Use a sharp knife to cut the beef against the grain into thin strips, about ¼ inch thick.

Pro tip: Slightly freezing the meat for 20–30 minutes makes it easier to slice thin.

In a mixing bowl, add soy sauce, oyster sauce, browning sauce, garlic powder, onion powder, black pepper, dried thyme, minced garlic, and chopped scotch bonnet (if using).

Toss the sliced beef into the marinade and mix until all pieces are well coated.

Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

Pro tip: If you're in a hurry, 20 minutes still gives great flavor—but the longer it sits, the better.

Set your skillet or wok over medium-high heat and add 2 tablespoons of vegetable oil. Let it heat until shimmering.

Add marinated beef to the hot skillet in a single layer (don’t overcrowd). Sear for about 1–2 minutes per side until browned.

Remove each batch and set aside on a plate. Repeat until all the beef is seared.

Pro tip: Searing in batches helps keep the beef tender and prevents it from steaming.

In the same skillet (add a splash more oil if needed), toss in the sliced onions and bell peppers.

Stir-fry for 3–4 minutes until they begin to soften but still have a bit of crunch.

Pro tip: Don’t overcook—these add a fresh bite to balance the rich sauce.

Add the seared beef back into the pan with the cooked vegetables.

Pour in ½ cup of beef broth and 1 tablespoon of ketchup. Stir everything to combine.

Let the mixture simmer uncovered for 5–6 minutes so the sauce can reduce slightly and soak into the beef.

In a small bowl, whisk 1 teaspoon cornstarch with 2 tablespoons of water until smooth.

Pour into the skillet while stirring gently.

Pro tip: Whisk continuously while adding the slurry to avoid lumps and help the sauce thicken smoothly.

Taste the sauce and adjust seasoning if needed—add salt, pepper, or more browning for richness.

Remove from heat and let the dish sit for 3–5 minutes to allow the flavors to settle.

Spoon over white rice, rice and peas, or mashed potatoes. Garnish with a sprinkle of fresh thyme or chopped scallions if you like.