Description
This Steak Stir Fry is a fast, flavorful main course packed with juicy strips of beef, crisp-tender vegetables, and a savory homemade sauce. Perfect for weeknights, this one-pan meal delivers restaurant-quality results in under 30 minutes.
Ingredients
Units
Scale
For the Steak:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
For the Stir Fry Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil
- 3 tablespoons water
- 1 tablespoon cornstarch
For the Vegetables:
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 small carrot, sliced thinly
- 1/2 yellow onion, sliced
- 2 cloves garlic, minced
- 1-inch knob ginger, grated
For Cooking:
- 2 tablespoons vegetable oil (divided)
For Serving (Optional):
- Steamed rice
- Sesame seeds
- Sliced green onions
Instructions
- Marinate the Steak: In a medium bowl, combine the sliced steak with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Toss to coat evenly and set aside while you prepare the other ingredients. This helps tenderize the meat and gives it a silky texture once cooked.
- Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, water, and cornstarch until smooth. Set aside; this sauce will bring a rich, savory flavor to the stir fry.
- Cook the Steak: Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add the marinated steak in a single layer (work in batches if needed), and sear for 2-3 minutes until browned and almost cooked through. Transfer the steak to a plate.
- Stir Fry the Vegetables: In the same pan, add the remaining tablespoon of oil. Add the onions, bell pepper, broccoli, and carrot. Stir fry for 3-4 minutes until the veggies are crisp-tender. Add the garlic and ginger, and cook for another 1 minute until fragrant.
- Combine & Sauce: Return the steak and its juices to the pan. Pour in the prepared stir fry sauce. Toss everything together, and cook for 1-2 minutes, allowing the sauce to thicken and coat the beef and vegetables evenly.
- Serve: Remove from heat and serve the steak stir fry hot, optionally garnished with sesame seeds and sliced green onions over steamed rice.
Notes
- Slice steak thinly against the grain for maximum tenderness.
- Feel free to swap or add your favorite veggies, such as snap peas, mushrooms, or zucchini.
- For extra heat, add a pinch of red pepper flakes or chili paste to the sauce.
- This recipe cooks quickly—have all ingredients prepped and ready before you start.
- Leftovers keep well in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe (about 1 1/2 cups)
- Calories: 310
- Sugar: 7g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 65mg
