Beef Stir Fry with Vegetables
This beef stir fry is a quick, savory dish with tender beef, crisp vegetables, and a glossy soy-hoisin sesame sauce, perfect for a busy weeknight. Served over steamed rice, it's full of bright, balanced flavors in under 30 minutes.
Ingredients
- 1 lb / 450 g Beef (flank steak, sirloin, or ribeye), thinly sliced (Slice against the grain for tenderness; skirt or hanger are fine substitutes)
- 2 tablespoons Soy sauce (Use low-sodium if preferred)
- 1 tablespoon Hoisin sauce (Substitute with oyster sauce plus 1 tsp honey for similar depth)
- 1 tablespoon Sesame oil (Use toasted sesame oil for aroma; omit for neutral flavor)
- 1 tablespoon Honey (Maple syrup or brown sugar works as alternatives)
- 2 cloves Garlic, minced (Fresh grated garlic gives the best flavor)
- 1 teaspoon Fresh ginger, grated (Use ground ginger 1/4 teaspoon if needed)
- 2 tablespoons Vegetable oil (Use neutral oil with high smoke point like canola or grapeseed)
- 1 Bell pepper, thinly sliced (Any color; red adds extra sweetness)
- 1 cup Broccoli florets
- 1 carrot, julienned (or peeled and sliced into matchsticks)
- 1/2 cup Snap peas (or green beans, blanched first)
- 1 tablespoon Sesame seeds, for garnish (Optional)
- Sliced green onions, for garnish (Optional)
Instructions
- Pat beef dry with paper towels and slice thinly against the grain
- Whisk together soy sauce, hoisin sauce, honey, garlic, ginger, and 1 tsp sesame oil for the sauce
- Heat 1 tbsp vegetable oil in a large skillet or wok over high heat
- Sear beef in a single layer for 90 seconds, cook in batches if needed, then transfer to a plate
- Add remaining 1 tbsp oil to the pan and stir-fry bell pepper, broccoli, and carrot for 2 minutes
- Add snap peas and cooked beef back to the pan, pour in the sauce, and toss until glossy and heated through (2–3 minutes)
- Stir in 2 tbsp water to deglaze and adjust consistency if needed
- Garnish with sesame seeds and green onions before serving over steamed rice
Notes
Marinate beef in soy sauce and 1/2 tsp sesame oil for 10 minutes if time allows
Use a slurry (1 tsp cornstarch + 1 tbsp water) to thicken the sauce
For extra richness add a bit of rice vinegar or toasted sesame paste
Use a slurry (1 tsp cornstarch + 1 tbsp water) to thicken the sauce
For extra richness add a bit of rice vinegar or toasted sesame paste
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 22gProtein: 28gFat: 12gSaturated Fat: 2gCholesterol: 65mgSodium: 900mgFiber: 3gSugar: 8g
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