Description
A vibrant stir fry that combines beef with colorful crisp vegetables and a sweet ginger glaze, perfect for quick weeknight dinners or entertaining guests.
Ingredients
Scale
- 1 lb beef sirloin or flank steak, thinly sliced
- 2 tablespoons vegetable oil (or sesame oil)
- 1 red bell pepper, thinly sliced
- 1 cup snap peas
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch + 2 tablespoons water (slurry)
- 1 teaspoon sesame oil
Instructions
- Heat oil in a large skillet or wok over medium-high heat.
- Add the beef slices and stir-fry until browned, about 3-4 minutes. Remove from the pan and set aside.
- In the same pan, add garlic and ginger; stir for 30 seconds until fragrant.
- Add red bell pepper, snap peas, and carrot; stir-fry for 2-3 minutes until vegetables are crisp-tender.
- Return the beef to the pan.
- In a small bowl, mix soy sauce, honey (or brown sugar), rice vinegar, and the cornstarch slurry.
- Pour the sauce over the beef and vegetables; cook for an additional 2 minutes until the sauce thickens.
- Drizzle with sesame oil before serving.
- Serve hot over rice or noodles.
Notes
Avoid overcrowding the pan to ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg