Description
Learn how to make a delicious 30-minute beef stir fry with vegetables that is quick, easy, and perfect for a satisfying meal on your busy weeknight.
Ingredients
- 1 pound (454 g) (450 grams) beef sirloin, thinly sliced
- 2 tablespoons (30 ml) soy sauce (30 milliliters)
- 1 tablespoon (15 ml) cornstarch (8 grams)
- 2 tablespoons (30 ml) vegetable oil (30 milliliters)
- 1 cup (240 ml) broccoli florets (150 grams)
- 1 red bell pepper, sliced
- 1 cup (240 ml) carrot, julienned (130 grams)
- 1 cup (240 ml) snap peas (150 grams)
- 3 cloves garlic, minced
- 1 tablespoon (15 ml) fresh ginger, minced (15 grams)
- 2 tablespoons (30 ml) vegetarian stir-fry sauce (30 milliliters)
- 1 tablespoon (15 ml) sesame oil (15 milliliters)
- 2 tablespoons (30 ml) water (30 milliliters)
- Salt, to taste
- Black pepper, to taste
Instructions
- In a bowl, combine the beef slices with soy sauce and cornstarch. Mix well and set aside for 10 minutes.
- Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat.
- Add the beef to the pan and stir-fry for 3-4 minutes until browned. Remove beef from the pan and set aside.
- In the same pan, add the remaining 1 tablespoon of vegetable oil.
- Add broccoli florets, red bell pepper slices, julienned carrots, and snap peas to the pan.
- Stir-fry the vegetables for 5-6 minutes until they are tender-crisp.
- Add the minced garlic and ginger to the vegetables and stir-fry for 1 minute.
- Return the beef to the pan with the vegetables.
- Add oyster sauce, sesame oil, and water to the pan.
- Stir everything together and cook for 2-3 minutes until the sauce thickens slightly.
- Season with salt and black pepper to taste.
- Serve immediately.
Notes
- For a healthier option, consider using low-sodium soy sauce to reduce the salt content.
- Enhance the dish by adding mushrooms or baby corn for extra flavor and texture.
- Thinly slice the beef to ensure quick and even cooking, adjusting the stir-fry sauce amount for desired flavor intensity.