Preparation Steps

• In a bowl, combine beef with soy sauce, cornstarch, sesame oil, and black pepper. Toss to coat evenly and let marinate for at least 15 minutes.
• In a separate bowl, whisk together all sauce ingredients: hoisin sauce, ketchup, soy sauce, rice vinegar, brown sugar, sesame oil, minced garlic, and ginger. Set aside.
• Prepare the cornstarch slurry for the sauce by mixing 1 tbsp cornstarch with 2 tbsp water until smooth.
• Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated beef in a single layer and cook until browned and crispy. You may need to do this in batches to avoid overcrowding. Remove beef from the wok and set aside.
• Add the remaining 1 tablespoon of vegetable oil to the wok. Add chopped green onions and red chili flakes (if using) and stir-fry for about 30 seconds until fragrant.
• Pour the prepared sauce into the wok and bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens.
• Return the crispy beef to the wok and toss to coat evenly with the thickened sauce.
• Serve immediately over steamed rice or noodles, garnished with extra green onions if desired.