Description
A quick, restaurant-quality beef stir fry with crisp vegetables and a savory glossy sauce. This tested recipe uses a special marinade technique to ensure tender beef and comes together in under 30 minutes.
Ingredients
Scale
- 1.5 lbs flank steak or sirloin, sliced thinly against the grain
- 2 cups broccoli florets
- 1 large red bell pepper, sliced
- 1 cup snap peas or snow peas
- 2 medium carrots, julienned or thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup soy sauce (divided)
- 1/2 cup chicken broth
- 2 tbsp oyster sauce
- 1 tbsp cornstarch (divided)
- 1 tsp sesame oil
- 2 tbsp vegetable oil (divided)
- 1/2 tsp red pepper flakes (optional)
- 1/2 tsp baking soda
Instructions
- Slice the flank steak against the grain. In a bowl, mix beef with 1 tbsp soy sauce, 1 tsp cornstarch, and 1/2 tsp baking soda. Let sit for 15-20 minutes to tenderize.
- In a small bowl, whisk together remaining soy sauce, chicken broth, oyster sauce, 1 tsp cornstarch, and red pepper flakes. Set aside.
- Wash and chop broccoli, bell peppers, carrots, and snap peas. Mince garlic and grate ginger.
- Heat a wok or large skillet over high heat. Add 1 tbsp vegetable oil until shimmering.
- Sear beef in a single layer for 1-2 minutes until browned, then cook for another 1-2 minutes. Remove beef and set aside.
- Add remaining 1 tbsp oil to the pan. Stir-fry carrots and broccoli for 2-3 minutes, then add bell peppers and snap peas. Cook for 2 minutes until crisp-tender.
- Add garlic and ginger to the veggies in the last 30 seconds.
- Return beef to the pan. Stir the sauce mixture and pour it over the ingredients. Toss vigorously until the sauce thickens and becomes glossy (1-2 minutes).
- Remove from heat, drizzle with sesame oil, and toss once more. Serve immediately over rice or noodles.
Notes
Slice beef against the grain for tenderness. Ensure the pan is very hot before adding ingredients to prevent steaming. Cook in batches if your pan is small to avoid overcrowding. Leftovers store well in the fridge for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450
- Sugar: 8
- Sodium: 900
- Fat: 22
- Saturated Fat: 7
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
Keywords: beef stir fry, quick dinner, healthy meal prep, wok cooking, easy weeknight dinner, high protein