Description
A quick and flavorful beef stir fry loaded with fresh vegetables and a savory sauce, perfect for weeknight dinners.
Ingredients
Scale
- 454 g (1 lb) flank steak or skirt steak
- 15 g (1 tbsp) cornstarch
- 15 ml (1 tbsp) low-sodium soy sauce
- 15 ml (1 tbsp) neutral oil
- 30 ml (2 tbsp) neutral oil with a high smoke point
- 10 g (2 cloves) garlic, minced
- 10 g (1 tbsp) fresh ginger, minced
- 200 g (1 medium) broccoli florets
- 150 g (1 red bell pepper), sliced
- 150 g (1 medium yellow onion), sliced
- 60 ml (1/4 cup) low-sodium soy sauce
- 15 ml (1 tbsp) oyster sauce
- 15 ml (1 tbsp) Shaoxing wine or dry sherry (optional)
- 8 g (2 tsp) sugar
- 8 g (2 tsp) cornstarch mixed with 30 ml (2 tbsp) water for slurry
- 15 ml (1 tbsp) toasted sesame oil
- 2 scallions, sliced
- 10 g (1 tbsp) toasted sesame seeds
Instructions
- Slice and marinate the beef: Slice the beef thinly across the grain and toss with cornstarch, soy sauce, and oil. Let rest for about 5 minutes.
- Make the sauce: Whisk together low-sodium soy sauce, oyster sauce, Shaoxing wine, sugar, and toasted sesame oil in a bowl. Combine cornstarch with cold water to form a slurry.
- Prepare vegetables and aromatics: Cut broccoli into florets, slice bell pepper and onion, mince garlic and ginger, and pat dry.
- Cook the beef in batches: Heat skillet until very hot, add oil, sear half of the beef for 45-60 seconds per side, remove and repeat with remaining beef.
- Stir-fry the vegetables: Add oil, onion, and bell pepper to the pan. Stir-fry until translucent, then add broccoli and water, covering briefly until vibrant and tender-crisp.
- Finish with beef and sauce: Return beef to pan with juices, stir in sauce and cook until glossy.
Notes
For best results, avoid overcrowding the pan while cooking. Use fresh ingredients for optimal texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 7g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 75mg