Beef Stir Fry with Glossy Tangy Savory Sauce
By Mason Brooks
Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Level
Easy
This stir-fried beef recipe is ideal for a weeknight meal. Sliced beef and bell peppers and onions are cooked with a light sweet and sour sauce. The beef marinade includes cornstarch and baking soda for a crisp outside and tender inside. Serve over rice or noodles.
Sirloin, flank, or skirt steak and flat-iron steak are suitable for this recipe because they cook fast, allowing them to soak up the sauce. Sesame oil, cornstarch, baking soda, and salt are added to the meat slices while they marinate. Hoisin or oyster sauce, soy sauce, rice vinegar, and brown sugar are added to the sauce. More cornstarch and water are added to thicken the sauce.
Start by preheating a wok or skillet over high heat. You want to hear a sizzling sound when adding meat to the pan. All beef should be cooked through in a single layer. Chop and cook peppers and onions until tender-crisp, then add sauce. When too much beef is placed in the wok or skillet, it steams instead of browns and isn't fully cooked.
Serve stir-fry dishes with rice, other grains, or quinoa and side dishes, including bok choy, green beans, cucumber salad, and spring rolls. Foods that have been stir-fried can be reheated on the stovetop or in short microwave intervals for best results. The vegetables will be softer after reheating.
Why you'll love this recipe
- Weeknight dinner recipe takes 25 minutes or less to make in the same pan used for the beef and vegetables as well as the sauce.
- Families enjoy finding main dish recipes with rice and noodles to add bulk to recipes with sauced beef and crunchy vegetables for a more filling dinner.
- Picky eaters might like peppers and onions, Other vegetables could be added to this recipe, depending on how long they take to cook.
- Tender beef dishes are popular due to a cooking method that involves marinating thin strips of beef in sesame oil, cornstarch, baking soda, and salt.
- Leftovers can be eaten for several meals, Reheating leftovers on the stove can save time by combining leftover sauce and meat without having to prepare them separately.
- Hosts can prepare multiple servings at once if they choose, they will benefit from being able to cook meat more quickly in a single layer rather than overcrowding the pan.
Ingredients
- •20 oz beef steak (use tender, lean cuts such as flank steak, skirt steak, or flat iron; larger pieces or pre-sliced)
- •1 Tbsp sesame oil
- •1 tsp cornstarch
- •½ tsp baking soda
- •½ tsp sea salt
- •3 Tbsp hoisin sauce or oyster sauce
- •2 Tbsp soy sauce (regular or low-sodium; tamari or coconut aminos may be used)
- •2 Tbsp rice vinegar (or apple cider vinegar or Shaoxing wine)
- •1 Tbsp brown sugar (or honey, maple syrup, or a sugar alternative)
- •1 Tbsp cornstarch (or arrowroot flour or tapioca starch)
- •1 Tbsp water
- •11 oz bell peppers (mixed colors)
- •4 oz onion (1 small)
- •1.4 oz green onions
- •¼ cup vegetable oil (or canola oil)
- •0.3 oz garlic (2 cloves)
- •0.2 oz ginger (1/2 Tbsp, minced)
- •sesame seeds (to taste, raw or toasted)
Instructions
- 1
If not using pre-sliced beef, freeze it for 30 minutes to make it easier to cut.
- 2
Cut the beef into thin 1/4-inch strips against the grain.
- 3
Add the beef to a bowl with the sesame oil, baking soda, cornstarch, and salt; mix well, massaging with your hands.
- 4
Set the beef aside for 15-30 minutes to marinate.
- 5
Mix the sauce ingredients, excluding the garlic and ginger, in a small bowl.
- 6
Mix the cornstarch and water into a slurry in a separate bowl.
- 7
Mince the garlic and ginger.
- 8
Cut the green onion greens lengthwise into long strips and slice the white parts into rounds.
- 9
Slice the bell peppers, removing the ribs and seeds, and slice the onion pole to pole into even-sized strips.
- 10
Heat about one-third of the oil in a large skillet or wok over medium-high heat. Add the beef in a single layer, working in batches if needed, and cook untouched for 2-3 minutes per side until no longer pink.
- 11
Add another one-third of the oil and stir-fry the peppers and onions for 2-3 minutes until tender-crisp.
- 12
Heat the remaining oil, reduce the heat to medium, and sauté the garlic and ginger for 1-2 minutes.
- 13
Whisk the stir-fry sauce and cornstarch slurry again, add both to the pan, and cook for 1-2 minutes while stirring constantly until glossy and thickened.
- 14
If the sauce is not thick enough, add more cornstarch slurry; if it is too thick, add water or beef broth.
- 15
Add the cooked beef and vegetables back to the pan with the green onions, stir, and serve optionally sprinkled with sesame seeds.
FAQ
Nutrition (per serving)
Calories
541
Protein
31g
Fat
38g
Carbs
20g
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