Beef Stir Fry Quick (Printable)
Tender beef and crisp vegetables tossed in a savory, colorful sauce, ready in under 30 minutes.
# What You'll Need:
→ Beef
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
→ Marinade
02 - 2 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tbsp rice vinegar
05 - 1 tsp sesame oil
→ Vegetables
06 - 1 red bell pepper, sliced
07 - 1 yellow bell pepper, sliced
08 - 1 small broccoli crown, cut into florets
09 - 1 medium carrot, julienned
10 - 2 spring onions, sliced
11 - 2 garlic cloves, minced
12 - 1 tsp fresh ginger, grated
→ Stir Fry Sauce
13 - 3 tbsp soy sauce
14 - 2 tbsp oyster sauce
15 - 1 tbsp hoisin sauce
16 - 1 tbsp honey or sugar
17 - 2 tbsp water
18 - 1 tsp cornstarch
→ For Serving
19 - Cooked jasmine or basmati rice
20 - 1 tbsp sesame seeds (optional)
# Directions:
01 - Combine sliced beef with soy sauce, cornstarch, rice vinegar, and sesame oil in a bowl. Marinate for at least 10 minutes.
02 - In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, honey, water, and cornstarch until smooth. Set aside.
03 - Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add beef in a single layer and sear for 1-2 minutes until browned but not cooked through. Remove and set aside.
04 - Add 1 tbsp vegetable oil to the pan and stir-fry garlic and ginger for 30 seconds or until fragrant.
05 - Add broccoli, carrots, and bell peppers. Stir-fry for 2-3 minutes until tender-crisp.
06 - Return beef and spring onions to the pan. Pour in stir fry sauce and toss to combine. Cook for 1-2 minutes until sauce thickens and beef is cooked through.
07 - Serve hot over steamed jasmine or basmati rice, garnished with sesame seeds if desired.
# Expert Advice:
01 -
- Everything cooks in under ten minutes once your pan is hot, so theres no standing around waiting.
- The beef stays tender instead of chewy because of a simple cornstarch trick I picked up from a friend who grew up cooking with her grandmother.
- You can toss in whatever vegetables are starting to look sad in your crisper and it still tastes intentional.
02 -
- Dont skip the high heat, medium heat will steam the beef instead of searing it and youll lose that caramelized edge.
- Pull the beef out early, it finishes cooking when you toss it back in with the sauce and it stays tender that way.
- If your sauce looks thin, give it another thirty seconds on the heat, the cornstarch needs a moment to activate.
03 -
- Partially freeze your beef for fifteen minutes before slicing, it firms up just enough to make thin, even cuts without sawing.
- Prep everything before you turn on the heat, once you start cooking theres no time to chop or measure.
- Use a wok if you have one, the shape helps you toss everything without losing half of it over the side.