Description
Tender strips of marinated beef stir fried with a colorful mix of crisp vegetables and coated in a rich, glossy homemade sauce. This veggie-packed beef stir fry is quick, flavorful, and perfect for a balanced weeknight dinner.
Ingredients
- 12 ounces top sirloin, thinly sliced against the grain
- 1 tablespoon cornstarch (for marinade)
- 1 tablespoon soy sauce (for marinade)
- 1 tablespoon Shaoxing wine
- 1/4 teaspoon white pepper
- 1/2 small head broccoli, cut into florets (about 1 cup)
- 1 large carrot, sliced into thin strips (about 1 cup)
- 1 small red onion, thinly sliced
- 1/2 large red bell pepper, chopped
- 3–4 mushrooms, thinly sliced
- 1/2 small napa cabbage, chopped
- 3/4 cup snow peas, trimmed
- 4 teaspoons grapeseed oil
- Kosher salt, to taste
- White pepper, to taste
- 3/4 cup beef stock
- 1 tablespoon cornstarch (for sauce)
- 1 tablespoon dark brown sugar
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce (for sauce)
- 2 teaspoons sesame oil, divided
- 2 cloves garlic, minced
- Cooked white or brown rice, for serving
- Thinly sliced green onions, for garnish
- Toasted sesame seeds, for garnish
Instructions
- In a medium bowl, combine sliced beef, 1 tablespoon cornstarch, 1 tablespoon soy sauce, Shaoxing wine, and white pepper. Mix well and let marinate while preparing other ingredients.
- In a small bowl, whisk together beef stock, 1 tablespoon cornstarch, brown sugar, oyster sauce, soy sauce, and 1 teaspoon sesame oil.
- Heat remaining 1 teaspoon sesame oil in a small saucepan over medium-high heat. Add garlic and sauté until fragrant, about 30–60 seconds. Pour in sauce mixture and cook for 4–5 minutes until slightly thickened. Set aside.
- Heat 1 teaspoon grapeseed oil in a wok or large skillet over medium-high heat. Add broccoli and carrots, lightly season with salt, and cook 3–4 minutes until crisp-tender. Transfer to a plate.
- Add another teaspoon oil to the skillet. Cook red onion, bell pepper, mushrooms, napa cabbage, and snow peas for about 3 minutes until just tender. Transfer to plate.
- Add remaining 2 teaspoons oil to the skillet over medium heat. Add marinated beef in a single layer and cook until just browned, stirring occasionally.
- Pour prepared sauce over beef and stir to coat. Return vegetables to the pan and toss together. Cook 1–2 minutes until heated through and evenly coated.
- Serve immediately over rice and garnish with green onions and sesame seeds.
Notes
- Slice beef thinly against the grain for maximum tenderness.
- Cook vegetables in batches to prevent overcrowding and maintain crisp texture.
- Substitute chicken or flank steak if desired.
- For gluten-free, use tamari and gluten-free oyster sauce.
- Add chili paste or red pepper flakes for extra heat.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe, without rice)
- Calories: 320
- Sugar: 8g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
