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Beef and Vegetable Stir Fry

Beef and Broccoli Stir Fry Recipe
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Tender slices of flank steak and a myriad of vegetables makes this Chinese dish as satisfying as it is versatile. Combining the usual suspects of sauces and spices to highlight the traditional flavors that we come to expect from a delicious Asian stir fry.

Ingredients

Units Scale
  • 1 flank steak, about 2 pounds, sliced into thin bite sized pieces
  • 1 medium onion, sliced into bite sized pieces
  • 1 red pepper, cut into medium cubes
  • 1 yellow pepper, cut into medium cubes
  • 3 bunches broccoli crowns, cut into bite sized pieces

Marinade for beef

  • 3 tablespoon low sodium soy sauce
  • 2 teaspoons corn starch
  • 1 tablespoon Chinese cooking wine
  • 1 tablespoon mirin (or any sugar)
  • 2 teaspoons beef bouillon
  • 2 cloves garlic, minced
  • 30 grams of ginger, sliced
  • 1/2 teaspoon salt
  • 4 tablespoons of cooking oil, split

Slurry

  • 1 cup water
  • 2 tablespoons corn starch
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoons vegetarian oyster sauce

Instructions

  1. Add all the marinade ingredients to the beef and mix well. Cover and let it marinade in the fridge for 1 to 3 hours. Overnight is fine too.
  2. Remove the ginger slices from the beef marinade and set aside. Make the slurry and set aside. Heat your wok or large sauté pan over high heat. Add 2 tablespoons of cooking oil. This can be vegetable oil, avocado oil, sunflower oil, peanut oil or beef tallow.
  3. Once your wok is smoking and oil sizzling, add onions and ginger and stir for about 1 minute. Add broccoli and stir fry it together with the onion mixture for an additional 2 minutes. Add the peppers, garlic and a pinch of salt. Stir fry for 3 minutes or until the vegetables just start to look tender. The pan should be smoking and the vegetables start to have a nice sear around them. Remove from wok into a large bowl.
  4. With the wok still on high heat, you should continue to see the heat and smoke from the wok. Add the remaining 2 T of oil and spread it across the wok. Add the beef and distribute all the beef in a thin layer across the surface of the wok. Do not touch the beef for 1 minute to allow the beef to sear in the high heat. After 1 minute, stir the beef and re-arrange it again in a thin layer across the wok and let that sear again for 1 minute. Stir dry the beef for another minute before adding all your vegetables back into the wok.
  5.  Stir your slurry to re-mix the contents. The corn starch quickly settles to the bottom and you need to mix again right before you use it. Pour the slurry on to the beef and vegetables and stir to combine well. Allow the slurry to cook and after a minute, you will start to see it bubbling. It will look thin at first but will start to thicken as you keep cooking. Keep stirring every minute for about 3 to 4 minutes. The beef and vegetables will continue to cook together in the sauce.
  6. Serve over rice.

Equipment

Find it online: https://moderateposh.com/beef-vegetable-stir-fry/