Description
A fast, one-pan weeknight dinner featuring tender marinated flank steak and crisp vegetables in a savory sauce, ready in under 30 minutes.
Ingredients
Scale
- 1 pound flank steak or sirloin, sliced against the grain
- 2 tablespoons soy sauce (low-sodium recommended)
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
- 1 teaspoon vegetable oil
- 2 cups broccoli florets
- 1 large red bell pepper, sliced into strips
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon sesame oil
- 1/4 cup chicken broth (or vegetable broth)
- 1 tablespoon oyster sauce (or mushroom sauce)
- 1 teaspoon sugar
- 2 tablespoons water
- 1 teaspoon cornstarch (for sauce)
Instructions
- In a bowl, combine sliced beef with soy sauce, dark soy sauce, Shaoxing wine, 1 teaspoon cornstarch, and vegetable oil. Mix well and marinate for at least 15 minutes.
- While beef marinates, prepare vegetables: cut broccoli into florets, slice bell pepper, and julienne carrots. Mince garlic and ginger.
- In a small bowl, whisk together chicken broth, oyster sauce, sugar, 2 tablespoons water, and 1 teaspoon cornstarch to make the sauce. Set aside.
- Heat a wok or large skillet over high heat. Add 1 tablespoon oil and swirl to coat. Wait until oil is shimmering.
- Add marinated beef in a single layer. Cook for 2-3 minutes until browned on one side, then flip and cook for 1 more minute. Remove beef and set aside.
- Wipe pan if needed and add another tablespoon of oil. Reduce heat to medium-high.
- Add broccoli and carrots to the pan. Stir-fry for 2-3 minutes.
- Add bell peppers, garlic, and ginger. Cook for 1 minute until fragrant and veggies are tender-crisp.
- Return beef to the pan. Pour sauce mixture over everything.
- Stir constantly for 1-2 minutes until sauce thickens and coats ingredients.
- Remove from heat, drizzle with sesame oil, and toss to combine.
- Serve immediately over steamed rice or noodles.
Notes
Slice beef against the grain for maximum tenderness. Do not overcrowd the pan to ensure proper searing. Dry vegetables thoroughly before cooking to prevent steaming. For a vegetarian version, substitute beef with firm tofu and oyster sauce with mushroom sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 375
- Sugar: 6
- Sodium: 850
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 15
- Fiber: 3
- Protein: 28
Keywords: beef stir fry, quick dinner, weeknight meals, healthy stir fry, flank steak recipe, easy dinner, one pan meal