Description
Beef Stir Fry with Vegetables is a quick and flavorful dish made with tender strips of beef and crisp vegetables tossed in a savory stir-fry sauce, perfect for weeknight dinners.
Ingredients
Units
Scale
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil or vegetable oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 1/2 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce (or hoisin for a sweeter flavor)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1/4 cup water
- Optional: green onions and sesame seeds for garnish
Instructions
- In a bowl, toss sliced beef with 2 tablespoons soy sauce and cornstarch. Let sit for 10-15 minutes to tenderize.
- Heat oil in a large skillet or wok over medium-high heat. Add beef in a single layer and sear for 2-3 minutes per side until browned. Remove and set aside.
- In the same pan, add garlic, ginger, and onion. Sauté for 1 minute.
- Add broccoli, bell pepper, and carrot. Stir-fry for 4-5 minutes until just tender.
- In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, and water.
- Return beef to the pan and pour sauce over everything. Stir to coat and cook for another 2-3 minutes until sauce thickens slightly.
- Garnish with green onions and sesame seeds if desired. Serve hot with rice or noodles.
Notes
- Slice beef thinly for quick cooking and tenderness.
- Customize with other vegetables like snap peas or mushrooms.
- Use tamari for a gluten-free option.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg