Description
A nutritious Cantonese-inspired stir fry featuring tender velveted beef, crisp vegetables, and a savory Asian glaze. High-heat searing locks in moisture while maintaining vegetable crunch, offering a restaurant-quality meal in 30 minutes.
Ingredients
Flank steak or sirloin, 1 lb (slice against the grain)
Soy sauce (Marinade), 2 tbsp (use Tamari for gluten-free)
Cornstarch, 1 tbsp (substitute with arrowroot powder)
Vegetable oil, 2 tbsp (grapeseed or other high-smoke oil)
Red bell pepper, 1 (sliced into uniform strips)
Green bell pepper, 1 (sliced into uniform strips)
Broccoli florets, 1 cup (bite-sized)
Carrot, 1 medium (sliced into matchsticks)
Oyster sauce, 1 tbsp
Fresh ginger, 1 tbsp grated (or 3-4 slices)
Garlic, 3 cloves (minced)
Water, 2 tbsp (for sauce slurry)
Instructions
Marinate beef in soy sauce and cornstarch for 15 minutes
Heat 1 tbsp oil in a wok over high heat
Sear beef in batches until browned (1-2 minutes per side), remove and set aside
Add remaining oil to wok, stir-fry peppers, broccoli, and carrots for 2-3 minutes
Push vegetables to the side, sauté garlic and ginger for 30 seconds
Make sauce by mixing oyster sauce, 2 tbsp water, and a slurry of 1 tbsp cornstarch to thicken
Return beef to wok, toss with vegetables and sauce until hot
Serve immediately
Notes
Velveting technique keeps meat tender
Uniform vegetable slices ensure even cooking
Adjust soy sauce to taste
Carrot adds natural sweetness and color
- Prep Time: 20
- Cook Time: 10
- Category: Healthy Quick Meals | Easy Clean Eating Recipes
- Method: Stir Fry
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 1 serving (8 oz total)
- Calories: 420
- Sugar: 3g
- Sodium: 6800mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 85mg