Beef Stir Fry with Vegetables
A quick and flavorful beef stir fry loaded with colorful vegetables, perfect for a satisfying meal.
Ingredients
Meat
- 1 lb beef flank steak, sirloin, or ribeye, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil for stir frying
Vegetables
- 1 piece bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 piece carrot, julienned
- 0.5 cup snap peas, ends trimmed
- 2 green onions chopped for garnish
- 1 tablespoon sesame seeds (optional, for garnish)
Optional
- to taste Steamed rice for serving
Instructions
- Thinly slice the beef against the grain. Marinate in soy, garlic, and ginger for 15-30 minutes if desired.
- Whisk together soy sauce, hoisin sauce, sesame oil, honey, garlic, and ginger. Set aside.
- Heat 1 tbsp vegetable oil in a wok over medium-high heat. Sear beef for 2-3 minutes, then remove.
- Add remaining oil, stir-fry carrots, bell pepper, and broccoli for 3-5 minutes. Add snap peas and cook 2-3 minutes.
- Return beef to pan, add sauce, and cook 1-2 minutes until sauce thickens. Garnish with green onions and sesame seeds. Serve with rice if desired.
Notes
For extra flavor, marinate the beef longer or add a splash of rice vinegar.