Description
A delicious and colorful beef stir fry with fresh vegetables, served over steamed rice or noodles.
Ingredients
Scale
- 1 pound flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 medium carrot, thinly sliced
- 2 tablespoons low-sodium beef broth
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
Instructions
- Marinate the Beef: In a bowl, toss the sliced beef with soy sauce, oyster sauce, and cornstarch. Let it sit for about 10–15 minutes. This quick marinade tenderizes the meat and helps create that silky texture you expect from a good stir fry.
- Prepare the Vegetables: While the beef marinates, slice your vegetables into similar-sized pieces. This ensures even cooking. I like keeping the broccoli slightly larger for texture and slicing the carrots thin so they soften quickly.
- Sear the Beef: Heat 1 tablespoon of oil in a large skillet or wok over high heat. Add the beef in a single layer. Let it sear without stirring for about a minute to develop color. Then stir-fry for another 1–2 minutes until just cooked. Remove and set aside.
- Stir Fry the Vegetables: Add the remaining oil to the pan. Toss in the garlic and ginger and stir for about 30 seconds until fragrant. Add the broccoli, carrots, and bell peppers first, cooking for 2–3 minutes. Then add the snap peas.
- Bring It All Together: Return the beef to the pan. Add beef broth, sesame oil, and black pepper. Stir everything together and cook for another 1–2 minutes.
Notes
- Do not overcrowd the pan. If needed, cook in batches.
- You want the vegetables crisp-tender, not soft. They should still have a slight bite.
- The sauce will lightly coat the beef and vegetables, creating a savory, glossy dish full of flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 75mg