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Beef Stir-fry with Vegetables

Beef Stir-Fry with Vegetables: A Quick Weeknight Delight

Experience a quick and easy Beef Stir-Fry with Vegetables, perfect for busy weeknights. This tasty dish combines tender beef and vibrant veggies for maximum flavor.
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Prep Time 30 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1 pound Flank Steak Slice thin against the grain for tenderness.
  • 1 tablespoon Cornstarch For velveting the beef.
  • 1/2 teaspoon Baking Soda Helps tenderize the beef.
For the Vegetables
  • 2 cups Bok Choy Feel free to substitute with other leafy greens.
  • 8 ounces Bunashimeji or Beech Mushrooms Shiitake or button mushrooms are alternatives.
  • 1 cup Sugar Snap Peas Can be swapped with quick-cooking vegetables.
For the Sauce
  • 2 tablespoons Light Soy Sauce Essential for flavor.
  • 1 tablespoon Dark Soy Sauce Adds depth of color.
  • 1 tablespoon Oyster Sauce For umami flavor.
  • 1 tablespoon Ginger Minced, key aromatic.
  • 2 cloves Garlic Minced, key aromatic.
  • 1 teaspoon Sesame Oil Adds depth to the sauce.
  • 1 tablespoon Shaoxing Wine Can be replaced with dry sherry.
  • 1 tablespoon Cornstarch Slurry Used to thicken the sauce.

Equipment

  • Wok
  • skillet
  • Knife
  • cutting board
  • Bowls

Method
 

Step-by-Step Instructions
  1. Prep Beef: Slice flank steak against the grain. Marinate with cornstarch, oil, water, and baking soda for at least 30 minutes.
  2. Prep Vegetables: Wash and cut bok choy, sugar snap peas, and mushrooms. Arrange for easy access while cooking.
  3. Make Sauce: Whisk together warm water, sesame oil, light and dark soy sauces, oyster sauce, and sugar in a small bowl until combined.
  4. Cook Beef: Heat wok over high heat. Add oil and sear marinated beef in a single layer for 30 seconds on each side.
  5. Cook Aromatics: Add ginger, stir for 10 seconds, then add garlic for an additional 5 seconds, followed by mushrooms for 15 seconds.
  6. Add Vegetables: Stir in snap peas and bok choy, cooking for about 20 seconds until bok choy starts to wilt.
  7. Combine: Return cooked beef and sauce to the wok, gently stir to coat everything evenly for about 20 seconds.
  8. Thicken Sauce: Pour in cornstarch slurry while stirring until sauce thickens, about 1 minute.
  9. Serve: Transfer stir-fry to a plate and serve immediately over rice or noodles.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 60IUVitamin C: 25mgCalcium: 40mgIron: 3mg

Notes

Feel free to swap vegetables based on availability. For best results, marinate beef overnight.

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