Description
A quick, flavorful beef and vegetable stir fry that is faster than takeout and uses a cornstarch marinade for tender meat. Ready in 25 minutes with customizable vegetables.
Ingredients
Scale
- 1.5 pounds flank steak or sirloin, sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon vegetable oil
- 2 tablespoons brown sugar
- 1/4 cup low-sodium chicken broth
- 1 teaspoon dark soy sauce
- 1 tablespoon rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon sesame oil
- 2 cups broccoli florets
- 1 large red bell pepper, sliced
- 1 medium carrot, julienned
- 1 cup snap peas or snow peas
- 3 stalks green onions, sliced
Instructions
- Slice the flank steak against the grain into thin strips (about 1/4 inch thick).
- In a medium bowl, combine the sliced beef with soy sauce, cornstarch, and Shaoxing wine. Toss to coat and let marinate for at least 10 minutes.
- In a small bowl, whisk together brown sugar, chicken broth, dark soy sauce, rice vinegar, minced garlic, and minced ginger. Set aside.
- Heat a wok or large skillet over high heat until smoking. Add vegetable oil and swirl to coat.
- Add beef in a single layer (cook in batches if necessary) and sear for 1-2 minutes per side until browned but still slightly rare. Remove beef to a plate.
- Add carrots and broccoli to the pan and stir-fry for 2 minutes. Add bell peppers and snap peas and cook for another 1-2 minutes until crisp-tender.
- Return beef and any juices to the pan. Pour sauce over everything and toss constantly for 1 minute until sauce thickens and glazes the ingredients.
- Remove from heat, drizzle with sesame oil, toss once more, and garnish with green onions. Serve immediately over steamed rice or noodles.
Notes
Slice beef against the grain for tenderness. Do not overcrowd the pan when searing beef to ensure proper browning rather than steaming. Use high heat for the best texture. For a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and add to the sauce before pouring into the pan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 380
- Sugar: 10
- Sodium: 680
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 25
- Fiber: 4
- Protein: 28
Keywords: beef stir fry, quick dinner, weeknight meals, homemade takeout, easy stir fry, healthy dinner, high protein