Beef Stir Fry
Total Time
30 mins
Prep Time
15 mins
Cook Time
15 mins
Rating
4.62 out of 5 stars
(110)
Ingredients
6
- 1 pound thinly sliced beef
- Kosher salt and black pepper
- 2 tablespoons cornstarch
- 1 tablespoon rice wine vinegar
- 1/4 cup soy sauce
- 1/2 cup beef broth
- 1 tablespoon rice wine vinegar
- 1 teaspoon minced fresh ginger
- 3 cloves garlic, minced
- 2 tablespoons brown sugar
- 1/2 teaspoon chili garlic sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 2 tablespoons oil
- 1 large red bell pepper, cored and thinly sliced
- 1 large carrot, thinly sliced on the diagonal
- 6 oz snow peas
- 2 green onions, sliced
- Rice or Noodles
- Sesame Seeds
- Fresh cilantro or Thai Basil
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Preparation
Step 1
Season the beef with salt and pepper. Place the sliced beef, cornstarch, and rice wine vinegar in a large bowl and let sit while you make the sauce.
Step 2
To make the sauce, combine the soy sauce, beef broth, rice wine vinegar, ginger, garlic, brown sugar, chili garlic sauce, hoisin sauce, and cornstarch in a small bowl. Whisk until well combined.
Step 3
In a large wok or sauté pan, heat the oil over medium-high heat. Cook the beef in two batches, browning on each side for about 1 to 2 minutes. Remove the beef from the pan and set aside.
Step 4
Add the red bell pepper, carrot, and snow peas to the hot pan. Cook, stirring occasionally, until the vegetables are tender, about 3 to 5 minutes.
Step 5
Stir in the sauce and add the beef. Cook until the sauce thickens, about 2 minutes. Add the green onions.
Step 6
Serve over rice or noodles. Garnish with sesame seeds and herbs, if desired. Serve warm.
Step 7
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Chef's notes
Store leftovers in an air tight container in the fridge for up to 3 days. You can also freeze for up to 3 months.
