This Quick Beef Stir-Fry is a flavorful and speedy meal featuring tender beef, vibrant vegetables, and a savory sauce. It’s perfect for busy weeknights when you need something delicious on the table in no time. Pair it with hot jasmine rice, and you’ve got a complete meal that’s sure to satisfy.

INGREDIENTS YOU’LL NEED:

1 pound beef sirloin, thinly sliced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
3 cloves garlic, minced
1 tablespoon ginger, minced
¼ cup beef broth
2 tablespoons hoisin sauce
1 tablespoon sesame oil (optional)
3 cups cooked jasmine rice

HOW TO MAKE QUICK BEEF STIR-FRY:

Stir-frying is an easy and efficient cooking technique that brings out the best in the ingredients. Follow these simple steps to create a delicious stir-fry in no time.

STEP-BY-STEP INSTRUCTIONS:

Marinate the Beef:
In a medium-sized bowl, combine the thinly sliced beef sirloin with soy sauce, oyster sauce, and cornstarch. Mix well to coat the beef evenly, and let it marinate for about 10 minutes. This allows the flavors to penetrate the meat and tenderizes it during cooking.
Stir-Fry the Beef:
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot and shimmering, add the marinated beef to the pan. Stir-fry the beef for 3-4 minutes, stirring constantly until it’s browned and cooked through. Once done, remove the beef from the pan and set it aside.
Cook the Aromatics:
In the same pan, add a bit more oil if needed, and toss in the minced garlic and ginger. Sauté for about 1-2 minutes, or until fragrant. Be careful not to let the garlic burn, as it can turn bitter.
Stir-Fry the Vegetables:
Add the sliced onions, red bell peppers, and green bell peppers to the pan. Stir-fry the vegetables for 3-4 minutes, or until they are slightly tender but still crisp. The key is to keep the veggies bright and colorful with a slight crunch.
Combine with Beef and Sauce:
Return the cooked beef to the pan with the vegetables. Pour in the beef broth and hoisin sauce, stirring everything together to combine the flavors. Let it cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and coat the beef and veggies evenly.
Finish and Serve:
Once everything is heated through and well combined, remove the stir-fry from the heat. If desired, drizzle with a tablespoon of sesame oil for extra flavor and a nutty aroma. Serve the stir-fry over a bed of hot jasmine rice, ensuring that each plate gets a generous helping of the beef, veggies, and sauce.

HELPFUL TIPS:

Slice the Beef Thinly: To ensure the beef cooks quickly and evenly, slice it against the grain into thin strips. You can also freeze the beef for about 15 minutes before slicing to make it easier to cut.
Use High Heat: Stir-frying is all about high heat and quick cooking. Make sure your pan or wok is hot before adding the ingredients to achieve a nice sear and avoid steaming the beef and vegetables.
Swap Vegetables: Feel free to substitute the bell peppers with other veggies like broccoli, snap peas, or carrots. Stir-frying is versatile, so you can use what you have on hand.

DETAILS:

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Main Course
Method: Stir-Fry
Cuisine: Asian
Diet: Dairy-Free

NOTES:

To make this dish gluten-free, use gluten-free soy sauce and oyster sauce.
Adjust the sauce consistency by adding more cornstarch (for thicker sauce) or more beef broth (for thinner sauce).
For extra heat, you can add sliced chili peppers or a dash of chili sauce.

FREQUENTLY ASKED QUESTIONS:

Can I use a different cut of beef?
Yes, you can substitute sirloin with flank steak, skirt steak, or even ribeye. Just make sure to slice the beef thinly to ensure quick cooking.

What can I use instead of hoisin sauce?
If you don’t have hoisin sauce on hand, you can substitute it with a mixture of soy sauce, a little sugar, and a dash of rice vinegar to mimic the sweet-savory flavor.

How do I prevent the vegetables from becoming mushy?
Stir-fry the vegetables over high heat and only cook them for a few minutes. This ensures they stay crisp and maintain their vibrant color.

STORAGE INSTRUCTIONS:

Store any leftover stir-fry in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pan over medium heat, adding a splash of beef broth if needed to rehydrate the sauce. This dish is best enjoyed fresh but can also be frozen for up to 1 month. To freeze, place the cooked stir-fry in a freezer-safe container and thaw it in the refrigerator before reheating.

RELATED RECIPES:

If you liked this recipe, you’ll definitely enjoy these other stir-fry dishes:

Spicy Beef and Broccoli Stir-Fry
Chicken and Vegetable Stir-Fry with Teriyaki Sauce
Shrimp Stir-Fry with Garlic and Ginger

Quick Beef Stir-Fry

Author: Martha

Print Recipe

Description

Ingredients

Scale

1 pound beef sirloin, thinly sliced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
3 cloves garlic, minced
1 tablespoon ginger, minced
¼ cup beef broth
2 tablespoons hoisin sauce
1 tablespoon sesame oil (optional)
3 cups cooked jasmine rice

Instructions

Bake the Potatoes: Start by baking the russet potatoes. Preheat your oven to 400°F (200°C), pierce the potatoes with a fork, and bake them directly on the oven rack for about 1 hour, until they are tender when pierced with a fork. Let the potatoes cool completely before proceeding. This step can be done a day in advance.
Shred the Potatoes: Once the baked potatoes are cool, peel the skins off and shred the potatoes using a box grater. The large holes of the grater work best. Transfer the shredded potatoes into a large mixing bowl.
Mix the Ingredients: Add the chopped onions, half of the shredded cheddar cheese, garlic powder, sour cream, salt, and pepper to the shredded potatoes. Gently fold the mixture together to combine all the ingredients, being careful not to mash the potatoes. You want to maintain their fluffy texture.
Prepare the Baking Dish: Grease a 9×9-inch baking dish with butter or non-stick spray, then transfer the potato mixture into the dish, spreading it evenly.
Top with Butter and Cheese: Dot the top of the potato mixture with small pieces of butter. This will add richness and help create a crispy crust. Sprinkle the remaining cheddar cheese evenly over the top.
Bake: Preheat your oven to 375°F (190°C) and bake the dish for 25-30 minutes, or until the cheese on top is bubbly and golden brown.
Serve: Let the Potatoes Romanoff cool for a few minutes before serving. Garnish with fresh parsley or chives if desired.

Notes

To make this dish gluten-free, use gluten-free soy sauce and oyster sauce.
Adjust the sauce consistency by adding more cornstarch (for thicker sauce) or more beef broth (for thinner sauce).
For extra heat, you can add sliced chili peppers or a dash of chili sauce.

CONCLUSION:

Quick Beef Stir-Fry is a go-to recipe for anyone seeking a fast, flavorful meal with tender beef and crunchy vegetables. It’s versatile, customizable, and comes together in just 20 minutes, making it a perfect choice for busy weeknights. Enjoy the blend of savory, sweet, and umami flavors, all served over a bed of fragrant jasmine rice.