Beef Stir Fry Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 mins
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Total Time
23 mins
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Servings
4
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Calories
786 kcal
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Course
Main Course
Beef Stir Fry Recipe
Description
The Beef Stir Fry Recipe starts with marinating thin strips of flank steak in a mixture of garlic, ginger, soy sauce, egg, and cornstarch, which helps tenderize the beef and give it a slight coating for searing. The beef is quickly stir-fried over high heat to seal in the juices and develop a flavorful crust. Separately, a medley of vegetables such as bell peppers, onions, mushrooms, green onions, broccoli, and carrots are cooked to retain a slight crunch and mixed with a savory sauce featuring oyster sauce, dry sherry, soy sauce, and a touch of sugar to balance the flavors.
This stir fry is primarily served over jasmine rice, completing a hearty and filling meal. The combination of tender beef with vibrant, seared vegetables provides a pleasing contrast in textures and flavors. The quick cooking method used preserves the freshness and color of the vegetables while blending the umami-rich sauce throughout the dish.
The notes suggest reheating the stir fry by stir-frying briefly again in a hot wok with oil to prevent sogginess. Variations include substituting beef with chicken, shrimp, tofu, or pork according to preference. Leftovers should be kept refrigerated and eaten within two days as freezing may cause the vegetables to lose their texture.
Ingredients
For the Beef:
- 1 pound flank steak thinly sliced
- 3 garlic finely minced cloves
- 1 teaspoon ginger peeled finely grated fresh
- 3 tablespoons soy sauce
- 1 egg large
- 3 tablespoons corn starch
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
- 2 tablespoons neutral cooking oil generic cooking oil
For the Vegetables and Sauce:
- 2 red bell pepper seeded and thickly sliced
- 1 cup shiitake mushroom julienned
- ½ yellow onion peeled, thinly sliced
- 4 green onion cut into 2” long pieces
- 2 broccoli heads trimmed
- ½ cup carrot matchstick cut
- 2 tablespoons neutral cooking oil generic cooking oil
- 3 tablespoons oyster sauce
- 2 tablespoons dry sherry wine
- 1 tablespoon sugar
- 3 tablespoons soy sauce
- 4 cups jasmine rice cooked
Instructions
- Add the sliced beef, salt and pepper, garlic, ginger, soy sauce, egg, and corn starch to a bowl and mix until completely combined.
- Next, add 3 tablespoons of cooking oil to a large wok over high heat.
- Once it begins to roll smoke add in the beef and immediately move it up the sides of the pan so that it doesn’t clump, and all of the pieces can get cooked.
- Stir-fry for 2 to 3 minutes and set aside.
- Add 3 tablespoons of cooking oil to the wok and return it to the burner over high heat until it rolls smoke again.
- Add in the bell peppers, onions, mushrooms, and green onions and stir fry for 1 to 2 minutes or until a light sear has been created.
- Pour the oyster sauce, sherry, sugar and soy sauce to the wok with stir-fried vegetables and cook for 1 to 2 minutes stirring constantly.
- Add the broccoli and carrots to a separate large pot of boiling water and cook for 1 to 2 minutes. Strain and add it to the wok with the other ingredients.
- Serve the beef stir fry with jasmine rice and add optional garnishes of sliced green onions and sesame seeds.
Notes
- This stir fry is best enjoyed immediately after cooking to maintain vegetable crispness and beef tenderness.
- Store leftovers in a covered container in the refrigerator for up to 2 days; freezing is not recommended as vegetables may become mushy.
- Reheat by stir-frying in a hot wok with a little oil for 2 to 3 minutes until warmed through.
- Beef can be substituted with chicken, shrimp, tofu, or pork to vary the dish.
- Serve this stir fry over jasmine rice or with stir-fried noodles for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 786 kcal
% Daily Value*
| Calories | 786kcal | 39% |
| Carbohydrates | 88g | 29% |
| Protein | 44g | 88% |
| Fat | 30g | 46% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 109mg | 36% |
| Sodium | 2077mg | 87% |
| Potassium | 1886mg | 40% |
| Fiber | 12g | 48% |
| Sugar | 14g | 28% |
| Vitamin A | 6609IU | 132% |
| Vitamin C | 352mg | 391% |
| Calcium | 224mg | 22% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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