Beef With Mixed Vegetables Recipe

Slice and marinade

Trim fat from the steak and slice thinly across the grain into 1/8–1/4-inch strips. In a bowl combine 2 tbs soy sauce and 1 tsp cornstarch; add the sliced beef, toss to coat, and let rest 15–20 minutes at room temperature (or up to 1 hour in the refrigerator). Season with 1/2 tsp salt and 1/4 tsp black pepper just before cooking.

Sear the beef

Heat a large skillet or wok over high heat until very hot. Add 1–2 tbs vegetable oil and swirl. Add the beef in a single layer (work in batches if necessary to avoid crowding). Sear without moving for 30–45 seconds, then stir-fry 1 more minute until browned but slightly pink inside. Remove beef to a plate and set aside (it will finish cooking later).

Prep vegetables

While beef marinates, prepare broccoli, carrots, bell pepper, snow peas, green onions, garlic and ginger so everything is ready to go. This dish cooks quickly so mise en place is important.

Blanch or par-cook broccoli and carrots (optional)

If you want very tender broccoli and carrots, blanch them in boiling salted water 1–2 minutes then shock in ice water; drain well. For crisper texture, skip this step and cook directly in the wok.

Stir-fry vegetables

Return the same hot skillet/wok to medium-high heat and add 1 tbs vegetable oil. Add garlic and ginger and stir 15–20 seconds until fragrant. Add carrots and broccoli first and stir-fry 1–2 minutes. Add bell pepper and snow peas and continue stir-frying 1–2 minutes until vegetables are bright and just tender-crisp. Stir in the white parts of the green onions and 1 tsp sesame oil. Move vegetables to the side of the pan or remove to the plate with the beef if the pan is crowded.

Make the sauce

In a small bowl whisk together 3 tbs soy sauce, 2 tbs oyster sauce, 1 tbs hoisin sauce, 1 tsp brown sugar, 1 tsp rice vinegar and 1/2 cup stock. In a separate small cup mix 1 tsp cornstarch with 1 tbs water to make a slurry and set aside.

Combine and thicken

Return beef and any accumulated juices to the pan with the vegetables. Pour the sauce over the beef and vegetables and bring to a simmer for 1 minute. Stir the cornstarch slurry again and add it to the pan while stirring; simmer 30–60 seconds until sauce thickens to a glossy coating that evenly coats the ingredients. Taste and adjust seasoning (add up to 1/2 tbs soy sauce or 1/2 tsp sugar if needed).

Finish

Turn off heat and stir in the green parts of the sliced green onions. Sprinkle toasted sesame seeds and optional cilantro over the top. Let rest 1–2 minutes so flavors meld.

Serve the beef with mixed vegetables immediately over steamed rice or noodles. Provide extra soy sauce or chili sauce at the table for guests who want more seasoning. Leftovers keep 2–3 days refrigerated in an airtight container; reheat gently to avoid overcooking the beef.