Description
This vibrant Vegetables and Beef Stir-Fry is a quick and flavorful dish featuring tender marinated flank steak seared to perfection, combined with crisp bok choy, mushrooms, and snap peas, all coated in a savory, thickened oyster and soy sauce glaze. Ideal for a nutritious weeknight meal, it delivers a perfect balance of protein and fresh vegetables cooked in a traditional wok for authentic texture and taste.
Ingredients
Beef Marinade and Stir-Fry
- 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)
- 1 teaspoon water
- ¼ teaspoon baking soda
- 1 tablespoon oyster sauce (or 1 tablespoon soy sauce)
Vegetables
- 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
Sauce Mixture
- ½ cup warm water (or beef or chicken stock)
- ½ teaspoon sesame oil
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- ¼ teaspoon sugar
Additional Ingredients
- 3 tablespoons neutral oil (vegetable, canola, or avocado, divided)
- ½ teaspoon minced ginger
- 2 cloves garlic, finely minced
- 1 tablespoon cornstarch mixed into a slurry with 1 tablespoon water
Instructions
- Marinate the Beef: In a bowl, combine the beef with 1 teaspoon cornstarch, 2 teaspoons neutral oil, 1 teaspoon water, ¼ teaspoon baking soda, and 1 tablespoon oyster sauce. Mix thoroughly to coat the meat well. Set aside to marinate for at least 30 minutes or refrigerate overnight for deeper flavor and tenderness.
- Prepare the Vegetables: While the beef marinates, wash and drain the bok choy, mushrooms, and snap peas. Cut the bok choy into 1×3-inch pieces to ensure even cooking.
- Mix the Sauce: In a small bowl, stir together ½ cup warm water (or stock), ½ teaspoon sesame oil, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon oyster sauce, and ¼ teaspoon sugar until well combined. Set aside.
- Sear the Beef: Heat a wok over high heat until lightly smoking. Add 2 tablespoons of oil around the edges to coat the surface. Spread the marinated beef in one even layer. Sear undisturbed for 30 seconds, then turn to sear the other side for another 30 seconds. The beef should be about 80% cooked. Remove the beef from the wok and turn off the heat.
- Sauté Aromatics and Mushrooms: Turn the heat back to high. Add the remaining 1 tablespoon oil and minced ginger, cooking for 10 seconds to release fragrance. Add garlic and cook for 5 seconds. Toss in the mushrooms and stir-fry for 15 seconds to develop a light sear.
- Cook the Vegetables: Add snap peas and bok choy to the wok. Stir-fry on the highest heat for 20 seconds until the bok choy just begins to wilt, maintaining their crispness and vibrant color.
- Add Sauce and Return Beef: Pour the prepared sauce mixture over the vegetables and add the beef back into the wok. Gather all ingredients in the center of the wok and bring to a simmer. As the wok sides begin to superheat, stir-fry in a circular motion to evenly distribute heat and coat the ingredients.
- Thicken the Sauce: Quickly pour the cornstarch slurry into the center of the wok while stirring constantly. The sauce will thicken immediately; continue stirring for 20 seconds to coat the beef and vegetables thoroughly. If excess standing sauce remains, increase heat to reduce until the sauce clings perfectly to all ingredients.
- Serve: Remove from heat and plate immediately to enjoy the stir-fry at its fresh and vibrant best.
Notes
- Marinating the beef overnight enhances tenderness and flavor.
- Bok choy, mushrooms, and snap peas provide a nice balance of textures, but feel free to substitute or add other quick-cooking vegetables.
- Ensure high heat for stir-frying to achieve that characteristic sear and crisp-tender vegetables.
- Adjust the amount of cornstarch slurry based on desired sauce thickness; add gradually to avoid overly thick sauce.
- Use a metal wok spatula for optimal tossing and searing in the wok.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
