Ingredients
Scale
- 1 lb (450g) beef strips (sirloin or flank steak work well)
- 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas)
- 3 cloves garlic, minced
- 1 thumb-sized piece of ginger, grated
- 3 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- Cooking oil (vegetable or canola)
Instructions
- Slice the beef into thin strips against the grain. Toss with 1 teaspoon soy sauce and cornstarch to coat. Set aside.
- Heat a wok or large skillet over medium-high heat with a tablespoon of oil. Add mixed vegetables and stir-fry for 3-4 minutes until tender but still crisp. Remove and set aside.
- Add another tablespoon of oil if needed. Cook the beef for 2-3 minutes until browned. Add garlic and ginger, cooking for 30 seconds until fragrant.
- Return vegetables to the pan. Add soy sauce, oyster sauce (if using), and sesame oil. Mix well.
- Combine water with cornstarch and pour into the pan, stirring until the sauce coats everything evenly. Cook for 1 minute, then remove from heat.
Notes
- Use thinly sliced chicken or tofu as substitutes for beef.
- Feel free to add more vegetables like mushrooms, zucchini, or cabbage.
- Serve immediately over rice, noodles, or cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
- Diet: Dairy-Free, Vegetarian (if using tofu), Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg