Description

This Beef Stir-Fry with Vegetables is a quick and flavorful dish featuring tender flank steak marinated and seared to perfection, combined with vibrant bok choy, mushrooms, and snap peas in a savory soy-based sauce. Perfect for a weeknight dinner, it offers a satisfying balance of protein and crunchy vegetables with a rich, thickened sauce.

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 (such as vegetable, canola, or avocado 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 (such as vegetable, canola, or avocado oil, divided)
½ teaspoon minced ginger
2 cloves garlic (finely minced)
1 tablespoon Shaoxing wine
2 teaspoons cornstarch (mixed into a slurry with 1 tablespoon water)

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Instructions

Marinate the Beef: Mix the flank steak slices with 1 teaspoon cornstarch, 2 teaspoons neutral oil, 1 teaspoon water, and ¼ teaspoon baking soda until well-coated. Set aside to marinate for at least 30 minutes or overnight for better flavor and tenderness.
Prepare the Vegetables and Sauce: Cut and wash the bok choy, mushrooms, and snap peas. 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 to make the sauce mixture.
Sear the Beef: Heat a wok over high heat until lightly smoking. Add 2 tablespoons of oil to coat the wok’s perimeter. Spread the beef in one even layer and sear without stirring for 30 seconds. Flip and sear the other side for another 30 seconds until the beef is about 80% cooked. Remove beef from the wok and set aside.
Cook Aromatics and Mushrooms: Return wok to high heat and add remaining 1 tablespoon oil, then quickly cook the minced ginger for 10 seconds and add garlic for 5 seconds. Add mushrooms and stir-fry for 15 seconds to sear, then pour in the Shaoxing wine.
Add Vegetables: Toss in the snap peas and bok choy and stir-fry on highest heat for about 20 seconds until bok choy begins to wilt.
Combine and Simmer: Pour the prepared sauce into the wok and add the beef back. Gather ingredients in the center, allowing the mixture to come to a simmer and the wok to super-heat on the edges. Stir everything in a circular motion so ingredients hit the hot sides of the wok.
Thicken the Sauce: Pour the cornstarch slurry into the center of the wok while stirring rapidly. The sauce will thicken immediately. Stir for another 20 seconds until the sauce clings to the beef and vegetables with no standing liquid.
Serve: Remove from heat and serve the beef stir-fry hot for a delicious, quick meal.

Notes

Marinate the beef for at least 30 minutes to tenderize and flavor the meat; overnight marination yields the best results.
You can substitute the vegetables with bell peppers, broccoli, or carrots according to your preference.
Shoaxing wine can be replaced with dry sherry or omitted if unavailable.
Use neutral oils with high smoke points to prevent burning during the high-heat stir-fry.
For a gluten-free version, replace soy sauces and oyster sauce with gluten-free alternatives.

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