Ingredients
Scale
For the Beef and Vegetables:
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 2 cups broccoli florets
- 1 bell pepper, thinly sliced
- 1 cup sliced mushrooms
- 1 carrot, julienned
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
For the Stir Fry Sauce:
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon brown sugar
- 1/4 teaspoon sesame oil (optional)
- 1/4 cup beef broth or water
- 1 teaspoon cornstarch (to thicken)
Instructions
- Prepare the Beef:
- Slice the beef thinly and toss it with 1 tablespoon of cornstarch. This helps the beef stay tender and soak up the sauce.
- Make the Sauce:
- In a small bowl, mix soy sauce, oyster sauce, vinegar, brown sugar, sesame oil (if using), beef broth, and 1 teaspoon of cornstarch. Stir well and set aside.
- Cook the Beef:
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the beef in a single layer and sear for 1-2 minutes per side until browned. Remove and set aside.
- Cook the Vegetables:
- In the same pan, add the remaining oil. Stir fry the broccoli, bell pepper, mushrooms, and carrots for 3-4 minutes until crisp-tender. Add garlic and ginger, and cook for another minute.
- Combine and Finish:
- Return the beef to the pan and pour in the sauce. Stir well to coat everything evenly. Let the sauce simmer for 1-2 minutes until it thickens.
- Serve:
- Remove from heat and serve immediately over steamed rice or noodles. Garnish with sesame seeds or green onions if desired.
Notes
Time Details
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
