Quick and easy Beef and Vegetable Stir Fry that is loaded with flavor and quite easy to make! Serve over rice or noodles for a satisfying dinner. This stir fry cooks in about the same time as needed to cook rice. So get some rice going on one burner and let's make some stir fry!
1poundbeef, cut into thin slices against the grain*flank steak or chuck roast would work, see Note 1
1 ½cupsbroccoli floretsfrom about 1 head of broccoli
1Tablespooncornstarch, separated
3Tablespoonssoy sauce, separated
½teaspoonground white pepper or black pepper
1teaspoongrated/minced garlicheaping teaspoon
1teaspoongrated gingerheaping teaspoon
3scallions (green onions), chopped, whites separated from greens.
½cupcarrot cut into matchsticksfrom 2 medium carrots or 1 large carrot
1cupbell pepper, chopped (about half)red, yellow, orange, or green bell pepper
1Tablespoonsesame oil
Instructions
Season Beef. Place beef in a large mixing bowl. Add half a tablespoon of cornstarch, half a tablespoon of soy sauce, and ¼ teaspoon ground white pepper (or black pepper). Toss to combine.
Place 1 tablespoon of oil in a non-stick wide bottom pan or wok. Let it heat up on high heat until smoking hot. Add the beef and arrange it to be in a single layer. Let it sear on one side then flip to the other side and let it sear. Keep flipping until all the beef is cooked through. Remove beef from pan.
Add another 1 tablespoon of oil to the pan. Let it heat up for one minute. Add the whites of the green onions. Saute for 1 minute. Add the grated garlic and ginger. Saute for one minute.
Add the carrots, broccoli and bell pepper. Saute for about 3 minutes.
Add the beef back to the pan. Add water to deglaze the pan.
Mix the remaining cornstarch with 1 tablespoon of water. Add to pan and toss well to combine.
Add in the remaining 1 tablespoon of soy sauce and ¼ teaspoon of ground white pepper (or black pepper). Toss to combine. Let it cook until the cornstarch thickens while stirring from time to time. About 3 minutes.
Add the 1 tablespoon of sesame oil and toss to combine. Turn off the heat.
Serve over hot fluffy cooked rice.
Notes
*1. To cut beef against the grain, look for the parallel lines of muscle fiber running down the meat, then slice perpendicular to them. For a piece of flank steak, it helps to first cut the meat in half along the grain then cut each big piece into thin slices against the grain. Cutting beef against the grain yields more tender beef as opposed to tough and chewy beef (when cut along the grain.)2. You could use already cut beef labeled as "stir fry beef" in your grocery store for this recipe. This comes pre-sliced so it reduces the prep time for you.