Beef Stir Fry
A quick and easy homemade beef stir fry that's packed with veggies and flavor, perfect for busy evenings.
Ingredients
For the Beef
- 1 lb flank steak (or sirloin) Slice thin against the grain for best texture.
Vegetables
- 2 cups bell peppers, sliced Any color works.
- 1 cup snap peas Fresh or frozen.
- 1 cup baby carrots, thinly sliced For sweetness and crunch.
For the Sauce
- 2 tbsp soy sauce Use low sodium if preferred.
- 1 tbsp sesame oil Adds a rich flavor.
- 2 cloves garlic, minced Freshly minced for best flavor.
- 1 tbsp fresh ginger, minced Enhances the sauce's zing.
- 1 tbsp honey (optional) For a touch of sweetness.
Instructions
Preparation
- Chill the flank steak in the freezer for 15-20 minutes to make it easier to slice thin.
- Slice the beef against the grain into paper-thin strips.
- Prepare your vegetables by slicing the bell peppers, snap peas, and baby carrots.
- In a bowl, mix together the soy sauce, sesame oil, garlic, ginger, and honey (if using) for the sauce.
Cooking
- Heat a large skillet over high heat until very hot.
- Add the sliced beef to the skillet, making sure not to crowd the pan. Sizzle for 1-2 minutes until browned, then remove and set aside.
- In the same skillet, add the vegetables and stir-fry for about 3-4 minutes, keeping them moving to avoid overcooking.
- Return the beef to the skillet, pour in the sauce, and stir everything together until well coated and glossy.
- If the mixture is too sticky, add a splash of water to loosen it up as needed.
Notes
Feel free to mix up the vegetables based on what you have on hand. If desired, add chili garlic sauce for spice or substitute with tofu for a meatless option. Leftovers can be stored separately from the sauce for meal prep.