Ingredients

1 lb (450g) beef (flank steak, sirloin, or ribeye), thinly sliced

2 tablespoons soy sauce

1 tablespoon hoisin sauce

1 tablespoon sesame oil

1 tablespoon honey

2 garlic cloves, minced

1 teaspoon fresh ginger, grated

2 tablespoons vegetable oil (for stir frying)

1 bell pepper, thinly sliced

1 cup broccoli florets

1 carrot, julienned

1/2 cup snap peas, ends trimmed

2 green onions, chopped (for garnish)

1 tablespoon sesame seeds (optional, for garnish)

Steamed rice (optional, for serving)

Instructions

Step 1: Thinly slice the beef against the grain for maximum tenderness. If time allows, marinate the beef in soy sauce, garlic, and ginger for 15–30 minutes to enhance flavor.

Step 2: In a small bowl, whisk together 2 tablespoons soy sauce, hoisin sauce, sesame oil, honey, minced garlic, and grated ginger. Set aside the sauce mixture.

Step 3: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. When hot, add the beef in a single layer. Let it sear for 2–3 minutes without stirring to develop a crispy crust. Remove the beef and set aside.

Step 4: In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the julienned carrot, bell pepper, and broccoli florets. Stir-fry for 3–5 minutes until the vegetables are tender but crisp.

Step 5: Add the snap peas and continue stir-frying for another 2–3 minutes.

Step 6: Return the beef to the pan along with the prepared sauce. Stir to coat the beef and vegetables evenly. Cook for 1–2 minutes until the sauce thickens slightly.

Step 7: Remove the pan from heat. Garnish with chopped green onions and sesame seeds if desired. Serve immediately over steamed rice or enjoy on its own.

Tips & Variations

For extra tenderness, marinate the beef before cooking whenever you have time.

Feel free to swap vegetables based on what you have—snow peas, mushrooms, or baby corn work well.

Use tamari or coconut aminos instead of soy sauce for a gluten-free option.

Add a pinch of red pepper flakes if you like a bit of heat.

FAQs

Can I use other cuts of beef for this stir fry?

Yes, flank steak, sirloin, and ribeye are ideal for their tenderness and flavor when sliced thinly. You can also use skirt steak or top round, but avoid tougher cuts unless they are sliced very thin and marinated properly.

How do I keep the vegetables crisp in a stir fry?

Cook vegetables on high heat for a short time, stirring frequently. Avoid overcrowding the pan to ensure even cooking and maintain their natural crunch.