Description
A quick and flavorful beef stir fry with colorful mixed vegetables, perfect for busy weeknights.
Ingredients
Scale
- 1 pound beef (sirloin or flank steak, sliced thin against the grain)
- 2 cups mixed vegetables (bell peppers, broccoli, snap peas)
- 1 small onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons ginger, grated
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional)
- 2 tablespoons vegetable oil (canola or peanut oil)
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Cooked rice or noodles, for serving
Instructions
- Begin by prepping your ingredients. Slice the beef thinly against the grain. Chop your vegetables into bite-sized pieces.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil.
- Add the sliced beef in a single layer and allow it to sear for about 2-3 minutes until browned.
- Remove the beef from the pan and set aside. In the same pan, add the remaining tablespoon of vegetable oil and toss in the sliced onion. Stir-fry for about 1 minute.
- Add the garlic and ginger to the pan and stir for about 30 seconds until fragrant.
- Toss in your mixed vegetables and stir-fry for about 3-4 minutes until they’re tender yet crunchy.
- Return the beef to the pan, drizzle with soy sauce and oyster sauce (if using), and add the sesame oil. Stir for an additional minute to combine.
- Taste and adjust seasoning with salt and pepper if necessary before serving.
Notes
Customize with your choice of vegetables or proteins. For a vegetarian option, substitute beef with tofu or tempeh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg