Beef Stir Fry

Beef stir fry recipes are a fun way to use up leftover vegetables sitting in the fridge or pantry and the choice of protein can be endless as well. 

One of my goals this year is to eat a better-balanced meal. That includes having carbohydrates, protein, fiber, and fat. Stir fry recipes are great for getting all that in, in one meal. When you eat all these foods together it helps keep you fuller longer and helps prevent mindless snacking in the afternoon. Stir fry recipes are also good for low point WW friendly meals. Just reduce the amount of oil and use a zero-point protein.

Protein

This recipe calls for flank steak which can be an expensive cut of beef. There are a lot of different types of cut beef and I have used beef sirloin before. Instead of beef you can use shrimp, chicken, pork, or any type of seafood. 

Vegetables

Match stick carrots, sliced onions or scallions, snow peas, or sliced bell peppers. Whatever vegetables you have sitting around the pantry. For quicker cooking times make sure they are all even in size.

Sauce

The original recipe for the sauce calls for Shaoxing wine and fish sauce. Not everyone will have those in the pantry. I have made this before using hoisin sauce with a little chili sauce added to it. Basically, if you keep any Asian ingredients in your pantry mix and match them up to your liking to create a sauce that is to your liking. There is a list below that tells you what Asian staples to get if stir fry recipes 

Asian Pantry Staples to keep on Hand

Reduced-sodium soy sauce - Premium Lite Soy Sauce Low Sodium

Sesame oil - La Tourangelle, Toasted Sesame Oil, Great for Cooking

Shaoxing wine - 52USA Shaoxing Cooking Wine 21.64 Fl Oz

Oyster sauce

Hoisin sauce - Lee Kum Kee Hoisin Sauce, hoisin, spicy, sweet sauce, 36.0 Ounce

Chili sauce - Huy Fong Fresh Chili Garlic Sauce 36 oz

Cornstarch

Rice - I’m lazy when it comes to cooking rice, so I like to get the 90-second steamed rice packets at the grocery store. Of course, you can always make home rice whatever method you prefer.

How to make Beef Stir Fry 

For the beef: Cut the steak with the grain into 2-inch-wide strips, then cut each strip against the grain into ¼-inch-thick slices. Place the beef and the remaining ingredients in a medium bowl and stir to evenly coat the meat; set aside.

For the stir-fry: Place the oyster sauce and Shaoxing wine or sherry in a small bowl and stir to combine; set aside.

Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes when dropped in the pan. Drizzle 1 tablespoon of the oil around the perimeter of the wok and add the reserved beef in an even layer. Cook undisturbed until the beef begins to sear, about 1 minute. Then, using a metal spatula, stir-fry for 30 seconds until the beef is lightly browned but not cooked through. Transfer to a plate.

Drizzle the remaining tablespoon of oil around the perimeter of the wok and add the sugar snaps and carrots. Stir-fry until just warmed through, about 1 minute. Return the beef and any accumulated juices to the wok along with the reserved oyster sauce mixture, green onions, and pickled ginger. Stir-fry until the beef is just cooked through and the pickled ginger is well distributed, about 30 to 60 seconds. Serve with steamed rice.

Other Recipes To Try 

25 Recipes for the Slow Cooker 

Maple Bacon Corn Bread Muffins

Knock You Naked Brownies 

Sweet Potato and Sausage Hash 

Buffalo Chicken Taquitos 

Sour Cream Noodle Bake 

If you’ve tried this Beef Stir Fry or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to Pinterest.

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