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Beef Stir Fry with Vegetables

Beef stir fry with vegetables made with thinly sliced seared beef and crisp-tender broccoli, peppers, snap peas, and mushrooms in a glossy soy-ginger sauce. Quick cooking in a hot wok gives the beef great browning and the vegetables a bright, tender-crisp bite served over steamed rice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Beef and vegetables
  • 1.5 lb flank or sirloin steak Sliced very thin against the grain.
  • 2 cup broccoli florets
  • 1 red bell pepper Sliced.
  • 1 cup snap peas
  • 1 cup mushrooms Sliced.
  • 3 garlic cloves Minced.
  • 1 tbsp fresh ginger Grated.
  • 2 tbsp vegetable oil Divided; use 2 tbsp for searing the beef.
  • 1 tbsp vegetable oil Use remaining oil for stir-frying the vegetables.
Sauce
  • 0.25 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 1 tbsp cornstarch Mixed with water for a slurry.
  • 2 tbsp water For the cornstarch slurry.
Serving
  • sesame seeds For topping.
  • cooked rice For serving; steamed.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Make the soy-ginger sauce
  1. Whisk soy sauce, oyster sauce, brown sugar, sesame oil, and the cornstarch-water slurry together until smooth, then set aside.
Sear the beef
  1. Heat 2 tablespoons vegetable oil in a wok over high heat until smoking, then add the beef in a single layer and sear for 1–2 minutes without stirring until browned.
  2. Toss briefly to redistribute, then remove the beef to a plate.
Stir-fry the vegetables
  1. Add the remaining vegetable oil to the wok and stir-fry broccoli, bell pepper, snap peas, and mushrooms for 3–4 minutes until tender-crisp.
  2. Add garlic and grated ginger and cook for 30 seconds, then return the beef to the wok.
Thicken and glaze
  1. Pour the sauce over everything and toss until the sauce thickens and turns glossy, stirring for about 1 minute.
  2. Serve immediately over cooked rice and top with sesame seeds.

Notes

For best searing, slice the beef thin against the grain and don’t overcrowd the wok—work in batches if needed. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet over medium-high until warmed through. This freezes poorly due to sauce thickening and vegetable texture, so skip freezing. Dietary swap: use tamari instead of soy sauce to make it gluten-free.