Ingredients
Scale
- 1 pound beef sirloin, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 large bell pepper, sliced
- 1 head broccoli, cut into florets
- 1 carrot, julienned
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1/2 cup beef broth
- 1 tablespoon brown sugar
- 1 teaspoon rice vinegar
Instructions
- In a medium bowl, combine the sliced beef with 1 tablespoon soy sauce and cornstarch. Mix well and set aside for 10 minutes.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the beef and cook until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.
- Add the bell pepper, broccoli, and carrot to the skillet. Stir-fry for 3-5 minutes until crisp-tender.
- Add the minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant.
- In a small bowl, whisk together the beef broth, remaining 1 tablespoon soy sauce, sesame oil, brown sugar, and rice vinegar.
- Pour the sauce over the vegetables in the skillet. Bring to a simmer and cook for 2 minutes until the sauce thickens slightly.
- Return the cooked beef to the skillet. Toss everything together to coat with the sauce.
- Serve immediately over rice or noodles.
Notes
- For extra spice, add a pinch of red pepper flakes with the garlic and ginger.
- Feel free to customize the vegetables based on what you have on hand. Snow peas, mushrooms, or snap peas are great additions.
- Ensure the beef is sliced thinly for quick and even cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Asian
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg