Honey Beef With Sesame Seeds

Ingredients

1/2 pound	225 g	Flank steak
1/2		Red bell pepper
1/2		Green bell pepper
1 cup	240 ml	Mung bean sprouts
1		Celery stalk
4 tsp	20 ml	Liquid honey (marinade)
3 Tbsp	45 ml	Soy sauce (marinade)
1 Tbsp	15 ml	Water (marinade)
1		Green onion, chopped (marinade)
2 tsp	10 ml	Cornstarch (marinade)
1 Tbsp	15 ml	Oyster sauce (sauce)
1/4 cup	60 ml	Low-sodium chicken broth (sauce)
1 tsp	5 ml	Granulated sugar (sauce)
1		Clove garlic
2		Slices ginger
1 tsp	5 ml	Cornstarch mixed with 4 tsp water
3 Tbsp	45 ml	White sesame seeds, toasted
4 Tbsp	60 ml	Oil for stir-frying

Wash and drain the vegetables. Remove the stems and seeds from the bell peppers and cut into thin strips. Rinse and thoroughly drain the mung bean sprouts. String the celery and cut on the diagonal into thin strips.
Cut the flank steak across the grain into thin strips. Combine with the marinade ingredients, adding the cornstarch last.
Marinate the steak for 15 minutes.
Combine the sauce ingredients and set aside.
Heat the wok over medium-high heat. Add 2 tablespoons oil to the heated wok.
When the oil is ready, add the beef. Brown briefly, then stir-fry until nearly cooked through. Remove from the wok.
Clean out the wok if necessary. Add 2 tablespoons oil.
Add the garlic and ginger and stir-fry briefly until fragrant (about 30 seconds).
Add the green pepper and celery. Stir-fry briefly, then add the red pepper.
Push the vegetables up to the sides of the wok.
Add the sauce in the middle of the wok. Heat briefly, then add the cornstarch and water slurry, stirring to thicken.
Add the steak back into the wok.
Add the mung bean sprouts and mix everything together.
Sprinkle with the sesame seeds before serving.