Beef and Vegetable Stir Fry

Ingredients

• Beef – Use top sirloin or top round for this recipe. These cuts are lean and tender, making them perfect for quick cooking. Flank or skirt steak can also be used but remember to slice them against the grain to ensure tenderness.
• Spices – Salt is used to season the steak (we use kosher salt). Ginger powder and crushed red pepper are used in the sauce.
• Pantry – Reduced-sodium soy sauce and hoisin sauce add major flavor to the sauce. Find them in the international section of large grocery stores, a specialty market, or online. Cornstarch is used to thicken the sauce and give it a nice glossy finish. Brown sugar adds a touch of sweetness to balance the flavors.
• Produce – Fresh garlic is used to flavor the sauce. For the vegetables, use a frozen blend of broccoli, cauliflower, and carrots. We cook them just enough to defrost. Fresh vegetables can be substituted; just par-cook them before using. Steam-in-the-bag varieties work well too. There are many blends to choose from, so pick your favorite combination.
• Oil – Use a neutral oil with a high smoke point (such as canola, vegetable, peanut, or sunflower oil).
• Garnish – Optional garnish ideas include sliced onions, sesame seeds, chopped cilantro, and chopped peanuts.
• See the recipe card for quantities and preparation.

How to make beef and vegetable stir fry

Prepare the steak by slicing it into thin strips (roughly ¼ inch). Sprinkle with ½ teaspoon of salt. Let it sit at room temperature for 15-20 minutes to remove the chill from the meat (if your kitchen is cool).

Make the stir fry sauce. Add the water and cornstarch to a jar or to a medium bowl. Use a fork or a small whisk to stir the mixture until the cornstarch dissolves.

Add the soy sauce, hoisin sauce, brown sugar, garlic, ginger, and crushed red pepper. Stir the sauce vigorously until well combined.

If you are not using the sauce right away give it a good stir right before cooking because the corn starch will settle at the bottom. If you make it ahead of time, keep refrigerated.

1. If you are using frozen vegetables, like we did, cook them for slightly less than half the recommended time on the package. You only want to defrost them.

2. Heat the oil in a large skillet or wok over high heat. When hot and nearly smoking, add the beef in a single layer. Cook for 1½-2 minutes without stirring.

3. Flip the beef in sections to brown the other side and cook for 1 minute.

4. Stir the beef and continue browning for 1-2 more minutes until it’s no longer pink, and any liquid has cooked out.

5. Add the vegetables and the prepared sauce to the skillet. As soon as the sauce starts boiling, lower the heat to medium-low.

6. Cook for 3-5 minutes, or until the vegetables reach the desired tenderness, stir often.

Taste and add salt, if needed. As a reference we didn’t add extra salt to ours.

Serve the beef stir fry with white rice or noodles and garnish with sliced green onions and sesame seeds, if desired.

Substitutions and variations

• If you’re using fresh vegetables (steam-in-the-bag variety), cook them just enough to get them started, half of the recommended time on the package should be enough. For unpackaged fresh vegetables, steam them using your preferred method until they are par-cooked.
• Swap out the broccoli, cauliflower, and carrots for other vegetables like bell pepper, snap peas, and mushrooms mix, or try zucchini, squash carrots, etc. There are plenty of combos available at the market to play around with the flavors.
• For a different flavor, use oyster sauce in place of the hoisin or add a splash of rice vinegar for a little extra tang. You can also adjust the sweetness by adding more or less brown sugar.
• If you like more heat, increase the amount of crushed red pepper flakes, or add a drizzle of sriracha or chili paste to the sauce.

Storing and reheating instructions

• Let the food cool completely before storing. Place it in an airtight container and store it in the refrigerator for up to 3 days.
• To freeze, cool it completely, place it in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
• To reheat on the stovetop, heat a non-stick skillet over medium to medium-low heat and add a little broth or water to prevent sticking. Place the desired portion in the skillet, cover with a lid, and heat for about 5-7 minutes, stirring occasionally, until heated through.
• To microwave, place the desired portion on a microwave-safe plate and cover with a damp paper towel to retain moisture. Microwave on medium power in 30-second intervals, stirring in between, until heated through.
• For food safety, ensure that leftovers are reheated to an internal temperature of 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.

If you like this quick and easy recipe, be sure to try our chicken broccoli stir fry or the classic beef and broccoli that are perfect for weeknight dinners. For a fantastic side dish, check out our simple sesame noodles or egg fried rice.