Ingredients
Scale
- ⅓ cup low-sodium beef broth
- ¼ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons mirin (sweet Japanese cooking wine)
- ¼ teaspoon sesame oil
- 1 tablespoon cornstarch
- 2–3 tablespoons vegetable oil
- 1¼ lbs beef (petite shoulder, flank, skirt, or top sirloin), thinly sliced against the grain
- Kosher salt and freshly ground black pepper, to taste
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 yellow onion, sliced into strips
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
Instructions
- Whisk together beef broth, soy sauce, rice vinegar, mirin, sesame oil, and cornstarch in a medium bowl. Set aside.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add beef slices in a single layer, season with salt and pepper, sear until browned on both sides. Remove beef and set aside.
- Add 1 tablespoon vegetable oil to the skillet. Stir-fry bell peppers and onion for 2–3 minutes until starting to brown. Remove and set aside.
- Reduce heat to medium-low, add ginger and garlic, cook 1 minute until fragrant.
- Whisk sauce again and pour into skillet, stirring constantly until thickened.
- Return beef and vegetables to skillet, stir to coat evenly in sauce. Warm through and serve hot over steamed rice or noodles.
Notes
- Slice beef thinly against the grain for best texture.
- Optional vegetables: broccoli, mushrooms, snap peas.
- Serve with jasmine rice, fried rice, or stir-fried noodles.
- Store leftovers in airtight container in fridge up to 3 days; reheat gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg