Stoked at Home

2 Prep the Steak: Freeze steak for 10–15 minutes for easier slicing.
3 Slice thinly against the grain.
4 Toss with 1 tbsp cornstarch, salt, and pepper — this gives that glossy, takeout-style finish.
6 Make the Sauce: In a bowl, whisk together:
7 soy sauce, rice vinegar, honey, oyster sauce (optional), garlic, ginger, black pepper, broth, and cornstarch.
8 Set aside.
10 Cook the Veggies: Heat a drizzle of oil in a large skillet.
11 Add peppers, onions, broccoli.
12 Cook 5–6 minutes until softened but still crisp.
13 Remove from pan.
15 Cook the Steak: Add a little more oil to the same pan.
16 Sear steak in a single layer—work in batches so it browns instead of steams.
17 Cook 1–2 minutes per side until just cooked.
19 Combine Everything: Add veggies back into the pan.
20 Pour in the sauce.
21 Simmer 1–2 minutes until thickened and glossy.
23 Assemble Bowls: Serve over jasmine rice and top with green onions + sesame seeds.