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A colorful beef stir fry with broccoli, red peppers, and snap peas in a savory sauce.
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Beef Stir Fry with Vegetables

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 385kcal

Ingredients

  • 1 lb flank steak, thinly sliced across the grain
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarc h
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fresh ginger, minced
  • 3 cloves garlic , minced
  • 2 cups broccoli florets
  • 1 red bell pepper, julienned
  • 1 cup snap peas
  • 1 large carrot , julienned
  • 2 tablespoons vegetable oil
  • 1/4 cup beef broth
  • 1 tablespoon oyster sauce

Instructions

  • Combine 1 tablespoon soy sauce, sesame oil, and cornstarch in a bowl; add beef and marinate for 15 minutes.
  • Whisk remaining soy sauce, beef broth, and oyster sauce in a small container to create the finishing sauce.
  • Heat 1 tablespoon vegetable oil in a wok or heavy skillet over high heat until wisps of smoke appear.
  • Add beef in a single layer; sear for 90 seconds without stirring, then stir-fry for 1 minute until browned and remove from pan.
  • Add remaining oil to the pan; incorporate broccoli, carrots, and peppers, stir-frying for 3 minutes.
  • Add snap peas, garlic, and ginger; cook for 45 seconds until aromatic.
  • Return the beef to the wok and pour in the finishing sauce.
  • Toss continuously over high heat for 60 seconds until the sauce emulsifies and coats the ingredients.
  • Serve immediately over rice or noodles.