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Classic Beef Stir Fry

Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course dinner
Cuisine Asian
Servings 4
Calories 350 kcal

Equipment

  • 1 wok or a plain stainless steel pan

Ingredients
  

For the Beef and Marinade:

  • 1 pound sirloin steak, thinly sliced against the grain
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch

For the Sauce:

  • ¼ cup low-sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice vinegar
  • ½ cup beef broth

For the Stir Fry:

  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 cups broccoli florets
  • 1 cup snow peas, trimmed
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons vegetable oil

For Garnish:

  • 3 green onions, thinly sliced
  • 1 tablespoon sesame seeds

For Serving:

  • Steamed rice or cauliflower rice

Instructions
 

Prep the Beef:

  • Slice 1 lb sirloin steak into thin strips against the grain. Marinate for 15 minutes in a mixture of 2 tbsp soy sauce, 1 tsp sesame oil, and 1 tbsp cornstarch.

Make the Sauce:

  • Whisk together ¼ cup low-sodium soy sauce, 2 tbsp oyster sauce, 1 tbsp honey, 1 tsp rice vinegar, and ½ cup beef broth.

Prep Vegetables:

  • Slice 1 red bell pepper, 1 yellow bell pepper, 2 cups broccoli florets, and 1 cup snow peas. Mince 3 garlic cloves and 1 tbsp fresh ginger.

Cook the Beef:

  • Heat 1 tbsp oil in a wok or large skillet over high heat until smoking. Add beef in a single layer and sear for 1-2 minutes per side until browned but still pink inside. Remove to a plate

Stir Fry Vegetables:

  • Add another tbsp of oil to the pan. Add ginger and garlic, stir for 30 seconds. Add vegetables and stir fry for 3-4 minutes until crisp-tender.

Combine and Finish:

  • Return beef to the pan. Pour in sauce and bring to a simmer. Cook for 1-2 minutes until sauce thickens and coats everything. Garnish with sliced green onions and sesame seeds.

Serve:

  • Plate over steamed rice or cauliflower rice. Enjoy while hot!

Notes

  • Slice beef while semi-frozen for easier, thinner cuts that cook quickly
  • Pat meat dry before marinating to maximize browning
  • Don't overcrowd the pan - cook beef in batches if necessary
  • Use high heat throughout the cooking process for proper caramelization
  • Keep ingredients moving constantly in the pan to prevent burning
  • Prep all ingredients before heating the wok - stir-frying moves quickly!
  • Cut vegetables uniformly for even cooking
  • Add harder vegetables first (like broccoli), followed by quicker-cooking ones
  • Adjust sauce thickness by adding more cornstarch slurry if needed
  • Taste before serving and adjust seasonings as needed
  • Substitute proteins like chicken, shrimp, or tofu for variety
  • Use a large wok or skillet to provide enough surface area for proper searing
  • Consider blanching broccoli briefly before stir-frying for perfect texture
  • Rest the meat after marinating to bring to room temperature
  • Have a splash of water nearby to quickly reduce heat if needed