Tender, juicy beef seared until caramelized, then tossed with onions, bell peppers, garlic, and a savory glossy sauce. A quick and delicious dinner!
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: ~30 minutes
Ingredients
Beef
- 1½ lb (680 g) sirloin steak, ribeye, or beef tenderloin
- 1 tbsp cornstarch
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp neutral cooking oil
Vegetables
- 1 medium onion, cut into chunks
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup mushrooms, sliced
- 4 cloves garlic, minced
- 1 tsp grated fresh ginger (optional)
- 2 tbsp chopped green onions
Sauce
- ¼ cup low-sodium soy sauce
- 2 tbsp beef broth or water
- 1 tbsp honey or brown sugar
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- ½ tsp cornstarch
Instructions
1. Prepare the beef
Pat the steak dry with paper towels.
Cut it against the grain into thin bite-sized strips.
Toss with salt, black pepper, and 1 tablespoon cornstarch.
2. Make the sauce
Whisk together soy sauce, beef broth, honey, oyster sauce, sesame oil, rice vinegar, and ½ teaspoon cornstarch.
Set aside.
3. Sear the beef
Heat a large skillet or wok over high heat.
Add the cooking oil.
When hot, add the beef in a single layer. Cook for about 2–3 minutes per side, working in batches if necessary.
Remove the beef and set aside.
4. Cook the vegetables
Add the onion, bell peppers, and mushrooms to the same pan.
Stir-fry for 3–5 minutes, keeping the vegetables slightly crisp.
Add garlic and ginger and cook for another 30–60 seconds.
5. Combine everything
Return the cooked beef to the pan.
Pour in the sauce and toss everything together.
Cook for 1–2 minutes, until the sauce becomes glossy and coats the beef and vegetables.
6. Finish and serve
Turn off the heat.
Sprinkle with chopped green onions and, if desired, sesame seeds.
Serve immediately over steamed rice, noodles, or alongside roasted vegetables.
Tips for Tender Beef
- Use a tender cut such as sirloin or ribeye.
- Slice against the grain.
- Pat the beef dry before searing.
- Don’t overcrowd the pan.
- Use high heat for a quick sear.
- Avoid overcooking the beef.
Optional Additions
For extra flavor, add:
- Red pepper flakes
- Sliced jalapeño
- Broccoli
- Snow peas
- Baby corn
- Carrots
- Cashews
- Sesame seeds
Nut & Allergy Information
The basic recipe contains no peanuts or tree nuts.
Possible allergens:
- Soy: soy sauce
- Shellfish: oyster sauce may contain shellfish depending on the product
- Sesame: sesame oil
- Gluten: regular soy sauce may contain wheat
For a gluten-free version, use tamari or certified gluten-free soy sauce and verify that all sauces are gluten-free.
For serious allergies, check packaged ingredients and cross-contact information.
Recipe Q&A
Can I use another cut of beef?
Yes. Sirloin, ribeye, tenderloin, flank steak, or skirt steak can work. Slice tougher cuts thinly against the grain.
Can I make this without oyster sauce?
Yes. Replace it with an additional tablespoon of soy sauce, or use a suitable vegetarian mushroom-based stir-fry sauce.
Can I add more vegetables?
Absolutely. Broccoli, carrots, snow peas, mushrooms, and zucchini are excellent additions.
Can I make it spicy?
Yes. Add chili flakes, sliced fresh chili, or a little chili sauce.
What should I serve with it?
Steamed white or brown rice, fried rice, noodles, or quinoa are all good choices.
Can I use chicken instead of beef?
Yes. Thinly sliced chicken breast or thigh can be substituted. Cook chicken thoroughly before serving.
How do I store leftovers?
Refrigerate in an airtight container and use within 3–4 days.
Can I freeze it?
Yes, although the vegetables may become softer after thawing. Store in an airtight freezer-safe container for up to 2–3 months.
Approximate Nutrition
Per serving, without rice:
- Calories: ~390 kcal
- Protein: ~43 g
- Carbohydrates: ~18 g
- Fat: ~17 g
- Fiber: ~3 g
Nutrition is approximate and varies according to the beef cut, sauces, and portion sizes.