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Beef Stir Fry

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Beef Stir Fry is a quick and delicious one-pan dish that combines tender beef strips with fresh vegetables in a savory, flavorful sauce. Ready in just 20 minutes, this meal is perfect for busy weeknights. Packed with protein and veggies, it’s a healthy and customizable dish that pairs well with rice, noodles, or is enjoyed on its own for a low-carb option.

Ingredients

For the Stir Fry:

  • 1 lb beef (flank steak, sirloin, or skirt steak), thinly sliced against the grain

  • 1 tablespoon vegetable oil (or sesame oil for extra flavor)

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • 1 small onion, sliced

  • 1 cup broccoli florets

  • 2 cloves garlic, minced

  • 1 tablespoon fresh ginger, minced

For the Sauce:

  • ¼ cup soy sauce (low-sodium if preferred)

  • 2 tablespoons oyster sauce (or hoisin sauce for a sweeter option)

  • 1 tablespoon rice vinegar

  • 1 tablespoon honey or brown sugar

  • 1 teaspoon cornstarch (optional, for thickening)

  • ¼ teaspoon red pepper flakes (optional, for a bit of heat)

  • ½ cup water or beef broth

Instructions

  • Preparing the Beef and Vegetables:

    • Slice the beef: Slice the beef thinly against the grain into bite-sized strips. For easier slicing, freeze the beef for 15-20 minutes before cutting.

    • Prep the vegetables: Slice the bell peppers and onion into thin strips, and cut the broccoli into small florets. Set everything aside.

  • Making the Sauce:

    • In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, honey (or brown sugar), cornstarch, red pepper flakes (if using), and water (or beef broth). Stir until the cornstarch is dissolved and the sauce is well combined. Set the sauce aside.

  • Cooking the Stir Fry:

    • Cook the beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef strips in a single layer and cook for 2-3 minutes, stirring occasionally, until browned but still slightly pink in the center. Remove the beef from the skillet and set it aside.

    • Sauté the vegetables: In the same skillet, add the sliced onions, bell peppers, and broccoli. Stir-fry the vegetables for 3-4 minutes until they are tender-crisp. Add the minced garlic and ginger, cooking for another 30 seconds until fragrant.

  • Combine the Beef and Sauce:

    • Return the cooked beef to the skillet with the vegetables. Stir the sauce again and pour it over the beef and vegetables. Toss everything together to coat the beef and vegetables in the sauce. Cook for another 2-3 minutes, or until the sauce has thickened and everything is heated through.

  • Serving:

    • Serve the Beef Stir Fry over steamed rice, noodles, or enjoy it as-is for a low-carb option. Garnish with sesame seeds, chopped green onions, or cilantro for added flavor and freshness.

Notes

Storage: Leftover stir fry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water or broth to loosen the sauce.Freezing: This stir fry can be frozen for up to 2-3 months. Let it cool completely before transferring to a freezer-safe container. Thaw in the refrigerator overnight before reheating.Customizations: Add more veggies such as snap peas, carrots, mushrooms, or baby corn to suit your preferences. For a spicier version, increase the red pepper flakes or add fresh chilies.

Find it online: https://cookibly.com/beef-stir-fry/