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Beef And Vegetable Stir Fry

Beef and Vegetable Stir Fry Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 lb flank steak, sliced thin against the grain
  • 2 tbsp vegetable oil, divided
  • 1 small yellow onion, sliced
  • 3 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 1 red bell pepper, sliced into strips
  • 2 cups broccoli florets
  • 1 medium carrot, julienned
  • 1 cup snow peas, trimmed
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tbsp cornstarch
  • 1 tbsp sesame oil
  • 1/2 cup water
  • Sliced green onions and sesame seeds, for garnish
  • Steamed jasmine rice, for serving

Method
 

  1. Pat beef dry. Heat a large skillet or wok over high heat with 1 tbsp oil. Sear half the beef in a single layer for 2 minutes per side, until browned. Set aside and repeat with remaining oil and beef.
  2. In the same pan, cook onion for 1 minute. Add garlic and ginger; stir 30 seconds. Add broccoli, carrot, and bell pepper; cook 3-4 minutes, then add snow peas and cook 1 minute more.
  3. Whisk soy sauce, oyster sauce, brown sugar, sesame oil, cornstarch, and water until smooth. Pour into the pan, return beef and juices, and simmer 1-2 minutes until sauce thickens and coats everything.
  4. Toss to combine, then serve over rice. Garnish with green onions and sesame seeds.

Notes

For the thinnest beef slices, pop the steak in the freezer for 15 to 20 minutes before cutting. The sauce can be whisked together a day ahead and kept in the fridge.