Ingredients
Scale
- 1 lb (450g) beef sirloin or flank steak, sliced thinly
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce (optional for extra sweetness)
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil or sesame oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, sliced thin
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/4 cup water or beef broth
- Optional: sesame seeds and chopped green onions for garnish
Instructions
- Start by slicing the beef thinly against the grain. Marinate with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Let sit for 10 minutes.
- Mix remaining soy sauce, oyster sauce, hoisin sauce (if using), water or broth, and seasonings in a small bowl. Set aside.
- Heat 1 tablespoon oil in a large wok over high heat. Add beef in a single layer. Cook 2-3 minutes per side until browned. Remove and set aside.
- In the same pan, add more oil if needed. Sauté garlic and ginger for 30 seconds. Add bell peppers, broccoli, and carrots. Stir-fry for 3-4 minutes until tender but crispy.
- Return beef to the pan. Pour sauce over everything. Toss to coat evenly. Cook for 1-2 minutes until sauce thickens and everything is heated through.
Notes
- Use thinly sliced beef for quick cooking.
- You can substitute other vegetables like snap peas or mushrooms.
- Adjust sauce ingredients to taste for sweeter or spicier flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
- Diet: Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 350 kcal Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg