Description
This Beef Stir-Fry with Vegetables is a quick and flavorful dish featuring tender flank steak, crisp bok choy, mushrooms, and sugar snap peas in a savory soy-based sauce. Perfect for a busy weeknight, it combines a simple marinade with a vibrant mix of fresh vegetables, creating a balanced, satisfying meal with Asian-inspired flavors.
Ingredients
Scale
Beef and Marinade
- 12 ounces flank steak, sliced ⅛-inch thick into 2-3 inch pieces
- 1 teaspoon cornstarch
- 2 teaspoons neutral oil (vegetable, canola, or avocado oil)
- 1 teaspoon water
- ¼ teaspoon baking soda
Vegetables
- 4 cups bok choy, cut into 1x3-inch pieces, washed and drained
- ¾ cup Bunashimeji or Beech mushrooms, washed and drained
- ¾ cup sugar snap peas or snow peas, washed and drained
Sauce
- ½ cup warm water (or beef stock or chicken stock)
- ¼ teaspoon sesame oil
- 2 teaspoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- ¼ teaspoon sugar
Other
- 3 tablespoons neutral oil (vegetable, canola, or avocado oil, divided)
- ½ teaspoon minced ginger
- 2 cloves garlic, finely minced
- 1 tablespoon Shaoxing wine
- 2 teaspoons cornstarch, mixed into a slurry with 1 tablespoon water
Instructions
- Marinate the Beef: Mix together the flank steak with 1 teaspoon cornstarch, 2 teaspoons neutral oil, 1 teaspoon water, and ¼ teaspoon baking soda until well-coated. Set aside to marinate for at least 30 minutes or overnight if preparing ahead.
- Prepare Vegetables and Sauce: Wash and drain the bok choy, mushrooms, and sugar snap peas. In a small bowl, combine ½ cup warm water (or stock), ¼ teaspoon sesame oil, 2 teaspoons light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon oyster sauce, and ¼ teaspoon sugar to make the sauce mixture.
- Sear the Beef: Heat a wok over high heat until lightly smoking. Add 2 tablespoons of neutral oil, spreading it evenly around the wok’s perimeter. Add the marinated beef in a single layer and sear without moving for 30 seconds. Flip the pieces and sear the other side for 30 seconds until beef is about 80% cooked. Remove beef from wok and turn off heat.
- Cook Aromatics and Mushrooms: Reheat wok on high and add the remaining 1 tablespoon of neutral oil with ½ teaspoon minced ginger. Stir-fry ginger for 10 seconds, then add 2 cloves finely minced garlic and cook for 5 more seconds. Add ¾ cup mushrooms and stir-fry for 15 seconds to sear. Pour in 1 tablespoon Shaoxing wine and stir to combine.
- Stir-Fry Vegetables: Add sugar snap peas and bok choy to the wok. Stir-fry on highest heat for 20 seconds until bok choy starts to wilt.
- Add Sauce and Beef Back: Stir in the prepared sauce mixture, then add the cooked beef back into the wok. Gather all ingredients in the center and let the mixture come to a simmer as the wok sides heat up.
- Thicken Sauce: Slowly pour the cornstarch slurry (2 teaspoons cornstarch mixed with 1 tablespoon water) into the center of the wok while stirring continuously. Continue stir-frying everything in a circular motion for about 20 seconds until the sauce thickens and clings evenly to beef and vegetables with no standing liquid.
- Serve: Remove from heat and serve the stir-fry immediately.
Notes
- This dish is very flexible—feel free to swap vegetables based on what you have available.
- Marinate the beef longer or overnight for more tender and flavorful results.
- Use a wok or a large heavy skillet for best stir-frying results.
- Adjust soy sauce quantities to taste or reduce sodium by using low-sodium soy sauces.
- The cornstarch slurry is essential for thickening the sauce and ensuring it clings to the ingredients.
- Serve with steamed rice or noodles for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 377 kcal
- Sugar: 4 g
- Sodium: 797 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 68 mg
