Beef Stir-Fry
32 min
|
easy
|
low-fat
Recipe by Eunice
Introduction
This is my no-nonsense beef stir-fry: tender, velveted sirloin, crisp peppers and broccoli, and a glossy garlic-ginger soy sauce that beats takeout every time.
Perfect for weeknights or meal prep, it hits the table fast, loves a scoop of hot rice or noodles, and brings big, clean flavor with just the right bite of sesame and black pepper.
Ingredients (4 servings)
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Ingredients for the Beef
- 1½ lb beef sirloin steak, thinly sliced beef sirloin steak 1.5 lb
- 2 Tbsp soy sauce soy sauce 1 fl oz
- 1 Tbsp cornstarch cornstarch 0.29 oz
- 1 Tbsp sesame oil sesame oil 0.5 fl oz
- ½ tsp black pepper black peppercorns (for black pepper)
Ingredients for the Stir-Fry
- 2 Tbsp vegetable oil vegetable oil
- 1 red bell pepper, sliced red bell pepper 1 ct
- 1 green bell pepper, sliced green bell pepper 1 ct
- 1 yellow bell pepper, sliced yellow bell pepper 1 ct
- 2 cups broccoli florets fresh broccoli florets 6.67 oz
- 1 small onion, sliced onion 1 ct small
- 3 cloves of fresh garlic, minced garlic 0.27 head (for fresh garlic)
- 1 tsp fresh ginger root, grated fresh ginger root 0.07 oz
- 1 Tbsp sesame seeds (for garnish) sesame seeds 0.29 oz
Ingredients for the Stir-Fry Sauce
- ½ cup soy sauce soy sauce 4 fl oz
- ¼ cup beef broth beef broth 2 oz
- 2 Tbsp hoisin sauce hoisin sauce 1.34 oz
- 1 Tbsp brown sugar, packed brown sugar 0.43 oz
- 1 Tbsp rice vinegar rice vinegar 0.5 fl oz
- 1 tsp cornstarch (for thickening) cornstarch 0.1 oz
How to Make Beef Stir-Fry
-
Slice the beef properly
Pop the sirloin in the freezer for 15 minutes to firm it up, then slice thinly against the grain into bite-size strips for tenderness and fast cooking.
-
Marinate and velvet the beef
Toss beef with 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 tablespoon sesame oil, and 1/2 teaspoon black pepper until every strip is glossy and no dry spots remain.
Marinate 15 to 20 minutes while you prep the veg so the cornstarch hydrates and forms that silky restaurant-style coating.
-
Mix the stir-fry sauce
In a glass measuring cup whisk 1/2 cup soy sauce, 1/4 cup beef broth, 2 tablespoons hoisin, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, and 1 teaspoon cornstarch until smooth with no lumps.
Keep the sauce by the stove so you can grab it fast once the pan is hot.
-
Heat the pan hard
Set a wok or 12 inch heavy skillet over high heat on a gas flame until just smoking, then swirl in 1 tablespoon vegetable oil.
High heat is non negotiable here if you want sear instead of steam.
-
Sear the beef in batches
Add half the beef in a single layer and let it sear undisturbed for 45 to 60 seconds, then stir for another 30 to 60 seconds until just browned but still pink in spots.
Transfer to a plate and repeat with the remaining tablespoon oil and beef so the pan never gets overcrowded.
-
Start the vegetables
Add the onion to the hot pan and cook 45 seconds, then add broccoli and a splash of water to create steam for 60 to 90 seconds until crisp tender.
Toss in the red, green, and yellow peppers and stir-fry 1 to 2 minutes until glossy with a little char at the edges.
-
Bloom the aromatics
Clear a small spot in the pan, add the garlic and ginger with a few drops of oil, and stir just 20 to 30 seconds until fragrant so they do not burn.
-
Sauce and finish
Return the beef and any juices to the pan, give the sauce a quick stir, then pour it in and toss everything for 60 to 90 seconds until the sauce thickens and clings.
Kill the heat, taste, and adjust with a splash of vinegar for brightness or a pinch of brown sugar for balance, then shower with sesame seeds.
Substitutions
- Soy sauce -> Tamari
- Tamari keeps the deep umami but is smoother and typically gluten free, so the sauce tastes round and savory without going overly sharp.
- Cornstarch -> Potato starch
- Potato starch thickens fast and gives a glossy, silky finish at high heat, making the beef feel extra plush while keeping the sauce clear and shiny.
- Beef broth -> Mushroom broth
- Mushroom broth adds earthy, meaty depth without extra sodium, boosting umami so the stir-fry tastes fuller and more complex.
Tips
- Velveting 101
- For ultra-tender beef, add 1/4 teaspoon baking soda to the marinade and rinse lightly after 15 minutes before searing, then pat dry and proceed.
- Control the moisture
- Pat the marinated beef dry just before searing so the cornstarch sets as a crust and the meat actually browns instead of boiling.
- Batch like a boss
- Overcrowding kills heat and texture, so cook the beef in two batches and the vegetables in a wide, even layer for proper char and snap.
- Pre-mix and re-stir the sauce
- Cornstarch settles fast, so whisk the sauce right before it hits the pan to prevent lumps and guarantee an even, glossy coat.
- Knife work that matters
- Cut against the grain at a slight bias for thin, wide slices that cook quickly and stay tender rather than chewy.
- Balance the salt
- If using regular soy sauce, swap half of it for low-sodium or add 2 tablespoons water to the sauce to keep it savory without oversalting.
- Crisp-tender broccoli every time
- Give broccoli a 60 second steam in the hot pan with a splash of water before the peppers so it turns bright green and keeps its snap.
Nutrition Facts *
| Energy | 641 | kcal |
|---|---|---|
| Protein | 53 | g |
| Total Fat | 34 | g |
| Carbohydrates | 34 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my beef tough?
- You likely sliced with the grain or overcooked it, so slice thin against the grain and pull the beef when it is just blushing since it will finish in the sauce.
- My stir-fry is watery instead of glossy; what happened?
- The pan was not hot enough or it was overcrowded, so heat the pan until smoking, cook the beef in batches, and re-whisk the sauce so the cornstarch activates fast.
- The sauce tastes too salty; how do I fix it?
- Stir in 2 to 3 tablespoons water or unsalted broth and a pinch more brown sugar, then pop in a little rice vinegar to bring the flavors back into balance.
- Can I use frozen broccoli?
- Yes, thaw and pat it dry, then add it first and cook off excess moisture so it sears instead of steaming the whole pan.
- I do not own a wok; will a skillet work?
- A 12 inch heavy stainless or cast iron skillet on high heat works great, just keep batches small and the heat cranked.
- How far ahead can I prep?
- Slice and marinate the beef up to 12 hours ahead and keep it in a glass container, and whisk the sauce up to 2 days ahead and refrigerate.
Serving Suggestions
For a spicy kick that plays nice with hoisin, toss in a teaspoon of chili crisp or a squeeze of gochujang when you add the sauce.
Serve it steaming over jasmine rice or chewy noodles, and if you are feeling extra, crown it with thinly sliced scallions and a drizzle of toasted sesame oil for aroma that hits before the first bite.
More pairings:
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