Beef Stir Fry with Vegetables
A quick and easy beef stir fry that combines the rich umami of beef with colorful vegetables and a savory sauce, perfect for busy weeknights.
Ingrédients
Main Ingredients
- 1 lb beef sirloin, sliced thin Slice against the grain for tenderness.
- 2 cups mixed vegetables (bell peppers, broccoli, carrots) Choose colorful combinations for visual appeal.
- 3 tablespoons soy sauce Or tamari for gluten-free.
- 2 tablespoons vegetable oil Can substitute with sesame oil for nuttier flavor.
- 1 tablespoon garlic, minced Freshly minced for the best flavor.
- 1 tablespoon ginger, minced Freshly minced is recommended.
- 1 teaspoon cornstarch For thickening the sauce.
- 1 tablespoon water To mix with cornstarch.
Substitutes and Alternatives
- Chicken, tofu, or shrimp (substitute for beef) Adjust based on preference.
- Snap peas, zucchini, or seasonal vegetables (substitute for mixed vegetables) Use what's available.
- Tamari or coconut aminos (substitute for soy sauce) For lower-sodium or gluten-free option.
Instructions
Preparation
- Clean your kitchen counter and gather all your ingredients, measuring cups, and cooking utensils.
- Using a sharp knife, slice the beef sirloin thinly against the grain.
- Wash and cut the mixed vegetables into bite-sized pieces.
Cooking
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Add the minced garlic and ginger. Sauté for about one minute until fragrant.
- Add the sliced beef to the pan in a single layer. Cook for 2-3 minutes until browned, then stir and cook for an additional 2 minutes until fully cooked.
- Add the mixed vegetables to the pan and stir-fry for about 3-4 minutes until just tender but still crisp.
- In a small bowl, combine the soy sauce, cornstarch, and water. Mix until smooth and pour it over the beef and vegetables.
- Cook for another 2 minutes until the sauce thickens and clings to the beef and vegetables.
Serving
- Remove the pan from the heat and serve the stir fry hot over a bed of rice or noodles.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, let cool before storing in a freezer-safe container.