Description
This Beef Stir-Fry with Vegetables is a quick and flavorful dish featuring tender slices of beef sirloin cooked with crisp vegetables in a savory soy-hoisin sauce. Perfect for a weeknight dinner, it combines colorful bell peppers, broccoli, and snow peas for a nutritious and satisfying meal ready in just 25 minutes.
Ingredients
Scale
Beef and Marinade
- 1 lb beef sirloin, thinly sliced
- 1 tablespoon olive oil
Vegetables
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1/2 cup snow peas
Sauce
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon cornstarch
Instructions
- Heat the oil: Heat olive oil in a large skillet or wok over medium-high heat to prepare for cooking the beef and vegetables.
- Cook the beef: Add the thinly sliced beef sirloin to the hot skillet and cook for 4–5 minutes until browned and cooked through. Remove the beef from the skillet and set aside to keep warm.
- Stir-fry the vegetables: In the same skillet, add the sliced red bell pepper, broccoli florets, and snow peas. Stir-fry the vegetables for 3–4 minutes until they become tender-crisp.
- Prepare the sauce: In a small bowl, whisk together soy sauce, hoisin sauce, and cornstarch until smooth to create the stir-fry sauce.
- Combine sauce with vegetables: Pour the prepared sauce over the vegetables in the skillet and stir well to coat all the veggies evenly.
- Add beef back and thicken sauce: Return the cooked beef to the skillet and toss everything together. Cook for an additional 2–3 minutes until the sauce thickens and everything is heated through.
- Serve: Serve the beef and vegetable stir-fry hot over cooked rice or noodles for a complete meal.
Notes
- For a gluten-free version, use gluten-free soy sauce or tamari.
- Try adding other vegetables like carrots or mushrooms for variety.
- If you prefer a spicier dish, add chili flakes or fresh sliced chili.
- Be sure to slice the beef thinly against the grain for the most tender results.
- Use a wok if available for better heat distribution when stir-frying.
