Why You'll Love This Asian Beef Stir-Fry Recipe
Asian Beef Stir-Fry with Vegetables is a colorful and balanced wok dish: tender beef strips stir-fried with crispy vegetables in a medium-spicy umami sauce. Ready in just 30 minutes, it's the ideal meal for busy weeknights!
Table of Contents
- Ingredients (4 servings)
- Step-by-Step Preparation
- Chef's Tips
- Nutritional Information
- Frequently Asked Questions
Ingredients (4 servings)
For the Marinated Beef
- 600 g beef (flank steak, sirloin, or top round), cut into thin strips
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 1 tsp baking soda (to tenderize the meat)
For the Vegetables
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 200 g broccoli, cut into small florets
- 2 carrots, cut into julienne strips
- 100 g snap peas
- 3 green onions, sliced
For the Spicy Sauce
- 3 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp sriracha (adjust to taste)
- 1 tbsp honey
- 1 tbsp cornstarch dissolved in 3 tbsp water
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp vegetable oil
- Sesame seeds for garnish
Step-by-Step Preparation
Step 1 – Marinate the Beef
In a bowl, combine the beef strips with soy sauce, cornstarch, sesame oil, and baking soda. Let marinate for 15 minutes at room temperature. The baking soda tenderizes the meat and gives it a silky texture.
Step 2 – Prepare the Sauce
In a small bowl, mix together the oyster sauce, soy sauce, sriracha, honey, and dissolved cornstarch. Set aside. Adjust the amount of sriracha according to your spice preference.
Step 3 – Sear the Beef
Heat a wok or large skillet over very high heat with 1 tbsp vegetable oil. Sear the beef strips in small batches for 1 to 2 minutes, until nicely browned. Remove and set aside on a plate.
Step 4 – Stir-Fry the Vegetables
In the same wok, add the second tablespoon of vegetable oil. Sauté the garlic and ginger for 30 seconds. Add the carrots and broccoli, stir-fry for 3 minutes. Add the bell peppers and snap peas, stir-fry for another 2 minutes. The vegetables should remain crisp.
Step 5 – Assemble and Sauce
Return the beef to the wok. Pour in the spicy sauce and stir quickly over high heat for 1 to 2 minutes until the sauce thickens and coats all the ingredients well.
Step 6 – Serve
Garnish with sliced green onions and sesame seeds. Serve immediately with steamed white rice or rice noodles.
Chef's Tips
- Very Hot Wok: The key to a good Asian stir-fry is a very hot wok to quickly sear ingredients without steaming them.
- Cut Thinly: Thin beef strips (3–4 mm) cook faster and stay more tender.
- Spice Level: 1 tbsp sriracha = medium spicy. Reduce to ½ tbsp for mild, increase to 2 tbsp for very spicy.
- Ideal Utensil: A carbon steel or cast iron wok is perfect for this recipe due to its quick heating and large cooking surface.
Nutritional Information (per serving)
- Calories: ~390 kcal
- Protein: 36 g
- Carbohydrates: 22 g
- Fats: 16 g
FREQUENTLY ASKED QUESTIONS
WHAT CUT OF BEEF SHOULD I USE FOR ASIAN STIR-FRY?
Flank steak, sirloin, and top round are the best cuts for Asian stir-fry. They are tender enough for quick cooking over high heat. Always cut beef against the grain for more tender strips.
CAN THIS DISH BE PREPARED IN ADVANCE?
You can marinate the beef and prepare the sauce up to 24 hours in advance. Store them separately in the refrigerator. Wok cooking should be done at the last minute to preserve the crispness of the vegetables.
CAN BEEF BE REPLACED WITH ANOTHER PROTEIN?
Absolutely! This recipe works very well with chicken, shrimp, or firm tofu. Adjust cooking time accordingly: shrimp cook in 2–3 minutes, chicken in 4–5 minutes, and tofu in 5–6 minutes to brown nicely.
HOW TO MAKE THIS DISH GLUTEN-FREE?
Replace classic soy sauce with gluten-free tamari sauce and ensure your oyster sauce is certified gluten-free. Cornstarch is naturally gluten-free.
WHAT OTHER VEGETABLES CAN BE USED?
This recipe is very flexible! You can use zucchini, mushrooms, bok choy, bamboo shoots, water chestnuts, or spinach. Add firmer vegetables first and more tender ones last.
HOW TO STORE LEFTOVERS?
Leftovers can be stored for 2 to 3 days in the refrigerator in an airtight container. Reheat over high heat in a wok or microwave. Note that vegetables will lose some of their crispness after reheating.