Description
This juicy steak stir fry comes together in just 20 minutes and tastes better than takeout. Skip the delivery fees and treat yourself to a restaurant-worthy dinner at home tonight.
Ingredients
Scale
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cups broccoli florets
- 1 medium carrot, julienned
- 4 green onions, cut into 1-inch pieces
- 1/4 cup (60ml) low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup (60ml) water or beef broth
Instructions
- Slice steak against the grain into thin strips. Pat dry and lightly season with salt and pepper.
- Whisk together soy sauce, oyster sauce, brown sugar, sesame oil, cornstarch, and water/broth in a small bowl until smooth.
- Heat 1 tablespoon oil in a wok or large skillet over high heat until nearly smoking.
- Add half the steak in a single layer and sear undisturbed for 1 minute, then stir fry for another 30-60 seconds until just cooked with slight pink centers.
- Transfer first batch to a plate and repeat with remaining steak.
- Add remaining tablespoon of oil to the empty pan, then add garlic and ginger, stir-frying for 15-20 seconds until fragrant.
- Add broccoli and carrots, stir-frying for 2 minutes, then add bell peppers and cook for 1-2 minutes until vegetables are crisp-tender.
- Return steak to the pan along with any accumulated juices and add green onions.
- Whisk sauce mixture again and pour around the sides of the wok.
- Toss everything together for 1-2 minutes until all ingredients are coated with the thickened, glossy sauce.
- Serve immediately over rice or noodles.