Description
This easy beef stir fry recipe delivers tender, velvety beef and crisp vegetables in a savory sauce that rivals any restaurant. Ready in just 25 minutes, it’s the perfect weeknight dinner that the whole family will love. Serve over rice or noodles for a complete meal.
Ingredients
Scale
For the Beef:
- 1 pound flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1/2 teaspoon black pepper
For the Stir Fry Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 2 teaspoons cornstarch
- 1/4 cup beef broth or water
- 1 teaspoon sesame oil
For the Stir Fry:
- 3 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 large bell pepper, cut into strips (any color)
- 2 cups broccoli florets
- 1 medium carrot, thinly sliced
- 1 cup snap peas, trimmed
- 3 green onions, cut into 1-inch pieces
- Sesame seeds for garnish (optional)
- Cooked rice or noodles for serving
Instructions
- Prepare the Beef: Place the thinly sliced beef in a medium bowl. Add 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 tablespoon vegetable oil, and black pepper. Mix thoroughly with your hands until the beef is evenly coated. Let marinate while you prepare the other ingredients, at least 10 minutes. This velveting process makes the beef incredibly tender.
- Make the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch, beef broth, and sesame oil until the cornstarch is fully dissolved and no lumps remain. Set aside within easy reach of your stove.
- Prep Your Vegetables: Cut all vegetables to similar sizes for even cooking. Have everything prepared and ready near your stove before you start cooking—stir-frying moves fast!
- Cook the Beef: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until it’s smoking hot. Add half the beef in a single layer, spreading it out. Let it sear undisturbed for 45-60 seconds until browned on one side, then stir-fry for another minute until just cooked through. Transfer to a clean plate. Repeat with another tablespoon of oil and the remaining beef. Don’t crowd the pan or the beef will steam instead of sear.
- Cook the Aromatics: Add the remaining tablespoon of oil to the wok. Toss in the minced garlic and ginger, stir-frying for 30 seconds until fragrant. Work quickly so they don’t burn.
- Stir-Fry the Vegetables: Add the carrots first (they take longest), stir-frying for 2 minutes. Then add bell peppers and broccoli, stir-frying for another 2-3 minutes. Finally, add snap peas and cook for 1 minute. Vegetables should be tender-crisp and vibrant in color.
- Combine Everything: Return the cooked beef to the wok along with the green onions. Give the sauce a quick whisk to recombine the cornstarch, then pour it over everything. Toss constantly for 1-2 minutes until the sauce thickens and coats everything in a glossy glaze.
- Serve: Remove from heat immediately. Transfer to a serving platter, garnish with sesame seeds if desired, and serve immediately over steamed rice or noodles. Enjoy while hot!
Notes
- Slicing Tip: Partially freeze beef for 20-30 minutes before slicing for easier, thinner cuts. Always slice against the grain for maximum tenderness.
- High Heat is Key: Stir-frying requires very high heat. Don’t reduce the temperature or your vegetables will steam rather than sear.
- Don’t Overcrowd: Cook beef in batches if needed. Overcrowding lowers the pan temperature and results in gray, boiled meat instead of beautifully seared beef.
- Gluten-Free Option: Use tamari instead of soy sauce and check that your oyster sauce is gluten-free.
- Customize Vegetables: Use whatever vegetables you have on hand. Mushrooms, zucchini, baby corn, and water chestnuts all work wonderfully.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1/4 of recipe (without rice)
- Calories: 365
- Sugar: 7g
- Sodium: 1240mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 68mg