Directions

1. For the sauce, whisk all sauce ingredients together in a small bowl set aside.
2. Combine beef and soy sauce in a medium bowl and let sit for at least 10 minutes or up to an hour, stirring once.

3. Combine garlic, ginger, and 1½ teaspoons oil in Wok, Heat Wok to 425°F, until it's just smoking.

4. Add half of the beef in a single layer, breaking up clumps. Cook without stirring for 1 minute.

5. Stir and continue to cook until browned, about 30 more seconds. Transfer beef to bowl and repeat with an additional 1½ teaspoons oil and remaining beef.

6. Add 2 tablespoons vegetable oil to empty Wok and heat Wok to 425°F until it's just smoking. Add broccoli and cook for 30 seconds.

7. Add water, cover, and reduce heat to 275°F. Cook until broccoli is tender-crisp about 2 minutes. Do not overcook broccoli. Transfer to paper towel-lined plate.

8. Add remaining vegetable oil to Wok. Bring heat up to 425°F, until it's just smoking. Add bell pepper and cook, stirring frequently, for about 1½ minutes.

9. Push bell pepper up the sides of the Wok. Add garlic mixture to center and cook for 15-20 seconds, mashing mixture in Wok. Stir garlic mixture into bell pepper.
10. Return beef and broccoli to Wok and toss to combine.
11. Whisk sauce to recombine and add to the Wok and cook. Stir constantly until sauce thickens and is evenly distributed, about 30 seconds.
12. Transfer to platter and sprinkle with scallions.