Description
A quick and flavorful beef and vegetable stir-fry packed with colorful veggies and tender beef in a savory sauce, perfect for a healthy weeknight dinner.
Ingredients
- 1 lb flank steak or sirloin, thinly sliced
- 3 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 2 cups broccoli florets
- 1 carrot, sliced
- 1 bell pepper, sliced
- 1 onion, sliced
- 1 cup green beans or snap peas
- 2 tbsp oyster sauce or hoisin sauce
- Optional: 1/2 tsp red pepper flakes or 1 tsp chili garlic sauce
Instructions
- Marinate the sliced beef with soy sauce, garlic, ginger, and cornstarch. Let sit for at least 10 minutes.
- Prepare all vegetables, cutting them into bite-sized pieces.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Sear the beef until browned but not fully cooked, then remove and set aside.
- Stir-fry the vegetables in the same pan, starting with harder ones like carrots and broccoli, followed by peppers and onions.
- Return the beef to the pan, add oyster or hoisin sauce, and toss everything to coat evenly.
- Drizzle sesame oil, stir well, and serve hot over rice or noodles.
Notes
- Use flank or sirloin steak sliced thinly against the grain for tenderness.
- Swap beef for chicken, shrimp, or tofu for variation.
- Frozen vegetables can be used if thawed and drained properly.
- Do not overcook vegetables to maintain their crispness.
- Store leftovers in an airtight container for up to 3 days in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
