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Beef Stir-Fry with Vegetables

A quick and tasty beef stir-fry that combines thinly sliced beef with colorful vegetables and a flavorful sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the stir-fry
  • 1 lb Beef, thinly sliced (flank or sirloin) Slice against the grain for tenderness.
  • 2 cups Bell peppers, sliced Any color.
  • 2 cups Broccoli florets
  • 1 cup Carrots, sliced into coins
  • 0.5 medium Onion, chopped Half is plenty.
  • 1 cup Snap peas or green beans Optional, but add crunch!
For the sauce
  • 1 tbsp Soy sauce Can use tamari for gluten-free.
  • 2 cloves Garlic, minced Use more for a stronger flavor.
  • 1 tbsp Ginger, grated Fresh is best.
  • 1 tbsp Sesame oil
  • 1 tbsp Brown sugar Adjust to taste.

Method
 

Preparation
  1. Slice the beef thinly and set aside.
  2. Chop the vegetables – bell peppers, broccoli, carrots, onion, and snap peas.
  3. Prepare the stir-fry sauce by mixing soy sauce, garlic, ginger, sesame oil, and brown sugar in a small bowl.
Cooking
  1. Heat a skillet over high heat. Add a little oil and add the beef.
  2. Sear the beef until browned, about 2-3 minutes. Remove from the skillet.
  3. In the same skillet, stir-fry the vegetables for about 3-4 minutes until tender but still crisp.
  4. Return the beef to the skillet, pour over the stir-fry sauce, and toss everything together.
  5. Cook for an additional 2 minutes until everything is heated through.

Notes

Leftovers make great next-day lunches. Store in an airtight container in the refrigerator. For spiciness, add fresh chilies or sriracha.