Beef Stir-Fry
Quick and flavorful beef stir-fry with vegetables, perfect for a weeknight dinner.
15 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 1 lb beef sirloin, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 bell pepper, sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 1/2 cup snap peas
- 2 green onions, sliced
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes (optional)
Nutrition Facts
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Instructions
Marinate the beef: In a bowl, combine the sliced beef with soy sauce, oyster sauce, and cornstarch. Mix well and let it marinate for 10 minutes.
Prepare the vegetables: While the beef is marinating, slice the bell pepper, julienne the carrot, and separate the broccoli into florets.
Heat the oil: Heat vegetable oil in a large wok or skillet over high heat until shimmering.
Cook the beef: Add the marinated beef to the wok and stir-fry for 2-3 minutes until browned. Remove the beef and set aside.
Stir-fry the vegetables: In the same wok, add garlic and ginger, stir for 30 seconds until fragrant. Add bell pepper, carrot, broccoli, and snap peas. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
Combine everything: Return the beef to the wok. Add green onions, sesame oil, and red pepper flakes if using. Toss everything together and cook for another minute.
Serve: Transfer to a serving dish and serve hot over steamed rice or noodles.
Chef's Tips
- Slice the beef thinly against the grain for the most tender texture.
- Prep all ingredients before starting to cook, as stir-frying happens quickly.
- Use high heat to ensure the beef and vegetables cook quickly and stay crisp.
- For extra flavor, add a splash of rice vinegar or a teaspoon of sugar to the sauce.
- Substitute vegetables based on what you have on hand—mushrooms, zucchini, or cabbage work well.
