Description
A quick and flavorful 30-minute beef stir fry packed with fresh vegetables and tossed in a savory sauce—ideal for busy weeknights.
Ingredients
Units
Scale
- 1 lb flank or sirloin steak, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snow peas
- 1 carrot, julienned
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 1/4 cup beef broth
- Cooked rice or noodles, for serving
Instructions
- In a bowl, mix soy sauce, oyster sauce, cornstarch, brown sugar, and beef broth to create the sauce. Set aside.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Sear the beef in batches until browned, about 2 minutes per side. Remove and set aside.
- Add the remaining oil to the pan. Sauté garlic and ginger for 30 seconds until fragrant.
- Add all vegetables and stir fry for 3-5 minutes until just tender.
- Return the beef to the pan and pour in the sauce. Stir to combine and cook for another 2-3 minutes until the sauce thickens.
- Serve hot over cooked rice or noodles.
Notes
- Slice beef against the grain for more tenderness.
- Use any combination of your favorite stir fry vegetables.
- Adjust sauce seasoning to taste—add chili flakes for heat.
- Leftovers can be refrigerated and reheated for up to 3 days.
Nutrition
- Serving Size: 1 serving (with rice)
- Calories: 420
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 16 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 11.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 85 mg