Beef Stir Fry Vegetables (Print Version)
Tender beef and vibrant vegetables tossed in a savory sauce for a fast, delicious weeknight meal.
# Ingredients:
→ Beef and Marinade
01 -
1 lb (450g) beef (flank steak, sirloin, or ribeye), thinly sliced
02 -
2 tablespoons soy sauce
03 -
1 tablespoon hoisin sauce
04 -
1 tablespoon sesame oil
05 -
1 tablespoon honey
06 -
2 garlic cloves, minced
07 -
1 teaspoon fresh ginger, grated
→ Cooking Oil
08 -
2 tablespoons vegetable oil for stir frying
→ Vegetables and Garnish
09 -
1 bell pepper, thinly sliced
10 -
1 cup broccoli florets
11 -
1 carrot, julienned
12 -
1/2 cup snap peas, ends trimmed
13 -
2 green onions, chopped (for garnish)
14 -
1 tablespoon sesame seeds, optional (for garnish)
15 -
Steamed rice, optional (for serving)
# Directions:
01 -
Thinly slice the beef against the grain for maximum tenderness. If time allows, marinate the beef in soy sauce, garlic, and ginger for 15–30 minutes for enhanced flavor.
02 -
In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, honey, minced garlic, and grated ginger. Set aside.
03 -
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the beef in a single layer and sear for 2–3 minutes without stirring to allow a crispy crust to form. Remove seared beef and set aside.
04 -
In the same pan, add the remaining tablespoon of vegetable oil. Stir-fry the carrots, bell pepper, and broccoli for 3–5 minutes until slightly tender while maintaining some crispness.
05 -
Add the snap peas to the pan and continue stir-frying for another 2–3 minutes until bright and tender.
06 -
Return the beef to the pan and pour in the pre-made sauce. Stir to coat the beef and vegetables evenly. Cook for another 1–2 minutes to allow the sauce to thicken slightly.
07 -
Remove from heat, garnish with chopped green onions and sesame seeds if desired. Serve over steamed rice or enjoy it on its own.