Beef Stir Fry
Servings 4
Calories 315kcal
Ingredients
For The Sauce
- 1/4 cup Oyster Sauce
- 1/4 cup beef broth or water
- 2 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 2 tablespoon brown sugar
- 1/2 teaspoon red pepper flakes
- 2 teaspoon fresh grated ginger or 1 teaspoon ground
Stir Fry
- 1 lb skirt steak or flank steak sliced against the grain very thin
- 1 tablespoon cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 3 tablespoons vegetable oil divided
- 2 tablespoon garlic minced
- 1 cup red pepper sliced
- 1 cup onion sliced
- 2 cups snow peas trimmed and cut in half
- green onions for garnish
Instructions
For The Sauce
- In a small bowl, whisk together all the ingredients for the sauce and set aside.
Stir Fry
- Slice beef into thin slices against the grain and place in a bowl. Add the cornstarch salt and pepper and mix until combined. Set aside
- Heat 2 tablespoons of the oil in a wok or skillet on high heat (see notes). Add meat (in batches if needed, you don't want to overcrowd the wok or skillet) and cook 1-2 minutes and remove to a plate. Repeat until all the meat is cooked.
- Reduce the heat to medium-high and add the remaining tablespoon of oil and onions and peppers, and cook 2-3 minutes just until soft, add in snow peas, garlic, and cook another 1-2 minutes.
- Add the beef back in with the sauce mixture toss until combined. Simmer 1-2 minutes.
- Serve over white rice or noodles. Garnish with green onions
Notes
You want to use a skillet that can get very hot, such as a cast-iron pan, aluminium pan, or a Blackstone grill.
The beef cooks fast, 1-2 minutes on high heat is all you need. It will cook a bit more in the sauce.
Nutrition
Serving: 1serving | Calories: 315kcal | Carbohydrates: 21g | Protein: 28g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 68mg | Sodium: 1552mg | Potassium: 681mg | Fiber: 3g | Sugar: 11g | Vitamin A: 976IU | Vitamin C: 81mg | Calcium: 78mg | Iron: 3mg
