Beef Stir Fry Recipe
This Beef Stir Fry blends thinly sliced flank steak with a mix of colorful vegetables like red bell peppers, shiitake mushrooms, broccoli, and carrots. The beef is marinated with garlic, ginger, egg, cornstarch, and soy sauce for tenderness and flavor, then quickly seared in hot oil. The vegetables are stir-fried separately and combined with a savory sauce including oyster sauce, sherry, sugar, and soy sauce. Served over jasmine rice, this dish features tender beef pieces alongside crisp-tender vegetables for a balanced texture and comforting meal.
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
- black pepper coarse and freshly cracked, to taste
- salt 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
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 786
% 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.