Ingredients
Scale
- 1 lb (450g) thinly sliced beef sirloin or flank steak
- 2 cups mixed vegetables (bell peppers, broccoli, snap peas, carrots)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil
- Optional: green onions and sesame seeds for garnish
Instructions
- Thinly slice the beef into strips and toss with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Let it marinate for about 10 minutes.
- Wash and chop vegetables into bite-sized pieces. Keep aside for quick stir-frying.
- Mix remaining soy sauce, oyster sauce, 1 teaspoon of cornstarch, sesame oil, minced garlic, and grated ginger in a small bowl to make the sauce.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and cook until browned, about 3-4 minutes. Remove and set aside.
- Add remaining vegetable oil, toss in vegetables, and stir-fry for 3-5 minutes until tender but crisp.
- Return beef to the skillet. Pour sauce over the mixture and stir to coat. Cook for an additional 2 minutes until sauce slightly thickens.
Notes
- Use thinly sliced beef for quick cooking and tender results.
- Prepare vegetables ahead of time for a smoother stir-fry process.
- Adjust sauce to taste—add more soy or oyster sauce for extra flavor.
- Ensure your skillet or wok is hot enough to stir-fry quickly without steaming ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg