Stir Fried Beef and Vegetables
Elevate your weeknight dinners with this quick and flavorful Stir Fried Beef and Vegetables recipe. Featuring tender, marinated beef sirloin, crisp broccoli, vibrant red bell peppers, and sweet snap peas, this dish is a perfect balance of color, texture, and taste. Infused with the bold flavors of garlic, ginger, soy sauce, and a touch of oyster sauce, all brought together in just 35 minutes, it’s a one-pan meal that’s as easy as it is delicious. This recipe is ideal for busy nights and pairs beautifully with steamed rice, making it a wholesome and satisfying option for families or meal prepping. Garnished with fresh green onions and optional sesame seeds, it’s a restaurant-quality stir fry you can create in your own kitchen!
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Recipe Information
Ingredients
- 450 grams beef sirloin steak
- 4 tablespoons soy sauce
- 1 tablespoon cornstarch
- 3 tablespoons vegetable oil
- 3 units garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 cups broccoli florets
- 1 unit red bell pepper, sliced
- 1 unit carrot, julienned
- 1 cup snap peas
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 2 tablespoons water
- 2 units green onions, sliced
- 1 teaspoon sesame seeds (optional)
- 4 servings cooked rice (for serving)
Instructions
Slice the beef sirloin steak thinly against the grain into bite-sized strips. Place the strips in a bowl, and toss them with 2 tablespoons of soy sauce and the cornstarch. Let the beef marinate for 10 minutes.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Once the oil is hot, add the beef strips in a single layer. Cook for 1-2 minutes on each side until browned, then transfer the beef to a plate and set aside.
Add the remaining 2 tablespoons of vegetable oil to the wok. Add the minced garlic and grated ginger, stirring for 30 seconds or until fragrant.
Add the broccoli florets, red bell pepper, carrot, and snap peas to the wok. Stir fry the vegetables for 3-4 minutes, or until they are tender but still crisp.
In a small bowl, mix the remaining 2 tablespoons of soy sauce, oyster sauce, sesame oil, and water. Pour this sauce over the vegetables in the wok, stirring to coat.
Return the beef to the wok and toss everything together. Cook for another 2 minutes until the beef is fully heated and coated in the sauce.
Remove the wok from heat. Garnish with sliced green onions and sesame seeds, if using.
Serve immediately over cooked rice.
Nutrition Facts
Calories |
2219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.0 g | 135% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 3573 mg | 155% | |
| Total Carbohydrate | 169.3 g | 62% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 19.0 g | ||
| Protein | 148.5 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 421 mg | 32% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2508 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
