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Beef and Vegetable Stir-Fry

Updated: Nov 7, 2023

This Beef and Vegetable Stir-Fry is a fast and nutritious meal option, providing a wholesome balance of lean protein from the tender marinated beef and an array of colorful, vitamin-rich vegetables. With a prep time of only 20 minutes, it's perfect for those seeking a convenient and healthful dinner option, containing approximately 350 calories per serving. Beyond its efficiency and calorie-conscious nature, this dish allows for personalization by incorporating a variety of fresh, crisp vegetables, delivering essential nutrients and dietary fiber. Its versatile combination of seasonings, from soy sauce to sesame oil, results in a savory and slightly spicy flavor profile, making it appealing to a wide range of palates, and its quick cooking time of around 10 minutes ensures minimal fuss in the kitchen, making it an ideal choice for busy weeknight dinners.

A black skillet with beef and vegetable stir fry
Beef and Vegetable Stir-Fry

INGREDIENTS:

For the Marinade:

  • 1 pound (450g) thinly sliced beef (flank steak or sirloin)

  • 2 tablespoons low-sodium soy sauce

  • 2 tablespoons rice wine or dry sherry

  • 1 tablespoon cornstarch

  • 1 teaspoon sugar

  • 1/2 teaspoon minced fresh ginger

  • 1/2 teaspoon minced garlic

For the Stir-Fry:

  • 2 tablespoons vegetable oil

  • 1 red bell pepper, thinly sliced

  • 1 yellow bell pepper, thinly sliced

  • 1 medium onion, thinly sliced

  • 2 cups broccoli florets

  • 1 cup snap peas or snow peas

  • 1 medium carrot, thinly sliced

  • 1 cup baby corn, halved

  • 1/2 cup sliced mushrooms

  • 1/4 cup low-sodium soy sauce

  • 1 tablespoon oyster sauce

  • 1 tablespoon hoisin sauce

  • 1 teaspoon sesame oil

  • 1/2 teaspoon red pepper flakes (adjust to taste)

  • Salt and pepper to taste


DIRECTIONS:

  1. Prepare the Marinade: In a bowl, combine the soy sauce, rice wine or sherry, cornstarch, sugar, minced ginger, and minced garlic. Mix well. Add the thinly sliced beef and toss to coat. Let it marinate for at least 15 minutes while you prepare the vegetables.

  2. Prepare the Vegetables: Wash, peel, and thinly slice all the vegetables as directed. This preparation will help the stir-frying process go smoothly.

  3. Heat the Wok or Skillet: Heat a large wok or a large, deep skillet over high heat. Add 2 tablespoons of vegetable oil and swirl it to coat the surface.

  4. Stir-Fry the Beef: Using a slotted spoon, remove the beef from the marinade, allowing any excess liquid to drip off. Add the beef to the hot wok and stir-fry for 2-3 minutes until it's browned and cooked through. Remove the beef from the wok and set it aside.

  5. Stir-Fry the Vegetables: In the same wok, add the sliced bell peppers, onion, broccoli, snap peas, carrot, baby corn, and mushrooms. Stir-fry for 4-5 minutes or until the vegetables are crisp-tender.

  6. Combine the Sauces: In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce, sesame oil, and red pepper flakes.

  7. Return the Beef: Add the cooked beef back into the wok with the vegetables.

  8. Add the Sauce: Pour the sauce mixture over the beef and vegetables. Stir-fry for an additional 1-2 minutes, or until the sauce thickens and coats the beef and vegetables evenly.

  9. Taste and Adjust: Taste the stir-fry and adjust the seasoning with salt and pepper if necessary. You can also adjust the level of spiciness with more red pepper flakes.

  10. Serve: Transfer the beef and vegetable stir-fry to a serving platter. It can be served on its own, with steamed rice or noodles.


NOTES:

Recommended for this recipe Pre-seasoned Cast Iron Skillet.


A black cast iron skillet with handle
Black cast iron skillet



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