Quick Beef Stir-Fry
This quick beef stir-fry delivers bold flavor and crisp vegetables in just 30 minutes, making it a perfect weeknight meal.
Ingredients
For the Beef
- 1 pound beef, thinly sliced (flank, skirt, or sirloin) Freeze for 15–20 minutes to make slicing easier.
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce Substitute with hoisin for a sweeter profile or extra soy for vegetarian.
- 1 tablespoon cornstarch Arrowroot can be used as a 1:1 substitute.
- 2 tablespoons vegetable oil Use high-heat oil.
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- Salt and pepper to taste
For the Vegetables
- 2 cups mixed vegetables (bell peppers, broccoli florets, snap peas) Can swap according to preference.
Instructions
Preparation
- In a bowl, combine the sliced beef with soy sauce, oyster sauce, and cornstarch. Mix until evenly coated and let sit for 10 minutes.
- Prep the mixed vegetables while the beef marinates.
Cooking
- Heat a large skillet or wok over high heat and add the vegetable oil until shimmering.
- Add the marinated beef in a single layer and stir-fry for 3–5 minutes until browned and just cooked through. Remove excess liquid if the pan gets crowded.
- Push the beef to the side and add the garlic and ginger; stir for about 30 seconds until fragrant.
- Add the mixed vegetables and stir-fry for 5–7 minutes until tender-crisp.
- Return any beef to the pan, taste, and season with salt and pepper as needed. Serve hot.
Notes
This dish can be served over rice, noodles, or mashed potatoes. Store leftovers in an airtight container for up to 3–4 days. For freezing, use freezer-safe containers and thaw overnight in the fridge before reheating.