Description
This Beef Stir Fry with Vegetables is a quick and flavorful dish that combines tender beef with a colorful assortment of veggies in a savory sauce. Perfect for a busy weeknight dinner!
Ingredients
Units
Scale
Main Ingredients:
- 1 lb 450g beef (flank steak, sirloin, or ribeye), thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil for stir frying
Vegetables:
- 1 bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 1/2 cup snap peas, ends trimmed
Garnish:
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- 2 green onions, chopped
- 1 tablespoon sesame seeds (optional)
Optional:
-
- Steamed rice, for serving
Instructions
- Marinate the beef: In a bowl, mix soy sauce, hoisin sauce, sesame oil, honey, garlic, and ginger. Add beef slices, coat well, and let it marinate for 15 minutes.
- Stir fry the vegetables: In a wok or skillet, heat vegetable oil. Add bell pepper, broccoli, carrot, and snap peas. Stir fry for 3-4 minutes until tender-crisp. Remove and set aside.
- Cook the beef: In the same pan, add marinated beef. Stir fry for 2-3 minutes until cooked through.
- Combine: Return the vegetables to the pan with the beef. Toss everything together until well combined.
- Serve: Garnish with green onions and sesame seeds. Serve with steamed rice if desired.
Notes
- You can customize the vegetables based on your preference, such as adding mushrooms or snow peas.
- For a spicier kick, add red pepper flakes or chili sauce to the marinade.
- Make sure to thinly slice the beef for quick and even cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg