Serving: 6 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
- 12 ounces Top sirloin, trimmed of excess fat & thinly sliced against the grain
- 1 tablespoon Cornstarch
- 1 tablespoon Soy sauce
- 1 tablespoon Shaoxing wine
- 1/4 teaspoon White pepper
- 1/2 Small head broccoli, cut into small bite-sized florets (~3.5 oz or ~1 cup florets)
- 1 large Carrot, peeled as desired & sliced into 1/8-inch thick strips (~3.5 oz or ~1 cup sliced)
- 1 small Red onion, thinly sliced (~3.5 oz or ~1.5 cups sliced)
- 1/2 large red bell pepper, chopped into 1-inch pieces (~3.5 oz or ~1 cup sliced)
- 3–4 Mushrooms (white button or cremini/baby bella), trimmed & thinly sliced (~4 oz or ~2 cups sliced)
- 1/2 small Napa cabbage, chopped into 1-inch pieces (~4.5 oz or ~2 cups chopped)
- Large handful of snow peas ends trimmed as desired (~2.5 oz or ~3/4 cup)
- 4 teaspoons Grapeseed oil or high smoke point vegetable oil of choice
- Kosher salt & white pepper to season
- For serving, as desired: cooked white rice or grain of choice, thinly sliced green onions, toasted sesame seeds, etc.
For the stir-fry sauce:
- 3/4 cup Beef stock
- 1 tablespoon Cornstarch
- 1 tablespoon Dark brown sugar (can sub regular brown sugar)
- 2 tablespoons Oyster sauce
- 1 tablespoon Soy sauce
- 2 teaspoons Sesame oil, divided
- 2 cloves Garlic, finely chopped or grated
Instructions
- Marinate the beef: Add thinly sliced top sirloin, cornstarch, soy sauce, & rice wine to a medium bowl—season with white pepper. Stir to combine, coating the beef thoroughly & evenly. Set aside to rest at room temperature while you prepare the rest of the ingredients. This is a great time to prepare all the stir fry vegetables, chop & slicing everything as indicated in the Ingredients List above. Thinly sliced top sirloin steak marinates in a gray-speckled ceramic bowl filled with cornstarch, soy sauce, and rice wine for a beef and veggie stir fry. A white rubber spatula rests inside the bowl for mixing, and the bowl sits atop a creamy white textured surface.
- Prepare the stir fry sauce: Add the beef stock cornstarch, dark brown sugar, oyster sauce, soy sauce, & 1 teaspoon of sesame oil to a small bowl or jar. Whisk or shake to combine well. Set aside. Add 1 teaspoon of sesame oil to a small saucepan over medium-high heat. Once hot, add the garlic & cook until fragrant & lightly browned, 30 seconds – 1 minute. Stir in the beef stock mixture & cook, occasionally stirring, until thickened, 4-5 minutes. Remove from the heat & set aside. Stir fry sauce sits inside a small blue Staub cast iron pot. The pot sits atop a braided hot pad that sits atop a creamy white textured surface. A wooden spoon is lifted from the pot to show some of the finished stir fry sauce for the beef vegetable stir fry.
- Stir fry the vegetables: As the stir fry sauce thickens, begin the stir fry. Add 1 teaspoon of the grapeseed oil to a wok or large skillet over medium-high heat. Once hot & shimmering, add the carrots & broccoli. Lightly season with a small pinch of salt & cook, stirring often, until vibrantly colored & softened slightly for 3-4 minutes. Transfer to a large plate or bowl & set aside. Add another 1 teaspoon of oil to the wok or skillet & return to medium-high heat. Once hot & shimmering, add the sliced red onion, bell pepper, mushrooms, cabbage, & snow peas. Lightly season with a small pinch of salt & cook, often stirring, until softened slightly, about 3 minutes. Transfer to the same large plate or bowl as the broccoli & carrots & set aside.
Broccoli cut into bite-sized florets and carrots sliced into strips. Cook in a black Zwilling Madura Nonstick Skillet in oil. The skillet sits atop a creamy white textured surface. - How to stir beef and vegetable fry: Stir the vegetables. Another batch of stir fry veggies, including red onion, red bell pepper, mushrooms, napa cabbage, and snow peas, cooked in oil in a Zwilling Madura Nonstick Skillet. The skillet sits atop a creamy white textured surface.
- Sear the beef & finish the stir fry: Add the remaining 2 teaspoons of oil to the wok or skillet & reduce the heat to medium. Once hot & shimmering, add the marinated beef from Step 1. Shake the pan to separate the slices of beef for even browning. Cook, tossing & stirring occasionally, just until browned. While stirring, pour the prepastir-fry fry sauce from Step 2 into the skillet. Add stir-fried dried vegetables back into the skillet. Cook 1-2 minutes longer, tossing & stirring frequently to bring the beef and vegetable stir fry together. Remove from the heat.
- Serve immediately, spooning the beef and vegetable stir fry over rice or grain of choice. Finish with thinly sliced green onions & toasted sesame seeds as desired. Enjoy!
Other High Protein Beef Recipes
Nutriotion Facts
Calories: 291 kcal
Total Fat: 10.4g 13%
Saturated: Fat 2g
Trans Fat: 0g
Cholesterol: 50.3mg 17%
Sodium: 980.3mg 43%
Total Carbohydrate: 24.4g 9%
Dietary Fiber: 5.3g 19%
Sugars: 11g
Protein: 25.1g 50%
Vitamin A: 194µg 22%
Vitamin C: 83.2mg 92%
Nutrition Disclaimer: We are not certified nutritionists. Nutritional facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Beef Stir-Fry with Vegetables
This beef and vegetable stir fry is best enjoyed fresh, immediately after cooking. Leftovers will keep, stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, just until warmed through.