Description
Beef Stir-Fry with Vegetables brings sizzling flavor straight from the wok to your dinner table. Tender slices of beef dance with crisp vegetables in a quick, satisfying meal that delivers maximum taste with minimal kitchen effort.
Ingredients
Scale
Main Protein:
- 1 lb (454 g) beef sirloin or flank steak, thinly sliced
Vegetables:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 1 zucchini, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 3 green onions, chopped
- 1 tablespoon sesame seeds
Sauce and Seasonings:
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes
- ¼ cup beef broth
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch
Instructions
- Slice 1 lb (453 g) beef sirloin into razor-thin strips, approximately ⅛-inch thick. Dust beef with 2 tablespoons cornstarch, ensuring each piece gets a light, even coating. Allow meat to rest 10 minutes at room temperature.
- Combine ¼ cup low-sodium soy sauce, 2 tablespoons oyster sauce, 1 tablespoon honey, 1 teaspoon sesame oil, and ½ teaspoon red pepper flakes in a small bowl. Whisk 1 teaspoon cornstarch into ¼ cup beef broth, then blend into sauce mixture.
- Heat 1 tablespoon vegetable oil in a large wok at 400°F (204°C). Carefully spread beef in a single layer, cooking 2-3 minutes per side until edges caramelize. Transfer seared meat to a clean plate.
- Add second tablespoon of oil to hot wok. Quickly sauté 2 minced garlic cloves and 1 teaspoon grated ginger for 30 seconds. Immediately add 1 sliced red bell pepper, 1 sliced yellow bell pepper, 1 cup broccoli florets, 1 julienned carrot, and 1 sliced zucchini.
- Stir-fry vegetables for 3-4 minutes, maintaining crisp texture. Reintroduce seared beef to wok, pouring prepared sauce over entire mixture. Toss rapidly to coat evenly, cooking an additional 1-2 minutes until sauce slightly thickens.
- Remove from heat. Garnish with 3 chopped green onions and 1 tablespoon sesame seeds. Serve immediately over steamed rice, ensuring each portion receives an equal distribution of meat and vegetables.
Notes
- Cut beef against the grain for maximum tenderness and easier chewing.
- Use a wok or large skillet on high heat to get that perfect sear and prevent steaming the meat.
- Prep all ingredients before cooking, as stir-frying moves quickly and requires constant attention.
- For a gluten-free version, swap soy sauce with tamari and ensure all other ingredients are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 8-11 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 315 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 70 mg