Beef Stir Fry Quick (Printable version)
Tender beef and crisp vegetables cooked with savory sauce for a quick, colorful weeknight dish.
# List of ingredients:
→ Beef
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
→ Marinade
02 - 2 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tbsp rice vinegar
05 - 1 tsp sesame oil
→ Vegetables
06 - 1 red bell pepper, sliced
07 - 1 yellow bell pepper, sliced
08 - 1 small broccoli crown, cut into florets
09 - 1 medium carrot, julienned
10 - 2 spring onions, sliced
11 - 2 garlic cloves, minced
12 - 1 tsp fresh ginger, grated
→ Stir Fry Sauce
13 - 3 tbsp soy sauce
14 - 2 tbsp oyster sauce
15 - 1 tbsp hoisin sauce
16 - 1 tbsp honey or sugar
17 - 2 tbsp water
18 - 1 tsp cornstarch
→ For Serving
19 - Cooked jasmine or basmati rice
20 - 1 tbsp sesame seeds (optional)
# Directions:
01 - Combine sliced beef with soy sauce, cornstarch, rice vinegar, and sesame oil in a bowl. Let marinate for at least 10 minutes.
02 - Mix all stir fry sauce ingredients together in a small bowl until smooth. Set aside.
03 - Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add marinated beef in a single layer and sear for 1-2 minutes until browned but not fully cooked. Remove and set aside.
04 - Add 1 tbsp vegetable oil to the pan. Stir-fry garlic and ginger for 30 seconds until fragrant.
05 - Add broccoli, carrots, and bell peppers to the pan. Stir-fry for 2-3 minutes until vegetables are tender yet crisp.
06 - Return beef to the pan along with spring onions. Pour in the stir fry sauce and toss to combine.
07 - Cook for an additional 1-2 minutes until the sauce thickens and beef is cooked through.
08 - Serve hot over steamed jasmine or basmati rice, garnished with sesame seeds if desired.
# Expert Advice:
01 -
- Everything cooks in under ten minutes once your prep is done, making it faster than takeout and twice as satisfying.
- The beef stays incredibly tender when you slice it thin and don't overcook it, something I learned after a few chewy mistakes.
- You can toss in whatever vegetables are lingering in your crisper and it still turns out vibrant and delicious.
02 -
- Your wok or skillet must be screaming hot before you add anything, or the beef will steam instead of sear and turn gray and sad.
- Don't crowd the pan when cooking the beef, work in batches if you need to or it will release too much moisture and never brown properly.
- Slice the beef as thin as you possibly can while it's still slightly frozen, this is the single biggest factor in getting tender meat that cooks in seconds.
03 -
- Freeze your beef for fifteen minutes before slicing and it will cut like butter into perfect thin strips.
- Taste your sauce before adding it to the pan and adjust the sweetness or saltiness while you still can.
- Let your wok rest between batches so it stays hot enough to sear instead of steam.