Beef and Vegetable Stir Fry Bowl
Recipe by
Ingredients
- For the Stir Fry:
- 1 ½ lbs flank steak or sirloin, thinly sliced against the grain
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp olive oil
- For the Sauce:
- 3 tbsp low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 3 cloves garlic, minced
- 1 tsp grated fresh ginger
- ½ tsp sesame oil
- For the Vegetables:
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup carrots, thinly sliced
- 3 green onions, sliced
- For the Bowl:
- 3 cups cooked jasmine rice
- Sesame seeds (optional garnish)
Directions
- Prepare the Beef: Toss sliced beef with cornstarch and soy sauce. Let it marinate for 15 minutes.
- Make the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, garlic, ginger, and sesame oil.
- Cook the Beef: Heat a skillet or wok over medium-high heat. Add olive oil and sear beef for 2 to 3 minutes until browned but not overcooked. Remove and set aside.
- Cook the Vegetables: In the same skillet, add broccoli, peppers, and carrots. Stir fry for 4 to 5 minutes until crisp-tender.
- Combine: Return beef to the skillet and pour in sauce. Toss everything together for 2 to 3 minutes until coated and heated through.
- Assemble the Bowls: Divide rice into 4 bowls. Top with beef and vegetable stir fry. Garnish with green onions and sesame seeds.
Tips for Meal prep
Cook rice in bulk and portion it into containers with beef and vegetables on top for easy reheating. Store stir fry in airtight containers for up to 4 days in the refrigerator. To prevent soggy vegetables, slightly undercook them during prep so they reheat nicely. Keep sauce extra on the side if you prefer fresher flavors when reheating. This dish also freezes well—store beef and vegetables separately from rice in freezer-safe containers and reheat in a skillet for best texture.
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