This quick beef and vegetable stir-fry is perfect for busy weeknights. A clever prep trick makes it faster than ever.
Author:Hannah Rodger
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:4 servings
Category:Main Course
Method:Stir-fry
Cuisine:Asian
Diet:Vegetarian
Ingredients
Scale
1 pound flank steak, thinly sliced
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon sesame oil
1 tablespoon vegetable oil
1 cup broccoli florets
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 cup snap peas
1/4 cup sliced carrots
2 cloves garlic, minced
1 teaspoon grated fresh ginger
For the Sauce:
1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1/4 cup water
1 teaspoon cornstarch
Instructions
In a bowl, toss the thinly sliced flank steak with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 tablespoon sesame oil. Let it marinate for at least 10 minutes. This is your shortcut!
While the beef marinates, prepare your sauce by whisking together 1/4 cup soy sauce, oyster sauce, rice vinegar, sugar, water, and 1 teaspoon cornstarch in a small bowl.
Heat the vegetable oil in a large skillet or wok over high heat.
Add the marinated beef in a single layer and cook for 1-2 minutes per side, until browned. Remove the beef from the skillet and set aside.
Add the broccoli florets, bell peppers, snap peas, and carrots to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Add the minced garlic and grated ginger to the skillet and stir-fry for another 30 seconds until fragrant.
Return the cooked beef to the skillet.
Pour the prepared sauce over the beef and vegetables. Stir well to coat everything.
Cook for another 1-2 minutes, or until the sauce has thickened.
Serve immediately over rice or noodles.
Notes
You can use pre-sliced stir-fry beef to save even more time.
Feel free to substitute your favorite stir-fry vegetables.
For a spicier dish, add a pinch of red pepper flakes to the sauce.