Description

This beef stir fry is a quick and flavorful weeknight dinner, featuring tender strips of beef, crisp vegetables, and a deliciously sticky Asian-inspired sauce. Ready in under 30 minutes, it’s perfect served over steamed rice or noodles for a satisfying meal!

Ingredients

For the Stir Fry:

1 pound (450g) flank steak or sirloin, thinly sliced against the grain
2 tablespoons vegetable oil (divided)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup broccoli florets
1 medium carrot, julienned or thinly sliced
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 green onions, sliced (for garnish)
Sesame seeds (optional, for garnish)

For the Sticky Asian Sauce:

1/4 cup soy sauce (or tamari for gluten-free)
3 tablespoons hoisin sauce
2 tablespoons honey (or brown sugar)
1 tablespoon rice vinegar
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Sauce:
In a small bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, oyster sauce (if using), sesame oil, and cornstarch slurry. Set aside.
Cook the Beef:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the sliced beef and cook for 2-3 minutes until browned but not fully cooked. Remove the beef and set aside.
Stir Fry the Vegetables:
In the same skillet, add the remaining 1 tablespoon of oil. Sauté the bell peppers, broccoli, and carrot for 3-4 minutes until tender-crisp. Add the garlic and ginger, and cook for another minute until fragrant.
Combine and Simmer:
Return the beef to the skillet and pour in the prepared sauce. Stir everything together and cook for 2-3 minutes until the sauce thickens and coats the beef and vegetables.
Serve:
Garnish with sliced green onions and sesame seeds. Serve hot over steamed rice or noodles.

Notes

For extra heat, add a teaspoon of sriracha or chili flakes to the sauce.
Substitute beef with chicken, shrimp, or tofu for a different protein.
Add other veggies like snap peas, mushrooms, or zucchini.
Store leftovers in the fridge for up to 2 days. Reheat gently on the stovetop.