Beef and Vegetable Stir Fry

Name: Beef and Vegetable Stir Fry
Prep time: 15 min
Cook time: 20 min
Total time: 4 h 35 min
Yield: 4 servings
Ingredients: 2 pounds sirloin beef tips; 4 cloves garlic; 2 tablespoons sesame oil; 1 tablespoon cornstarch; 1 tablespoon low-sodium soy sauce; 1 tablespoon water; 1 teaspoon dark brown sugar; 1 teaspoon grated ginger; ½ teaspoon baking soda; ½ teaspoon crushed red pepper flakes; ½ cup low-sodium soy sauce; 2 tablespoons brown sugar; 2 tablespoons all purpose flour; 1 tablespoon sesame oil; 1 (12 ounce) bag frozen stir-fry vegetable mix; 4 cups cooked white or brown rice

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Prep Time
15 mins
Cook Time
15 mins
Marinating Time
4 hrs
Total Time
4 hrs 35 mins
Servings
4 servings
Course
Main Course
Cuisine
Asian

Beef and Vegetable Stir Fry

Angela Baker

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This easy beef and vegetable stir-fry is packed full of nutritious vegetables, tender beef tips, and delicious flavor. Plus, it’s ready in 20 minutes!

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Ingredients

Servings

For meat marinade:

2 pounds sirloin beef tips thinly sliced
4 cloves garlic minced
2 tablespoons sesame oil
1 tablespoon cornstarch
1 tablespoon low-sodium soy sauce
1 tablespoon water
1 teaspoon dark brown sugar
1 teaspoon grated ginger
½ teaspoon baking soda
½ teaspoon crushed red pepper flakes

For sauce:

½ cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons all purpose flour
1 tablespoon sesame oil

For cooking and serving:

1 (12 ounce) bag frozen stir-fry vegetable mix steamable bag
4 cups cooked white or brown rice

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Instructions

For beef marinade:

In a medium sized mixing bowl add beef, garlic, sesame oil, cornstarch, soy sauce, water, dark brown sugar, ginger, baking soda, and red pepper flakes. Stir to combine, cover and refrigerate for at least 4 hours but up to 24 hours.

For sauce:

After your meat has marinaded and you're ready to start cooking mix together your sauce.
In a small bowl whisk together soy sauce, dark brown sugar and flour, set aside.
In a high sided 12-inch skillet set over medium high heat add the beef (with all the marinade) and 1/2 of the sauce. Cook for about 5 minutes until the meat is no longer pink.
While the meat is cooking steam your vegetables until just warmed.
Once the meat is cooked add in remaining sauce and steamed vegetables. Cook for about 3 minutes until the sauce has thickened and the vegetables are coated.
Once ready remove from heat and serve over steamed rice.
Note: Vegetable oil can be used in place of sesame oil. My husband prefers the sesame oil but I'm allergic so I use vegetable oil for myself.