Description
This Heavy-on-the-Veggies Beef and Vegetable Stir Fry is a vibrant and healthy dish that combines tender, thinly sliced beef with a colorful mix of fresh vegetables. Cooked quickly in a hot skillet and seasoned with savory soy and oyster sauces, this stir fry is a perfect weeknight meal that’s both satisfying and nutritious. Serve it over steamed rice or noodles for a complete and delicious dinner.
Ingredients
Scale
Beef Marinade
- 1 pound beef (sirloin or flank steak), thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
Vegetables
- 2 cups broccoli florets
- 1 bell pepper, sliced (any color)
- 1 cup carrots, julienned
- 1 cup snap peas, trimmed
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, sliced
Other Ingredients
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Cooked rice or noodles, for serving
Instructions
- Prepare the beef marinade: In a bowl, combine the thinly sliced beef with soy sauce, oyster sauce, and cornstarch. Mix well and let it marinate for at least 10 minutes to tenderize the meat and enhance the flavor.
- Heat the pan: Warm the vegetable oil in a large skillet or wok over medium-high heat until shimmering, ensuring it’s hot enough for stir-frying.
- Cook the beef: Add the marinated beef in a single layer to the skillet and stir-fry for about 2-3 minutes until browned and just cooked through. Remove the beef from the skillet and set aside.
- Sauté the aromatics: In the same skillet, add minced garlic and ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
- Cook the vegetables: Add the broccoli florets, sliced bell pepper, julienned carrots, and snap peas to the pan. Stir-fry for 3-5 minutes until the vegetables are crisp-tender but still vibrant and slightly crunchy.
- Combine beef and vegetables: Return the cooked beef to the skillet with the vegetables. Toss everything together and stir-fry for an additional 1-2 minutes to blend the flavors and heat through. Adjust seasoning with salt and pepper as desired.
- Add finishing touches: Sprinkle sliced green onions over the stir fry and give a final toss.
- Serve: Plate the beef and vegetable stir fry over cooked rice or noodles while hot. Enjoy immediately for best texture and flavor.
Notes
- For tender beef, slice it thinly against the grain.
- You can substitute oyster sauce with hoisin sauce for a vegetarian version.
- Add chili flakes or fresh chilies if you prefer a spicy kick.
- Vegetables can be swapped or added according to seasonal availability, like mushrooms or baby corn.
- Use a wok if possible for even heat distribution and authentic stir-fry results.
