Description
This Beef Stir Fry with Vegetables is a quick and flavorful dish that is perfect for a busy weeknight dinner. Tender beef slices are stir-fried with a colorful mix of vegetables in a savory sauce, creating a delicious and satisfying meal in just 30 minutes.
Ingredients
Units
Scale
- 1 lb (450g) beef (flank steak, sirloin, or ribeye), thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil for stir-frying
- 1 bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 1/2 cup snap peas, ends trimmed
- 2 green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
- Steamed rice (optional, for serving)
Instructions
- Prepare the Beef: Thinly slice the beef and marinate in soy sauce, garlic, and ginger if desired.
- Make the Sauce: Whisk together soy sauce, hoisin sauce, sesame oil, honey, garlic, and ginger. Set aside.
- Heat the Pan: Sear the beef in a hot pan, then remove and set aside.
- Stir-Fry the Vegetables: Cook carrots, bell pepper, and broccoli until tender-crisp.
- Add the Snap Peas: Stir in snap peas and cook for a few more minutes.
- Combine the Beef and Sauce: Return beef to the pan, add the sauce, and cook until thickened.
- Serve: Garnish with green onions and sesame seeds, and serve over steamed rice if desired.
Notes
- If you prefer a spicier dish, you can add red pepper flakes or sriracha to the sauce.
- This recipe is versatile, so feel free to substitute or add your favorite vegetables.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg