Beef With Mixed Vegetables Recipe

Prep beef

Place the thinly sliced beef in a bowl. Add 1 tablespoon cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat and let rest for 10 minutes to tenderize and protect during high-heat cooking.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Add half the beef in a single layer and sear without moving for 30 seconds, then stir-fry for another 30–45 seconds until just browned but still slightly pink inside. Remove to a plate. Repeat with remaining 1 tablespoon oil and remaining beef. Do not overcook; beef will finish in the sauce.

If using broccoli with thicker stems, blanch: bring a medium pot of salted water to a boil, add broccoli florets and blanch 1 minute, then transfer to an ice bath. Drain before stir-frying. (Alternatively, steam briefly.)

Add a small splash of oil to the hot wok if needed. Add minced garlic and ginger and stir-fry 10–15 seconds until fragrant, taking care not to burn them.

Add sliced onion and carrot. Stir-fry 1–2 minutes until they begin to soften. Add red bell pepper and snow peas and continue stir-frying 1–2 minutes until vegetables are crisp-tender. Add the blanched or raw broccoli and toss to combine for another 30–60 seconds.

While vegetables cook, whisk together sauce: 1 cup low-sodium soy sauce, 2 tablespoons oyster sauce, 1 tablespoon hoisin, 1 tablespoon brown sugar, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, and 1 cup beef broth. Taste and adjust — sauce should be savory with a touch of sweetness.

In a small cup, mix 2 teaspoons cornstarch with 2 tablespoons cold water to make a slurry; set aside.

Return the seared beef and any accumulated juices to the wok with the vegetables. Pour the prepared sauce mixture over the beef and vegetables and bring to a gentle boil, stirring to combine.

Stir in the cornstarch slurry slowly and continue to simmer 1–2 minutes until sauce thickens and coats the beef and vegetables. If sauce becomes too thick, add a splash of beef broth or water to loosen. Adjust seasoning with remaining salt and pepper to taste and optionally 1/4 teaspoon red pepper flakes for heat.

Turn off heat. Sprinkle sliced green onions and toasted sesame seeds over the dish. Give a final toss to combine.

Serve immediately over steamed rice or noodles. Leftovers keep in an airtight container in the refrigerator for up to 3 days.