Beef Stir Fry
A quick and flavorful dish featuring tender beef and vibrant vegetables cooked in a savory sauce.
Equipment
- Large Skillet or Wok
- Mixing Bowl
- Spatula
Ingredients
- 1 lb. flank steak sliced into thin strips
- 2 Tbsp. low-sodium soy sauce
- 2 Tbsp. cornstarch
- 2 Tbsp. cooking oil
- 2 cups broccoli florets
- 1 cup shredded carrots
- 1 cup snow peas
- 1 piece red bell pepper sliced
- 1 green onion sliced
- ½ cup low-sodium soy sauce
- ½ Tbsp. dark soy sauce
- 3 Tbsp. brown sugar
- 3 cloves garlic finely minced
- 1 tsp. ginger finely minced
- 1 tsp. sesame seeds plus more for garnish
Instructions
- Slice the flank steak into thin strips against the grain. In a bowl, combine the beef with 2 tablespoons of soy sauce and 2 tablespoons of cornstarch. Mix well and let marinate for at least 30 minutes.
- Prepare the vegetables: wash and cut the broccoli, shred the carrots, and slice the red bell pepper and green onion. In a small bowl, whisk together the remaining soy sauces, brown sugar, garlic, and ginger.
- Heat 2 tablespoons of cooking oil in a large skillet or wok over medium-high heat until shimmering.
- Add half of the marinated beef to the skillet and stir-fry for about 3 minutes until browned. Remove from the skillet and repeat with the remaining beef.
- Add all the prepared vegetables to the skillet and stir-fry for 3-4 minutes until tender-crisp.
- Return the cooked beef to the skillet and pour the sauce mixture over everything. Stir well to combine and cook for an additional 2-3 minutes until heated through.
- Garnish with sesame seeds and sliced green onions before serving over a bed of rice.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.