Online Reporter
THIS easy beef stir fry is a quick weeknight meal with the most delicious sauce.
3-4 Servings ~ 20 minutes
Ingredients
2 tablespoons vegetable oil divided
500g steak
2 tablespoons cornstarch
4 cups mixed vegetables
For the Sauce
3 cloves garlic minced
1 teaspoon minced fresh ginger
1/3 cup orange juice
1/3 cup water
¼ cup less sodium soy sauce
3 tablespoons brown sugar
1 tablespoon cornstarch
This is a pretty simple and quick recipe. If you get a really good quality steak, you’ll be done cooking in no time and you as well as those who you would have cooked the meal for will enjoy this dish.
Ingredients for Beef Stir Fry
Beef: The best beef for stir fry is either sirloin or flank steak because it is tasty, affordable, and easy to tenderise. Other cuts of beef such as chuck steak or ribeye can also be used.
Veggies: Use whatever vegetables you have on hand, personal favourites are broccoli, snap peas, and bell peppers.
How to make beef Stir Fry
1. Cut and then toss the beef with cornstarch. Pan fry and then set aside.
2. Stir-fry the vegetables and transfer to the bowl with the beef.
3. Mix the sauce ingredients. Cook the sauce in the pan.
4. Slowly add cornstarch. Add the vegetables and beef.
To make the sauce
Reduce the heat to medium. Stir the sauce, pour it into the skillet, and bring to a simmer. In a small bowl, combine cornstarch with 3 tablespoons water (or broth).
Gradually add the cornstarch slurry to the simmering sauce while whisking to reach the desired consistency; you may not use all of the cornstarch mixture. Let simmer for 2 minutes.
1. Add the vegetables and beef with any juices to the pan and cook until heated through. Garnish with green onions and sesame seeds if desired.
2. Serve with noodles or over rice.
NOTES
For easier slicing, place the beef in the freezer for 15 minutes before cutting.
Prepare all ingredients ahead of time, as a stir fry comes together quickly.
Don’t overcrowd the pan, or the beef won’t crisp.
Vegetables for stir fry can include any of the following: broccoli florets, snow peas or snap peas, mushrooms, red bell pepper, bok choy, chopped cabbage, thinly sliced carrots or celery, or bean sprouts. – Online
