Description
A vibrant and flavorful stir fry featuring tender beef and colorful vegetables, perfect for busy weeknight dinners.
Ingredients
Scale
- 1 pound thinly sliced beef sirloin or flank steak
- 2 tablespoons low sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar or honey
- 1/4 cup beef broth or water
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil, divided
- 1 medium red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 1 small carrot, thinly sliced
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 1 teaspoon toasted sesame oil
- 2 green onions, sliced for garnish
- 1 teaspoon sesame seeds (optional)
- 4 cups cooked rice for serving (optional)
Instructions
- Slice the beef against the grain into thin strips and pat dry.
- Thinly slice the red bell pepper, onion, and carrot; trim the snap peas, and mince the garlic and ginger.
- In a mixing bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar or honey, and beef broth or water with cornstarch until smooth.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat, and sear half the beef until mostly browned, then transfer to a plate and repeat with the remaining beef.
- Add the remaining vegetable oil and stir-fry the onion, bell pepper, carrot, and snap peas for 3 to 4 minutes until crisp-tender.
- Add garlic and ginger to the pan and stir constantly for about 30 seconds until fragrant.
- Pour the sauce into the pan, stirring to simmer and thicken.
- Reintroduce the beef, tossing to coat and ensuring it’s cooked through, about 1-2 minutes.
- Finish with a drizzle of sesame oil and toss in green onions and sesame seeds before serving.
- Serve over cooked rice for a delicious meal.
Notes
Prep the beef and vegetables in advance for a quicker cooking experience. Customize with your favorite proteins or vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg