Prep everything first. Stir-fries move fast. Slice your protein and vegetables thin so they cook quickly and evenly. Mince garlic and ginger. Have the sauce and cornstarch slurry ready.

Make the sauce. In a bowl, whisk soy sauce, water, brown sugar, hoisin (if using), rice vinegar, sesame oil, and red pepper flakes or chili-garlic sauce (optional). Taste and adjust sweetness or saltiness. Set aside.

Heat the pan. Use a large skillet or wok over medium-high to high heat. Add 1–2 tablespoons oil and let it shimmer. A hot pan is key for good sear and crisp-tender veggies.

Cook the protein. Add sliced beef or chicken in a single layer. Season lightly with salt and pepper. Sear 1–2 minutes per side until just cooked through. For tofu, sear until golden on all sides. Remove to a plate.

Stir-fry the vegetables. Add a bit more oil if needed. Toss in onion, carrot, and broccoli. Stir-fry 2–3 minutes until slightly tender but still crisp. Add bell pepper and cook 1 minute more.

Add aromatics. Push veggies to the sides, add a splash of oil, and cook garlic and ginger for 30 seconds until fragrant. Don’t let them burn.

Bring it together. Return protein to the pan. Pour in the sauce and toss to coat. Stir the cornstarch slurry, then add it to the pan. Cook 1–2 minutes until the sauce thickens and turns glossy.

Finish and serve. Top with sliced green onions and sesame seeds. Serve over rice or noodles. Add a splash of lime juice if you like brightness.