Description
A quick, healthy, and flavorful weeknight dinner featuring tender flank steak and crisp vegetables in a savory-sweet sauce. This recipe uses a velveting technique for perfect texture and comes together in under 30 minutes.
Ingredients
Scale
- 1 pound (450g) Beef Flank Steak or Sirloin
- 2 cups Broccoli Florets
- 1 large red or orange Bell Pepper
- 1 cup Snap Peas or Snow Peas
- 1 medium Carrot, julienned
- 3 cloves Garlic, minced
- 1 tablespoon Fresh Ginger, grated
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for marinade)
- 1/4 cup (60ml) Soy Sauce
- 1 tablespoon Dark Soy Sauce
- 2 tablespoons Hoisin Sauce
- 1 tablespoon Oyster Sauce
- 2 tablespoons Vegetable Oil
- 1 teaspoon Sesame Oil
- Sesame Seeds, for garnish
- 2 stalks Green Onions, sliced
- Pinch of black pepper
Instructions
- Place the flank steak in the freezer for 15-20 minutes to firm up, then slice against the grain into thin strips (about 1/8 inch thick).
- In a bowl, mix the sliced beef with 1 tablespoon of cornstarch and 1 tablespoon of water. Let it sit for 10 minutes to marinate.
- In a small bowl, whisk together the soy sauce, dark soy sauce, hoisin sauce, oyster sauce, and a pinch of black pepper to make the sauce.
- Wash and chop all vegetables: cut broccoli into small florets, slice bell peppers into strips, julienne carrots, and trim snap peas. Mince garlic and grate ginger.
- Heat a large wok or skillet over high heat. Add 1 tablespoon of vegetable oil. Once shimmering, add beef in a single layer (cook in batches if necessary). Sear for 1-2 minutes per side until browned but not fully cooked. Remove beef and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the same pan. Add carrots and broccoli, stir-frying for 2 minutes.
- Add bell peppers and snap peas, cooking for another 2 minutes until tender-crisp.
- Add garlic and ginger in the last 30 seconds of cooking.
- Return the cooked beef to the pan with the vegetables. Pour the sauce mixture over everything.
- Toss vigorously for 1-2 minutes until the sauce thickens and coats the ingredients evenly.
- Turn off the heat, drizzle with sesame oil, and toss once more.
- Garnish with sliced green onions and toasted sesame seeds. Serve immediately over steamed rice or noodles.
Notes
Slice beef against the grain for tenderness. Do not overcrowd the pan to ensure proper searing rather than steaming. Fresh ginger and garlic are recommended for best flavor. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1.5 cu
- Calories: 350
- Sugar: 10
- Sodium: 900
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 20
- Fiber: 4
- Protein: 25
Keywords: beef stir fry, healthy dinner, quick meals, weeknight dinner, flank steak, stir fry recipe, easy dinner, meal prep