Beef Stir-Fry

Quick, colorful, and packed with flavor—this classic beef stir-fry delivers tender slices of marinated beef tossed with crisp vegetables in a savory, slightly sweet soy-based sauce. Ready in under 30 minutes, it’s the perfect weeknight meal served over steamed rice or noodles.

Ingredients

Ingredients:
1 lb chuckroll or top round, thinly sliced against the grain

1 tbsp soy sauce

1 tsp sesame oil

1 tsp cornstarch

½ tsp black pepper

For the Stir-Fry:

2 tbsp vegetable oil (divided)

1 red bell pepper, sliced

1 green bell pepper, sliced

1 cup broccoli florets

1 carrot, julienned

2 cloves garlic, minced

1 tsp fresh ginger, grated

3 green onions, chopped

For the Stir-Fry Sauce:

3 tbsp soy sauce

2 tbsp oyster sauce

1 tbsp hoisin sauce

1 tbsp cornstarch

½ cup beef broth or water

1 tsp sugar

Optional: pinch of red pepper flakes for heat

Instructions

Marinate the beef: In a bowl, toss the sliced beef with soy sauce, sesame oil, cornstarch, and pepper. Let it sit for 10–15 minutes while prepping the vegetables and sauce.

Prepare the sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin, cornstarch, broth, sugar, and red pepper flakes (if using). Set aside.

Sear the beef: Heat 1 tbsp of oil in a large skillet or wok over high heat. Add the beef in a single layer and sear for 1–2 minutes per side until browned but not overcooked. Remove and set aside.

Cook the vegetables: Add remaining oil to the pan. Stir-fry garlic and ginger for 30 seconds. Add bell peppers, broccoli, and carrot. Stir-fry for 3–4 minutes until crisp-tender.

Combine and simmer: Return the beef to the pan. Pour in the sauce and toss everything together. Cook for another 1–2 minutes, stirring constantly, until the sauce thickens and coats the beef and vegetables evenly.

Finish and serve: Stir in chopped green onions. Serve hot over steamed rice or noodles and garnish with sesame seeds if desired.