Beef Stir-Fry
This Beef Stir-Fry is a quick, flavorful, and versatile dish that combines tender beef strips with crisp vegetables and a savory stir-fry sauce. It’s perfect for busy weeknights or when you're craving a delicious, satisfying meal that's easy to make. With the option to customize the vegetables and sauces, you can tailor this dish to your liking. Whether you serve it over rice, noodles, or a low-carb alternative, it’s sure to be a hit!
Equipment
- 1 Wok or Large Skillet
- 1 Knife
- 1 Cutting Board
- 1 Small Bowl (for sauce)
- 1 Wooden spoon or spatula
- 1 measuring spoon set
Ingredients
- 1 lb 450g Flank Steak or Sirloin
- 2 tablespoons Vegetable Oil
- 1 cup Broccoli Florets
- 1 Red Bell Pepper sliced
- 1 Carrot julienned or thinly sliced
- 1 cup Snow Peas
- 3 tablespoons Soy Sauce
- 1 tablespoon Oyster Sauce
- 1 tablespoon Hoisin Sauce
- 1 tablespoon Sesame Oil
- 2 cloves Garlic minced
- 1 tablespoon Fresh Ginger grated or finely chopped
- 1 tablespoon Rice Vinegar optional
- 1 teaspoon Honey optional
- 2 teaspoons Cornstarch optional, for thickening
Instructions
- Prepare the Ingredients: Slice the beef against the grain into thin strips.Chop all vegetables into bite-sized pieces. Mince the garlic and grate the ginger. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, rice vinegar, honey, and cornstarch (if using) to make the stir-fry sauce. Set aside.
- Cook the Beef: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced beef and cook for 2-3 minutes, stirring frequently, until the beef is browned and just cooked through. Remove the beef from the pan and set it aside.
- Stir-Fry the Vegetables: In the same pan, add the remaining tablespoon of vegetable oil. Add the broccoli, bell pepper, carrot, and snow peas. Stir-fry for 3-4 minutes, until the vegetables are tender-crisp and vibrant in color.
- Combine Beef and Sauce: Return the beef to the pan with the vegetables. Add the minced garlic and grated ginger, and stir to combine. Pour in the prepared stir-fry sauce and cook for another 1-2 minutes, allowing the sauce to thicken and coat the beef and vegetables evenly.
- Serve: Remove from heat and serve your beef stir-fry immediately over steamed rice, noodles, or cauliflower rice for a low-carb option. Garnish with sesame seeds or chopped green onions if desired.
Notes
- Beef Selection: Flank steak and sirloin are great choices for stir-fry, as they are tender and easy to slice thinly. Avoid tougher cuts, as they may become chewy when stir-fried.
- Vegetables: You can mix and match vegetables based on what you have. Mushrooms, bell peppers, bok choy, and snap peas work well, too.
- Sauce Adjustments: Feel free to adjust the amount of soy sauce or hoisin sauce based on your preference for sweetness or saltiness. If you prefer a spicy stir-fry, add some chili flakes or chili paste to the sauce.
- Thickening the Sauce: If you prefer a thicker sauce, you can dissolve 1 teaspoon of cornstarch in 2 tablespoons of cold water and add it to the sauce mixture before cooking. This will give the stir-fry a glossy finish.
- Make-Ahead: You can prep the beef and vegetables a few hours ahead of time. Just store them separately in the fridge until you’re ready to cook.