Description
A quick, savory, and colorful weeknight dinner featuring tender flank steak and crisp vegetables in a balanced sauce, ready in under 30 minutes.
Ingredients
Scale
- 1 pound (450g) flank steak, sliced thinly against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon Shaoxing wine (optional)
- 2 cups broccoli florets
- 2 medium bell peppers, sliced into strips
- 1 large carrot, julienned
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil
- 2 tablespoons oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons water
- 1 teaspoon sugar
Instructions
- Place sliced flank steak in a bowl and add soy sauce, cornstarch, and Shaoxing wine. Mix well to coat and let marinate while chopping vegetables.
- Wash and dry broccoli, bell peppers, and carrots. Cut broccoli into bite-sized florets, slice peppers into strips, and julienne carrots. Mince garlic and grate ginger.
- In a small bowl, whisk together oyster sauce, dark soy sauce, sesame oil, sugar, and water. Set aside.
- Heat a wok or skillet over high heat. Add vegetable oil and heat until it shimmers but does not smoke.
- Add marinated beef to the hot pan in a single layer (cook in batches if necessary). Sear for 1-2 minutes on each side until browned but not fully cooked. Remove beef and set aside.
- Add a splash of oil if needed. Add broccoli and carrots to the pan and stir-fry for 2 minutes. Add bell peppers, garlic, and ginger and cook for another 2 minutes until tender-crisp.
- Return beef to the pan with vegetables. Pour sauce over everything and toss vigorously for 1 minute until the sauce thickens and coats the ingredients.
- Serve immediately over steamed rice or noodles.
Notes
Slice beef against the grain for tenderness. Do not overcrowd the pan to ensure proper searing. For a gluten-free version, use tamari instead of soy sauce. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving with rice
- Calories: 450
- Sugar: 6
- Sodium: 800
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 40
- Fiber: 4
- Protein: 30
Keywords: beef stir fry, quick dinner, weeknight meal, flank steak, healthy stir fry, 30 minute meal, asian cooking