Clean Asian Pepper Steak with Sirloin

Steps

1. Slice the sirloin steak thinly against the grain. This is crucial for tenderness. You can partially freeze the steak for 20-30 minutes to make slicing easier.
2. In a medium bowl, combine the sliced steak with low-sodium soy sauce (or coconut aminos), sesame oil, cornstarch, white pepper, and baking soda (if using). Toss well to coat. Let it marinate for at least 20-30 minutes at room temperature, or up to an hour in the refrigerator.
3. In a small bowl, whisk together the chicken/beef broth, low-sodium soy sauce (or coconut aminos), oyster sauce (if using), honey (if using), and rice vinegar.
4. In a separate small cup, whisk together the 1 tbsp cornstarch with 2 tbsp cold water to create a slurry. Set aside.
5. Heat 1/2 tablespoon of avocado oil in a large skillet or wok over medium-high heat until shimmering.
6. Add the sliced bell peppers and onion. Stir-fry for 3-4 minutes, until they are crisp-tender. You want them to retain a little bite.
7. Add the minced garlic and grated ginger to the pan with the vegetables. Stir-fry for another 1 minute until fragrant.
8. Remove the vegetables from the pan and set aside in a bowl.
9. Increase the heat to high. Add the remaining 1/2 tablespoon of avocado oil to the same skillet or wok.
10. Once the oil is very hot and shimmering (almost smoking), add the marinated steak in a single layer. You may need to cook the steak in two batches to avoid overcrowding the pan, which can steam the meat instead of searing it.
11. Stir-fry for 2-3 minutes per batch, until the steak is nicely browned on the outside but still tender. Do not overcook. Remove cooked steak from the pan and add to the bowl with the vegetables.
12. Return the skillet/wok to medium-high heat. Pour the prepared sauce mixture into the pan. Bring it to a gentle simmer.
13. Give the cornstarch slurry a quick re-whisk (it tends to settle) and slowly pour it into the simmering sauce while constantly stirring. Continue stirring until the sauce thickens to your desired consistency (about 1-2 minutes).
14. Return the cooked steak and vegetables to the pan with the thickened sauce. Toss everything together to coat evenly. Cook for another 1-2 minutes to heat through.
15. Serve immediately over a bed of brown rice, quinoa, or cauliflower rice for a low-carb option. Garnish with fresh green onions or a sprinkle of sesame seeds.