Beef Stir Fry
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4
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Calories
382 kcal
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Course
Main Course
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Cuisine
Chinese
Beef Stir Fry
Description
Beef Stir Fry combines slices of sirloin beef with a colorful mix of fresh vegetables including carrots, snow peas, mushrooms, and bean sprouts. The meat is seared quickly over high heat to develop a flavorful crust while preserving juiciness. The sauce blends tamari, brown sugar, hoisin sauce, and toasted sesame oil, thickened with cornstarch, lending a sweet and savory glaze that coats the ingredients lightly. Stir frying the vegetables briefly keeps them crisp, adding texture contrast to the tender meat. This recipe finishes with a quick simmer to thicken the sauce and meld the flavors before serving immediately.
Serve the stir fry over steamed rice to absorb the flavorful sauce, making a complete meal. The method highlights high heat and swift cooking to preserve the freshness and color of the vegetables while ensuring the beef remains tender.
Ingredients
- 1 pound sirloin beef cut against the grain into thin strips, lean beef, or flank steak
- 2 tablespoons neutral cooking oil I use and recommend avocado oil for high heat cooking, generic cooking oil
- 2 teaspoons ginger minced, fresh
- 1 tablespoon garlic minced, fresh
- 1 carrot thinly sliced at a diagonal, large
- 2 cups snow peas , ends trimmed
- 1 cup mushroom such as white button or cremini, sliced
- 1 cup bean sprouts or other vegetable of choice
- For the sauce:
- 1/3 cup tamari GF or paleo: use coconut aminos, or soy sauce
- 1/3 cup water
- 1/3 cup brown sugar packed
- sugar for low sugar or paleo, or sugar free alternative
- 2 tablespoons hoisin sauce
- 2 teaspoons sesame oil toasted
- 1/2 teaspoon black pepper freshly ground
- 1 1/2 tablespoons cornstarch
Instructions
- Combine the sauce ingredients in a small bowl, stirring until the sugar and cornstarch are dissolved. Set aside.Heat the wok over high heat and add the oil. Once very hot, working quickly add the beef and fry, searing all sides, for 1-2 minutes. Add the carrots, garlic and ginger and fry for another minute or two. Add the remaining vegetables and fry for another two minutes. Do not over-cook, you want the vegetables to retain some "crunch." Stir in the sauce and simmer for a minute until thickened and then remove from heat.Serve immediately with steamed rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 34g | 11% |
| Protein | 30g | 60% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 68mg | 23% |
| Sodium | 1292mg | 54% |
| Potassium | 739mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 25g | 50% |
| Vitamin A | 3088IU | 62% |
| Vitamin C | 35mg | 39% |
| Calcium | 81mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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