Skip the takeout tonight and try this Chinese-inspired dinner for yourself at home!
I don’t know about you, but when I’m craving Chinese food, there’s no changing my mind about it. I’ve already started imagining the juicy, saucy beef slices, the array of perfectly cooked veggies, and the smell of stir-fried goodness. However, I could do without the long wait times, delivery fees, and to-go boxes taking over my apartment. That’s why I’m so excited to show you this recipe! If I had a fortune cookie right now, it would read: A delicious home-cooked meal is in your future.
Before we get into it, I have to geek out a little bit on the history of this delicious dish. There is no clear record of the first ever time stir-frying was used as a cooking method in ancient China. However, there is archaeological evidence of woks and thinly sliced food dating as far back as the Han Dynasty (206 BC to 220 AD), with the technique gaining widespread popularity in the late Ming Dynasty (1368 to 1644 AD). I’m sorry, but if you don’t think that’s cool, we have major beef. The puns are just getting started!
The stir-fry method was designed to cook food quickly and all together in one dish (okaaay, I’m sold!) using high heat and steam to cook the food. Today, you can find cooks stir-frying their food from Asia to America and beyond. But for all the options out there, this beef stir-fry might be my favorite.
Made with a tender, juicy flank steak, a rainbow of fresh vegetables, and a perfectly balanced combo of ginger and garlic, this is the best introduction to making Chinese-inspired stir-fries at home.
Is a Beef Stir-Fry Healthy?
It’s hard to believe that a dish packed with so much flavor could be good for you, but this beef stir-fry is also packed with nutritional benefits! Using lean meat provides a hearty amount of low-fat protein and nutrients, and each vegetable brings its own array of healthy properties to the table, like vitamin C from the bell pepper and broccoli, beta-carotene from the carrot, and lots of fiber from all three. Serve this stir-fry over a bed of brown rice, and you’ve added extra magnesium and fiber to the meal.
Mastering The Art Of Stir-Fry
The stir-fry technique is great for quick and easy cooking, but it’s not as simple as throwing everything into a wok and calling it a day. A lot goes into mastering this ancient process, but I’ve got a few tips to get you started.
First, you want to cook your meat, then add your vegetables, as they will take less time to cook than the meat. You’ll also want to save any sauces—in this case, soy sauce and oyster sauce—for the end to avoid burning them. Once you’ve learned the basics, you’ll wok it out of the park in no time!
How to make ahead and store
To prep ahead of time, you can prepare all the ingredients, store them separately in airtight containers in the refrigerator, and cook the stir-fry within 24 hours or before the sliced veggies start to soften.
After cooking, you can store this beef stir-fry in an airtight container in the refrigerator for 3 to 4 days. You can reheat it gently in the microwave, or return the stir-fry to a skillet and warm it on low heat.
Serving Suggestions
Another opportunity to customize your stir-fry is with your base and sides. You can serve this beef stir-fry over Honey Garlic Noodles, Vegetable Fried Rice, or any other base you like. Just don’t forget a side of Air Fryer Egg Rolls! However you wok this dish, you’ll be grateful to have ditched the takeout on your next night in.
Ingredients
- 1 pound flank steak thinly sliced
- 2 tablespoons vegetable oil
- 1 red bell pepper sliced
- 1 cup broccoli florets
- 1 medium carrot thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1/4 cup water
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and water, and set it aside.
- Prepare the beef by slicing it thinly against the grain and season with salt and pepper.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the beef and stir-fry until it is nearly cooked through, about 3 to 4 minutes.
- Add the garlic and ginger to the pan, stir-frying for about 30 seconds before adding the bell pepper, broccoli, and carrot. Continue to stir-fry for another 4 to 5 minutes or until the vegetables are tender.
- Pour the sauce over the beef and vegetables in the skillet. Stir well to combine and coat everything evenly. Cook for an additional 2 to 3 minutes or until the sauce has thickened.
- Serve the stir-fry hot, ideally over a bed of steamed rice or noodles.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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