Beef Stir-Fry with Vegetables

Beef Stir-Fry with Vegetables

Ingredients:

• 1 lb (450g) beef (sirloin or flank steak), thinly sliced
• 1 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 carrot, sliced into thin strips
• 1 cup snow peas or sugar snap peas
• 2-3 green onions, sliced
• 2 tbsp sesame seeds (for garnish)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp oyster sauce (optional)
• 1 tbsp hoisin sauce (optional)
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced (or 1 tsp ground ginger)
• 1 tsp cornstarch (to thicken the sauce)
• Salt and pepper to taste

Instructions:

Prepare the Sauce:

1. In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, rice vinegar, and cornstarch.
2. Stir until the cornstarch dissolves and the sauce is smooth.

Cook the Beef:

1. Heat a wok or large skillet over medium-high heat and add vegetable oil.
2. Once the oil is hot, add the sliced beef in batches, cooking each side for about 2-3 minutes until browned and cooked through. Remove the beef from the pan and set aside.

Stir-Fry the Vegetables:

1. In the same pan, add a little more oil if needed. Sauté garlic and ginger for about 1 minute until fragrant.
2. Add the carrots, bell pepper, and snow peas, and stir-fry for 3-4 minutes, until the vegetables are tender but still crisp.

Combine Beef and Sauce:

1. Add the beef back to the pan, followed by the prepared sauce.
2. Stir everything together, cooking for another 2-3 minutes until the sauce has thickened and coats the beef and vegetables.

Garnish and Serve:

1. Garnish with sesame seeds and sliced green onions.
2. Serve hot over steamed rice or noodles for a complete meal.