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Easy Beef Stir Fry Recipe

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This Easy Beef Stir Fry Recipe is a quick and flavorful dinner made with tender slices of beef, colorful bell peppers, onions, garlic, and fresh ginger. Everything is tossed in a savory homemade sauce made with hoisin or oyster sauce, soy sauce, rice vinegar, and a touch of sweetness. Ready in about 30 minutes, it’s an easy weeknight meal that pairs perfectly with steamed rice or noodles.

Ingredients

  • 20 oz beef steak, such as flank steak, skirt steak, or flat iron steak
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt

For the Sauce:

  • 3 tablespoons hoisin sauce or oyster sauce
  • 2 tablespoons soy sauce, regular or low-sodium
  • 2 tablespoons rice vinegar, apple cider vinegar, or Shaoxing wine
  • 1 tablespoon brown sugar, honey, maple syrup, or sugar alternative

For the Cornstarch Slurry:

  • 1 tablespoon cornstarch, arrowroot flour, or tapioca starch
  • 1 tablespoon water

For the Stir Fry:

  • 11 oz mixed-color bell peppers, sliced
  • 4 oz onion, about 1 small onion, sliced
  • 1.4 oz green onions, sliced
  • ¼ cup vegetable oil or canola oil
  • 0.3 oz garlic, about 2 cloves, minced
  • 0.2 oz ginger, about ½ tablespoon, minced

Instructions

  1. Thinly slice the beef against the grain into bite-sized strips. Place it in a bowl and add the sesame oil, cornstarch, baking soda, and sea salt. Toss until the beef is evenly coated.
  2. In a small bowl, whisk together the hoisin sauce or oyster sauce, soy sauce, rice vinegar or Shaoxing wine, and brown sugar or your preferred sweetener. Set aside.
  3. In another small bowl, combine the cornstarch and water to make the slurry. Stir until completely smooth.
  4. Heat a large wok or skillet over high heat and add about half of the vegetable oil.
  5. Add the beef in a single layer and stir-fry for 2–4 minutes, working in batches if necessary, until browned and just cooked through. Transfer the beef to a plate.
  6. Add the remaining vegetable oil to the wok. Add the sliced bell peppers and onion and stir-fry for 2–3 minutes until slightly tender but still crisp.
  7. Add the minced garlic and ginger and cook for about 30 seconds until fragrant.
  8. Return the cooked beef to the wok and pour in the prepared sauce. Toss everything together over high heat.
  9. Stir the cornstarch slurry once more and add it to the wok. Cook for 1–2 minutes, stirring constantly, until the sauce thickens and coats the beef and vegetables.
  10. Add the sliced green onions and toss for another 30 seconds.
  11. Remove from the heat and serve immediately with steamed rice or noodles.

Notes

  • For the most tender beef, use flank steak, skirt steak, or flat iron steak and slice it thinly against the grain.
  • The baking soda helps tenderize the beef, while cornstarch helps create a smooth coating.
  • Do not overcrowd the wok or skillet. Cook the beef in batches if necessary for better browning.
  • Use low-sodium soy sauce if you prefer a less salty stir fry.
  • For a gluten-free version, use certified gluten-free tamari or coconut aminos and make sure your hoisin or oyster sauce is gluten-free.
  • Add broccoli, mushrooms, snow peas, or carrots for extra vegetables.
  • Serve over steamed white rice, brown rice, cauliflower rice, or noodles.

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