Beef Stir Fry with Vegetables
Easy beef stir fry with vegetables made with tender beef, crisp vegetables, and a savory sauce for a fast weeknight dinner.
Equipment
- Large skillet or wok
- Mixing bowl
- Whisk
- Cutting board
- Sharp knife
Ingredients
- 1 pound flank steak or sirloin thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 red bell pepper sliced
- 1 cup broccoli florets
- 1 carrot cut into thin matchsticks
- 1 cup snap peas or frozen mixed vegetables
- 1/4 cup beef broth
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- salt and black pepper to taste
- cooked rice for serving
Instructions
- Toss the sliced beef with soy sauce, cornstarch, and sesame oil, then let it rest while you prep the vegetables.
- Whisk the beef broth, oyster sauce, and honey in a small bowl until smooth.
- Heat vegetable oil in a hot skillet or wok, then sear the beef in a single layer until browned. Remove it from the pan.
- Add garlic, ginger, and the vegetables to the pan. Stir-fry until bright and slightly tender.
- Return the beef to the pan, pour in the sauce, and stir until everything is coated and heated through.
- Serve the beef stir fry with vegetables over warm rice.
Notes
- Slice the beef very thin for the best texture.
- Keep the pan hot so the ingredients sear instead of steam.
- Store leftovers in the fridge for up to 3 days.