This stir-fry uses a balanced salty-sweet-acidic sauce and cooks ingredients in small batches so beef sears instead of steaming.
Recipe overview
| Servings | 4 |
|---|---|
| Yield | About 6 cups stir-fry |
| Prep time | 25 minutes |
| Cook time | 12 minutes |
| Total time | 37 minutes |
| Difficulty | Intermediate |
Why this method works: thin cross-grain slices tenderize the beef, while high heat and batch cooking preserve browning and crisp vegetables.
Equipment
- 12-inch wok or large skillet
- Two bowls
- Tongs
- Thermometer
Ingredients
- 1 lb / 450 g flank steak
- 1 tablespoon soy sauce for beef
- 1 tablespoon cornstarch
- 2 tablespoons neutral oil, divided
- 1 red bell pepper, strips
- 2 cups / 180 g broccoli florets
- 1 cup / 100 g snap peas
- 3 garlic cloves, minced
- 2 teaspoons grated ginger
- Sauce: ⅓ cup / 80 ml low-sodium broth, 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons brown sugar, 1 teaspoon sesame oil, 2 teaspoons cornstarch
Preparation
- Slice beef across the grain into ⅛-inch / 3 mm strips.
- Mix sauce until cornstarch dissolves.
- Dry vegetables after washing.
Step-by-step directions
- Toss beef with 1 tablespoon soy sauce and cornstarch; rest 10 minutes.
- Heat pan until hot. Add 1 tablespoon oil and sear half the beef 60–90 seconds per side; remove and repeat.
- Add remaining oil, broccoli, and pepper; stir-fry 3 minutes. Add snap peas for 2 minutes.
- Add garlic and ginger for 20 seconds.
- Whisk sauce again, pour in, and boil 1–2 minutes until glossy.
- Return beef and cook until it reaches at least 145°F / 63°C, then remove from heat.
How to tell it is ready
Sauce coats ingredients, vegetables remain crisp-tender, and beef reaches safe temperature.
Substitutions and variations
- Use chicken strips cooked to 165°F / 74°C.
- Use mushrooms and extra-firm tofu for a meatless version.
- Use tamari for gluten-free preparation.
Common problems
- Gray beef: pan was crowded or not hot.
- Thin sauce: it did not reach a boil.
- Salty result: regular broth and soy sauce were both high sodium.
Allergen and safety notes
Contains soy and sesame; many soy sauces contain wheat. Avoid reusing raw-beef marinade unless boiled thoroughly.
Storage and reheating
Refrigerate within 2 hours for 3–4 days. Reheat to 165°F / 74°C.
Serving ideas
Serve over rice, noodles, or shredded cabbage.
Prepare every ingredient before heating the pan because cooking moves quickly.
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