Description
This quick beef stir-fry recipe is a flavorful and satisfying dish that comes together in no time. Tender slices of beef, crunchy vegetables, and a savory sauce make this Asian-inspired meal perfect for busy weeknights.
Ingredients
Scale
For the beef:
- 1 pound flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon cornstarch
For the stir-fry:
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, thinly sliced
- 2 green onions, sliced
- 1/4 teaspoon black pepper
- Cooked rice for serving
Instructions
- Prepare the beef: In a medium bowl, combine sliced beef, soy sauce, oyster sauce, hoisin sauce, and cornstarch. Toss to coat and let sit for 10 minutes.
- Sear the beef: Heat vegetable oil in a large skillet or wok over high heat. Add beef and sear for 2–3 minutes until browned but not fully cooked through. Remove beef and set aside.
- Stir-fry the vegetables: In the same skillet, add garlic and ginger and sauté for 30 seconds. Add broccoli, bell pepper, and carrot. Stir-fry for 3–4 minutes until vegetables are tender-crisp.
- Combine everything: Return beef to the skillet along with any accumulated juices. Stir-fry everything together for another 2–3 minutes until the beef is fully cooked and the sauce has thickened. Season with black pepper, garnish with green onions, and serve hot over rice.
Notes
- For extra sauce, double the soy, oyster, and hoisin mixture.
- You can swap the vegetables based on what’s available—snow peas, snap peas, or zucchini work well too.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups (without rice)
- Calories: 330
- Sugar: 5g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 75mg
