Asian-Style Beef and Vegetable Stir-Fry

Instructions

1. Prepare the meat: Cut the ribeye steak thinly and season it with a complete seasoning blend including garlic and spices.
2. Cook the meat: Heat oil in a saucepan and fry the meat until golden brown and cooked through. Use a wooden spoon to stir and brown the meat evenly.
3. Collect meat juices: Use a colander to drain the meat, collecting the juices. Do not discard the juices as they contain flavor.
4. Brown the meat again: Return the meat to the pan without adding oil. Add a teaspoon each of dark soy sauce and hoisin sauce to brown the meat further and develop flavor.
5. Add meat juices: Add about two tablespoons of the reserved meat juices back to the pan to keep the meat moist and flavorful.
6. Cook the vegetables: In a separate pan, heat oil and fry the sliced carrots, bell peppers, and onions until cooked but still crisp.
7. Prepare thickening sauce: Mix half a tablespoon of cornstarch with cold water to create a slurry for thickening the sauce.
8. Combine meat and vegetables: Add the cooked meat back to the pan with the vegetables. Stir to combine.
9. Add sauce and thicken: Pour the cornstarch slurry and some soy sauce into the pan. Stir well to thicken the sauce and coat the meat and vegetables.
10. Serve: Serve the stir-fry hot, ideally with steamed white rice. Optionally add ginger for extra flavor.