First things first. Take your flank or flat iron steak and slice it into ¼-inch strips. Ensure you cut against the grain for tenderness. Once sliced, season them with salt and pepper. Sprinkle cornstarch over the beef; this will help achieve a crispy outside when frying.

In a large skillet or wok, heat the canola oil over medium-high heat. You want it hot enough to sizzle when the beef hits the pan.

Add the seasoned beef to the skillet. Let it cook for a couple of minutes without stirring so it can sear nicely. Turn it occasionally until it’s browned but not overcooked. This should take about 5 minutes. Remove the beef from the pan and set it aside.

In the same skillet, throw in the minced garlic and ginger. Sauté for just 30 seconds. You want them fragrant but not burnt. The aroma will fill your kitchen instantly!

Now, add in the sugar snap peas or snow peas and bok choy. Stir-fry for about 2-3 minutes until they are vibrant and tender-crisp.

Pour in the soy sauce, toasted sesame oil, beef or chicken stock, and sambal oelek. Mix well and let it simmer for a minute so the flavors meld together.

Return the steak to the skillet. Add the butter and toss everything together until the steak is heated through and coated in the sauce. This will take about 2 minutes.

Plate your stir fry over a bed of steamed rice. Sprinkle with sesame seeds, chopped green onions, and fresh parsley or cilantro for an extra pop of color and flavor.