Vegetables Stir-fry With Beef Recipe

Slice and Marinate

Trim any excess fat from the flank steak and slice thinly against the grain into bite-size strips (about 1/8"–1/4" thick). In a bowl combine 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch and 1 tsp vegetable oil. Add the sliced beef, toss to coat thoroughly, cover and refrigerate for at least 15 minutes (up to 1 hour) while you prepare vegetables.

In a small bowl whisk together 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp dark soy sauce (if using), 1 tsp rice vinegar, 1 tsp brown sugar, and 1 tbs warm stock. In a separate small cup dissolve 1 tsp cornstarch in 1 tsp cold water, then add to the sauce and stir to combine. Set aside.

Prepare all vegetables: cut broccoli into bite-size florets, slice the red pepper into 1/4" strips, julienne the carrot, trim snow peas, and slice the onion. For even cooking, blanch the broccoli: bring a small pot of salted water to a boil, add broccoli for 30–45 seconds until bright green and tender-crisp, then drain and plunge into ice water to stop cooking. Drain well before stir-frying.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbsp neutral oil and swirl. Add the marinated beef in a single layer, letting it sear undisturbed for 30–45 seconds, then stir-fry until mostly cooked but still slightly pink (about 1–2 minutes). Remove beef to a plate and set aside.

Add the remaining 1 tbsp neutral oil to the wok. Add the minced garlic and minced ginger and stir 10–15 seconds until fragrant but not browned. Add the onion and carrot and stir-fry 1 minute. Add red bell pepper and snow peas and stir-fry another 1 minute.

Add the blanched broccoli back to the wok along with the reserved beef. Pour the prepared stir-fry sauce over everything. Toss constantly and stir-fry for 1–2 minutes until the sauce thickens and coats the beef and vegetables and the beef is cooked through.

Turn off the heat and stir in 1 tsp sesame oil and the sliced green onions. Taste and adjust seasoning: add a pinch of salt or a splash more soy sauce if needed.

Transfer the stir-fry to a serving platter. Sprinkle with toasted sesame seeds if using. Serve immediately over hot steamed rice with lime wedges on the side for squeezing over (optional).