Description
A quick and flavorful Beef and Vegetable Stir Fry with tender beef, crisp veggies, and a savory sauce. Perfect for weeknight dinners or meal prep.
Ingredients
- 1 pound flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil, divided
- 1 cup broccoli florets
- 1 cup bell pepper, sliced (any color)
- 1 medium carrot, julienned or thinly sliced
- 1 cup snow peas or snap peas
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce (for the sauce)
- 1/4 cup beef broth or water
- Cooked white rice or noodles, for serving
Instructions
- In a bowl, combine sliced beef, 1 tablespoon soy sauce, cornstarch, and sesame oil. Let it marinate while preparing the vegetables.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add the beef and cook for 2–3 minutes until browned. Remove and set aside.
- In the same pan, add remaining 1 tablespoon vegetable oil. Stir-fry garlic and ginger for 30 seconds until fragrant.
- Add broccoli, bell pepper, carrot, and snow peas. Stir-fry for 3–4 minutes until vegetables are just tender but still crisp.
- Return beef to the pan. Pour in oyster sauce, remaining 2 tablespoons soy sauce, and beef broth. Stir well and cook for 2–3 minutes until sauce thickens slightly and coats the meat and vegetables.
- Serve hot over rice or noodles.
Notes
- Slice beef thinly against the grain for tenderness.
- Swap beef with chicken, shrimp, or tofu as desired.
- Add mushrooms, zucchini, or baby corn for variety.
- Store leftovers in the fridge for up to 3 days.
- Reheat in skillet with splash of broth or microwave for 1–2 minutes.