Beef Vegetable Stir Fry

An easy and flavorful recipe for beef vegetable stir fry made with top sirloin beef, broccoli, 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 284kcal

Author Amee

Ingredients

For the sauce:
¼ cup low-sodium soy sauce can also sub Bragg's liquid aminos or coconut aminos
4 teaspoon sugar or coconut sugar
1 tablespoon fresh lemon juice
2 cloves garlic minced
1 ½ tablespoon oyster sauce
red pepper flakes to taste
For the stir fry:
1 lb top sirloin cut into thin strips
2 carrots julienne sliced (thin slices)
2 cups broccoli florets
1 cup snow peas
1 green or red pepper sliced into thin, julienne, strips
*you can also use 2 12 oz bags of fresh stir fry vegetables for speed and convenience
2 tablespoon olive oil or canola oil
*optional: 2-3 Tien Tsin dried China Chili Peppers
sesame seeds for garnish

Instructions

Whisk all sauce ingredients together and pour into a Ziplock bag.
Add steak to sauce and marinate in the refrigerator for 15 minutes.
Steam vegetables in a steamer basket over a pot of boiling water for 4-5 minutes or until tender-crisp.
Drain excess water and set aside.
Heat oil in a large stir fry pan or Wok over medium-high heat.
Add meat to the pan, reserving sauce, and cook 3-4 minutes until steak is lightly browned, stirring constantly.
Add vegetables, chili peppers (if using) and sauce to the pan and cook for a few minutes more to mingle flavors, stirring frequently.
Garnish with sesame seeds and serve.

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