Teriyaki Beef and Vegetable Wok

Thinly slice the beef flank steak across the grain into 5cm strips; wash hands thoroughly after handling raw meat.

Cut the broccoli into bite-sized florets and peel the carrots, slicing them into thin rounds.

Peel and slice the red onion into 1cm wedges.

Heat 15ml of canola oil in a large wok or skillet over high heat until it begins to shimmer.

Add the raw beef strips in batches to ensure a proper sear, cooking for 2 minutes until browned but not fully cooked through.

Remove the beef from the wok and set aside on a clean plate.

Wipe the wok if needed, add the remaining oil, and stir-fry the carrots and broccoli for 3 minutes.

Add the onions and stir-fry for an additional 2 minutes until the vegetables are tender-crisp.

Finely mince the garlic cloves and prepare the ground ginger.

In a small saucepan, whisk together the soy sauce, 50ml of water, rice vinegar, and brown sugar.

Stir in the minced garlic and ground ginger, then bring the mixture to a simmer over medium heat.

In a small bowl, mix the cornstarch with 15ml of cold water to create a smooth slurry.

Slowly whisk the cornstarch slurry into the simmering sauce, stirring constantly until it thickens and turns glossy.

Turn off the heat and stir in the sesame oil for a finish of toasted aroma.

Pour the hot sauce over the prepared beef and vegetables in the wok.

Toss everything over medium heat for 1 minute until the beef is fully cooked and the sauce evenly coats all components.