Description
This Beef Stir-Fry with Vegetables recipe is a quick and flavorful dish featuring tender flank steak seared to perfection with a vibrant medley of bok choy, mushrooms, and snap peas. Coated in a savory sauce blend of oyster sauce, soy sauces, ginger, and garlic, this stir-fry delivers a balanced, restaurant-quality meal that’s perfect for a wholesome weeknight dinner or meal prep.
Ingredients
Beef Marinade
- 12 ounces flank steak, sliced ⅛-inch (3mm) thick into 2-3 inch (6-7cm) pieces
- 1 teaspoon cornstarch
- 2 teaspoons neutral oil (vegetable, canola, or avocado oil)
- 1 teaspoon water
- ¼ teaspoon baking soda
- 1 tablespoon oyster sauce (or 1 tablespoon soy sauce)
Vegetables
- 4 cups bok choy, cut into 1×3-inch (2.5×7.5cm) pieces, washed and drained
- ¾ cup Bunashimeji (Beech) mushrooms, washed and drained
- ¾ cup sugar snap peas or snow peas, washed and drained
Sauce Mixture
- ½ cup warm water (or beef stock or chicken stock)
- ½ teaspoon sesame oil
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- ¼ teaspoon sugar
Cooking
- 3 tablespoons neutral oil (vegetable, canola, or avocado oil), divided
- ½ teaspoon minced ginger
- 2 cloves garlic, finely minced
- 1 tablespoon cornstarch mixed into a slurry with 1 tablespoon water
Instructions
- Marinate the Beef: In a mixing bowl, combine the flank steak slices with cornstarch, neutral oil, water, oyster sauce, and baking soda. Mix thoroughly until the beef pieces are well coated. Let it marinate for at least 30 minutes; for deeper flavor, marinate overnight in the refrigerator.
- Prepare Vegetables: While the beef marinates, prepare the vegetables by washing and draining the bok choy, Bunashimeji mushrooms, and snap peas. Cut the bok choy into 1×3-inch pieces.
- Mix the Sauce: In a small bowl, whisk together warm water (or your choice of beef or chicken stock), sesame oil, light soy sauce, dark soy sauce, oyster sauce, and sugar until fully combined. Set aside.
- Sear the Beef: Heat a wok over high heat until it just begins to smoke. Add 2 tablespoons of neutral oil around the perimeter to coat the wok. Add the marinated beef in a single even layer. Sear for 30 seconds on one side, then turn and sear the other side for another 30 seconds. The beef should be about 80% cooked at this point. Remove beef from the wok and turn off the heat.
- Sauté Aromatics and Mushrooms: Reheat the wok on high. Add the remaining 1 tablespoon of neutral oil. Add minced ginger and cook for 10 seconds, then add minced garlic and cook for another 5 seconds. Add the mushrooms and stir-fry for about 15 seconds to sear them well.
- Stir-Fry Vegetables: Add snap peas and bok choy to the wok. Stir-fry on highest heat for roughly 20 seconds until the bok choy starts to wilt. Pour in the prepared sauce mixture and return the seared beef to the wok. Gather all ingredients in the center.
- Simmer and Stir: Allow the mixture to come to a simmer again while the wok sides get very hot. Stir-fry everything in a circular motion so beef and vegetables evenly contact the wok’s sides, developing flavor.
- Thicken the Sauce: Pour the cornstarch slurry into the center of the wok while stirring continuously. The sauce will thicken immediately; stir fast for about 20 seconds to coat the beef and vegetables evenly. There should be no standing sauce; if necessary, keep the heat high to reduce excess liquid. Serve immediately while hot.
Notes
- For best texture, use flank steak sliced thinly across the grain.
- Marinating overnight enhances flavor and tenderness.
- You can substitute the vegetables with broccoli, bell peppers, or snap peas depending on what you have available.
- Use a well-seasoned wok for best results and to prevent sticking.
- Adjust soy sauce quantities if you prefer a less salty or more savory flavor.
- Keep the heat very high during stir-frying to maintain crisp-tender vegetables and perfectly seared beef.
