Description
A quick and flavorful stir-fry featuring tender beef strips and crisp vegetables tossed in a savory Asian-inspired sauce. Perfect for busy weeknights, this dish provides a balanced, colorful meal served over rice or noodles.
Ingredients
For the Stir-Fry:
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1 lb top sirloin steak or flank steak, thinly sliced
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2 tablespoons olive or avocado oil, divided
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1 medium onion, sliced
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1 red bell pepper, sliced
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2 cups broccoli florets
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2 medium carrots, julienned or thin sliced
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1 cup snow peas or snap peas
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3 cloves garlic, minced
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1 teaspoon grated fresh ginger
For the Sauce:
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½ cup low sodium beef broth
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⅓ cup low sodium soy sauce
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2 tablespoons honey
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2 teaspoons sesame oil
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1 tablespoon cornstarch
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⅛ teaspoon crushed red pepper flakes (optional for heat)
Instructions
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Slice the beef thinly against the grain to ensure tenderness.
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Whisk all sauce ingredients together in a bowl until cornstarch is fully dissolved. Set aside.
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Heat 1 tablespoon oil in a large skillet or wok over high heat. Add beef in a single layer. Cook undisturbed for 2-3 minutes, then stir-fry another 2 minutes until browned but still tender. Remove beef to a plate.
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Add remaining oil to pan; stir-fry onions and carrots 2 minutes. Add bell pepper, broccoli, and peas; cook another 3-4 minutes until vegetables are crisp-tender.
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Return beef to pan. Pour sauce over and stir well. Cook 2-3 minutes until sauce thickens and coats beef and veggies.
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Remove from heat; garnish with green onions or sesame seeds if desired. Serve over cooked rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350-400 kcal
- Sugar: 6-10g
- Sodium: 500-600mg
- Fat: 15-20g
- Saturated Fat: 2-4g
- Carbohydrates: 20-25g
- Fiber: 3-5g
- Protein: 28-30g