🥢 Beef and Vegetable Stir-Fry
Ingredients:
For the Stir-Fry:
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1 lb beef sirloin or flank steak, thinly sliced against the grain
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2 tbsp cornstarch
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2 tbsp vegetable oil (divided)
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1 red bell pepper, sliced
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1 cup broccoli florets
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1 carrot, julienned or thinly sliced
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1 zucchini, halved and sliced
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2 green onions, sliced
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2 cloves garlic, minced
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1 tsp fresh ginger, grated (optional but adds flavor)
For the Stir-Fry Sauce:
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1/4 cup soy sauce (low-sodium if desired)
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2 tbsp oyster sauce (or hoisin for sweeter flavor)
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1 tbsp sesame oil
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1 tbsp brown sugar or honey
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1/2 cup beef broth or water
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1 tsp cornstarch (for thickening)
🔪 Instructions:
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Prep the Beef
Toss sliced beef with 2 tbsp cornstarch. This helps with browning and creates a nice texture. -
Make the Sauce
In a bowl, whisk together soy sauce, oyster sauce, sesame oil, brown sugar, beef broth, and 1 tsp cornstarch. Set aside. -
Cook the Beef
Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
Add beef in a single layer (in batches if needed) and cook 1–2 minutes per side until browned. Remove and set aside. -
Stir-Fry the Vegetables
Add remaining 1 tbsp oil to the pan.
Stir-fry garlic, ginger, and all veggies (except green onions) for 3–4 minutes until tender-crisp. -
Combine & Finish
Return beef to the pan. Stir in sauce and cook for another 1–2 minutes until sauce thickens and everything is well-coated. -
Serve
Top with green onions and serve over steamed rice, noodles, or cauliflower rice.
🍽️ Optional Add-Ins:
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Snap peas, mushrooms, or baby corn
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Crushed peanuts or sesame seeds for topping
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A squeeze of lime or a dash of chili flakes for extra zip
Would you like a low-carb version of this or a printable meal prep version with storage tips?