Description
A flavorful and quick Beef Stir-Fry with Vegetables featuring tender flank steak, bok choy, mushrooms, and snap peas in a savory sauce. Perfect for a satisfying weeknight meal.
Ingredients
Scale
Beef and Marinade
- 12 ounces flank steak, sliced ⅛-inch thick into 2-3 inch pieces
- 1 teaspoon cornstarch
- 2 teaspoons neutral oil
- 1 teaspoon water
- ¼ teaspoon baking soda
Vegetables
- 4 cups bok choy, cut into 1x3-inch pieces, washed and drained
- ¾ cup Bunashimeji or Beech mushrooms, washed and drained
- ¾ cup sugar snap peas or snow peas, washed and drained
Sauce
- ½ cup warm water (or beef stock or chicken stock)
- ¼ teaspoon sesame oil
- 2 teaspoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- ¼ teaspoon sugar
Additional Ingredients
- 3 tablespoons neutral oil, divided
- ½ teaspoon minced ginger
- 2 cloves garlic, finely minced
- 1 tablespoon Shaoxing wine
- 2 teaspoons cornstarch mixed with 1 tablespoon water (slurry)
Instructions
- Marinate the Beef: Mix the flank steak with 1 teaspoon cornstarch, 2 teaspoons neutral oil, 1 teaspoon water, and ¼ teaspoon baking soda until well-coated. Set aside for at least 30 minutes to tenderize and absorb flavors.
- Prepare the Vegetables: Cut and wash bok choy, mushrooms, and snap peas. Set aside for quick stir-frying.
- Make the Sauce: In a small bowl, combine ½ cup warm water (or stock), ¼ teaspoon sesame oil, 2 teaspoons light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon oyster sauce, and ¼ teaspoon sugar. Stir well to mix.
- Cook the Beef: Heat a wok over high heat until lightly smoking. Add 2 tablespoons of oil and spread evenly. Add the marinated beef in an even layer, sear for 30 seconds, then turn and sear the other side for 30 seconds until about 80% cooked. Remove beef and turn off heat.
- Cook Aromatics and Mushrooms: Return heat to high; add remaining 1 tablespoon oil and minced ginger. Cook for 10 seconds, then add minced garlic and cook 5 seconds more. Add mushrooms and stir-fry for 15 seconds to sear them. Pour in Shaoxing wine.
- Add Vegetables: Add snap peas and bok choy; stir-fry for 20 seconds on highest heat until bok choy begins to wilt.
- Combine Sauce and Beef: Pour in the prepared sauce, then return the beef to the wok. Gather ingredients in the center. Once simmering and the wok sides are super-heated, stir in a circular motion so ingredients hit the wok’s sides.
- Thicken the Sauce: Pour cornstarch slurry into the center while stirring quickly. The sauce will thicken immediately. Stir for another 20 seconds to coat beef and vegetables evenly with the sauce. Serve immediately.
Notes
- Marinate the beef longer or overnight for more tenderness and flavor.
- You can substitute the vegetables with any quick-cooking options like bell peppers, broccoli, or carrots.
- Use neutral oil with high smoke point such as vegetable, canola, or avocado oil for best stir-fry results.
- Adjust the number of soy sauces to your taste preference for saltiness and color.
- Serve with steamed rice or noodles for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 377 kcal
- Sugar: 4 g
- Sodium: 797 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 68 mg
