Description
This ginger beef stir fry will make you swear off takeout forever. Sizzling hot, packed with flavor, and ready in 20 minutes flat.
Ingredients
Scale
- 1 pound (450g) flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- ½ teaspoon sesame oil
- ¼ cup (60ml) water or beef broth
- 3 tablespoons vegetable oil, divided
- 2 tablespoons fresh ginger, minced
- 4 cloves garlic, minced
- 1 large onion, thinly sliced
- 1 red bell pepper, julienned
- 2 cups broccoli florets
- 2 green onions, sliced diagonally
- 1 teaspoon red pepper flakes (optional)
Instructions
- Slice beef thinly against the grain and place in a bowl. Add 2 tablespoons soy sauce, cornstarch, and baking soda. Mix well and marinate for 15 minutes.
- In a small bowl, whisk together oyster sauce, 2 tablespoons soy sauce, brown sugar, rice vinegar, sesame oil, and water/broth. Set aside.
- Heat a wok or large skillet over high heat. Add 2 tablespoons oil and sear beef in a single layer for 1 minute without stirring, then stir-fry for 1-2 minutes more until browned but still slightly pink inside. Transfer to a plate.
- In the same wok, add remaining tablespoon of oil. Add ginger and garlic, stir-frying for 30 seconds until fragrant.
- Add onions and stir-fry for 1 minute. Add bell peppers and broccoli, continuing to stir-fry for 2-3 minutes until vegetables are crisp-tender.
- Return the beef to the wok along with any accumulated juices. Pour in the sauce and toss everything together.
- Cook for 1-2 minutes until sauce thickens slightly and coats everything.
- Sprinkle with green onions and red pepper flakes if using. Give a final toss and remove from heat.
- Serve immediately over steamed rice or noodles.