A delicious and vibrant dish featuring wok-seared beef strips, fragrant garlic, and a medley of crunchy garden vegetables.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1 lb beef sirloin or flank steak, thinly sliced against the grain
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
¼ teaspoon ground black pepper
1 tablespoon vegetable oil, for searing
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1 cup broccoli florets
1 medium carrot, thinly sliced
1 cup snap peas
1 small onion, sliced
4 cloves garlic, minced
1 tablespoon freshly grated ginger
¼ cup soy sauce
2 tablespoons oyster sauce
1 tablespoon honey or brown sugar
½ cup beef broth or water
1 teaspoon rice vinegar
1 teaspoon cornstarch
1 tablespoon water
2 tablespoons sliced green onions
1 teaspoon sesame seeds
Red pepper flakes, optional
Instructions
Marinate the beef. In a bowl, combine the sliced beef with 1 tablespoon soy sauce, 1 tablespoon cornstarch, sesame oil, and black pepper. Toss well and let it rest for 10–15 minutes.
Prepare the sauce. Whisk together the soy sauce, oyster sauce, honey, beef broth, and rice vinegar in a small bowl. In another small bowl, mix 1 teaspoon cornstarch with 1 tablespoon water.
Sear the beef. Heat a wok or large skillet over high heat. Add the vegetable oil. Spread the beef in a single layer and sear for 1–2 minutes per side until browned. Work in batches if needed. Transfer the beef to a plate.
Sauté the aromatics. Add a little more oil to the wok if necessary. Add the garlic and ginger and stir-fry for about 30 seconds, until fragrant.
Cook the vegetables. Add the carrots and broccoli first, stirring for 2–3 minutes. Add the bell peppers, snap peas, and onion. Stir-fry for another 2–3 minutes until the vegetables are vibrant and crisp-tender.
Combine everything. Return the beef and its juices to the wok. Pour in the prepared sauce and toss everything together.
Thicken the sauce. Stir the cornstarch slurry once more, then pour it into the wok. Cook for 1–2 minutes, tossing continuously until the sauce thickens and coats the beef and vegetables.
Garnish and serve. Remove from the heat. Sprinkle with green onions, sesame seeds, and red pepper flakes if desired. Serve immediately while hot.
Notes
For a spicier dish, add more red pepper flakes.
Feel free to substitute any of the vegetables with your favorites.
Ensure the beef is sliced thinly for quick cooking.