Beef Stir Fry
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
423 kcal
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Course
Main Course
Beef Stir Fry
Description
This Beef Stir Fry starts by slicing trimmed steak thinly across the grain and seasoning with salt, pepper, and cornstarch for a light coating that aids in browning and sauce adherence. The beef is cooked in batches over high heat to develop color but remains slightly rare as it will finish cooking with the vegetables.
Mixed vegetables such as broccoli, snap peas, mushrooms, bell peppers, bok choy, carrots, or bean sprouts are cooked until tender-crisp in the same skillet. The sauce, a balanced mixture of garlic, ginger, orange juice, soy sauce, brown sugar, and toasted sesame oil, is cooked to a simmer, then thickened with a cornstarch and water slurry to create a glossy coating over the beef and vegetables.
This stir fry is a quick-cooking dish that provides a mixture of textures from tender beef and crisp vegetables, highlighted by the tangy, savory, and lightly sweet orange-soy glaze. It can be served over rice or noodles for a complete meal.
Preparation tips include prepping all ingredients before cooking due to the dish's fast pace, partially freezing the beef for easier slicing, and avoiding overcrowding the pan to maintain proper searing.
Ingredients
- 2 tablespoons vegetable oil divided
- 1 pound flank steak or sirloin steak
- 2 tablespoons cornstarch
- 4 cups mixed vegetables
For the Sauce
- 3 cloves garlic minced
- 1 teaspoon ginger fresh, minced
- ⅓ cup orange juice
- ⅓ cup water
- ¼ cup soy sauce less sodium
- 3 tablespoons brown sugar light or dark
- 1 ½ teaspoons sesame oil toasted
- 1 tablespoon cornstarch
Instructions
- Whisk the sauce ingredients except corn starch in a bowl. Set aside.
- Trim any silverskin, connective tissue, or large bits of fat from the beef. Cut ¼-inch slices across the grain.
- Season the beef with salt & pepper and toss with cornstarch. Set aside while you prepare the vegetables.
- Cut the vegetables into bite-sized pieces.
- Heat 1 tablespoon of oil over medium-high heat in a wok or large skillet. Add half of the beef and cook until browned, about 2-3 minutes (beef does not need to be cooked through). Transfer to a bowl and repeat with the remaining beef.
- Add the vegetables to the skillet, adding more oil if needed, and cook until tender-crisp, about 4-5 minutes. Transfer to the bowl with the beef.
- To make the sauce, reduce the heat to medium. Stir the sauce, pour it into the skillet, and bring to a simmer. In a small bowl, combine cornstarch with 3 tablespoons water (or broth).
- Gradually add the cornstarch slurry to the simmering sauce while whisking to reach the desired consistency, you may not use all of the cornstarch mixture. Let simmer for 2 minutes.
- Add the vegetables and beef with any juices to the pan and cook until heated through. Garnish with green onions and sesame seeds if desired.
- Serve with noodles or over rice.
Notes
- Vegetables suitable for this stir fry include broccoli florets, snap peas, mushrooms, red bell pepper, bok choy, cabbage, carrots, celery, or bean sprouts.
- Chilling the beef in the freezer for 15 minutes before slicing helps achieve thin, even cuts.
- Prepare all ingredients before cooking, as stir frying proceeds quickly once started.
- Avoid overcrowding the pan to ensure the beef sears properly and remains crisp.
- The meat, vegetables, and sauce can be prepared and stored separately for up to 48 hours before the final cooking step.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423 | 21% |
| Carbohydrates | 43g | 14% |
| Protein | 31g | 62% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 68mg | 23% |
| Sodium | 681mg | 28% |
| Potassium | 863mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 9285IU | 186% |
| Vitamin C | 29.9mg | 33% |
| Calcium | 84mg | 8% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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