Steak and Veggie Stir Fry
An easy and delicious dish that combines tender strips of steak with an assortment of colorful vegetables, all stir-fried to perfection.
Equipment
- Wok or wide pan
- Measuring cups
- Measuring spoons
- knife
- cutting board
- Spatula
- Tongs
Ingredients
- 1 pound tender cut of beef, like sirloin, ribeye, or flank steak, cut into thin slices and cut against the grain
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 3 tablespoons vegetable oil
FOR THE SAUCE
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 tablespoon cornstarch
FOR THE VEGGIES
- 1 yellow onion, sliced
- 4 cloves minced garlic
- 1 tablespoon minced ginger
- 1 bell pepper, deseeded and cut into bite-sized pieces
- 2 cup broccoli florets
- 1/2 teaspoon red chili pepper flakes
- 2 green onions, sliced
- 1 teaspoon sesame seeds
Instructions
FOR THE STEAK
- Cut the meat into thin slices, and cut them against the grain. See NOTE
- Place the steak strips in a bowl, and add soy sauce, rice vinegar, cornstarch, and baking soda. Toss to coat evenly and marinate for 10 minutes.
FOR THE SAUCE
- Meantime, while the meat is marinating, make the sauce.
- In a measuring cup or a bowl, combine soy sauce, rice vinegar, oyster sauce, sesame oil, brown sugar, honey, and cornstarch. Mix until the cornstarch and sugar dissolves.
COOK THE STEAK
- Heat the pan with oil over medium-high heat.
- Cook the steak in batches. Add the first batch of meat and cook until golden brown. Then cook the rest of the meat and set them aside.
STIR FRYING
- Use the same pan, add the onion, and saute until tender.
- Add garlic and ginger, and continue sauteing until aromatice.
- Stir in the bell pepper and broccoli and cook until crisp-tender.
- Add the cooked steak back into the pan, and mix the sauce before pouring it into the pan.
- Add the red chili pepper flakes for a little heat.
- Garnish with green onions and sprinkle the sesame seeds. Serve over steamed rice.
Video
Notes
When cutting the meat against the grain, you are slicing it in a direction perpendicular to the natural alignment of the muscle fibers. This technique is important because it helps make the meat more tender and easier to chew. When you cut against the grain, you are essentially shortening the muscle fibers, which results in a more tender bite.
HOW TO IDENTIFY THE GRAIN OF THE MEAT?
To identify the grain of the meat, look for the lines or streaks running through the meat. Cutting against these lines will produce shorter fibers and a more tender texture. This method is commonly used for tougher cuts of meat like brisket. By cutting against the grain, you can enhance the overall eating experience and make the meat more enjoyable to consume.