark soy sauce

• 1 tbsp rice vinegar

• 1 tbsp hoisin sauce

• 2 tsp freshly ground black pepper

• ½ cup beef stock or water

• 1 tsp brown sugar

For the Stir-Fry:

• 2 tbsp cold-pressed sesame oil

• 2 cloves garlic, minced

• 1-inch piece of ginger, julienned

• ½ onion, sliced

• 1 red bell pepper, sliced

• ½ cup lotus root slices (blanched)

• 1 small bunch Chinese broccoli (gai lan), chopped

• 2 green onions, chopped (for garnish)

Directions

1. Preheat & Prepare

   • Set your Platinum Large Gourmet Skillet to medium-high.

   • Add 1 tbsp sesame oil, allowing the surface to heat evenly — this skillet’s encapsulated base ensures wok-level heat distribution.

2. Sear the Beef

   • Add the marinated beef in a single layer.

   • Let it sear undisturbed for 1 minute per side to develop deep color.

   • Remove the beef once browned; set aside.

3. Aromatics & Vegetables

   • Add remaining sesame oil, then toss in garlic, ginger, and onion.

   • Stir until aromatic (about 30 seconds).

   • Add bell pepper, lotus root, and Chinese broccoli — stir-fry for 2–3 minutes until vegetables are crisp-tender.

4. Combine & Glaze

   • Return beef to the skillet.

   • Pour in the pre-mixed sauce, stirring constantly.

   • Let the mixture simmer gently for 2–3 minutes; the sauce will thicken and coat everything evenly thanks to the skillet’s controlled heat retention.

5. Final Touch

   • Sprinkle green onions over top.

   • Serve immediately with steamed jasmine rice.