Description
A quick and easy weeknight dinner featuring tender, crispy beef and crisp vegetables in a savory-sweet sauce, ready in under 30 minutes.
Ingredients
Scale
- 1.5 lbs (680g) Flank Steak or Sirloin, sliced against the grain
- 2 tablespoons Cornstarch (for beef)
- 1 tablespoon Soy Sauce (low-sodium preferred)
- 1 teaspoon Rice Vinegar
- ½ teaspoon Baking Soda
- 1 tablespoon Vegetable Oil (for marinade)
- ½ cup (120ml) Chicken or Beef Broth
- 2 tablespoons Oyster Sauce
- 1 tablespoon Hoisin Sauce
- 1 teaspoon Sesame Oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Cornstarch mixed with 1 tablespoon water (slurry)
- 2 large Bell Peppers, sliced into strips
- 2 cups Broccoli Florets
- 2 medium Carrots, julienned or thinly sliced
- 1 cup Snap Peas or Snow Peas
- 4 stalks Green Onions, chopped
- Neutral oil (e.g., canola or avocado) for cooking
Instructions
- Slice the flank steak against the grain into thin, bite-sized strips.
- In a bowl, combine beef with baking soda, soy sauce, rice vinegar, and vegetable oil. Toss to coat and let sit for 15-20 minutes.
- Add 2 tablespoons of cornstarch to the beef and toss until evenly coated.
- In a small bowl, whisk together broth, oyster sauce, hoisin sauce, sesame oil, minced garlic, and grated ginger. Set aside.
- Heat a wok or skillet over high heat until smoking. Add 1 tablespoon neutral oil.
- Sear the beef in a single layer (cook in batches if necessary) for 2-3 minutes per side until browned and crispy. Remove and set aside.
- Add another tablespoon of oil to the pan. Stir-fry carrots and broccoli for 2-3 minutes.
- Add bell peppers and snap peas, cooking for another 1-2 minutes until crisp-tender.
- Return beef to the pan. Pour sauce mixture over everything and stir constantly for 1 minute until sauce thickens and coats ingredients.
- Remove from heat, garnish with green onions, and serve immediately.
Notes
Slice beef against the grain for tenderness. Do not overcrowd the pan when searing beef to ensure crispiness. For a vegetarian version, substitute beef with extra-firm tofu and oyster sauce with mushroom sauce. Use low-sodium soy sauce to control salt content.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: Served over steamed
- Calories: 425
- Sugar: 10
- Sodium: 850
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 22
- Fiber: 4
- Protein: 35
Keywords: beef stir fry, crispy beef, quick dinner, weeknight meals, asian recipe, healthy dinner, stir fry veggies, flank steak recipe