Pat the beef dry with paper towels. Cut the beef into thin strips against the grain. In a small bowl, mix the marinade ingredients and combine with the beef. Let marinate for 1 hour.

In a small bowl, mix all the sauce ingredients for the stir-fry. Bring a pot of water to a boil. Once boiling, add the broccoli florets and cook for about 30 seconds.

Remove the broccoli from the water and immediately cool with cold water to keep the bright green color and prevent overcooking. The broccoli should be crisp-tender. Ideally, use a wok over high heat to stir-fry the beef. If you don’t have a wok, a stainless steel skillet works too.

Heat a wok or skillet with the oil and stir-fry the beef, then set aside. I recommend stir-frying the beef in small batches so it browns quickly and doesn’t overcook or get tough. Add the bell peppers to the same pan without cleaning it and stir-fry. Add the broccoli and heat through.

Add the beef back in and pour in the sauce. The sauce will thicken; cook for 30 seconds more and serve with white rice, brown rice, fried rice, or Chinese noodles. The sauce shouldn’t be too thick—add a little water if needed to thin it. It also shouldn’t be too runny. It should be thick enough to coat the beef and vegetables. Serve with fried rice with vegetables.