Beef Stir Fry With Vegetables
Stir fry is easy to make once you learn the basics. Start with this delicious beef stir fry with vegetables and you'll gain confidence quickly.
Servings: 4
Ingredients
For Sauce:
- ¼ cup soy sauce (I usually use less sodium soy sauce)
- ¼ cup dark brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 1 teaspoon grated fresh ginger root
- ¼ teaspoon red pepper flakes (more if desired)
- 2 cloves garlic, minced
For Stir Fry:
- 1 pound flank or flat iron steak
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 1 tablespoon olive oil
- 1 cup thinly sliced carrots (cut diagonally, if desired)
- 1 small red onion (sliced vertically, about 1 cup)
- 2 cups broccoli (cut into bite-sized florets)
- 1 ½ cups sugar snap or snow peas
For Serving:
- 4 cups cooked rice
- 2 or 3 green onions (thinly sliced)
Instructions
- If you're serving rice, get that cooking first.4 cups cooked rice
- In a small bowl combine sauce ingredients, and set aside.¼ cup soy sauce, ¼ cup dark brown sugar, 2 tablespoons rice vinegar, 2 tablespoons cornstarch, 1 teaspoon grated fresh ginger root, ¼ teaspoon red pepper flakes, 2 cloves garlic, minced
- Combine 1 tablespoon cornstarch with salt and pepper. Using a very sharp knife, cut the beef into very thin slices against the grain. Toss sliced beef with cornstarch mixture. Set beef aside while you prep the vegetables.1 pound flank or flat iron steak, 1 tablespoon cornstarch, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Peel and slice the carrots and onions, rinse and cut the broccoli, and trim peas, removing tough strings from the edges. It's best to have the veggies ready to go before you heat the pan.1 cup thinly sliced carrots, 1 small red onion, 2 cups broccoli
- Heat oil in a wok or large skillet over high heat. Tilt pan and swirl to coat the sides. Add the beef and cook, stirring occasionally, for 5 minutes or desired doneness is achieved. Remove beef from pan and place on a plate.1 tablespoon olive oil
- Return pan to high heat and add the onions and carrots; stir fry for 2 minutes. Add the broccoli; stir fry for 3 more minutes.
- Stir in sauce mixture (stir sauce mixture well before adding), beef and any accumulated juices, and snow peas; cook for another 1 to 2 minutes or until sauce is thickened and peas are cooked to desired doneness.1 ½ cups sugar snap or snow peas
- Serve over rice and garnish with sliced green onions.2 or 3 green onions
Video
Notes
- Variations: You can use different meats or vegetables you like, adjusting cook time if necessary. This recipe is very versatile. Canned vegetables, such as water chestnuts or bamboo shoots can be added when you add the sauce ingredients near the end of the cooking time.
Nutrition
Serving: 4ounces beef with vegetables, rice, and sauce | Calories: 542kcal | Carbohydrates: 78g | Protein: 33g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 68mg | Sodium: 974mg | Potassium: 919mg | Fiber: 5g | Sugar: 19g | Vitamin A: 6118IU | Vitamin C: 68mg | Calcium: 121mg | Iron: 4mg
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