Ingredients
Scale
- 1 lb (450g) flank steak or sirloin, thinly sliced
- 2 cups mixed vegetables (bell peppers, broccoli, snap peas, carrots)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce (optional)
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening)
- Sesame seeds and chopped green onions for garnish
Instructions
- Slice the beef thinly against the grain, marinate briefly with 1 tablespoon soy sauce and pepper, set aside.
- Prepare and chop vegetables into bite-sized pieces, keep ready for stir-frying.
- In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, sesame oil, garlic, and ginger to make the sauce.
- Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add beef and stir-fry for 2-3 minutes until browned. Remove and set aside.
- Add remaining oil, stir-fry vegetables for 3-4 minutes until crisp-tender.
- Return beef to the pan, pour sauce over, stir to coat. Add cornstarch mixture to thicken. Cook for another minute.
- Serve hot, garnished with sesame seeds and green onions. Optionally, serve over rice or cauliflower rice.
Notes
- Use high heat to ensure vegetables stay crisp and retain nutrients.
- Slice beef against the grain for tenderness.
- You can substitute tofu or tempeh for a vegan version.
- Prepare vegetables ahead of time for quick cooking.
- Adjust soy sauce and oyster sauce to taste for saltiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
- Diet: Healthy, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 7g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg