Ingredients
Scale
- 1 lb (450g) beef (flank steak, sirloin, or ribeye), thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil for stir frying
- 1 bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- ½ cup snap peas, ends trimmed
- 2 green onions, chopped (for garnish)
- 1 tablespoon sesame seeds, optional, for garnish
- Steamed rice, optional, for serving
Instructions
- Thinly slice the beef against the grain for maximum tenderness. Marinate in soy sauce, garlic, and ginger for 15–30 minutes if desired.
- Whisk together soy sauce, hoisin sauce, sesame oil, honey, minced garlic, and grated ginger in a small bowl. Set aside.
- Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat. Add beef in a single layer and sear 2-3 minutes without stirring. Remove and set aside.
- Add remaining vegetable oil to the pan. Stir-fry carrots, bell pepper, and broccoli for 3-5 minutes until tender-crisp.
- Add snap peas and stir-fry for another 2-3 minutes.
- Return beef to the pan along with the sauce. Stir to coat everything evenly. Cook 1-2 more minutes until sauce thickens slightly.
- Garnish with green onions and sesame seeds. Serve over steamed rice or enjoy alone.
Notes
- For extra flavor, marinate the beef for at least 15 minutes before cooking.
- Adjust vegetables to your preference or seasonality.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian, Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg