Ingredients
Scale
- 1 lb (450g) beef strips (sirloin or flank steak works well)
- 2 cups mixed vegetables (bell peppers, broccoli, snap peas, carrots)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce (optional for extra flavor)
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil
- Sesame seeds and chopped green onions for garnish
Instructions
- Slice the beef into thin strips against the grain. In a bowl, combine 1 tablespoon of soy sauce with 1 teaspoon of cornstarch. Add the beef slices, toss to coat, and set aside for 10 minutes.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the mixed vegetables and cook until tender-crisp, about 3-4 minutes. Remove from the skillet and set aside.
- In the same skillet, add another tablespoon of oil. Add the marinated beef slices and cook for 2-3 minutes until browned. Do not overcrowd the pan; cook in batches if necessary.
- Add the minced garlic and grated ginger to the beef and cook for 30 seconds until fragrant. Return the vegetables to the skillet. Pour in the remaining soy sauce, oyster sauce (if using), and sesame oil. Toss everything together to coat evenly and cook for another minute.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- Adjust vegetable choices based on preference or seasonal availability.
- Cook beef quickly at high heat for best sear and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 7g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg