Description
This beef stir fry is the ultimate weeknight solution for a nutrient-dense, flavorful meal. By utilizing high-heat cooking techniques, you can achieve a restaurant-quality sear on the beef while keeping the vegetables crisp-tender. Infused with aromatic garlic and ginger and coated in a delicious savory-sweet glaze, this dish is wholesome, satisfying, and ready in under thirty minutes.
Ingredients
1 lb beef (flank, sirloin, or ribeye), thinly sliced against the grain
2 tbsp low-sodium soy sauce
1 tbsp hoisin sauce
1 tbsp toasted sesame oil
1 tbsp honey
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsp vegetable oil
1 bell pepper, thinly sliced
1 cup broccoli florets
1 carrot, julienned
0.5 cup snap peas, trimmed
Instructions
Slice the beef thinly against the grain for maximum tenderness.
Whisk the soy sauce, hoisin, sesame oil, honey, garlic, and ginger in a small bowl to create the stir-fry sauce.
If time allows, marinate the beef in a portion of the sauce for fifteen minutes.
Heat one tablespoon of oil in a wok or large skillet over high heat.
Add the beef in a single layer and sear until browned, then remove from the pan.
Add the remaining tablespoon of oil, then add the broccoli, carrots, and bell pepper.
Stir-fry the vegetables for 3-4 minutes until crisp-tender.
Add the snap peas and cooked beef back into the pan.
Pour the sauce over the mixture and toss for 1-2 minutes until everything is coated and the sauce has slightly thickened.
Serve hot.
Notes
Always slice beef against the grain to ensure tenderness. Keep vegetable sizes uniform so they cook evenly. High heat is essential to achieve the stir-fry texture without steaming the vegetables.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner Recipes
- Method: Stir-fry
- Cuisine: Asian-Inspired