Description
This Chinese-style Beef Stir Fry combines tender beef steak with an array of colorful, crunchy fresh veggies coated in the absolute best, savory-sweet beef stir fry sauce. This nutritious meal is made in one-skillet or wok and comes together in 30-minutes. Gluten-free adaptable.
Ingredients
- Beef and Marinade:
- 1 pound flank steak, skirt steak or top sirloin, cut against the grain into bite-sized pieces
- 1 tablespoon soy sauce or tamari (regular, light or low-sodium)
- 1 tablespoon cornstarch (or arrowroot)
- 1/4 teaspoon ground black pepper
- Stir Fry Sauce:
- 4 tablespoons soy sauce or tamari (low-sodium, regular or light)
- 2 tablespoons chicken broth, veggie broth or water
- 2 teaspoons rice wine (Shaoxing), mirin, rice wine vinegar or sherry wine
- 2 teaspoons honey or brown sugar
- 2 teaspoons toasted sesame oil
- 3 garlic cloves, minced or grated
- 2 teaspoons fresh ginger, peeled and minced or grated
- 1 teaspoon cornstarch
- The Rest:
- 2 tablespoons vegetable oil, divided (avocado oil, grapeseed oil or canola)
- 1 small to medium onion, sliced
- 1 small to medium red bell pepper, cored, seeded and sliced
- 1 carrot, peeled and thinly sliced
- 1 1/2 cups broccoli florets
- 2 scallions, thinly sliced
- Sesame seeds, for garnish (optional)
- Steamed rice (optional)
Instructions
1. In a medium bowl or resealable plastic bag, toss the beef with soy sauce, black pepper and cornstarch. Set aside for 15–30 minutes or marinate up to 4 hours in the fridge.
2. In a small bowl, whisk together the stir fry sauce ingredients and set aside.
3. Heat 1 tablespoon of oil in a large wok or skillet over high heat. Cook the beef in two batches, spreading it in a single layer. Sauté each batch for 2–3 minutes per side, until browned. Transfer cooked beef to a bowl.
4. Heat the remaining oil and sauté the onions, red bell pepper and carrots for 3–4 minutes, until onions are translucent and carrots are crisp.
5. Add broccoli and cook for about 2 minutes, tossing frequently, until crisp-tender.
6. Return the cooked beef and juices to the wok or skillet and toss to combine.
7. Pour in the prepared stir fry sauce and cook for about 2 minutes, stirring constantly until the sauce slightly thickens.
8. Add scallions, stir to combine, then remove from heat. Garnish with sesame seeds if desired and serve immediately with steamed rice.
Notes
You can use flank, sirloin, skirt steak, ribeye or NY strip. Steak cooks quickly and remains tender when sliced properly.
To slice meat thinly, freeze it for 30 minutes first.
Marinate overnight for deeper flavor.
Use any veggies you like: mushrooms, snow peas, asparagus, baby corn, etc.
Garlic paste can be used in place of fresh garlic (2 tsp).
Ginger paste can be used instead of fresh ginger.
Store leftovers in the fridge for 2–3 days.
Not recommended for freezing due to texture changes in vegetables.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 730mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg