Description
Discover the quick and flavorful 30-Minute Beef Stir Fry with Vegetables, perfect for busy weeknights. This Asian-inspired dish combines tender sliced beef with crisp vegetables in a savory sauce, delivering a delicious meal in just half an hour. Ideal for those seeking a healthy, satisfying, and easy-to-make dinner that packs a punch of flavor and nutrition.
Ingredients
– 1 lb (450g) flank steak or sirloin, thinly sliced
– 2 cups broccoli florets
– 1 red bell pepper, sliced
– 1 yellow onion, sliced
– 3 cloves garlic, minced
– 2 tbsp vegetable oil
– 1/4 cup soy sauce
– 2 tbsp hoisin sauce or oyster sauce
– 1 tbsp cornstarch mixed with 2 tbsp water
– 1 tsp sesame oil
– Optional: sliced green onions and sesame seeds for garnish
Instructions
- Start by slicing the beef thinly against the grain. Prepare the vegetables by cutting the broccoli into bite-sized pieces, slicing the bell pepper and onion. Mince the garlic and set aside for easy access.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced beef and cook for 2-3 minutes until browned. Remove from the pan and set aside.
- Add the remaining tablespoon of oil to the same pan. Sauté the minced garlic and sliced onion until fragrant, about 30 seconds. Add the broccoli and bell pepper, stir-frying for 3-4 minutes until crisp-tender.
- Pour in the soy sauce and hoisin or oyster sauce. Return the cooked beef to the pan and stir to coat all ingredients evenly. Pour in the cornstarch mixture to thicken the sauce and cook for another minute until glossy. Finish with a drizzle of sesame oil for authentic flavor.
- Serve hot over steamed rice or noodles. Garnish with sliced green onions and sesame seeds if desired.
Notes
- For extra tenderness, marinate the beef slices in soy sauce and sesame oil for 15 minutes before cooking.
- Use a high smoke point oil like vegetable or canola oil for stir-frying at high temperatures.
- You can substitute vegetables based on preference or availability, such as snap peas or carrots.
- Serve with jasmine rice, brown rice, or cauliflower rice for a low-carb alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated quickly for a second meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 380 kcal Kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg