Description
This Beef Stir-Fry with Vegetables recipe features tender, marinated flank steak quickly seared and stir-fried with crunchy bok choy, sugar snap peas, and mushrooms in a flavorful blend of soy, oyster sauce, and a hint of ginger and garlic. Perfect for a fast, satisfying weeknight meal with a balance of protein and fresh vegetables.
Ingredients
For the Beef and Marinade:
- 12 ounces flank steak, sliced ⅛-inch (3mm) thick into 2-3 inch (6-7cm) pieces
- 1 teaspoon cornstarch
- 2 teaspoons neutral oil (vegetable, canola, or avocado oil)
- 1 teaspoon water
- ¼ teaspoon baking soda
For the Stir-Fry:
- 4 cups bok choy, cut into 1×3-inch (2.5×7.5cm) pieces, washed and drained
- ¾ cup Bunashimeji or Beech mushrooms, washed and drained
- ¾ cup sugar snap peas or snow peas, washed and drained
- ½ cup warm water (or beef stock or chicken stock)
- ¼ teaspoon sesame oil
- 2 teaspoons light soy sauce
- 1 teaspoon dark soy sauce (or mushroom-flavored dark soy sauce)
- 1 tablespoon oyster sauce
- ¼ teaspoon sugar
- 3 tablespoons neutral oil (vegetable, canola, or avocado oil), divided
- ½ teaspoon minced ginger
- 2 cloves garlic, finely minced
- 2 teaspoons cornstarch mixed into a slurry with 1 tablespoon water
Instructions
- Marinate the Beef: In a bowl, combine the flank steak slices with 1 teaspoon cornstarch, 2 teaspoons neutral oil, 1 teaspoon water, and ¼ teaspoon baking soda. Mix well to coat the beef evenly. Set aside for at least 30 minutes or refrigerate overnight for best flavor and tenderness.
- Prepare the Vegetables and Sauce: While the beef marinates, wash and chop the bok choy, mushrooms, and snap peas as directed. In a small bowl, mix ½ cup warm water or stock with ¼ teaspoon sesame oil, 2 teaspoons light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon oyster sauce, and ¼ teaspoon sugar to make the stir-fry sauce.
- Heat the Wok and Sear Beef: Heat a wok over high heat until it starts to lightly smoke. Pour in 2 tablespoons of neutral oil, swirling to coat the wok’s surface. Add the marinated beef, spreading it into an even layer. Sear for 30 seconds, then flip and sear the other side for another 30 seconds. The beef should be about 80% cooked. Remove beef from wok and set aside. Turn off heat briefly.
- Cook Aromatics and Vegetables: Turn the heat back to high. Add the remaining 1 tablespoon of oil and minced ginger to the wok. Cook for 10 seconds, then add minced garlic and cook for 5 seconds more. Toss in the mushrooms and stir-fry for 15 seconds to get a good sear.
- Add Remaining Vegetables: Add the sugar snap peas and bok choy. Stir-fry on high heat for 20 seconds until the bok choy starts to wilt.
- Combine Sauce and Beef: Pour the prepared sauce mixture into the wok and return the beef to the center. As the sauce begins to simmer and the wok’s edges super-heat, stir-fry everything quickly in a circular motion making sure beef and vegetables hit the wok’s sides.
- Thicken the Sauce: Pour the cornstarch slurry into the center of the wok while continuously stirring. The sauce will thicken immediately. Stir for another 20 seconds to fully coat the beef and vegetables. Ensure no excess liquid remains; the sauce should cling nicely to the ingredients.
- Serve: Remove from heat and serve the beef stir-fry hot for a delicious, balanced meal.
Notes
- Marinating the beef ahead of time (at least 30 minutes or overnight) tenderizes the meat and enhances flavor.
- You can substitute the vegetables with others like bell peppers, broccoli, or carrots according to preference and availability.
- Use a high smoke point oil (like vegetable or canola) to ensure proper searing without burning.
- Adjust the soy sauce quantities depending on your preferred saltiness.
- For a spicier dish, add chili flakes or fresh chopped chilies when cooking garlic and ginger.
- Ensure the wok is adequately heated before adding ingredients to achieve authentic stir-fry texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
