Beef Stir Fry
Yield: 4 servings
Calories: 246kcal
I love making beef stir fry because it's a quick and flavorful meal that's perfect for busy weeknights.
Ingredients
Beef Marinade
- 1 pound (454 g) flank steak
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon (3 g) cornstarch
- ½ teaspoon (2 g) baking soda, optional
- ½ teaspoon (2.5 ml) sesame oil
Sauce
- ½ cup (120 ml) unsalted beef stock
- ¼ cup (60 ml) soy sauce
- 2 tablespoons (30 ml) oyster sauce
- 1 tablespoon (9 g) cornstarch
- 1 tablespoon (15 ml) rice vinegar
- 2 teaspoons (8 g) brown sugar
Beef Stir-Fry
- 1 tablespoon (15 ml) vegetable oil
- 1 teaspoon (5 ml) sesame oil
- 4 cups (277 g) broccoli florets, 2" pieces
- ¼ cup (60 ml) water
- 1 cup (100 g) sliced red bell pepper, ¼" thick
- ½ cup (67 g) sliced carrots, ⅛"thick
- ½ cup (64 g) sliced white onion, ¼" thick
- 2 teaspoons (6 g) minced garlic
- 1 teaspoon (3 g) minced ginger
Instructions
- Prepare the Beef – Cut flank steak against the grain into ¼" thick slices about 2 inches long.
- Marinate the Beef – In a medium bowl, whisk together the soy sauce, cornstarch, baking soda (if using), and sesame oil. Add the sliced beef and toss to coat. Marinate for 10 minutes.
- Make the Sauce – In a medium bowl, whisk together the beef stock, soy sauce, oyster sauce, cornstarch, rice vinegar, and brown sugar. Set aside.
- Cook the Beef – Heat a wok or large skillet over medium-high heat. Add vegetable oil and sesame oil. Once hot and shimmering, carefully add the beef in a single layer. Cook without moving until browned, about 2 minutes. Stir-fry until no longer pink, 1 to 2 minutes. Transfer to a clean plate.
- Cook the Vegetables – Add the broccoli and water to the pan. Stir-fry until the florets are bright green and the water has evaporated, about 2 minutes. Add the bell pepper, carrots, and onions, stir-fry until tender, about 2 minutes. Reduce the heat to medium. Cook the garlic and ginger until fragrant, 30 seconds.
- Thicken the Sauce – Make a well in the center of the pan, and turn the heat to medium-high. Whisk the stir-fry sauce and then add it to the pan. Stir continuously until thickened, about 1 minute. Add the beef to the pan and stir to combine. Cook until the broccoli is tender and the beef is warm, about 1 to 2 minutes.
- To Serve – Serve with your desired side dish, like steamed rice or noodles.
Notes
- Beef Options: Sirloin steak, skirt steak, or flat-iron steak are good substitutes for flank steak.
- Tenderizing the Beef: Marinate the beef with the baking soda for 30 minutes to 24 hours for an even more tender texture. This works well for tougher cuts of meat.
- Storing: Refrigerate in an air-tight container for up to 5 days.
- Reheating: Microwave in 15 to 30-second intervals until hot.
- To Thicken the Sauce When Reheating: Mix 1 teaspoon cornstarch with 2 teaspoons cold water. Add to the stir-fry and cook over medium-high heat, stirring constantly, until the sauce thickens, about 1 minute.
Nutrition
Calories: 246kcal | Carbohydrates: 18g | Protein: 30g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 68mg | Sodium: 1357mg | Potassium: 935mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4407IU | Vitamin C: 132mg | Calcium: 92mg | Iron: 3mg
Recipe Link