Classic Beef Stir Fry
"A quick and flavorful beef stir fry featuring tender slices of beef and crisp, colorful vegetables, all coated in a rich, savory sauce. This recipe is perfect for a delicious and healthy weeknight meal."
Ingredients
All Steps
- 1
Slice the beef thinly against the grain into bite-sized pieces. In a medium bowl, combine 15ml soy sauce, 5ml sesame oil, 5g grated ginger, 5g minced garlic, and 5g cornstarch. Add the beef slices and toss to coat. Let marinate for at least 15 minutes at room temperature.
- 2
While the beef marinates, prepare the stir-fry sauce: In a small bowl, whisk together the remaining 30ml soy sauce, 5ml sesame oil, 10g grated ginger, 5g minced garlic, 5g brown sugar (if using), and 10ml rice vinegar (if using). Set aside.
- 3
In another small bowl, whisk the remaining 10g cornstarch with 30ml water to create a slurry. Set aside.
- 4
Heat 10ml vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer (cook in batches if necessary to avoid overcrowding) and stir-fry for 2-3 minutes until browned and mostly cooked through. Remove the beef from the wok and set aside.
- 5
Add the remaining 5ml vegetable oil to the hot wok. Add the broccoli florets, julienned carrots, sliced red bell pepper, and sliced yellow onion. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
- 6
Return the cooked beef to the wok with the vegetables. Give the prepared stir-fry sauce a quick whisk and pour it over the beef and vegetables. Bring the sauce to a simmer, stirring constantly.
- 7
Whisk the cornstarch slurry again and slowly pour it into the simmering stir-fry, stirring continuously until the sauce thickens to your desired consistency.
- 8
Serve immediately, ideally over steamed rice or noodles.