Description
A quick and easy beef stir fry made with tender strips of beef, crisp colorful vegetables, and a savory homemade stir fry sauce. Ready in under 30 minutes for a flavorful weeknight dinner.
Ingredients
Units
Scale
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, thinly sliced
- 1/2 cup snap peas or snow peas
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- For the Sauce:
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1/4 cup beef or chicken broth
Instructions
- In a bowl, toss sliced beef with 2 tablespoons soy sauce and cornstarch. Set aside to marinate for 10 minutes.
- In a small bowl, whisk together the stir fry sauce ingredients.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add beef and cook for 2-3 minutes until browned but not fully cooked through. Transfer to a plate.
- Add remaining oil to the skillet. Stir fry bell pepper, broccoli, carrot, and snap peas for 3-4 minutes until crisp-tender.
- Add garlic, ginger, and green onions; cook for 30 seconds until fragrant.
- Return beef to the pan. Pour in the sauce and stir well to coat everything. Cook for another 2-3 minutes until the sauce thickens and beef is cooked through.
- Serve immediately over steamed rice or noodles.
Notes
- Slice beef thinly against the grain for maximum tenderness.
- Prep all ingredients before starting as stir fry cooks quickly.
- Swap in your favorite veggies like mushrooms or baby corn.
- Leftovers keep well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 7g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg