Description
Beef and Vegetable Stir Fry is a quick, colorful, and nutrient-packed dish, perfect for busy weeknights. The tender marinated beef combines with a medley of vibrant vegetables and a rich, homemade sauce to deliver a harmonious blend of savory, sweet, and umami flavors. This recipe is not only delicious but also a healthy option for the entire family.
Ingredients
Units
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For the Stir Fry:
- 1 lb (450 g) top sirloin beef, thinly sliced
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1 red bell pepper, sliced
- 1 cup snow peas
- 2 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
For the Marinade:
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon cornstarch
For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1/2 cup beef stock
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch (mixed with 1 tablespoon water for slurry)
Instructions
- Marinate the Beef:
- In a bowl, combine soy sauce, Shaoxing wine, and cornstarch. Add the sliced beef and mix well. Let marinate for 15-20 minutes.
- Prepare the Sauce:
- In a small bowl, mix soy sauce, oyster sauce, brown sugar, beef stock, sesame oil, and the cornstarch slurry. Set aside.
- Cook the Beef:
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated beef and stir fry until browned and just cooked through, about 2-3 minutes. Remove the beef and set aside.
- Cook the Vegetables:
- Add the remaining tablespoon of oil to the wok. Stir fry garlic and ginger for about 30 seconds until fragrant.
- Add carrots and broccoli, cooking for 2 minutes.
- Add bell peppers and snow peas, cooking for another 2 minutes or until vegetables are tender-crisp.
- Combine Everything:
- Return the beef to the wok. Pour in the prepared sauce and stir everything together until well coated. Cook for 1-2 minutes until the sauce thickens and becomes glossy.
- Serve:
- Serve hot over steamed rice, noodles, or quinoa.