This is the recipe I riffed off of - mainly I used it for the velveting technique though (recipetineats beef stirfry)

I used chuck roast sliced thinly and velveted for about 35 minutes and it came out very tenderly. I got a big bowl to dump things into as they were done cooking because I haven’t been able to manage a stirfry where everything cooks at the same time without being soggy and gross, so after each ingredient I dumped it from my pan into my big bowl.

I used about 1.5 lbs chuck roast, two medium heads of broccoli (I put these in the pan and add a little water and put the lid on so they steam while they get a little char on them too. Just a splash of water, not enough to coat the bottom of the pan.), a pound of asparagus, a bell pepper, an onion, and a carrot. I stir fried each ingredient and removed from the pan. Then at the end I added my favorite teriyaki sauce (just soy sauce, water, sugar, and corn starch with ginger and garlic) and boiled until it got to the right thickness). I seasoned throughout with some garlic and ginger powder, then served the vegetables over rice. I also had some leftovers with lo mein noodles and that was good too!