Beef Stir Fry with Vegetables (Printable Version)
Tender beef strips and crisp vegetables coated in a savory Asian-inspired sauce for a quick and satisfying meal.
# Ingredients:
→ Protein
01 -
450g beef (flank steak, sirloin, or ribeye), thinly sliced
→ Sauce
02 -
2 tablespoons soy sauce
03 -
1 tablespoon hoisin sauce
04 -
1 tablespoon sesame oil
05 -
1 tablespoon honey
06 -
2 garlic cloves, minced
07 -
1 teaspoon fresh ginger, grated
→ Vegetables
08 -
1 bell pepper, thinly sliced
09 -
1 cup broccoli florets
10 -
1 carrot, julienned
11 -
½ cup snap peas, ends trimmed
→ Cooking
12 -
2 tablespoons vegetable oil for stir frying
→ Garnish
13 -
2 green onions, chopped
14 -
1 tablespoon sesame seeds (optional)
→ Serving
15 -
Steamed rice (optional)
# Steps:
01 -
Thinly slice the beef against the grain for maximum tenderness. If time allows, marinate the beef in soy sauce, garlic, and ginger for 15–30 minutes to enhance flavor.
02 -
In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, honey, minced garlic, and grated ginger until well combined. Set aside.
03 -
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Once hot, add the beef in a single layer. Let it sear undisturbed for 2-3 minutes to develop a crispy crust. Remove the beef and set aside.
04 -
Add the remaining tablespoon of vegetable oil to the same pan. Add carrots, bell pepper, and broccoli. Stir-fry for 3-5 minutes until vegetables begin to soften while maintaining some crispness.
05 -
Incorporate the snap peas into the pan and continue stir-frying for another 2-3 minutes.
06 -
Return the beef to the pan and pour in the prepared sauce. Stir thoroughly to coat all ingredients evenly. Cook for an additional 1-2 minutes until the sauce slightly thickens.
07 -
Remove from heat and transfer to serving plates. Garnish with chopped green onions and sesame seeds. Serve over steamed rice if desired.
# Notes:
01 -
For best results, slice beef when it's partially frozen for thinner, more even cuts.