Ingredients
Scale
- 1 lb (450 g) thinly sliced beef sirloin or flank steak
- 2 cups bell peppers, sliced
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1 cup snap peas
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch (optional, for sauce thickening)
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced beef and cook until browned, about 3-4 minutes. Remove from skillet and set aside.
- In the same skillet, add remaining oil, garlic, and cook until fragrant about 30 seconds.
- Add the bell peppers, broccoli, carrots, and snap peas. Stir-fry for 4-5 minutes until vegetables are tender but still crisp.
- Return the beef to the skillet, add soy sauce, oyster sauce, and sesame oil. Toss well to combine and heat through for 2 minutes.
- If desired, mix cornstarch with a tablespoon of water and add to the stir fry to thicken the sauce. Cook for another minute.
- Serve immediately over steamed rice or noodles.
Notes
- You can substitute beef with chicken or tofu for different protein options.
- Add chili flakes or sriracha for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stir-fry
- Cuisine: Asian-inspired
- Diet: Gluten-free (if soy sauce is gluten-free)
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 60 mg