Description
This tender beef stir fry features juicy strips of beef cooked with fresh veggies and coated in a glossy, sticky Asian-inspired sauce. It’s quick to make, full of bold flavors, and perfect for a weeknight dinner served over rice or noodles.
Ingredients
Units
Scale
For the beef stir fry:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil (or sesame oil)
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
For the sticky sauce:
- 1/4 cup (60ml) soy sauce (or tamari for gluten-free)
- 2 tablespoons hoisin sauce
- 2 tablespoons honey (or brown sugar)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon chili flakes (optional, for heat)
- 1/4 cup (60ml) water
Instructions
1. Prepare the beef
- Toss the sliced beef with cornstarch until evenly coated. This helps create a crispy texture and thickens the sauce later.
2. Make the sauce
- In a small bowl, whisk together soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, chili flakes (if using), and water. Set aside.
3. Cook the beef
- Heat 1 tablespoon of oil in a large pan or wok over medium-high heat.
- Add the beef in a single layer (work in batches if needed) and sear for 1–2 minutes on each side until browned. Remove from the pan and set aside.
4. Stir-fry the vegetables
- Add the remaining oil to the pan and sauté garlic and ginger until fragrant (30 seconds).
- Add bell pepper, broccoli, and carrot. Stir-fry for 3–4 minutes until the vegetables are tender but still crisp.
5. Combine and thicken the sauce
- Return the beef to the pan and pour in the sticky sauce.
- Stir well and cook for 2–3 minutes, or until the sauce thickens and coats the beef and veggies.
6. Serve
- Garnish with sliced green onions and sesame seeds.
- Serve hot over steamed rice, noodles, or cauliflower rice for a low-carb option.
Notes
- Add snap peas or mushrooms for extra veggies.
- Use chicken or tofu for a different protein option.
- Store leftovers in the fridge for up to 3 days—perfect for meal prep!