Beef Stir-Fry with Vegetables
This Beef Stir-Fry recipe is an easy, flexible dish to make anytime. Made with tender beef, crunchy vegetables, and a perfectly flavored sauce, it makes for an ideal weeknight dish.
Servings: 3
Calories: 377kcal
Ingredients
For the beef and marinade:
- 12 ounces flank steak (sliced ⅛-inch/3mm thick into 2-3 inch/6-7cm pieces)
- 1 teaspoon cornstarch
- 2 teaspoons neutral oil (such as vegetable, canola, or avocado oil)
- 1 teaspoon water
- ¼ teaspoon baking soda
- 1 tablespoon oyster sauce (or 1 tablespoon soy sauce)
For the rest of the dish:
- 4 cups bok choy (cut into 1x3-inch (2.5x7.5cm) pieces, washed and drained)
- ¾ cup Bunashimeji or Beech mushrooms, washed and drained
- ¾ cup sugar snap peas or snow peas (washed and drained)
- ½ cup warm water (or beef stock or chicken stock)
- 1/2 teaspoon sesame oil
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce (or mushroom-flavored dark soy sauce if you have it)
- 1 tablespoon oyster sauce
- ¼ teaspoon sugar
- 3 tablespoons neutral oil (such as vegetable, canola, or avocado oil, divided)
- ½ teaspoon minced ginger
- 2 cloves garlic (finely minced)
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch (mixed into a slurry with 1 tablespoon water)
Instructions
- Mix together the beef with the marinade ingredients (cornstarch, oil, water, oyster sauce and baking soda) until well-coated. Set aside for at least 30 minutes (or overnight, if making ahead).
- Next, prepare your veggies—we're using bok choy, mushrooms, and snap peas, but you can use whatever vegetables you have on hand.
- Now prepare the sauce mixture. In a small bowl, mix the warm water (or stock), sesame oil, light soy sauce, dark soy sauce, oyster sauce and sugar.
- Heat your wok over high heat until it's lightly smoking. Spread 2 tablespoons of oil around the perimeter to coat. Add the beef, and use your metal wok spatula to spread the beef in one even layer. Sear for 30 seconds. Turn the beef to sear the other side for another 30 seconds. At this point, the beef should be about 80% done. Turn off the heat and remove the beef from the wok.
- Next, with the heat back on high, add the remaining tablespoon of oil and the ginger. Cook for 10 seconds, and add the garlic. After 5 seconds, add the mushrooms and stir fry for another 15 seconds, giving them a good sear. Add the Shaoxing wine.
- Next, add the snap peas and the bok choy, and stir-fry on the highest heat for another 20 seconds, until the bok choy begins to wilt. Stir in the prepared sauce mixture and add the beef back to the wok. Gather everything in the center of the wok.
- When everything comes back up to a simmer and the sides of the wok begin to super-heat, stir-fry everything in a circular motion so the beef and vegetables hit the sides of the wok.
- Pour the cornstarch slurry in the center of the wok while stirring. The sauce will immediately thicken, so work fast to stir everything together for another 20 seconds to coat everything in the sauce. There should not be any standing sauce—it should be clinging to the beef and vegetables. If there is too much standing sauce, keep the high heat on to reduce the liquid further. Serve!
Nutrition
Calories: 377kcal | Carbohydrates: 12g | Protein: 29g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 797mg | Potassium: 917mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4435IU | Vitamin C: 57.3mg | Calcium: 136mg | Iron: 3.4mg