Beef Stir Fry

A quick, savory stir fry with tender beef, crisp vegetables, and a glossy garlic-ginger sauce. Ready in about 30 minutes.

Ingredients

For the beef

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp sesame oil
• 1/2 tsp black pepper

For the stir fry

• 2 tbsp vegetable oil (divided)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 2 cups broccoli florets
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced

For the sauce

• 1/3 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp hoisin sauce (optional for sweetness)
• 1 tbsp brown sugar or honey
• 1/2 cup beef broth or water
• 1 tsp cornstarch mixed with 1 tbsp water (slurry)

Some ingredients are available to purchase HERE

Instructions

1. Marinate the beef

In a bowl, mix:

• sliced beef
• soy sauce
• cornstarch
• sesame oil
• pepper

Let sit for 10–15 minutes while you prep everything else.

2. Make the sauce

In a small bowl, whisk together:

• soy sauce
• oyster sauce
• hoisin sauce
• sugar/honey
• broth
  Set aside.

3. Sear the beef

1. Heat 1 tbsp oil in a large pan or wok over high heat.
2. Add beef in a single layer (cook in batches if needed).
3. Sear quickly for 1–2 minutes per side until browned.
4. Remove and set aside.

4. Cook the vegetables

1. Add remaining oil to the pan.
2. Stir fry onion, bell peppers, and broccoli for 3–5 minutes until crisp-tender.
3. Add garlic and ginger and cook for 30 seconds until fragrant.

5. Combine

1. Return beef to the pan.
2. Pour in sauce and stir well.
3. Add cornstarch slurry and simmer 1–2 minutes until thickened and glossy.

6. Serve

Serve hot over:

• steamed rice
• noodles
• or cauliflower rice for a lighter option

Tips

• Slice beef thinly for tenderness (partially freezing it helps).
• Keep the pan hot to get that classic “wok sear.”
• Don’t overcook vegetables—crisp texture is key.

If you want, I can also make a spicy version, Korean-style bulgogi stir fry, or a low-carb version.