Description

This Beef Stir-Fry with Vegetables is a quick and flavorful dish featuring tender flank steak seared to perfection and tossed with crunchy bok choy, mushrooms, and snap peas in a savory soy-based sauce. Ideal for a nutritious weeknight meal, it combines vibrant vegetables and a thickened sauce for a delightful balance of textures and flavors.

Ingredients

Scale

Beef Marinade

12 ounces flank steak, sliced ⅛-inch thick into 2-3 inch pieces
1 teaspoon cornstarch
2 teaspoons neutral oil (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

Cooking and Seasoning

3 tablespoons neutral oil (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 with 1 teaspoon cornstarch, 2 teaspoons neutral oil, 1 teaspoon water, and ¼ teaspoon baking soda until well-coated. Let it rest for at least 30 minutes or overnight for maximum tenderness and flavor infusion.
Prepare the Vegetables: Rinse and drain the bok choy, mushrooms, and snap peas. Cut bok choy into 1x3-inch pieces to ensure even cooking.
Make the Sauce: In a small bowl, combine warm water (or stock), sesame oil, light soy sauce, dark soy sauce, oyster sauce, and sugar. Mix thoroughly and set aside.
Cook the Beef: Heat a wok over high heat until it begins to lightly smoke. Add 2 tablespoons of neutral oil around the perimeter to coat the surface. Spread the marinated beef evenly in the wok. Sear for 30 seconds on one side, then flip and sear for another 30 seconds until about 80% cooked. Remove beef from the wok and turn off heat.
Sauté Aromatics and Mushrooms: Return wok to high heat. Add remaining 1 tablespoon neutral oil and minced ginger. Cook for 10 seconds before adding garlic. After 5 seconds, add the mushrooms and stir-fry for 15 seconds until nicely seared. Pour in Shaoxing wine and let it cook briefly.
Add Remaining Vegetables: Toss in the snap peas and bok choy. Stir-fry on highest heat for 20 seconds until bok choy starts wilting.
Combine Sauce and Beef: Pour the prepared sauce into the wok and add the beef back in. Gather ingredients in the center and bring to a simmer. Stir-fry everything in circular motions so the beef and vegetables touch the sides of the wok, allowing the wok to super-heat for flavor boost.
Thicken the Sauce: Quickly pour the cornstarch slurry into the center of the wok while stirring continuously. The sauce will thicken immediately. Continue to stir for about 20 seconds until everything is evenly coated with a glossy sauce and there is no standing liquid.
Serve: Remove from heat and serve the beef stir-fry hot, ideally with steamed rice or noodles for a complete meal.

Notes

This stir-fry is highly versatile; feel free to swap in your preferred vegetables such as bell peppers, carrots, or broccoli.
Marinating the beef for longer enhances tenderness and flavor; overnight marination is recommended if time permits.
Adjust the sauce ingredients to your taste, increasing soy sauce or oyster sauce for more umami.
If you prefer a thicker sauce, slightly increase the cornstarch slurry quantity.
Use a high smoke point oil like avocado or vegetable oil to prevent burning during stir-frying.
Serve immediately after cooking to retain the crispness of the vegetables and juiciness of the beef.

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