Go Back

Beef Stir Fry with Vegetables

Beef stir fry coated in a glossy soy-ginger sauce with thinly seared meat and crisp-tender vegetables. Quick beef dinner ready in about 30 minutes, served over steamed rice with sesame seeds.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Beef stir fry
  • 1.5 lb flank or sirloin steak Thinly sliced against the grain.
  • 2 cup broccoli florets
  • 1 red bell pepper Sliced.
  • 1 cup snap peas
  • 1 cup mushrooms Sliced.
  • 3 garlic cloves Minced.
  • 1 tbsp fresh ginger Grated.
  • 3 tbsp vegetable oil Divided.
Soy-ginger sauce
  • 0.25 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 1 tbsp cornstarch Mixed with water.
  • 2 tbsp water For the cornstarch slurry.
  • 1 sesame seeds For serving.
  • 1 cooked rice For serving.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Make the sauce
  1. Whisk soy sauce, oyster sauce, brown sugar, sesame oil, cornstarch, and water together until smooth, then set aside.
  2. Set the sauce aside so it’s ready to pour as soon as the beef and vegetables are cooked.
Sear the beef
  1. Heat 2 tablespoons vegetable oil in a wok over high heat until smoking, then add beef in a single layer and sear for 1–2 minutes without stirring until browned.
  2. Toss briefly, then remove the beef from the wok and keep it aside.
Stir-fry the vegetables
  1. Add the remaining vegetable oil, then stir-fry broccoli, red bell pepper, snap peas, and mushrooms for 3–4 minutes until tender-crisp.
  2. Add garlic and fresh ginger and cook for 30 seconds, stirring until fragrant.
  3. Return the seared beef to the wok.
Coat and finish
  1. Pour the sauce over everything and toss until combined, then stir in the cornstarch slurry and cook until the sauce is thick and glossy—about 1 minute.
  2. Serve immediately over cooked rice with sesame seeds on top.

Notes

Pro tip: slice the steak very thin against the grain so it sears fast and stays tender; if the wok is not hot enough, the beef will steam instead of brown. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet until hot, adding a splash of water if the sauce thickens. Freezing: not recommended for best texture. Dietary swap: use tamari in place of soy sauce for a gluten-free option.