Beef Stir Fry
from kristineskitchenblog.comThis Beef Stir Fry has tender steak and crisp, colorful vegetables tossed in the best stir fry sauce. Serve it over rice or noodles. It's an easy, healthy meal that the whole family will enjoy.
Servings: 4 servings
Calories: 342kcal
Ingredients
Stir Fry Sauce
- ½ cup low sodium beef broth
- ⅓ cup low sodium soy sauce
- 2 tablespoons honey
- 2 teaspoons sesame oil
- 2 tablespoons minced fresh ginger
- 3 cloves garlic minced
- 1 tablespoon cornstarch
- ⅛-¼ teaspoon crushed red pepper flakes to taste (optional)
Stir Fry
- 2 tablespoons avocado oil or olive oil, divided
- 1 pound sirloin steak or flank steak thinly sliced into bite-size pieces
- ¼ teaspoon ground black pepper
- 2 cups bite-sized broccoli florets
- 2 medium carrots sliced thinly on the diagonal
- 1 red bell pepper cut into thin slices
- 1 cup snow peas or snap peas
- 4 green onions white and light green parts only, sliced
For Serving
- rice or noodles
- sesame seeds optional, for garnish
Instructions
- Combine all stir fry sauce ingredients in a small bowl. Whisk together and set aside.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the beef to the pan and sprinkle evenly with the black pepper. Cook until cooked through, about 5-7 minutes, stirring occasionally. Transfer the beef to a clean plate.
- Add the remaining tablespoon of oil to the pan. Add the broccoli and carrots and cook, stirring often, for 2 minutes. Add the bell peppers and snow peas or snap peas to the pan and continue stir frying the vegetables until crisp-tender, about 2 more minutes.
- Whisk the stir fry sauce to recombine. Add the sauce to the pan, followed by the cooked beef. Cook for about 2 minutes, until sauce has thickened.
- Stir in the green onions. Serve stir fry over cooked rice or noodles, with a sprinkle of sesame seeds if desired.
Video
Notes
- The stir fry sauce can be made up to one week ahead and refrigerated in an airtight container. The vegetables can be washed and chopped up to two days ahead, and stored in the refrigerator until you are ready to use them.
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
Nutrition
Serving: 1/4 recipe | Calories: 342kcal | Carbohydrates: 24g | Protein: 30g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 69mg | Sodium: 927mg | Potassium: 936mg | Fiber: 4g | Sugar: 14g | Vitamin A: 6706IU | Vitamin C: 97mg | Calcium: 96mg | Iron: 3mg
