Beef Stir Fry with Vegetables
30 min4 servings
A quick wok dish of seared beef and crisp vegetables in a savory-sweet soy-ginger sauce.
| prepThinly slice beef against the grain | ||||
| 450 g beef (flank steak, sirloin, or ribeye), thinly sliced | Heat oil, sear beef 2–3 min, remove | Return beef, pour sauce, toss 1–2 min | Garnish with green onions & sesame seeds | |
| 2 tablespoons soy sauce | Whisk sauce in bowl | |||
| 1 tablespoon hoisin sauce | ||||
| 1 tablespoon sesame oil | ||||
| 1 tablespoon honey | ||||
| 2 garlic cloves, minced | ||||
| 1 teaspoon fresh ginger, grated | ||||
| 1 tablespoon vegetable oil (for searing) | ||||
| 1 tablespoon vegetable oil (for vegetables) | Stir-fry carrot, pepper, broccoli 3–5 min | Add snap peas, stir-fry 2–3 min | ||
| 1 carrot, julienned | ||||
| 1 bell pepper, thinly sliced | ||||
| 240 ml broccoli florets | ||||
| 120 ml snap peas, ends trimmed | ||||
| 2 green onions, chopped | ||||
| 1 tablespoon sesame seeds (optional, for garnish) | ||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.