Beef Recipe

Marinate the beef

In a medium bowl combine soy sauce, olive oil, Worcestershire sauce, minced garlic, brown sugar, kosher salt, and black pepper. Add beef cubes and toss to coat. Cover and refrigerate for at least 30 minutes and up to 2 hours. Remove beef from refrigerator 15 minutes before cooking to take the chill off.

While the beef marinates, prepare vegetables: slice the onion into wedges, cut the bell pepper into 1-inch pieces, slice the carrot on the bias, and halve the mushrooms. Keep vegetables in a single layer on a plate or tray so they are ready to add to the pan.

Sear the beef

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon neutral oil. When oil is shimmering, add half of the marinated beef in a single layer (do not crowd). Sear without moving for 1.5–2 minutes until a brown crust forms, then stir and sear another 30–60 seconds. Transfer seared beef to a plate and repeat with remaining 1 tablespoon oil and remaining beef. Do not overcook; aim for medium doneness for tender results.

Cook the vegetables

Lower heat to medium. Add the onion and carrot to the hot pan and cook 3–4 minutes, stirring occasionally, until softened and starting to brown. Add bell pepper and mushrooms and cook another 2–3 minutes until vegetables are just tender. Push vegetables to the side of the pan.

Deglaze and make sauce

Add the reserved marinade and beef stock to the pan, scraping up browned bits from the bottom with a wooden spoon. Bring to a gentle simmer for 1–2 minutes. In a small bowl, whisk cornstarch into cold water to make a slurry. Stir the slurry into the simmering liquid and cook 1 minute until the sauce thickens slightly.

Combine and finish

Return seared beef and any accumulated juices to the pan. Stir to coat everything in the sauce and simmer together for 1–2 minutes to heat through and meld flavors. Turn off the heat and stir in butter and chopped parsley. Taste and adjust seasoning with salt and pepper if needed.

Serve the beef and vegetables over cooked rice or mashed potatoes. Spoon extra sauce over the top. Garnish with additional parsley if desired.