Quick Asian Beef & Vegetable Stir Fry (Print Version)
# Ingredients:
→ For the Beef
01 -
1 lb (450g) beef (flank steak, sirloin, or ribeye), thinly sliced
→ For the Sauce
02 -
2 tablespoons soy sauce
03 -
1 tablespoon hoisin sauce
04 -
1 tablespoon sesame oil
05 -
1 tablespoon honey
06 -
2 garlic cloves, minced
07 -
1 teaspoon fresh ginger, grated
→ For the Stir Fry
08 -
2 tablespoons vegetable oil for stir frying
09 -
1 bell pepper, thinly sliced
10 -
1 cup broccoli florets
11 -
1 carrot, julienned
12 -
½ cup snap peas, ends trimmed
→ For Garnish and Serving
13 -
2 green onions, chopped
14 -
1 tablespoon sesame seeds (optional)
15 -
Steamed rice (optional, for serving)
# Instructions:
01 -
Slice the beef against the grain into thin strips, about ⅛ to ¼ inch thick. Cutting against the grain ensures maximum tenderness. If you have time, you can marinate the beef in a mixture of 1 tablespoon soy sauce, half the garlic, and half the ginger for 15-30 minutes in the refrigerator for enhanced flavor.
02 -
In a small bowl, combine the soy sauce, hoisin sauce, sesame oil, honey, minced garlic, and grated ginger. Whisk everything together until well combined and set aside. This flavorful sauce will coat both the beef and vegetables.
03 -
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat until it's just starting to smoke. Add the beef slices in a single layer (you may need to do this in batches to avoid overcrowding). Let the beef sear undisturbed for 2-3 minutes to develop a nice crust, then stir and cook for another minute. Remove the beef from the pan and set aside on a plate.
04 -
In the same pan, add the remaining tablespoon of vegetable oil. Once hot, add the carrots first (as they take longest to cook), followed by the bell pepper and broccoli florets. Stir-fry for about 3-5 minutes, tossing frequently, until the vegetables begin to soften but still maintain some crispness.
05 -
Add the snap peas to the pan with the other vegetables. These need less cooking time to stay crisp and vibrant green. Continue stir-frying everything together for another 2-3 minutes.
06 -
Return the cooked beef to the pan along with any accumulated juices. Pour the prepared sauce over everything and stir to combine. Let everything cook together for another 1-2 minutes, allowing the sauce to thicken slightly and coat all the ingredients.
07 -
Remove the stir fry from the heat. Garnish with freshly chopped green onions and a sprinkle of sesame seeds if desired. Serve immediately, either on its own or over steamed rice for a complete meal.
# Notes:
01 -
For the most tender beef, freeze it for about 30 minutes before slicing - this makes it easier to cut very thin slices.
02 -
This recipe is very versatile - feel free to substitute or add other vegetables like mushrooms, snow peas, or bok choy.
03 -
If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and add it with the sauce in the final step.
04 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet.