Why Make This Recipe
Beef and veggie stir fry is a quick, healthy, and delicious option for busy weeknights. With tender strips of beef and a colorful variety of veggies, this dish is not only pleasing to the eye but also packed with flavor. It’s perfect for those who want a satisfying meal without too much hassle. Plus, you can adjust the vegetables and sauces based on what you have at home or your family’s preferences.
How to Make Best Beef and Veggie Stir Fry
Ingredients:
- 1 lb Flank steak or sirloin (sliced thinly against the grain)
- 1/4 cup Soy sauce
- 2 tbsp Cornstarch
- 1 tbsp Sesame oil
- 1 tbsp Fresh ginger (grated)
- 2 cloves Garlic (minced)
- 2 cups Broccoli florets
- 1 cup Bell peppers (mixed colors)
- 1 cup Carrots (thinly sliced or julienned)
- 1 cup Snap peas or snow peas
- 1 bunch Green onions (chopped)
- 3 tbsp Oyster sauce
- 2 tbsp Hoisin sauce
- 1 tbsp Brown sugar or honey
- 1 tbsp Rice vinegar
- 1/2 tsp Chili flakes (optional)
Directions:
- Marinade: In a bowl, mix sliced flank steak or sirloin with soy sauce and cornstarch. Let it marinate for about 15 minutes while you prepare the veggies.
- Sauce: In a separate bowl, combine sesame oil, grated ginger, minced garlic, oyster sauce, hoisin sauce, brown sugar (or honey), rice vinegar, and chili flakes if you like it spicy. Mix well.
- Stir Fry: Heat a large pan or wok over high heat. Add the marinated beef (reserve any leftover marinade). Cook the beef until it turns brown, about 3-4 minutes. Add the broccoli, bell peppers, carrots, and snap peas. Stir fry for another 5 minutes until the veggies are tender but still crisp.
- Combine: Pour the sauce over the beef and veggies. Toss everything together and let it cook for another 2 minutes. Make sure everything is well coated with the sauce.
- Serve: Enjoy hot, over a bed of steamed rice or noodles, and sprinkle extra green onions on top for added flavor.
How to Serve Best Beef and Veggie Stir Fry
Serve the beef and veggie stir fry hot over steamed rice or noodles. For an extra touch, you can garnish with additional chopped green onions or sesame seeds. This dish is great for lunch or dinner and is sure to please both family and friends.
How to Store Best Beef and Veggie Stir Fry
To store leftover stir fry, let it cool completely before placing it in an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to save it longer, consider freezing it. Make sure to use a freezer-safe container, and it can last for about 2-3 months. When ready to eat, reheat on the stovetop or in the microwave until hot.
Tips to Make Best Beef and Veggie Stir Fry
- Slice the beef against the grain for more tenderness.
- Prepare all your ingredients before you start cooking for a smoother process.
- Use a high-quality soy sauce for the best flavor.
- Feel free to swap in any veggies you have on hand, such as zucchini or mushrooms.
Variation
You can easily make this stir fry vegetarian by substituting the beef with tofu or tempeh. You can also use different sauces, such as teriyaki or a homemade stir-fry sauce, to customize the flavor.
FAQs
1. Can I use frozen vegetables for stir fry?
Yes, you can use frozen vegetables, but fresh veggies tend to have a better texture and flavor.
2. How spicy can I make this dish?
You can adjust the spiciness by adding more or less chili flakes or by incorporating spicy sauces.
3. Can I make this dish ahead of time?
Yes, you can marinate the beef and chop the vegetables the night before. Just stir fry them fresh when you are ready to eat.
Best Beef and Veggie Stir Fry
Ingredients
Method
- In a bowl, mix sliced flank steak or sirloin with soy sauce and cornstarch. Let it marinate for about 15 minutes while you prepare the veggies.
- In a separate bowl, combine sesame oil, grated ginger, minced garlic, oyster sauce, hoisin sauce, brown sugar (or honey), rice vinegar, and chili flakes if you like it spicy. Mix well.
- Heat a large pan or wok over high heat. Add the marinated beef (reserve any leftover marinade). Cook the beef until it turns brown, about 3-4 minutes.
- Add the broccoli, bell peppers, carrots, and snap peas. Stir fry for another 5 minutes until the veggies are tender but still crisp.
- Pour the sauce over the beef and veggies. Toss everything together and let it cook for another 2 minutes. Make sure everything is well coated with the sauce.
- Enjoy hot, over a bed of steamed rice or noodles, and sprinkle extra green onions on top for added flavor.
