Quick Beef and Veggie Stir-Fry Bowl for Dinner (Print version)

Tender beef, crisp vegetables, and a glossy ginger garlic sauce piled over rice for a fast 30-minute dinner bowl.

# Ingredients:

For the beef

01 - 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
02 - 1 tablespoon soy sauce or tamari
03 - 1 tablespoon cornstarch
04 - 1/4 teaspoon black pepper

For the sauce

05 - 1/4 cup (60 ml) low-sodium soy sauce or tamari
06 - 2 tablespoons oyster sauce
07 - 1/3 cup (80 ml) beef broth or water
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon brown sugar or honey
10 - 1 teaspoon toasted sesame oil
11 - 1 teaspoon cornstarch

For the bowls

12 - 2 tablespoons neutral oil, divided
13 - 2 cups small broccoli florets
14 - 1 red bell pepper, thinly sliced
15 - 1 medium carrot, cut into matchsticks
16 - 1 cup snap peas
17 - 3 cloves garlic, minced
18 - 1 tablespoon fresh ginger, grated
19 - 3 cups cooked white or brown rice
20 - 2 scallions, sliced
21 - 1 teaspoon sesame seeds, optional

# Instructions:

01 - Whisk the soy sauce, oyster sauce, broth, rice vinegar, brown sugar, sesame oil, and cornstarch in a small bowl until smooth.
02 - Toss the sliced beef with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and black pepper. Let it stand for 10 minutes while you prep the vegetables.
03 - Heat 1 tablespoon oil in a large wok or skillet over high heat. Sear half the beef in a single layer for 60-90 seconds per side, then transfer to a plate. Repeat with the remaining beef.
04 - Add the remaining oil to the pan. Stir-fry broccoli, bell pepper, carrot, and snap peas for 3-4 minutes until bright and crisp-tender.
05 - Add the garlic and ginger and stir for 20-30 seconds, just until fragrant.
06 - Return the beef and any juices to the pan. Pour in the sauce and toss for 1-2 minutes until glossy, thickened, and coating the beef and vegetables.
07 - Divide the cooked rice among 4 bowls. Top with the beef and vegetables, then finish with scallions and sesame seeds if using.

# Good to know:

01 - Have all ingredients sliced and measured before heating the pan.
02 - Best served right away while the vegetables are crisp.
03 - Use tamari and gluten-free oyster sauce if cooking gluten-free.

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