Beef and Vegetable Stir-Fry
A vibrant and hearty stir-fry with tender beef cubes and crisp, colorful vegetables glazed in a savory soy sauce. Quick to prepare and deeply satisfying, this dish pairs beautifully with steamed white rice for a complete weeknight dinner.
🛒 Ingredients
6 servings
- 3 beef sirloin steaks, cut into bite-sized cubes
- 1 onion, sliced into petals
- 1 red bell pepper, diced
- 200 g carrots, julienned
- 200 g green beans, halved
- 200 g broccoli florets
- 200 g cauliflower florets
- 1 cup soy sauce
- 1 teaspoon all-purpose flour
- 1 tablespoon sesame oil
- Fresh parsley and chives
- Salt, lemon juice, black pepper and seasoning to taste
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Directions
- 1
Cut the beef into cubes and marinate with salt, lemon juice, black pepper, your favorite seasoning blend, flour, and a splash of soy sauce. Let rest for 15 minutes.
- 2
Blanch the harder vegetables (carrots, green beans, broccoli, and cauliflower) in boiling salted water for 3 minutes. Drain and set aside.
- 3
Slice the onion, bell pepper, and fresh herbs.
- 4
Heat the sesame oil in a large non-stick pan or wok over high heat. Stir-fry the beef, stirring frequently, until browned on the outside.
- 5
Add the onion and cook for 2 minutes, stirring often.
- 6
Add the bell pepper and fresh herbs, stir and cook for another minute.
- 7
Add the drained vegetables and pour in the remaining soy sauce. Toss everything together — add a splash of water if needed. Cover and cook until the vegetables are tender but still have a bite, stirring regularly.
- 8
Uncover, let the sauce reduce over high heat, adjust seasoning, and serve immediately over steamed white rice.
💡 Chef's Tip
For extra depth, add a teaspoon of freshly grated ginger and a minced garlic clove to the marinade. Sesame oil is what makes this dish special — keep it.
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