Beef Stir Fry Vegetables (Printable Version)
Juicy beef with colorful veggies in a savory-sweet stir fry you can customize to your taste.
# Ingredients:
→ Beef
01 -
1 lb flank steak, sirloin, or ribeye, thinly sliced against the grain
→ Vegetables
02 -
1 cup broccoli florets
03 -
1 cup snap peas
04 -
1 medium carrot, julienned
05 -
1 red bell pepper, sliced
→ Sauce
06 -
1/4 cup soy sauce
07 -
1 tablespoon hoisin sauce
08 -
1 tablespoon honey
09 -
2 teaspoons sesame oil
10 -
2 cloves garlic, minced
11 -
1 teaspoon fresh ginger, grated
→ Optional Marinade
12 -
2 tablespoons soy sauce
13 -
1 clove garlic, minced
14 -
1/2 teaspoon grated ginger
# Steps:
01 -
Combine thinly sliced beef with soy sauce, garlic, and ginger in a bowl. Let marinate for 15–30 minutes for enhanced flavor.
02 -
Slice all vegetables evenly to ensure uniform cooking. Set aside in a bowl.
03 -
In a small bowl, whisk together soy sauce, hoisin sauce, honey, sesame oil, garlic, and ginger until well combined.
04 -
Heat a wok or large skillet over high heat. Add a bit of oil and sear the beef in a single layer for 2–3 minutes until browned. Remove and set aside.
05 -
Add more oil if needed. Stir fry the broccoli, carrots, snap peas, and bell pepper for 3–4 minutes until just tender-crisp.
06 -
Return the beef to the wok with the vegetables. Pour in the prepared sauce and toss everything together for 1–2 minutes until heated through and coated.
07 -
Remove from heat and serve immediately over steamed rice or cauliflower rice.
# Notes:
01 -
Avoid overcrowding the pan to maintain proper searing and prevent steaming.
02 -
Fresh vegetables retain better texture and color than frozen ones in stir fry.
03 -
You can add red pepper flakes or chili paste for a spicier version.