Beef and Vegetable Stir Fry

Let's make restaurant-style takeout at home. This beef and vegetable stir-fry features tender steak, a rainbow of crisp vegetables, and a deep, flavorful, glossy Chinese stir-fry sauce.

Course Dinner, Lunch

Cuisine Asian Fusion, Chinese

Keyword beef vegetable stir fry, beef with vegetables, Chinese beef and vegetable stir fry

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 299kcal

Author Megan

Equipment

Ingredients

Beef

1 lb flank steak sliced against the grain into 1/4 inch thick, 2-inch-long strips
½ teaspoon baking soda
1 tablespoon cornstarch
1 tablespoon oyster sauce
1 tablespoon water
½ teaspoon salt
½ teaspoon white pepper

Sauce

1 ½ tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine
2 teaspoons dark soy sauce
1 tablespoon sugar
¾ cup beef broth low-sodium or chicken broth, or water
1 tablespoon cornstarch
1 teaspoon sesame oil

Stir Fry

4 cloves garlic minced
1 inch knob ginger minced
4 stalks green onion sliced into 1-inch pieces, whites and green parts divided
1 head broccoli chopped
1 carrot thinly sliced
1 bell pepper thinly sliced
6 shiitake mushrooms stems removed, thinly sliced
½ cup snow peas

Serve

Steamed Jasmine Rice

Instructions

Marinate the beef. Slice the flank steak against the grain into bite sized pieces about 2 inches long. In a mixing bowl, combine the steak, baking soda, cornstarch, oyster sauce, water, salt and white pepper. Set aside to marinate for 15 minutes.
Mix the stir-fry sauce. In a small mixing bowl, combine the soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, beef broth, cornstarch, and sesame oil until combined.
Cook the beef. In the same wok or large skillet, heat 2 tablespoons of oil until hot. Add the beef in a single layer and cook for about 30 seconds on each side or until just browned. Remove and set aside.
Stir fry. In the same wok or large skillet, heat 2 tablespoons of oil over medium-high heat. Add the garlic, ginger, and the white parts of green onion, and saute for 30 seconds or until fragrant. Add the broccoli, carrots, bell peppers, shiitake mushrooms, and snow peas and stir-fry for 3-4 minutes or until lightly softened but still crisp.
Combine. Return the beef to the wok along with the green parts of green onion, and the sauce. Toss for 2-3 minutes or until the sauce has thickened and everything is evenly coated.
Serve. Serve the stir fry immediately with steamed rice and enjoy!

Notes

See the Expert Tips section for more guidance.

Nutrition