Beef Stir Fry Flavors (Printable Version)
Tender beef and crisp veggies combined with a flavorful sauce for a quick, delicious meal.
# Ingredients Required:
→ Beef and Marinade
01 -
450 grams flank steak, skirt steak, or top sirloin, cut against the grain into bite-sized pieces
02 -
15 milliliters soy sauce or tamari (regular, light, or low-sodium)
03 -
8 grams cornstarch or arrowroot
04 -
0.25 grams ground black pepper
→ Stir Fry Sauce
05 -
60 milliliters soy sauce or tamari (low-sodium, regular, or light)
06 -
30 milliliters chicken broth, vegetable broth, or water
07 -
10 milliliters rice wine (Shaoxin) or mirin, rice wine vinegar, or Sherry wine
08 -
10 milliliters honey or brown sugar
09 -
10 milliliters toasted sesame oil
10 -
3 garlic cloves, minced or grated
11 -
10 grams fresh ginger, peeled, minced or grated
12 -
5 grams cornstarch
→ Vegetables and Other
13 -
30 milliliters vegetable oil (avocado, grapeseed, or canola), divided
14 -
1 small to medium onion, sliced
15 -
1 small to medium red bell pepper, cored, seeded, and thinly sliced
16 -
1 medium carrot, peeled and thinly sliced
17 -
150 grams broccoli florets
18 -
2 scallions, thinly sliced
19 -
Sesame seeds for garnish (optional)
20 -
Steamed rice (optional)
# Guide to Cooking:
01 -
Combine the beef, soy sauce, ground black pepper, and cornstarch in a medium bowl or resealable bag. Toss until evenly coated. Let marinate for 15 to 30 minutes at room temperature, or refrigerate for up to 4 hours.
02 -
Whisk together soy sauce, broth or water, rice wine, honey, sesame oil, garlic, ginger, and cornstarch in a small bowl. Set aside.
03 -
Heat 15 milliliters of oil in a large wok or skillet over high heat. Add half of the beef in a single layer. Sauté for 2-3 minutes until lightly golden on one side, then toss and cook for an additional 1-2 minutes. Transfer to a bowl. Repeat with remaining beef, adding oil if needed. Set cooked beef aside.
04 -
Add remaining oil to the wok. Stir in onions, bell pepper, and carrot. Cook for 3-4 minutes until onions are translucent and carrots remain crisp. Add broccoli florets and stir-fry for 2 minutes until crisp-tender.
05 -
Return the cooked beef and juices to the wok. Pour in the stir fry sauce and cook while tossing frequently for 2 minutes until the sauce thickens slightly. Stir in scallions and cook until just combined. Remove from heat, garnish with sesame seeds if desired, and serve immediately with steamed rice if using.
# Extra Suggestions:
01 -
Velveting the beef with cornstarch before cooking tenderizes the meat and keeps it juicy during stir-frying.