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–+ servings
Beef and Veggie Stir Fry

Discover the secrets to making the perfect Beef and Veggie Stir Fry at home Quick, healthy, and packed with flavor Your family will love it
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Prep Time 15 minutes
Cook Time 8 minutes
Marinating Time 15 minutes
Total Time 38 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb flank steak (or sirloin, ribeye, or tenderloin)
  • 3 tbsp soy sauce
  • 1 tbsp rice wine or dry sherry
  • 1 tsp cornstarch
  • 1 tbsp sesame oil drizzle
  • 2 tbsp vegetable oil or peanut oil for cooking
  • 1 cup bell peppers, sliced any color
  • 1 cup broccoli florets
  • 1 cup snap peas or snow peas
  • 1 cup carrots, thinly sliced
  • 1 cup onions, sliced yellow or white
  • 1 cup mushrooms, sliced
  • 1 cup baby corn optional
  • 1 cup bok choy optional
  • to taste garlic, minced
  • to taste ginger, grated or minced
  • to taste brown sugar or honey optional

Equipment

  • Wok or large skillet
  • Sharp knife
  • Cutting board
  • Wooden spoon or spatula
  • Medium bowl

Method
 

  1. Slice the beef against the grain into thin strips (about 1/4 inch thick).
  2. Combine the beef, soy sauce, rice wine, cornstarch, and sesame oil in a bowl. Mix to coat beef and marinate for at least 15 minutes.
  3. Prepare vegetables by cutting them into similar-sized pieces for even cooking.
  4. Heat a wok or large skillet over high heat until it smokes.
  5. Add 2 tablespoons of cooking oil to the hot pan.
  6. Cook half of the marinated beef in a single layer for about 45 seconds without stirring, then flip and cook until nearly done. Remove from pan.
  7. Cook the remaining beef in the same way and set aside.
  8. If the pan looks dry, add another tablespoon of oil.
  9. Stir-fry the hard vegetables (carrots and broccoli) for about 2 minutes.
  10. Add bell peppers, snap peas, and onions; stir-fry for another minute or two.
  11. Add softer vegetables (mushrooms and bok choy) and stir-fry for 30 seconds to a minute.
  12. Push the vegetables to the sides and pour the sauce into the center of the pan.
  13. Stir the sauce for about 15 seconds until it thickens, then mix everything together.
  14. Return the beef to the pan, toss to coat with the sauce, and serve hot.

Nutrition

Calories: 350kcalCarbohydrates: 28gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 750mgPotassium: 700mgFiber: 6gSugar: 5gVitamin A: 2200IUVitamin C: 25mgCalcium: 60mgIron: 4mg

Notes

For variations, add as many vegetables as you'd like based on what you have on hand. For a spicier stir fry, consider adding sriracha or crushed red pepper flakes to the sauce. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture. This dish pairs well with jasmine rice, noodles, or cauliflower rice for a low-carb option. Consider using a mix of soy sauce and low-sodium alternatives for a healthier option.
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