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Beef Stir Fry with Vegetables

Beef stir fry with vegetables featuring thinly sliced seared beef and crisp-tender broccoli, peppers, snap peas, and mushrooms coated in a glossy soy-ginger sauce. Finished with sesame seeds and served over steamed rice for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Beef and vegetables
  • 1.5 lb flank or sirloin steak sliced very thin against the grain
  • 2 cup broccoli florets
  • 1 red bell pepper sliced
  • 1 cup snap peas
  • 1 cup mushrooms sliced
  • 3 clove garlic minced
  • 1 tbsp fresh ginger grated
  • 3 tbsp vegetable oil divided
Sauce
  • 0.25 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 1 tbsp cornstarch mixed with 2 tablespoons water
  • 2 tbsp water
Serving
  • 0.5 cup sesame seeds for topping
  • 4 cooked rice for serving

Equipment

  • 1 cast iron skillet

Method
 

Make the soy-ginger sauce
  1. Whisk soy sauce, oyster sauce, brown sugar, sesame oil, and the cornstarch slurry (cornstarch mixed with water) in a bowl until smooth, then set aside.
Sear the beef
  1. Heat 2 tablespoons vegetable oil in a wok over high heat until smoking, then add the beef in a single layer and sear for 1–2 minutes without stirring until browned, with a visible crust forming.
  2. Toss the beef briefly, then remove it from the wok to keep it from overcooking.
Stir-fry the vegetables
  1. Add the remaining 1 tablespoon vegetable oil, then stir-fry broccoli florets, red bell pepper, snap peas, and mushrooms for 3–4 minutes until tender-crisp, with bright color and lightly browned edges.
  2. Add garlic and ginger and cook for 30 seconds until fragrant, stirring just enough to combine.
  3. Return the seared beef to the wok so everything is evenly distributed for the sauce coating.
Coat and serve
  1. Pour the sauce over everything and toss to coat, then stir until the sauce thickens to a glossy sheen for about 1 minute.
  2. Serve immediately over cooked rice and top with sesame seeds.

Notes

Pro tip: slice the steak very thin against the grain so it sears quickly without turning tough. For storage, refrigerate leftovers in an airtight container up to 3 days and reheat until hot; the vegetables may soften a bit. Freezing: yes, but expect softer vegetables after thawing and reheating. For a lower-sodium option, use reduced-sodium soy sauce (and taste the sauce before adding the slurry to control thickness).