Beef Chop Suey

1 In a small bowl, whisk together beef broth, soy sauce, rice wine or mirin, sesame oil, and cornstarch until smooth. Set aside.
2 Toss sliced beef with 1 tablespoon cornstarch and 1 tablespoon of the sauce mixture. Let rest for 10–15 minutes.
3 Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add beef in batches and sear until browned but still tender, 1–2 minutes per side. Remove and set aside.
4 Add remaining oil to the pan. Stir-fry onion, carrots, and broccoli for about 4-5 minutes, until just starting to soften.
5 Stir in red bell pepper and cook for another 2 minutes. Add minced garlic and cook for 30 seconds, just until fragrant.
6 Return the beef and any juices to the pan. Give the sauce a quick stir, then pour it in. Cook for 1–2 minutes, stirring, until the sauce thickens and coats everything evenly.
7 Toss in bean sprouts and cook for just 30–60 seconds, until slightly softened but still crisp. Serve hot over steamed jasmine rice or noodles.