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beef stir fry with vegetables recipe - Beef Stir Fry with Vegetables served in a white bowl overhead view
Chloe

Beef Stir Fry with Vegetables

beef stir fry with vegetables recipe made easy at home. A vibrant, quick, and satisfying weeknight dinner that brings the sizzle of the wok to your kitchen in
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 420
Ingredients Method

Ingredients
  

Marinade & Sauce
  • 1 lb flank steak or sirloin thinly sliced against the grain
  • 3 tbsp soy sauce low-sodium recommended
  • 2 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 2 tsp sesame oil
  • 2 tsp cornstarch
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
Vegetables
  • 3 cups broccoli florets cut into bite-sized pieces
  • 1 large red bell pepper thinly sliced
  • 1 large yellow or orange bell pepper thinly sliced
  • 1 medium yellow onion thinly sliced
  • 4 green onions cut into 1-inch pieces, whites and greens separated
For Cooking
  • 2 tbsp vegetable oil divided
  • 1/4 cup water or beef broth
For Serving
  • 4 cups cooked jasmine rice or rice noodles
  • 1 tsp sesame seeds for garnish

Method
 

  1. In a medium bowl, whisk together 2 tbsp soy sauce, oyster sauce, hoisin sauce, rice vinegar, 1 tsp sesame oil, cornstarch, garlic, and ginger. Add the thinly sliced beef, toss to coat thoroughly, and let marinate for at least 10-15 minutes while you prep the vegetables.
  2. Prepare all vegetables as listed. Bring a pot of salted water to a boil. Blanch the broccoli florets for 2 minutes, then immediately drain and rinse under cold water to stop the cooking and set the vibrant green color. Pat dry.
  3. Heat a large wok or skillet over high heat. Add 1 tbsp vegetable oil. Once shimmering, add the marinated beef in a single layer (work in batches if needed). Sear without moving for 1 minute, then stir-fry for 1-2 more minutes until just browned but not fully cooked through. Transfer beef to a clean plate.
  4. Add the remaining 1 tbsp oil to the hot wok. Add the sliced onions and the white parts of the green onions. Stir-fry for 2 minutes until slightly softened. Add the bell peppers and stir-fry for another 2 minutes. Finally, add the blanched broccoli and stir-fry for 1 minute until everything is hot and crisp-tender.
  5. Return the beef and any accumulated juices to the wok with the vegetables. Pour in the remaining 1 tbsp soy sauce and the water or broth. Add the green parts of the green onions and the remaining 1 tsp sesame oil. Toss everything together vigorously for 1-2 minutes until the sauce thickens slightly and coats everything evenly.
  6. Divide cooked rice among four shallow bowls. Top generously with the hot beef and vegetable stir-fry. Garnish with sesame seeds and serve immediately.