Description
This beef stir-fry delight features tender strips of beef cooked quickly with crisp, colorful vegetables in a savory, slightly sweet sauce. Perfect for a fast and flavorful weeknight meal, it pairs excellently with steamed rice or noodles for a satisfying Asian-inspired dish.
Ingredients
Beef and Vegetables
- 1 lb beef sirloin or flank steak, thinly sliced against the grain
- 2 tbsp vegetable or sesame oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas or snow peas
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
Sauce
- ¼ cup soy sauce (or tamari)
- 2 tbsp beef broth or water
- 1 tbsp honey or brown sugar
- 1 tbsp cornstarch
- 1 tsp rice vinegar
- ½ tsp black pepper
Instructions
- Prepare the sauce: In a small bowl, whisk together soy sauce, beef broth (or water), honey, cornstarch, rice vinegar, and black pepper until well combined. Set aside.
- Cook the beef: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef and stir-fry for 2–3 minutes until just browned. Remove the beef from the pan and set aside to prevent overcooking.
- Cook the vegetables: Add the remaining 1 tablespoon of oil to the pan. Stir-fry the sliced red bell pepper, broccoli florets, and snap peas for 3–4 minutes until they are crisp-tender but still vibrant and slightly firm.
- Add aromatics: Stir in minced garlic and grated ginger to the vegetables. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.
- Combine beef and sauce: Return the cooked beef to the pan with the vegetables. Pour the prepared sauce over everything and cook, stirring constantly, for 2–3 minutes until the sauce thickens and evenly coats the beef and vegetables.
- Serve: Remove from heat and serve immediately. This dish goes well over steamed rice or noodles for a complete meal.
Notes
- Slice beef thinly against the grain for maximum tenderness.
- Do not overcrowd the pan; cook beef in batches if necessary to ensure even browning.
- For a spicy kick, add chili flakes or chili paste to the sauce.
- Leftovers can be refrigerated and kept fresh for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Asian-Inspired
