Beef and Vegetable Stir Fry
Beef and Vegetable Stir-Fry is a quick, healthy, and flavorful dish that combines tender beef and colorful vegetables stir-fried to perfection. The savory sauce adds depth and richness, making it a versatile meal that pairs well with rice, noodles, or on its own. Perfect for busy weeknights, this dish is not only nutritious but also customizable based on your preferred protein and vegetables.
Equipment
- Wok or Large Skillet: 1
- Knife (1)
- Cutting Board (1)
- Small Bowl (for sauce, 1)
- Measuring Spoons (1 set)
- Tongs or Wooden Spoon (1)
Ingredients
- Flank Steak Sirloin, or Skirt Steak (1 lb)
- Bell Peppers 2, any color, thinly sliced
- Carrots 2, julienned or thinly sliced
- Broccoli Florets 2 cups
- Snap Peas 1 cup, trimmed
- Onion 1 medium, thinly sliced
- Soy Sauce ¼ cup
- Garlic 3 cloves, minced
- Ginger 1 tablespoon, freshly grated
- Sesame Oil 2 teaspoons
- Honey or Brown Sugar 1 tablespoon, optional for sweetness
- Chili Flakes or Sriracha optional, for spice
- Sesame Seeds 1 tablespoon, for garnish
- Green Onions 2, chopped, for garnish
- Cilantro fresh, for garnish
Instructions
- Prepare the Beef: Slice the beef thinly against the grain into strips about ¼ inch thick. Optionally, marinate the beef with 1 tablespoon soy sauce and a pinch of cornstarch for 10-15 minutes.
- Prepare the Vegetables: Slice the bell peppers, carrots, and onion into thin strips.Chop the broccoli into florets and trim the snap peas.
- Make the Sauce: In a small bowl, whisk together the soy sauce, minced garlic, grated ginger, sesame oil, honey (or sugar), and chili flakes (or sriracha) for a spicy kick.
- Cook the Beef: Heat 1 tablespoon oil in a wok or large skillet over medium-high heat.Add the beef and cook for 2-3 minutes until browned and cooked through. Remove the beef and set it aside.
- Stir-Fry the Vegetables: In the same wok, add a little more oil if needed and sauté the onion for 1-2 minutes. Add the bell peppers, carrots, broccoli, and snap peas. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
- Combine Beef and Vegetables: Return the cooked beef to the pan. Pour in the sauce and toss everything together to coat. Cook for an additional 2-3 minutes until the sauce thickens slightly and everything is well combined.
- Garnish and Serve: Remove from heat and transfer to a serving dish. Garnish with sesame seeds, chopped green onions, and cilantro. Serve immediately over rice or noodles.
Notes
- Substitute Proteins: This recipe works well with chicken, shrimp, tofu, or tempeh for different flavor profiles. Just be sure to adjust the cooking times accordingly.
- Vegetable Variations: You can use other vegetables like mushrooms, zucchini, bok choy, or baby corn. Customize it based on what’s in season or your preference.
- Make It Spicy: If you prefer a spicier stir-fry, increase the amount of chili flakes or add a sliced fresh chili for an extra kick.
- Low-Carb Option: For a low-carb alternative, serve this stir-fry over cauliflower rice or enjoy it on its own without rice.