Description
Skip the takeout and satisfy your craving in 20 minutes with this sizzling beef stir fry that’s better than your favorite restaurant version.
Ingredients
Scale
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 1 tsp baking soda
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cups broccoli florets
- 1 medium carrot, julienned
- 1 cup snow peas, trimmed
- 8 oz (225g) mushrooms, sliced
- 1/3 cup beef broth
- 3 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp brown sugar
- 1 tbsp cornstarch
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 green onions, sliced
- 2 tbsp vegetable oil for stir-frying
Instructions
- Combine sliced beef with soy sauce, cornstarch, sesame oil, and baking soda in a bowl. Mix thoroughly and marinate for at least 15 minutes.
- While beef marinates, prepare all vegetables and whisk together sauce ingredients (beef broth, oyster sauce, soy sauce, rice vinegar, brown sugar, and cornstarch) in a small bowl.
- Heat 1 tablespoon oil in a wok or large skillet over high heat. Add beef in a single layer and sear for 1-2 minutes until just changing color. Remove to a plate.
- Add remaining oil to wok. Stir-fry garlic and ginger for 15 seconds, then add vegetables starting with carrots, then broccoli, bell peppers, mushrooms, and finally snow peas. Cook for 3-4 minutes until crisp-tender.
- Return beef to wok along with any juices. Pour in sauce mixture and stir constantly as it comes to a simmer and thickens, about 1-2 minutes.
- Add green onions, toss everything together, and serve immediately over rice or noodles.