Ingredients
Scale
- 1 lb (450g) beef sirloin or flank steak, thinly sliced
- 2 cups mixed vegetables (bell peppers, broccoli, snap peas, carrots)
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional for extra flavor)
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 tablespoons vegetable oil
- 1 teaspoon ginger, grated
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add the sliced beef to the hot pan and cook for about 2-3 minutes until browned. Remove from pan and set aside.
- In the same pan, add a little more oil if needed, then toss in garlic, ginger, and vegetables. Stir-fry for 3-4 minutes until crisp-tender.
- Return beef to the pan with vegetables. Pour in soy sauce, oyster sauce (if using), and sesame oil. Stir well to coat.
- Add the cornstarch slurry and cook for another minute until the sauce thickens, coating everything evenly.
Notes
- Use thinly sliced beef for quick cooking and tender results.
- Ensure the pan is thoroughly preheated before adding ingredients.
- Cut vegetables uniformly for even cooking.
- Adjust soy sauce and seasonings to fit your taste preferences.
- Avoid overcrowding the pan to allow proper stir-frying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian-Inspired
- Diet: Contains Meat
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg