Ingredients
Scale
- 1 lb beef sirloin or flank steak, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 cups mixed vegetables (bell peppers, broccoli florets, snap peas)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch (optional, for thickening)
- Salt and pepper to taste
Instructions
- Slice the beef thinly against the grain and marinate in soy sauce, oyster sauce, and sesame oil for at least 10 minutes.
- Heat 1 tablespoon of vegetable oil in a wok or skillet over medium-high heat. Cook the beef until browned and cooked through, about 3-4 minutes. Remove and set aside.
- Add remaining oil. Toss in minced garlic and grated ginger, cooking for 30 seconds until fragrant. Add the vegetables and stir-fry for 3-5 minutes until tender but crisp.
- Return the beef to the skillet. Mix well, adding more soy or oyster sauce if needed. For a thicker sauce, dissolve 1 teaspoon of cornstarch in a tablespoon of water and add. Cook for another 1-2 minutes until the sauce thickens. Serve hot over rice or noodles.
Notes
- Slice the beef very thin for tender bites; freezing for 30 minutes beforehand makes slicing easier.
- Cook in batches if necessary to avoid overcrowding and maintain high heat.
- Adjust soy and oyster sauces based on taste preferences for saltiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 380 kcal Kcal
- Sugar: 8g
- Sodium: 1240mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg