Description
A flavor-packed beef and vegetable stir fry bursting with fresh, colorful veggies and tender strips of sirloin or flank steak, all tossed in a savory soy and oyster sauce glaze. Perfectly quick and healthy for a satisfying weeknight meal served over rice or noodles.
Ingredients
Scale
Beef Marinade
- 1 pound beef (sirloin or flank steak), thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
Vegetables
- 2 cups broccoli florets
- 1 bell pepper, sliced (any color)
- 1 cup carrots, julienned
- 1 cup snap peas, trimmed
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, sliced
Other
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Cooked rice or noodles, for serving
Instructions
- Marinate the Beef: In a bowl, combine the thinly sliced beef with soy sauce, oyster sauce, and cornstarch. Mix well to coat the beef evenly and let it marinate for 10-15 minutes to tenderize and absorb flavors.
- Prepare the Vegetables: While the beef marinates, wash and slice the broccoli into florets, julienne the carrots, slice the bell pepper, trim the snap peas, mince the garlic and ginger, and slice the green onions.
- Heat the Pan: Place a large skillet or wok over high heat and add the vegetable oil. Allow it to heat until shimmering to ensure a hot pan for stir-frying.
- Cook the Beef: Add the marinated beef in a single layer to the hot pan. Stir-fry for about 2-3 minutes until the beef is browned but not fully cooked through. Remove the beef from the pan and set aside to prevent overcooking.
- Stir-Fry the Vegetables: In the same pan, add a bit more oil if needed, then toss in the garlic and ginger. Stir-fry for 30 seconds until fragrant. Add the broccoli, carrots, bell pepper, and snap peas. Cook for about 4-5 minutes until the vegetables are crisp-tender.
- Combine and Finish: Return the beef to the pan with the vegetables. Stir everything together, cooking for another 1-2 minutes to let the flavors meld and the beef finish cooking. Season with salt and pepper to taste. Sprinkle sliced green onions over the top before serving.
- Serve: Serve your hearty beef and vegetable stir fry hot over cooked rice or noodles for a complete meal.
Notes
- Feel free to substitute vegetables based on seasonal availability or preferences.
- For a spicier version, add red pepper flakes or a dash of chili sauce while stir-frying.
- Make sure your pan is very hot before adding ingredients for the best stir-fry texture.
- Use cornstarch in the marinade to help tenderize the beef and create a smooth sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated quickly on the stovetop.
