Ingredients

  • For the Stir-Fry:
    • 1 lb (450g) beef (sirloin or flank steak), thinly sliced
    • 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas)
    • 3 tablespoons vegetable oil
    • 2 cloves garlic, minced
    • 1 tablespoon fresh ginger, minced
  • For the Marinade:
    • 2 tablespoons soy sauce
    • 1 tablespoon cornstarch
    • 1 tablespoon rice wine or sherry
    • 1 teaspoon sesame oil
  • For the Sauce:
    • 3 tablespoons soy sauce
    • 1 tablespoon oyster sauce
    • 1 tablespoon hoisin sauce (optional)
    • 1 teaspoon sugar
    • 1/4 cup beef broth or water
    • 1 teaspoon cornstarch (mixed with 1 tablespoon water)

Instructions

  1. Marinate the Beef:
    • In a bowl, combine the beef slices with the marinade ingredients. Mix well and let it marinate for at least 15 minutes.
  2. Prepare the Sauce:
    • In a separate bowl, whisk together the sauce ingredients until well combined. Set aside.
  3. Cook the Beef:
    • Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef in a single layer and cook for about 2-3 minutes until browned. Remove and set aside.
  4. Stir-Fry the Vegetables:
    • In the same skillet, add the remaining oil. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
    • Add the mixed vegetables and stir-fry for 3-5 minutes until they are tender-crisp.
  5. Combine and Finish:
    • Return the beef to the skillet with the vegetables. Pour the sauce over the mixture and stir well to combine. Cook for an additional 2-3 minutes until the sauce thickens.
  6. Serve:
    • Serve hot over rice or noodles.