Beef Broccolini Stir Fry

looking down at a bowl of stir fry over a bed of rice

An easy and flavorful recipe for beef vegetable stir fry made with top sirloin beef, broccolini, snow peas, bell peppers, and carrots ready in 30 minutes.

Course Main Course

Cuisine Asian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 311kcal

Author Amee

Ingredients

For the sauce:
¼ cup low-sodium soy sauce or regular soy sauce *use Tamari for GF
4 tsp sugar
1 tbsp fresh lemon juice
2 cloves garlic minced
2 ½ tbsp oyster sauce divided
red pepper flakes to taste
For the stir fry:
1 lb top sirloin cut into thin strips
12 oz broccolini or about 2 cups of broccoli florets
4 oz snow peas
1 bell pepper (red or green) sliced into thin, julienne, strips
2 tbsp olive oil or any high-heat oil of choice
1 cup matchstick carrots or very thinly julienne sliced carrots
2 tsp cornstarch
sesame seeds and/or crunchy garlic with chili oil for garnish

Instructions

In a small bowl, whisk the sauce ingredients together, reserving 1 tbsp of oyster sauce, then pour the mixture into a large resealable bag or an airtight container. Add the sliced steak, seal, and let the steak marinate for at least 15 minutes.
Place the broccolini, snow peas, and peppers in a steamer basket over a pot of boiling water and steam until they are vibrant and tender-crisp, about 3 minutes. Drain and immediately submerge the vegetables in an ice bath to stop the cooking process. Drain well, pat dry, and set aside.
Heat oil in a large wok or pan over medium-high heat. Meanwhile, remove the beef from the sauce (but don't discard it!), and pat the pieces dry. Once the oil is shimmering, add the beef and sear it on all sides until nicely browned.
In a small bowl, stir the cornstarch and remaining tablespoon of oyster sauce into the reserved marinade until mixed. Add the steamed vegetables, carrots, and sauce to the pan and cook for a few minutes more to mingle flavors and thicken the sauce, stirring frequently.
Garnish with optional sesame seeds, and crunchy garlic with chili oil. Serve immediately over Jasmine rice or your favorite low-carb option and enjoy!

Notes

Slice the steak against the grain. This is the #1 trick for melt-in-your-mouth meat. Look for the direction the muscle fibers run, then slice across them. Pro tip! Pop the steak in the freezer for 10-15 minutes first to firm it up just enough to cut clean, thin slices with ease.

Consider tossing the sliced steak in 1/2 tsp of baking soda. Let it sit for 20-30 minutes (no longer!), then rinse the beef thoroughly in cold water, drain, and pat it dry before preparing as directed in the recipe. This trick is handy for tenderizing cheaper, less tender cuts of steak, so they’re better suited for stir-frying. I skip this when using top sirloin.

Don’t overcook your vegetables. No one likes mushy veggies in their stir-fry. The goal is to steam the broccolini and mixed vegetables just until tender so they maintain a slight snap in the stir-fry. Also make sure to drain them well after the ice bath so they don't water down the sauce. You can pat them dry or use a salad spinner for this.

Make sure your wok is sizzling hot. You want the oil shimmering, not smoking, before adding the beef to the pan. High heat quickly sears the steak’s surface while locking in the juices. A carbon steel wok with good even heat distribution is essential for great stir-fry results. A large heavy-bottomed cast-iron or stainless steel pan can work well as a substitute. Nonstick woks don't get hot enough or distribute heat well and tend to steam instead of sear.

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