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Easy Beef Stir Fry Recipe

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Quick and flavorful beef stir‑fry with colorful vegetables, wok‑seared in a savory garlic‑soy sauce.

Ingredients

Scale
  • 1 lb (450 g) flank or sirloin steak, thinly sliced against the grain
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 2 tbsp vegetable oil, divided
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 medium carrot, thinly sliced on bias
  • 2 green onions, cut into 1″ pieces
  • Sauce: ¼ cup soy sauce, 2 tbsp oyster sauce, 1 tbsp rice vinegar, 1 tbsp honey or brown sugar, ½ cup beef broth (or water)

Instructions

  1. In a bowl, toss sliced beef with 2 tbsp soy sauce and cornstarch. Let rest 10 minutes.
  2. Whisk together sauce ingredients in a small bowl; set aside.
  3. Heat 1 tbsp oil in wok or large skillet over high heat. Stir‑fry beef in batches until just browned (about 1–2 mins), then remove and set aside.
  4. Add remaining oil; stir‑fry garlic and ginger until fragrant (20–30 s).
  5. Add bell pepper, broccoli, and carrot; stir‑fry 2–3 mins until bright and tender‑crisp.
  6. Return beef and green onions to pan.
  7. Pour in sauce, tossing to coat everything; cook 1–2 mins until sauce thickens.
  8. Serve immediately over steamed rice or noodles.

Notes

  • Slice beef thinly when slightly frozen—it’s easier.
  • Prep all veggies ahead—stir‑fry is fast!
  • Use high heat to achieve that signature “wok hei” flavor.
  • Customize with mushrooms, snap peas, or baby corn.
  • Leftover stir‑fry keeps well 2‑3 days in fridge; reheat in skillet.

Nutrition

Find it online: https://ukfinda.com/easy-beef-stir-fry-recipe/