Beef Stir Fry Asian (Printable)
Tender beef and crisp vegetables tossed in a savory Asian-inspired sauce for a quick, vibrant dish.
# What You'll Need:
→ Beef
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
→ Marinade
02 - 2 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tbsp dry sherry or rice wine
05 - 1 tsp sesame oil
→ Vegetables
06 - 1 red bell pepper, sliced
07 - 1 yellow bell pepper, sliced
08 - 1 small broccoli head, cut into florets
09 - 1 medium carrot, julienned
10 - 2 spring onions, sliced
11 - 2 cloves garlic, minced
12 - 1 tbsp fresh ginger, grated
→ Sauce
13 - 3 tbsp soy sauce
14 - 2 tbsp oyster sauce
15 - 1 tbsp hoisin sauce
16 - 1 tbsp honey
17 - 2 tbsp water
18 - 1 tsp cornstarch
→ For Cooking
19 - 2 tbsp vegetable oil
# How To Make:
01 - Combine sliced beef with soy sauce, cornstarch, sherry, and sesame oil in a bowl. Mix thoroughly and allow to marinate for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, honey, water, and cornstarch in a separate bowl until smooth. Set aside.
03 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Stir-fry the marinated beef for 2 to 3 minutes until browned and just cooked through. Remove and set aside.
04 - Add remaining oil to the wok. Stir-fry garlic, ginger, and spring onions for 30 seconds until fragrant.
05 - Add broccoli florets and julienned carrots to the wok, stirring for 2 minutes. Incorporate sliced bell peppers and continue stir-frying for an additional 2 minutes until vegetables are crisp-tender.
06 - Return cooked beef to the wok. Pour in the prepared sauce and toss everything together. Cook for 1 to 2 minutes until the sauce thickens and evenly coats the beef and vegetables.
07 - Serve immediately, optionally garnished with additional spring onions or sesame seeds. Ideal accompanied by steamed rice or noodles.
# Expert Tips:
01 -
- It's faster than delivery, and somehow tastes fresher than anything you'd order.
- The beef stays impossibly tender while the vegetables keep their snap and personality.
- One wok, minimal cleanup, and you'll actually want to make it again next week.
02 -
- Don't overcrowd the wok when you're searing the beef, because steam will take over and you'll end up stewing instead of searing, and that changes everything.
- Keep your prep work done before you start cooking, because once the heat is high, you're committed and there's no time to chop vegetables mid-stir-fry.
03 -
- Slice your beef against the grain by looking at the lines running through the meat and cutting perpendicular to them, which is what makes the final dish tender no matter what cut you use.
- If you're nervous about the high heat, start with medium-high until you feel confident, but know that medium won't give you that restaurant-quality sear and snap that makes this dish sing.