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Beef Stir-fry with Vegetables

Quick Beef Stir-Fry with Vegetables

This Quick Beef Stir-Fry with Vegetables is a simple recipe for a delightful, savory dish that combines tender beef with fresh vegetables, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Beef
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir-Fry
  • 1 pound Flank Steak sliced against the grain
  • 1 tablespoon Cornstarch for marinating
  • 2 tablespoons Neutral Oil for cooking
For the Vegetables
  • 2 cups Bok Choy chopped into bite-sized pieces
  • 1 cup Bunashimeji Mushrooms sliced
  • 1 cup Sugar Snap Peas trimmed
For the Sauce
  • 1/2 cup Warm Water or Beef Stock chicken stock is a substitute
  • 1 tablespoon Sesame Oil
  • 2 tablespoons Light Soy Sauce low sodium option available
  • 1 tablespoon Dark Soy Sauce for depth of flavor
  • 1 tablespoon Oyster Sauce or soy sauce for vegetarian
  • 1 teaspoon Sugar
  • 2 cloves Garlic minced
  • 1 teaspoon Ginger grated
  • 1 tablespoon Shaoxing Wine or dry sherry, optional
  • 1 tablespoon Cornstarch for slurry

Equipment

  • wok
  • Large bowl
  • Medium Bowl

Method
 

Step-by-Step Instructions
  1. Marinate the flank steak in a bowl with cornstarch, a tablespoon of neutral oil, warm water, and a pinch of baking soda for at least 30 minutes.
  2. Wash bok choy and chop into bite-sized pieces. Slice bunashimeji mushrooms and trim sugar snap peas.
  3. Whisk together warm water or beef stock, sesame oil, light soy sauce, dark soy sauce, oyster sauce, and sugar in a medium bowl to create the sauce.
  4. Heat a wok over medium-high heat and add neutral oil, then sear the marinated beef for 30 seconds on each side before removing it from the wok.
  5. Add minced garlic and ginger to the wok, stir-frying for about 15 seconds until fragrant, then add sliced mushrooms and cook for 1-2 minutes.
  6. Add bok choy and sugar snap peas to the wok, stir-frying for about 20 seconds until bok choy wilts.
  7. Return the cooked beef to the wok with the sauce mixture, stirring to coat everything evenly. Cook for another 1-2 minutes.
  8. Prepare a cornstarch slurry and add it to the wok while stirring, allowing the sauce to thicken.
  9. Transfer the stir-fry to a serving plate and serve with steamed rice.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 15gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

This dish can be customized with various vegetables according to personal preference and availability.

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