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Beef stir fry with vegetables over steamed jasmine rice with green onions and sesame seeds

Beef Stir Fry With Vegetables

A quick and flavorful Asian-inspired stir fry featuring tender marinated beef and crisp vegetables in a savory honey soy hoisin sauce. Ready in 30 minutes with about 30 grams of protein per serving.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb flank steak, sirloin, or ribeye thinly sliced against the grain
  • 2 tbsp low-sodium soy sauce for marinade
  • 1 tbsp hoisin sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 2 tbsp vegetable oil for stir frying
  • 1 bell pepper thinly sliced
  • 1 cup broccoli florets
  • 1 carrot julienned
  • 1/2 cup snap peas ends trimmed
  • 2 green onions chopped, for garnish
  • 1 tbsp sesame seeds optional, for garnish
  • steamed jasmine rice optional, for serving

Equipment

  • Wok or large skillet
  • Sharp knife and cutting board
  • Spatula
  • Mixing bowl
  • Measuring spoons

Method
 

  1. In a medium bowl, combine sliced beef with soy sauce, hoisin sauce, sesame oil, and honey. Stir well until evenly coated. Marinate for 15 minutes at room temperature.
  2. While the beef marinates, prep all vegetables: slice the bell pepper, break broccoli into florets, julienne the carrot, and trim the snap peas. Set aside within reach.
  3. Heat vegetable oil in a wok over high heat until shimmering and just beginning to smoke. Add marinated beef in a single layer without crowding. Cook for 2 to 3 minutes until browned and cooked through. Cook in batches if needed. Remove beef and set aside.
  4. In the same wok over high heat, add minced garlic and grated ginger. Stir constantly for 30 seconds until fragrant. Watch carefully to prevent burning.
  5. Add bell pepper, broccoli, carrot, and snap peas. Stir fry for 3 to 5 minutes, tossing frequently, until vegetables are tender-crisp and vibrant in color.
  6. Return cooked beef to the wok and stir to combine. Heat through for 1 to 2 minutes until sauce coats everything evenly. Garnish with green onions and sesame seeds. Serve hot over steamed rice.

Notes

Always slice beef against the grain for maximum tenderness. Cook beef in batches if the wok is crowded to maintain a proper sear. For gluten-free, substitute tamari for soy sauce and use gluten-free hoisin. Freeze beef and vegetable portion without rice for up to 2 months.