Ingredients
Scale
- 1 lb (450g) beef sirloin or flank steak, thinly sliced
- 2 cups mixed vegetables (bell peppers, broccoli, snap peas)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce (optional)
- 1 tablespoon cornstarch or arrowroot powder
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil (optional for flavor)
- Cooked rice or noodles for serving
Instructions
- Begin by slicing the beef thinly against the grain. In a small bowl, mix soy sauce with cornstarch and a splash of water to create a marinade. Coat the beef slices and let sit for 10 minutes.
- Chop your vegetables into bite-sized pieces. Prepare all ingredients beforehand for a smooth cooking process.
- Heat vegetable oil in a large skillet or wok over high heat. Add the beef slices and sear for 2-3 minutes per side until browned. Remove and set aside.
- In the same pan, add more oil if needed. Sauté garlic and ginger until fragrant, about 30 seconds. Add the vegetables and stir-fry for 3-4 minutes until tender-crisp.
- Return beef to the pan. Add soy sauce, oyster sauce if using, and sesame oil. Stir well to combine and cook for another minute to meld flavors.
- Serve the beef and vegetable stir-fry hot over rice or noodles for a complete meal.
Notes
- Use lean cuts like sirloin or tenderloin for less fat and more protein.
- Adjust vegetable choices based on what you have available for variety and extra nutrients.
- Opt for low-sodium soy sauce to control salt intake.
- Cook over high heat to keep vegetables crisp and ensure quick cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian-inspired
- Diet: Low-carb, High-protein
Nutrition
- Serving Size: 1 plate
- Calories: 380 kcal Kcal
- Sugar: 7g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 70mg