Beef Stir Fry with Vegetables

Ingredients

• 1 pound flank steak, thinly sliced against the grain
• 1 cup broccoli florets
• 1 cup bell peppers, sliced (mix of red, yellow, and green)
• 1 cup snap peas
• 1 medium carrot, julienned
• 4 green onions, chopped
• ¼ cup soy sauce (or tamari for gluten-free)
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon sugar or honey
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons vegetable oil (for frying)
• Sesame seeds (for garnish, optional)

Instructions

1. Begin by slicing the flank steak thinly against the grain. Prepare all vegetables by washing and cutting them according to the list above.
2. In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, sesame oil, rice vinegar, sugar, minced garlic, and grated ginger. Set aside.
3. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering.
4. Add the sliced beef to the wok in a single layer. Let it sear without moving for about 1-2 minutes until browned, then stir-fry for another 2 minutes until just cooked through. Remove the beef from the wok and set aside.
5. In the same wok, add the remaining tablespoon of oil and toss in the broccoli, bell peppers, snap peas, and carrots. Stir fry for about 3-4 minutes until the vegetables are bright and tender-crisp.
6. Return the beef to the wok. Pour the prepared sauce over the beef and vegetables. Stir well to coat everything evenly, cooking for an additional 2-3 minutes.
7. Stir in the chopped green onions and cook for another 1 minute. Remove from heat.

Nutrition