Description
This classic beef stir-fry recipe is a quick and delicious meal featuring tender slices of beef, crisp vegetables, and a savory, glossy sauce. Ready in under 30 minutes, it combines simple ingredients like flank steak, bell peppers, broccoli, and a flavorful homemade sauce for a satisfying dinner that’s better than takeout.
Ingredients
Scale
Beef & Marinade
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp sesame oil
Stir-Fry
- 2 tbsp vegetable or peanut oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, thinly sliced
- 1 small onion, sliced
- Optional: mushrooms or snow peas
Sauce
- 1/3 cup soy sauce (or low-sodium)
- 1/4 cup beef broth or water
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tsp rice vinegar
- 1 tsp cornstarch
- Optional heat: chili flakes or sriracha
Instructions
- Marinate the beef: Toss the thinly sliced beef with soy sauce, cornstarch, and sesame oil. Let it rest for 10 minutes to absorb the flavors and tenderize.
- Mix the sauce: In a bowl, whisk together soy sauce, beef broth or water, oyster sauce, brown sugar, rice vinegar, cornstarch, and optional chili flakes or sriracha until smooth. Set aside.
- Sear the beef: Heat 1 tablespoon of oil in a hot wok or large skillet over high heat. Add the beef slices in a single layer and sear for 1–2 minutes per side until just cooked through. Remove the beef and set aside to prevent overcooking.
- Cook the veggies: Add the remaining tablespoon of oil to the pan. Sauté the minced garlic and grated ginger for about 30 seconds until fragrant. Add the bell pepper, broccoli florets, sliced carrot, onion, and optional mushrooms or snow peas. Stir-fry for 3–4 minutes until the vegetables are crisp-tender but still vibrant.
- Combine & thicken: Return the seared beef to the pan with the vegetables. Pour the prepared sauce over everything and toss continuously for 1–2 minutes until the sauce thickens and becomes glossy, coating the beef and veggies evenly.
- Serve: Serve the beef stir-fry hot over steamed rice or noodles. Garnish with sesame seeds or sliced scallions if desired for added flavor and texture.
Notes
- Slice the beef thinly and always against the grain for maximum tenderness.
- Ensure your pan or wok is very hot before searing to get a good sear without steaming the meat.
- Do not overcrowd the pan; cook beef in batches if necessary to maintain high heat and proper cooking.
- For extra tenderness, try velveting by adding 1 teaspoon baking soda to the marinade for 15 minutes, then rinse before marinating as usual.
