Save A quick, flavorful stir-fry featuring tender beef strips and crisp vegetables in a savory sauce—perfect for a busy weeknight.
This recipe has become a staple in my household for busy weeknights when I want something fast yet satisfying.
Ingredients
- Beef: 450 g (1 lb) flank steak or sirloin thinly sliced against the grain, 1 tbsp soy sauce, 1 tsp cornstarch, 1 tsp sesame oil
- Vegetables: 1 red bell pepper sliced, 1 yellow bell pepper sliced, 1 medium carrot julienned, 150 g (1 cup) broccoli florets, 100 g (1 cup) sugar snap peas trimmed, 2 cloves garlic minced, 1 tbsp fresh ginger grated, 2 spring onions sliced (optional for garnish)
- Sauce: 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tsp cornstarch, 2 tsp brown sugar, 2 tbsp water
- For Cooking: 2 tbsp vegetable oil
Instructions
- Marinate Beef:
- In a medium bowl combine sliced beef with 1 tbsp soy sauce 1 tsp cornstarch and 1 tsp sesame oil Set aside to marinate for 10 minutes
- Prepare Sauce:
- In a small bowl whisk together all sauce ingredients until smooth
- Cook Beef:
- Heat 1 tbsp vegetable oil in a large wok or skillet over high heat Add the beef and stir-fry for 2 3 minutes until browned but not fully cooked Remove the beef and set aside
- Cook Aromatics:
- Add the remaining 1 tbsp oil to the pan Stir-fry garlic and ginger for 30 seconds until fragrant
- Cook Vegetables:
- Add bell peppers carrot broccoli and sugar snap peas Stir-fry for 3 4 minutes until vegetables are just tender but still crisp
- Combine and Finish:
- Return the beef to the pan Pour in the sauce stir well and cook for another 2 3 minutes until the sauce thickens and everything is heated through
- Garnish and Serve:
- Garnish with sliced spring onions and serve hot ideally over steamed rice or noodles
Save My family enjoys gathering around the table to share this quick stir-fry, making weeknights a little easier and warmer.
Notes
For a spicier version add 1 tsp chili flakes or a sliced red chili with the vegetables Substitute beef with chicken tofu or shrimp if desired Gluten-free option Use tamari instead of soy sauce and ensure oyster hoisin sauces are gluten-free
Required Tools
Large wok or skillet Chefs knife Cutting board Mixing bowls Whisk or fork
Nutritional Information
Calories 315 Total Fat 13 g Carbohydrates 19 g Protein 33 g per serving
Save This easy stir-fry can be tailored with your favorite proteins and veggies for a personalized weeknight dinner.
Recipe FAQs
- → What cuts of beef work best for this dish?
Flank steak or sirloin sliced thinly against the grain ensures tenderness and quick cooking.
- → How can I keep the vegetables crisp?
Stir-fry the vegetables on high heat for a short time, about 3-4 minutes, to maintain a crisp texture.
- → Can the sauce be adjusted for dietary needs?
Yes, substitute soy sauce with tamari for gluten-free options and use gluten-free oyster and hoisin sauces.
- → Is it possible to add heat to the stir-fry?
Adding chili flakes or sliced fresh chili during cooking adds a spicy kick to the dish.
- → What are suitable alternatives to beef?
Chicken, tofu, or shrimp can be used as protein alternatives for variation and dietary preference.