Sizzling Beef & Veggie Stir-Fry

This Sizzling Beef & Veggie Stir-Fry is a weeknight warrior’s dream! It’s designed for maximum flavor with minimal fuss, showcasing perfectly browned beef strips nestled alongside vibrant, crisp-tender vegetables. The secret lies in proper browning techniques, creating that irresistible savory crust on the beef that elevates every bite. This dish isn’t just a meal; it’s a medley of textures and tastes, a testament to how simple ingredients, thoughtfully prepared, can create something truly spectacular. It’s hearty, healthy, and incredibly satisfying.

Ingredients:

For the Beef:

• 1 lb (450g) sirloin, flank steak, or round steak, thinly sliced against the grain into 1/4-inch strips
• 1 tbsp cornstarch
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil
• 1/2 tsp black pepper
• 2 tbsp vegetable oil (or other high-smoke point oil like canola or grapeseed), divided

For the Vegetables:

• 1 large head broccoli, cut into bite-sized florets
• 2 medium carrots, peeled and thinly sliced or julienned
• 1 large red bell pepper, thinly sliced
• 1 medium onion, thinly sliced or cut into wedges
• 2 cloves garlic, minced
• 1 inch fresh ginger, grated (about 1 tsp)

For the Stir-Fry Sauce:

• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tbsp oyster sauce (optional, but adds great depth; use vegetarian mushroom sauce for vegetarian)
• 1 tbsp rice vinegar
• 1 tbsp brown sugar (or honey/maple syrup)
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional, for heat)
• 1 tbsp cornstarch
• 1/4 cup water or beef broth

For Garnish (Optional):

• Toasted sesame seeds
• Chopped green onions

Step-by-Step Instructions:

1. Prepare the Beef: In a medium bowl, combine the thinly sliced beef strips with 1 tbsp cornstarch, 1 tbsp soy sauce, 1 tsp sesame oil, and 1/2 tsp black pepper. Toss well to coat every piece. Set aside to marinate for at least 10-15 minutes while you prepare other ingredients. This tenderizes the beef and helps it brown.
2. Prepare the Sauce: In a small bowl, whisk together all the stir-fry sauce ingredients: 1/4 cup soy sauce, oyster sauce (if using), rice vinegar, brown sugar, 1 tsp sesame oil, red pepper flakes (if using), 1 tbsp cornstarch, and 1/4 cup water or beef broth. Whisk until the cornstarch is dissolved and the mixture is smooth. Set aside.
3. Heat the Wok/Skillet & Brown the Beef: Heat 1 tablespoon of vegetable oil in a large wok or a heavy-bottomed skillet over high heat until it’s shimmering and just starting to smoke. This high heat is crucial for browning. Add half of the marinated beef strips in a single layer, ensuring not to overcrowd the pan. Cook undisturbed for 1-2 minutes until a deep brown crust forms. Flip and cook for another 1-2 minutes. Remove the browned beef to a clean plate. Add the remaining 1 tablespoon of oil and repeat with the second batch of beef. Remove and set aside. Do not cook the beef through at this stage; it will finish cooking with the vegetables.
4. Sauté the Vegetables: Reduce the heat to medium-high. Add the broccoli florets to the same wok/skillet (add a tiny splash more oil if needed). Stir-fry for 3-4 minutes until slightly tender-crisp and bright green. Add the sliced carrots and cook for another 2-3 minutes.

1. Add Remaining Aromatics & Vegetables: Push the vegetables to one side of the wok. Add the sliced red bell pepper and onion to the empty space and stir-fry for 2-3 minutes until they start to soften. Then, add the minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.
2. Combine & Sauce: Return the browned beef strips to the wok with the vegetables. Give the prepared stir-fry sauce a quick whisk again (as cornstarch can settle) and pour it over the beef and vegetables. Stir continuously for 1-2 minutes until the sauce thickens and coats everything beautifully, and the beef is cooked through.
3. Serve: Remove from heat immediately. Garnish with toasted sesame seeds and chopped green onions, if desired. Serve hot.

Tips, Variations, and Storage:

• Browning is Key: Do not overcrowd the pan when browning beef. This is the most critical step for achieving a good sear and preventing the beef from steaming. Work in batches if necessary.
• Vegetable Variety: Feel free to swap or add other vegetables like snap peas, mushrooms, bok choy, water chestnuts, or baby corn. Adjust cooking times based on their density.
• Spice It Up: For more heat, increase the red pepper flakes or add a dash of sriracha to the sauce.
• Gluten-Free: Ensure you use tamari instead of soy sauce and check labels on oyster sauce or choose a certified GF alternative.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Pairings:

• Rice: Traditionally served over steamed white or brown rice to soak up all the delicious sauce.
• Noodles: Can also be served over a bed of lo mein or rice noodles.
• Salad: A light, refreshing side salad with a ginger-sesame dressing would complement the richness of the stir-fry.
• Wine: A light-bodied red like Pinot Noir or a crisp white wine like Sauvignon Blanc. For beer, a light lager or an Asian-style pilsner works well.

Quick Info:

• Prep Time: 20 minutes (plus 15 minutes marinating)
• Cook Time: 15-20 minutes
• Total Time: Approximately 50-55 minutes
• Servings: 4
• Cuisine: Asian / Stir-fry