Beef Stir Fry with Vegetables
A cozy, quick dish combining tender beef sirloin and bright seasonal vegetables in a savory sauce.
Ingredients
For the stir fry
- 1 lb beef sirloin, sliced thinly Flank or skirt steak also work well.
- 2 cups mixed vegetables (bell peppers, broccoli, carrots) Substitute with seasonal options like snap peas or bok choy.
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce Use tamari for gluten-free.
- 2 tablespoons oyster sauce Can substitute with a gluten-free option.
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Cooked rice for serving Serve over steamed jasmine or brown rice.
Instructions
Marinate the beef
- In a medium bowl, combine the beef with cornstarch, 2 tablespoons of soy sauce, and a pinch of salt. Toss until evenly coated and let marinate for about 15 minutes.
Prep your mise en place
- Chop the vegetables into bite-sized pieces, mince the garlic and ginger, and measure out the sauces.
Heat the wok or pan
- Heat sesame oil in a wok or large pan over medium-high heat until shimmering but not smoking.
Cook the beef
- Add the marinated beef in a single layer and stir-fry until browned, about 2-4 minutes. Remove from the pan and set aside.
Stir-fry the aromatics and vegetables
- Add more sesame oil if the pan is dry. Stir-fry garlic and ginger for 20-30 seconds, then add mixed vegetables and stir-fry for 3-5 minutes.
Finish with sauce and combine
- Return the beef to the pan, add remaining soy sauce and oyster sauce, and cook for another minute to combine.
Serve hot over rice
- Serve immediately over cooked rice.
Notes
For gluten-free, substitute tamari and gluten-free oyster sauce. Store leftovers in an airtight container for 3-4 days.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gSodium: 800mgFiber: 5gSugar: 5g
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