Description
Learn how to make a delicious 30-minute beef stir fry with vegetables that’s perfect for a quick and satisfying meal. Try it today!
Ingredients
- 1 pound (454 g) beef sirloin, thinly sliced (450 grams)
- 2 tablespoons (30 ml) soy sauce (30 milliliters)
- 1 tablespoon (15 ml) vegetarian oyster sauce (15 milliliters)
- 1 tablespoon (15 ml) cornstarch (8 grams)
- 2 tablespoons (30 ml) vegetable oil (30 milliliters)
- 2 cloves garlic, minced
- 1 tablespoon (15 ml) ginger, grated (15 grams)
- 1 red bell pepper, sliced
- 1 cup (240 ml) broccoli florets (150 grams)
- 1 carrot, julienned
- 1 onion, sliced
- 2 tablespoons (30 ml) water (30 milliliters)
- Salt, to taste
- Black pepper, to taste
- Cooked rice, for serving
Instructions
- In a bowl, mix the beef slices with soy sauce, oyster sauce, and cornstarch.
- Marinate the beef for 10 minutes.
- Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat.
- Add the minced garlic and grated ginger to the pan.
- Stir-fry the garlic and ginger for 30 seconds until fragrant.
- Add the marinated beef to the pan.
- Cook the beef for 3-4 minutes until browned, then remove from the pan.
- In the same pan, add the remaining tablespoon of vegetable oil.
- Add the sliced onion and stir-fry for 1 minute.
- Add the red bell pepper, broccoli florets, and carrot to the pan.
- Stir-fry the vegetables for 3-4 minutes until they start to soften.
- Return the beef to the pan with the vegetables.
- Pour in 2 tablespoons of water to create steam.
- Stir everything together and cook for an additional 2 minutes.
- Season with salt and black pepper to taste.
- Serve the beef stir fry hot over cooked rice.
Notes
- Slice the beef against the grain for a more tender texture.
- Thinly julienne the carrot for quicker cooking.
- Adjust seasoning with salt and black pepper to suit your taste; feel free to add snap peas or mushrooms for extra flavor and texture.