natasha's kitchen easy ground beef stir fry Beef and vegetable stir fry recipe

Okay, folks, I’m absolutely buzzing to share this recipe with you. It’s one of those weeknight saviors – quick, easy, and packed with flavor. Plus, it’s a fantastic way to sneak in a ton of veggies without anyone complaining (even the picky eaters!). It’s vibrant, satisfying, and endlessly adaptable to whatever you have lurking in your fridge. Think of this as more of a guide than a rigid set of rules; feel free to experiment and make it your own!

Beef and Vegetable Stir Fry: The Picture Perfect Plate

This stir fry is all about vibrant colors and fresh textures. The beauty of this dish is how customizable it is - use whatever vegetables you have on hand!

Ingredients: Get Ready to Wok!

Before we jump into the cooking, let’s gather our ingredients. Don’t be intimidated by the list; most of these are pantry staples. Remember, this is a template, not a decree! Feel free to swap things out based on your preferences and what you have available.

• Beef: 1 pound flank steak, thinly sliced against the grain. (You can also use sirloin or even chicken!)
• Vegetables: 2 cups of mixed vegetables (broccoli florets, sliced carrots, bell peppers (any color!), snow peas, sliced mushrooms, zucchini, onion). Seriously, raid your fridge.
• Soy Sauce: 1/4 cup (low sodium is preferred).
• Oyster Sauce: 2 tablespoons (adds a wonderful savory depth).
• Sesame Oil: 1 tablespoon (a little goes a long way!).
• Cornstarch: 1 tablespoon (for thickening the sauce).
• Garlic: 2 cloves, minced.
• Ginger: 1 teaspoon, minced.
• Brown Sugar: 1 tablespoon (balances the saltiness).
• Rice Vinegar: 1 tablespoon (adds a touch of acidity).
• Vegetable Oil: For cooking.
• Cooked Rice: For serving.
• Optional Garnishes: Sesame seeds, chopped green onions.

Instructions: Let’s Get Cooking!

Now for the fun part! Don’t worry if you’re new to stir-frying; it’s much easier than it looks. The key is to have everything prepped and ready to go, as the cooking process is quite quick.

1. Prepare the Beef: In a medium bowl, combine the sliced beef with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Toss to coat well. This helps tenderize the beef and gives it a nice sear.
2. Make the Sauce: In a small bowl, whisk together the remaining soy sauce, oyster sauce, sesame oil, garlic, ginger, brown sugar, and rice vinegar. Set aside.
3. Stir-Fry the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the beef and stir-fry until browned and cooked through, about 2-3 minutes. Remove the beef from the skillet and set aside.
4. Stir-Fry the Vegetables: Add another tablespoon of vegetable oil to the skillet. Add the onion and carrots first, cooking for about 2 minutes until slightly softened. Then, add the remaining vegetables and stir-fry for another 3-5 minutes, until they are tender-crisp.
5. Combine and Simmer: Pour the sauce over the vegetables and bring to a simmer. Cook for 1-2 minutes, until the sauce has thickened slightly.
6. Add the Beef Back In: Return the cooked beef to the skillet and toss to coat with the sauce and vegetables.
7. Serve: Serve immediately over cooked rice. Garnish with sesame seeds and chopped green onions, if desired.

And there you have it! A delicious and healthy Beef and Vegetable Stir Fry that’s perfect for a weeknight dinner. Enjoy!

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Beef And Vegetable Stir Fry Recipe - Natasha’s Kitchen

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Beef and vegetable stir fry recipe. beef and vegetable stir fry recipe