This beef stir-fry is a vibrant, one-pan wonder: thinly sliced sirloin seared to perfection, tossed with crunchy broccoli, carrots, snow peas, bell peppers, and a glossy sauce made from soy, oyster sauce, brown sugar, garlic, and ginger. It’s hearty, nutritious, and comes together fast—ideal for busy evenings when you want something satisfying without hours in the kitchen. Serve over hot rice for the ultimate comfort meal.

Why You’ll Love This:

• Fast: Under 30 minutes active time.
• Balanced: Protein + colorful veggies + bold sauce.
• Customizable: Adjust spice, add more veggies, or swap proteins.
• Family-friendly & meal-prep ready.
• Better than takeout: Fresh ingredients, no mystery additives.

Servings: 4
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: About 25–30 minutes

Ingredients

For the Beef & Marinade:

• 1 lb beef sirloin (or flank steak), thinly sliced against the grain (freeze 15–20 min for easier slicing)
• 2 tablespoons soy sauce (low-sodium preferred)
• 1 tablespoon cornstarch
• 1 teaspoon ground ginger (or 1-inch fresh ginger, grated)
• ½ teaspoon garlic powder (optional)
• ¼ teaspoon black pepper

For the Stir-Fry:

• 1 tablespoon vegetable oil (or canola/avocado oil)
• 2 teaspoons sesame oil (for nutty aroma)
• 1 medium onion, thinly sliced
• 4 cloves garlic, minced
• 2 cups broccoli florets (fresh or frozen, thawed)
• 1 cup carrots, thinly sliced on the diagonal
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup snow peas, trimmed

For the Sauce:

• ¼ cup beef broth
• 4 tablespoons soy sauce (low-sodium)
• 2 tablespoons oyster sauce
• 1 tablespoon brown sugar
• 1 tablespoon rice wine vinegar
• ¼ teaspoon red pepper flakes (adjust for heat)
• 2 teaspoons cornstarch mixed with 1 tablespoon cold water (slurry, for thickening)

For Serving:

• Cooked rice (jasmine, brown, or white)
• Sesame seeds
• Sliced green onions
• Optional: Extra soy sauce or chili oil

Step-by-Step Instructions

1. Marinate the beef:
   In a bowl, toss sliced beef with 2 tbsp soy sauce, 1 tbsp cornstarch, ground ginger, garlic powder (if using), and black pepper. Let sit 10–15 minutes at room temperature (or up to 30 min in fridge) while you prep veggies—this tenderizes and flavors the meat.
2. Prep veggies & sauce:
   Slice onion, mince garlic, and cut all veggies into bite-sized pieces (uniform for even cooking). In a small bowl, whisk together beef broth, 4 tbsp soy sauce, oyster sauce, brown sugar, rice wine vinegar, and red pepper flakes. Set aside. Have cornstarch slurry ready.
3. Cook the beef:
   Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until shimmering. Add beef in a single layer (work in batches if needed). Sear 1–2 minutes per side until browned but still pink inside. Remove to a plate.
4. Stir-fry the veggies:
   In the same pan, add 1 tsp sesame oil if needed. Add onion and garlic; stir-fry 30–60 seconds until fragrant. Add broccoli and carrots; stir-fry 2–3 minutes. Add bell peppers and snow peas; stir-fry another 2 minutes until crisp-tender and vibrant.
5. Combine & sauce:
   Return beef to the pan. Pour in sauce mixture; stir to coat. Bring to a simmer. Stir cornstarch slurry, add to pan, and cook 1–2 minutes until sauce thickens and turns glossy.
6. Finish & serve:
   Drizzle with remaining 1 tsp sesame oil for aroma. Taste and adjust seasoning. Serve hot over cooked rice, garnished with sesame seeds and sliced green onions.

Pro Tips for Success:

• Slice beef thinly against the grain for tenderness.
• High heat is key—stir-fry moves fast to keep veggies crisp.
• Don’t overcrowd the pan—cook in batches for best sear.
• Fresh ginger amps up flavor—grate it fine.
• For extra tender beef: Add ½ tsp baking soda to marinade (optional “velveting” trick).

Variations to Try:

• Spicy: Double red pepper flakes or add sliced jalapeños.
• Veggie boost: Toss in mushrooms, zucchini, or baby corn.
• Protein swap: Use chicken, shrimp, or tofu.
• Gluten-free: Use tamari instead of soy sauce.
• Low-carb: Serve over cauliflower rice or lettuce wraps.

Storage & Make-Ahead:

• Leftovers keep in fridge 2–3 days. Reheat in skillet with a splash of broth.
• Prep veggies and marinate beef ahead (up to 1 day in fridge).

This beef stir-fry with vegetables is quick, colorful, and packed with flavor—crisp veggies, tender beef, and a glossy sauce you’ll want to eat by the spoonful. Make it tonight and enjoy! 🥦🥕🥩

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