Beef and Vegetable Stir-Fry

Description:
This Beef and Vegetable Stir-Fry is a quick, flavorful, and nutritious meal featuring tender strips of beef, colorful vegetables, and a savory garlic-ginger sauce. Perfect for busy weeknights, it comes together in under 30 minutes and pairs wonderfully with rice or noodles.

Ingredients

• 1 lb (450 g) beef sirloin or flank steak, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, thinly sliced
• 1 cup snap peas
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated

Stir-Fry Sauce

• ¼ cup low-sodium soy sauce
• 2 tbsp beef broth or water
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp brown sugar

Instructions

1. In a bowl, toss the beef with 2 tbsp soy sauce and cornstarch. Let marinate for 10 minutes.
2. Whisk together all stir-fry sauce ingredients in a small bowl.
3. Heat oil in a large skillet or wok over high heat.
4. Cook beef for 2–3 minutes until browned. Remove and set aside.
5. Add bell pepper, broccoli, carrot, and snap peas. Stir-fry for 4–5 minutes.
6. Add garlic and ginger; cook for 30 seconds until fragrant.
7. Return beef to the pan and pour in the sauce.
8. Stir and cook for 2–3 minutes until the sauce thickens and coats everything evenly.
9. Serve hot over rice, noodles, or cauliflower rice.

Q&A

Q: Can I use a different cut of beef?
A: Yes, flank steak, sirloin, skirt steak, or even ribeye work well.

Q: Can I make it low-carb?
A: Absolutely. Serve it with cauliflower rice or enjoy it on its own.

Q: What other vegetables can I add?
A: Mushrooms, zucchini, cabbage, baby corn, and bok choy are excellent options.

Q: How long does it keep?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.