Instructions:

• Begin by slicing the flank steak against the grain into thin strips. In a bowl, combine the soy sauce, cornstarch, water, and sugar. Add the sliced beef to the marinade, ensuring all pieces are coated. Let it marinate for about 15-30 minutes.
• While the beef is marinating, wash and slice your vegetables. Make sure they are cut into uniform sizes for even cooking.
• In your wok or skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, add the marinated beef in a single layer. Cook for about 2-3 minutes without stirring to allow it to sear properly.
• After the beef is seared, stir-fry it for an additional 2-3 minutes until it’s cooked through. Remove the beef from the pan and set it aside on a plate.
• In the same pan, add the remaining tablespoon of oil. Add the onion and cook for 1 minute until slightly softened. Then, add the bell peppers, mushrooms, zucchini, carrot, and grated ginger. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
• Return the cooked beef to the pan with the vegetables. Toss everything together and stir-fry for another minute to heat through and combine the flavors. Serve immediately over cooked rice, if desired.