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Beef Stir Fry with Vegetables Recipe

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★★★★★

4.7 from 132 reviews

A quick and flavorful Beef Stir Fry with Vegetables featuring tender thinly sliced beef, crisp bell peppers, broccoli, snap peas, and carrots all tossed in a savory and slightly sweet soy-hoisin sauce. Perfect for a healthy and satisfying weeknight dinner served over steamed rice.

Ingredients

Scale

Beef and Marinade

  • 1 lb (450g) beef (flank steak, sirloin, or ribeye), thinly sliced
  • 2 tablespoons soy sauce
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated

Sauce

  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated

Vegetables and Garnish

  • 1 tablespoon vegetable oil (for cooking the beef)
  • 1 tablespoon vegetable oil (for stir-frying vegetables)
  • 1 bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 1 carrot, julienned
  • 1/2 cup snap peas, ends trimmed
  • 2 green onions, chopped (for garnish)
  • 1 tablespoon sesame seeds (optional, for garnish)
  • Steamed rice (optional, for serving)

Instructions

  1. Prepare the Beef: Thinly slice the beef against the grain to ensure maximum tenderness. If possible, marinate the beef in 2 tablespoons of soy sauce, minced garlic, and grated ginger for 15 to 30 minutes to infuse flavor.
  2. Make the Sauce: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon sesame oil, 1 tablespoon honey, minced garlic, and grated ginger. Set this sauce aside for later use.
  3. Heat the Pan: Warm 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat until hot. Add the beef in a single layer and let it sear without stirring for 2 to 3 minutes so a crispy crust forms. Once seared, remove the beef from the pan and set aside.
  4. Stir-Fry the Vegetables: In the same pan, add the remaining tablespoon of vegetable oil. Add the julienned carrot, sliced bell pepper, and broccoli florets. Stir-fry these vegetables for about 3 to 5 minutes, until they start to become tender but remain crisp.
  5. Add the Snap Peas: Add the snap peas to the pan and continue stir-frying for another 2 to 3 minutes to keep them crunchy yet cooked through.
  6. Combine the Beef and Sauce: Return the seared beef to the pan along with the prepared sauce. Stir everything together thoroughly so the beef and vegetables are evenly coated. Cook for an additional 1 to 2 minutes allowing the sauce to thicken slightly and flavors to meld.
  7. Serve: Remove the pan from heat. Garnish the stir fry with chopped green onions and optional sesame seeds. Serve hot over steamed rice or enjoy on its own for a low-carb meal.

Notes

  • For best texture, slice beef thinly and against the grain.
  • Marinating the beef enhances flavor but is optional.
  • Adjust vegetable quantities and types based on preference or availability.
  • Use a high smoke point oil like vegetable oil for stir-frying.
  • Serve immediately to retain crispness of vegetables.
  • Optionally add chili flakes or fresh chili for spice.
  • Leftovers can be refrigerated for up to 2 days and reheated gently to prevent drying out.

Keywords: Beef stir fry, quick dinner, Asian beef recipe, stir fry vegetables, hoisin sauce beef, healthy stir fry

Find it online: https://tastewithamy.com/beef-stir-fry-with-vegetables-recipe/