Heavy-on-the-Veggies Beef and Vegetable Stir Fry

Heavy-on-the-Veggies Beef and Vegetable Stir Fry

from playswellwithbutter.com
40 min

This Beef and Vegetable Stir Fry is one of my favorite home-cooked dishes. Its quickness, ease, and overall satisfying flavor put it on my mom's regular dinnertime rotation throughout my childhood. This is Mom's recipe, made with tender steak, an extra generous portion of colorful veggies, and a homemade stir fry sauce made from simple pantry staples. Best served over rice for a quick and easy, well-balanced dinner with outrageous flavor that rivals any takeout!  Since stir fry is a naturally flexible dish, feel free to use your all-time favorite veggies or whatever you have on hand – check the Recipe Notes, below, for some suggested swaps.

Ingredients

  • 12 ounces top sirloin, trimmed of excess fat and thinly sliced against the grain (see Recipe Notes) 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine (see Recipe Notes)
  • ¼ teaspoon white pepper
  • stir fry vegetables (see Recipe Notes) ½ small head broccoli, cut into small bite-sized florets (~3.5 oz or ~1 cup florets)
  • 1 large carrot, peeled as desired and sliced into ⅛-inch thick strips (~3.5 oz or ~1 cup sliced)
  • 1 small red onion, thinly sliced (~3.5 oz or ~1.5 cups sliced)
  • ½ large red bell pepper, chopped into 1-inch pieces (~3.5 oz or ~1 cup sliced)
  • 3-4 mushrooms (white button or cremini/baby bella), trimmed and thinly sliced (~4 oz or ~2 cups sliced)
  • ½ small napa cabbage, chopped into 1-inch pieces (~4.5 oz or ~2 cups chopped)
  • large handful snow peas, ends trimmed as desired (~2.5 oz or ~¾ cup)
  • 4 teaspoons grapeseed oil or high smoke point vegetable oil of choice
  • kosher salt and white pepper, to season
  • for serving, as desired: cooked white rice or grain of choice, thinly sliced green onions, toasted sesame seeds, etc.
  • ¾ cup beef stock
  • 1 tablespoon cornstarch
  • 1 tablespoon dark brown sugar (can sub regular brown sugar)
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil, divided
  • 2 cloves garlic, finely chopped or grated

Directions

  1. 1

    Add thinly sliced top sirloin, cornstarch, soy sauce, and rice wine to a medium bowl. Season with white pepper. Stir to combine, coating the beef thoroughly and evenly. Set aside to rest at room temperature while you prepare the rest of the ingredients. This is a great time to prepare all of the stir fry vegetables, chopping and slicing everything as indicated in the Ingredients List, above.

  2. 2

    Add the beef stock cornstarch, dark brown sugar, oyster sauce, soy sauce, and 1 teaspoon of the sesame oil to a small bowl or jar. Whisk or shake to combine well. Set aside. Add the remaining 1 teaspoon sesame oil to a small saucepan over medium-high heat. Once hot, add the garlic and cook until fragrant and lightly browned, 30 seconds – 1 minute. Stir in the beef stock mixture and cook, stirring occasionally, until thickened, 4-5 minutes. Remove from the heat and set aside.

  3. 3

    Meanwhile, as the stir fry sauce thickens, begin the stir fry. Add 1 teaspoon of the grapeseed oil to a wok or large skillet over medium-high heat. Once hot and shimmering, add the carrots and broccoli. Lightly season with a small pinch of salt and cook, stirring often, until vibrantly colored and softened slightly, 3-4 minutes. Transfer to a large plate or bowl and set aside. Add another 1 teaspoon of oil to  the wok or skillet and return to medium-high heat. Once hot and shimmering, add the sliced red onion, bell pepper, mushrooms, cabbage, and snow peas. Lightly season with a small pinch of salt and cook, stirring often, until softened slightly, about 3 minutes. Transfer to the same large plate or bowl as the broccoli and carrots and set aside.

  4. 4

    Add the remaining 2 teaspoon of oil to the wok or skillet and reduce the heat to medium. Once hot and shimmering, add the marinated beef from Step 1. Shake the pan to separate the slices of beef for even browning. Cook, tossing and stirring occasionally, just until browned. While stirring, pour the prepared stir fry sauce from Step 2 into the skillet. Add the stir fried vegetables back into the skillet. Cook 1-2 minutes longer, tossing and stirring frequently to bring the beef and vegetable stir fry together. Remove from the heat.

  5. 5

    immediately, spooning the beef and vegetable stir fry over rice or grain of choice. Finish with thinly sliced green onions and toasted sesame seeds as desired. Enjoy!