Ingredients
Scale
- 1 lb beef sirloin or flank steak, thinly sliced
- 2 cups mixed vegetables (bell peppers, broccoli, snap peas, carrots)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional for extra depth)
- 1 tbsp sesame oil or vegetable oil
- 1 tsp cornstarch
- 1/2 cup beef broth or water
- Sesame seeds and chopped scallions for garnish
Instructions
- Slice the beef into thin strips against the grain. Chop vegetables into bite-sized pieces. Mince garlic and grate ginger.
- Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add beef and cook until browned, about 2-3 minutes. Remove and set aside.
- In the same skillet, add more oil if needed. Toss in vegetables and cook until tender-crisp, about 3-4 minutes. Add garlic and ginger, cooking for 1 minute more.
- Mix soy sauce, oyster sauce (if using), beef broth, and cornstarch in a small bowl. Pour into the skillet with vegetables. Stir well and cook until sauce thickens, about 2 minutes.
- Return beef to the skillet, tossing to coat everything in the sauce. Cook for another minute until heated through. Garnish with sesame seeds and scallions.
Notes
- Use high-quality beef for the best flavor.
- Adjust the soy sauce and oyster sauce amounts to taste preference.
- You can substitute other vegetables like mushrooms or zucchini.
- This dish pairs well with steamed jasmine rice or cauliflower rice for a low-carb option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg