Description
Skip the takeout menu! This 30-minute beef stir fry packs more flavor than delivery and costs a fraction of the price. Your wok is about to become your favorite kitchen tool.
Ingredients
Scale
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons vegetable oil, divided
- 1 medium onion, sliced (about 1 cup)
- 2 bell peppers (any color), sliced into thin strips
- 2 cups broccoli florets
- 2 carrots, julienned (about 1 cup)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced for garnish
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- ½ cup beef broth or water
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes (optional)
Instructions
- Combine soy sauce, oyster sauce, brown sugar, cornstarch, beef broth, sesame oil, and red pepper flakes in a bowl. Whisk until smooth and set aside.
- Slice beef against the grain into thin strips. Toss with 1 tablespoon oil and a pinch of salt and pepper.
- Heat wok or large skillet over high heat until smoking. Add remaining oil and swirl to coat. Add beef in a single layer and sear for 1 minute without moving.
- Stir fry beef for another 1-2 minutes until browned but still slightly pink inside. Transfer to a plate.
- In the same pan, add onions and stir fry for 1 minute. Add carrots and cook for another minute.
- Add bell peppers and broccoli, stir-frying for 2-3 minutes until vegetables are crisp-tender.
- Add garlic and ginger to the vegetables and stir fry for 30 seconds until fragrant.
- Return beef and any accumulated juices to the pan. Whisk sauce again and pour over everything.
- Toss together and cook for 1-2 minutes until sauce thickens and turns glossy.
- Remove from heat, garnish with green onions, and serve immediately over rice or noodles.