Description
This Heavy-on-the-Veggies Beef and Vegetable Stir Fry is a vibrant and healthy dish featuring tender, thinly sliced beef combined with a colorful medley of fresh vegetables. The beef is marinated and quickly seared for maximum flavor and tenderness, then tossed with crisp-tender vegetables in a bold, glossy garlic-ginger sauce. Perfectly balanced with 70% vegetables and 30% beef, this stir fry is a delicious, satisfying meal ideal for serving with rice, cauliflower rice, or noodles.
Ingredients
Scale
For the Beef
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp sesame oil
- ½ tsp black pepper
For the Vegetables (Heavy & Colorful!)
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 1 cup shredded carrots
- 1 cup mushrooms, sliced
- 3 green onions, sliced
For the Sauce
- ¼ cup low-sodium soy sauce
- 1 tbsp oyster sauce (optional but recommended)
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 1 tsp sesame oil
- 1 tbsp cornstarch
- ½ cup beef broth or water
Aromatics
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 1–2 tbsp avocado or vegetable oil (for cooking)
Instructions
- Marinate the Beef: Toss the thinly sliced beef with soy sauce, cornstarch, sesame oil, and black pepper. Let it sit and marinate for 10 minutes while you prepare the vegetables.
- Make the Sauce: In a bowl, whisk together the low-sodium soy sauce, oyster sauce, rice vinegar, honey or brown sugar, sesame oil, cornstarch, and beef broth or water. Set this sauce mixture aside for later use.
- Sear the Beef: Heat 1 tablespoon of avocado or vegetable oil in a large wok or skillet over high heat. Spread the marinated beef in a single layer and sear for 1–2 minutes per side until just cooked through. Avoid overcrowding the pan by cooking in batches if necessary. Remove the beef and set aside.
- Cook the Vegetables: Add a little more oil to the pan if needed. Sauté the minced garlic and grated ginger for about 30 seconds until fragrant. Add the broccoli florets and mushrooms first and cook for 2–3 minutes. Then add the sliced red and yellow bell peppers, snap peas, and shredded carrots. Stir-fry all vegetables for an additional 3–4 minutes until they are crisp-tender, maintaining their vibrant color and a slight crunch.
- Bring It Together: Return the seared beef to the pan with the vegetables. Pour in the prepared sauce and stir everything together for 1–2 minutes, allowing the sauce to thicken and evenly coat the beef and vegetables. Finally, toss in the sliced green onions to finish.
Notes
- For best browning and tenderness, cook the beef in batches without overcrowding the pan.
- Add chili paste if you prefer a spicy kick.
- Sprinkle sesame seeds as garnish for added texture and flavor.
- Finish with a squeeze of fresh lime juice for brightness.
- Try adding extra veggies like zucchini or cabbage for even more color and nutrients.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in a skillet to maintain texture and flavor.
