Beef Stir Fry
User Reviews
4.6
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6
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Calories
216 kcal
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Course
Main Course
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Cuisine
Asian
Beef Stir Fry
Description
This Beef Stir Fry recipe begins with thinly sliced beef marinated briefly in cornstarch, rice wine vinegar, salt, and pepper to tenderize and season. The sauce combines soy sauce, beef broth, rice wine vinegar, ginger, garlic, brown sugar, chili garlic sauce, hoisin sauce, and cornstarch for thickness.
The beef is cooked in batches over medium-high heat to brown evenly, then set aside. Vegetables—red bell pepper, carrot, and snow peas—are sautéed briefly to retain crispness. The sauce is added and allowed to thicken, then the beef and sliced green onions are returned to the pan to blend flavors and achieve a glossy finish.
Served hot over rice or noodles, this stir fry can be garnished with sesame seeds and fresh cilantro or Thai basil, enhancing its fresh and savory notes. Leftovers keep well refrigerated for several days or can be frozen for longer storage.
Ingredients
For the Beef:
- 1 pound beef thinly sliced
- kosher salt
- black pepper
- 2 tablespoons cornstarch
- 1 tablespoon rice wine vinegar
For the sauce:
- 1/4 cup soy sauce
- 1/2 cup beef broth
- 1 tablespoon rice wine vinegar
- 1 teaspoon ginger fresh, minced
- 3 cloves garlic minced
- 2 tablespoons brown sugar
- 1/2 teaspoon Chili garlic sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
For the Stir Fry:
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 red bell pepper cored and thinly sliced, large
- 1 carrot thinly sliced on the diagonal, large
- 6 oz snow peas
- 2 green onion sliced
For Serving:
- rice or noodles
- sesame seeds
- cilantro fresh; or Thai basil
Instructions
- Season the beef with salt and pepper. Place the sliced beef, cornstarch, and rice wine vinegar in a large bowl and let sit while you make the sauce.
- To make the sauce, combine the soy sauce, beef broth, rice wine vinegar, ginger, garlic, brown sugar, chili garlic sauce, hoisin sauce, and cornstarch in a small bowl. Whisk until well combined.
- In a large wok or sauté pan, heat the oil over medium-high heat. Cook the beef in two batches, browning on each side for about 1 to 2 minutes. Remove the beef from the pan and set aside.
- Add the red bell pepper, carrot, and snow peas to the hot pan. Cook, stirring occasionally, until the vegetables are tender, about 3 to 5 minutes.
- Stir in the sauce and add the beef. Cook until the sauce thickens, about 2 minutes. Add the green onions.
- Serve over rice or noodles. Garnish with sesame seeds and herbs, if desired. Serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator up to 3 days.
- This dish can be frozen for up to 3 months for meal prep convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 19g | 38% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 45mg | 15% |
| Sodium | 729mg | 30% |
| Potassium | 437mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 2667IU | 53% |
| Vitamin C | 44mg | 49% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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