This vegetable beef stir fry is something delicious and easy you can whip up for the family with very little effort.
With the delicious flavours of ginger, garlic and sriracha you'll understand why I make this so often!
We really enjoy Chinese take-out but it can get pretty expensive so I like to make our own at home. If you have all the right ingredients on hand, a good sharp knife, and a little practice you can make delicious restaurant worthy stir fries and Chinese food at home for SUPER CHEAP!
I love making stir fries since they're so easy to customize depending on what kinds of flavors you're craving. Generally any kind of veggies work well with this recipe – sometimes I like to add baby bok choy and some water chestnut slices.
The ginger and garlic used in this recipe creates a nice warm zing and I've added just a little touch of sriracha hot sauce to give it a little something more.
As you might have guessed from some of my other posts, I love to get a good bargain at the grocery store. The beef used in this recipe was something I picked up on sale last month and had waiting and ready in the freezer for an awesome meal like this one!
I really don't have that much freezer space so I like to cut up and prepare any meat ahead of time so I can fit everything in there like a jigsaw puzzle. lol
If you'd like to turn this into a super easy freezer meal, you can cut up your beef strips and put them in a zip-top bag with the marinade ingredients in the recipe below. Just take the bag out of the freezer and place it in the fridge overnight the day before you plan on making the recipe. The meat should be ready to use the next day. 🙂
I would recommend that if you're going to make this into a freezer meal, slice up the veggies fresh the day you plan to make it. I find that while broccoli freezes quite well, peppers lose their texture when frozen.
You can also marinate the beef a couple hours before you plan on making the recipe – or even while you're preparing the other ingredients if you like.
I hope you enjoy this recipe!
- 3/4 cup sodium reduced soy sauce
- 1 cup water
- 1/2 cup brown sugar
- 1 tbsp + 1 tsp hoisin sauce
- 2 1/2 tbsp cornstarch
- pepper, pinch
- 1 tsp sriracha hot sauce (optional)
- 1″ piece fresh ginger, peeled and grated
- 4 cloves garlic, minced
- 1 1/2 lbs flank steak, sliced in thin strips
- 2 tbsp oil
- 3 green onions, sliced diagonally in 1/2′ pieces
- 4 cups broccoli florets
- 1 red pepper, thinly sliced
- 1 tbsp sesame seeds
- Combine soy sauce, water, brown sugar, hoisin sauce, cornstarch and pepper (and sriracha if you're using it).
- I like to marinate my steak strips overnight in a zip top bag in the fridge but you can also put it together a couple hours before you plan to make it and it will still taste great.
- In a wok (you could also use a regular frying pan but a wok works so much better), heat up 1 tbsp oil.
- Add the garlic and ginger and stir around in the oil for about 1 minutes until fragrant.
- Add the veggies to the wok and coat with the oil, ginger and garlic. Stir around everything in the wok and cook until veggies are just tender.
- Turn down the heat and remove the veggies from the wok and set aside in a heat proof dish such as a pie plate. Leave some of the garlic and ginger in the wok.
- Pour in the marinated beef and sauce. Turn the heat up to Medium High and let it start to bubble up.
- The sauce should thicken up and and the beef should cook through in about 10 minutes or less. Stir the contents of the wok while they cook so nothing sticks to the bottom.
- Once the beef os cooked and the sauce thickens, sprinkle the sesame seeds.
- Turn down the heat of the wok and return the veggies to the wok and combine.
- Once combined, serve right away over rice or noodles.
- Serving Size: 6 servings