Description
A quick and flavorful Beef Stir-Fry with Vegetables featuring tender sirloin and a colorful medley of bell pepper, broccoli, and snow peas, all coated in a savory hoisin-soy sauce. Perfect for a healthy weeknight dinner that comes together in just 25 minutes.
Ingredients
Scale
Beef
- 1 lb beef sirloin, thinly sliced
- 1 tablespoon olive oil
Vegetables
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1/2 cup snow peas
Sauce
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon cornstarch
Instructions
- Heat the oil: Heat olive oil in a large skillet or wok over medium-high heat until shimmering, ensuring the pan is hot enough for a good sear.
- Cook the beef: Add the thinly sliced beef sirloin to the skillet and cook for 4–5 minutes, stirring occasionally, until browned and cooked through. Remove the beef from the skillet and set it aside to prevent overcooking.
- Stir-fry the vegetables: In the same skillet, add the sliced red bell pepper, broccoli florets, and snow peas. Stir-fry the vegetables for 3–4 minutes until they are tender-crisp, maintaining their vibrant color and crunch.
- Prepare the sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, and cornstarch until smooth. This mixture will thicken as it cooks.
- Add the sauce to vegetables: Pour the sauce over the stir-fried vegetables in the skillet and stir well to coat every piece evenly.
- Combine beef and sauce: Return the cooked beef to the skillet with the vegetables. Toss everything together and cook for an additional 2–3 minutes, allowing the sauce to thicken and coat the beef and vegetables beautifully.
- Serve: Serve the hot beef stir-fry immediately over cooked rice or noodles for a complete meal.
Notes
- For best results, slice the beef thinly against the grain to ensure tenderness.
- Feel free to substitute or add other quick-cooking vegetables like snap peas, carrots, or mushrooms.
- If a thicker sauce is desired, increase cornstarch to 1.5 teaspoons.
- Use low-sodium soy sauce to control salt content if preferred.
- This dish pairs well with steamed jasmine rice or chow mein noodles.
