Beef With Mixed Vegetable Recipe

Prep and Marinate Beef

Place thinly sliced flank steak in a bowl. Add 3 tbs low-sodium soy sauce, 1 tbs rice wine (or dry sherry), 1 tbs cornstarch, 1 tsp vegetable oil and 1 tsp ground black pepper. Toss to coat thoroughly. Let marinate 15–20 minutes at room temperature (or up to 1 hour refrigerated). The cornstarch will help create a silky glaze when cooked.

Prepare Vegetables

Wash and cut broccoli into bite-sized florets. Peel and julienne or thinly slice the carrot. Slice the red bell pepper into strips, trim snap peas, and slice the yellow onion. Pat vegetables dry. If you prefer crisper vegetables, blanch the broccoli in boiling water for 1 minute then shock in ice water and drain before stir-frying.

Stir-Fry Vegetables

Heat 1 tablespoon of the vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the onions and carrots; stir-fry 1–2 minutes until they begin to soften. Add broccoli, red bell pepper, and snap peas. Stir-fry another 2–3 minutes until vegetables are bright and just tender-crisp. Remove vegetables to a clean plate and set aside.

Sear the Beef

Increase heat to high. Add the optional 1 tsp neutral oil to the wok. When oil is very hot, add the marinated beef in a single layer (work in batches if necessary to avoid crowding). Sear 1–2 minutes per side, stirring once or twice, until the beef is browned but slightly pink inside. Remove seared beef to the plate with the vegetables.

Cook Aromatics

Lower heat to medium-high, add the remaining 1 tbs vegetable oil to the wok if needed. Add the minced garlic (3 cloves) and minced ginger (1 tsp). Stir quickly 20–30 seconds until fragrant, taking care not to burn.

Combine Sauce

In a small bowl combine 3 tbs beef broth, 2 tbs oyster sauce, 1 tsp dark soy sauce (optional), 1/2 tsp sesame oil, and 1 tsp brown sugar. Stir until sugar dissolves. In a separate small bowl mix 1 tsp cornstarch with 2 tbs cold water to make a slurry; set aside.

Pour the prepared sauce mixture into the wok with the garlic and ginger. Bring to a simmer. Return the beef and vegetables to the wok, tossing to combine and coat with sauce.

Stir the cornstarch slurry again and slowly add it to the simmering contents while stirring. Continue cooking 1–2 minutes until sauce thickens to a glossy consistency and coats the beef and vegetables evenly. Taste and adjust seasoning with a pinch of salt or additional soy sauce if needed.

Turn off heat. Drizzle 1/2 tsp sesame oil over the finished dish and toss gently.

Transfer beef and mixed vegetables to a serving platter or individual plates. Sprinkle sliced green onions (2 tbsp) and toasted sesame seeds (1 tsp) over the top. Serve immediately with steamed rice or noodles.