Apple cider vinegar - for a little tanginess.Soy sauce - I used regular, but you can use low sodium if that's a consideration.It has a unique flavor, so I don't have any suggestions for direct swaps. Hoisin sauce - it can be found in the Asian foods aisle in most major grocery stores.Garlic - I used two cloves, but use as much as you like.Ginger - always use freshly grated ginger for the best taste.Sugar - brown sugar gives a hint of sweetness and balance to the sauce. Add broccoli and onion stir-fry 4 minutes, or until vegetables are tender-crisp.Sesame seeds and scallions - for serving, but optional.Mushrooms, red bell pepper, broccoli, carrots - the fresh vegetable medley I chose.Onion - my go-to is sweet (Vidalia) onion, but you can use any variety.Add the sauce and stir fry until the sauce thickens. Add Veggies & Sauce: Return the veggies into the wok with the Beef alongside the green onions.Stir Fry the Beef: In the same wok or pan, add the Beef and stir fry over high heat.Cook the Veggies: Over medium heat, stir fry the veggies in a wok or deep-frying pan and set aside. For the sauce: 1/4 cup soy sauce 1/2 cup beef broth 1 tablespoon rice wine vinegar 1 teaspoon minced fresh ginger 3 cloves garlic, minced 2 tablespoons.Slice the Steak: Cut the Steak against the grain into thin slices using a sharp knife.Chop the Veggies: Chop the bell pepper, broccoli, onion, and green onion.Pour sauce over cooked chicken, beef, pork or veggies and bring to a boil to thicken or store (unused) homemade stir-fry sauce in your fridge for up to 2 weeks and use in any recipe calling for stir-fry sauce. Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Prepare the Marinade: Using a whisk, mix together the marinade ingredients. Combine all of the ingredients in a glass jar or container with a tight fitting lid. Stir the cornstarch, broth and soy sauce in a medium bowl until the mixture is smooth.
Below, find a quick hitter overview of the recipe. Making Steak stir fry only requires a couple, wholesome ingredients and a few simple steps to make.
Let’s get to it! How to Make Steak Stir Fry My family loved this recipe and I know yours will too. Whether you’re packing lunches, preparing after-school snacks, or meal prepping for the week, it’s a wonderful dish to help you power through the week deliciously.
Teeming with Beef, this quick and easy stir fry is not only tasty, but it’s also full of protein and super versatile. When you’re strapped for time, nothing beats a stir fry. When back-to-school preparation is in high-gear, it’s not just about buying new backpacks, pencils, and notebooks, shirts also a time to strategize about how you’re going to get healthy food on the table in between homework, after-school activities, and other day-to-day obligations. Add a little more oil if they stick to the pan. When it’s ready, the meat should have a brown color all over. Stir gently to combine, coating the ingredients in the Asian stir-fry seasoning. Saute the beef with ginger and oil over medium-high heat in a large skillet or large wok. Give the vegetable stir-fry seasoning mix an extra whisk, then pour the sauce over the chicken and vegetables. All you need to do is combine the ingredients together in a bowl until everything is mixed well. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Add the cooked chicken chunks back to the wok with the vegetables. Heat vegetable oil in a large wok or skillet over medium-high heat cook and stir beef until browned, 3 to 4 minutes. This Beef stir fry is a weeknight dinner lifesaver, especially when you’re dealing with the chaos of navigating the school season. Add in the minced garlic and fresh ginger, then cook for 1 min. It’s What’s for Dinner., on behalf of the Beef Checkoff, to help you prepare for the back-to-school season with this protein-rich stir fry. Super easy to make, it’s the perfect addition to your back-to-school weeknight dinner rotation. This 30-minute Steak stir-fry recipe is filling, tasty, and brimming with veggies. Ingredients 1/2 pound flank steak, sliced about 1/8-inch thick 1/4 teaspoon salt 1/4 teaspoon sugar 1/8 teaspoon ground black pepper 1/2 teaspoon Shaoxing.