Ingredients
Scale
- 1 lb (450 g) beef (flank steak, sirloin, or ribeye), thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil, divided
- 1 bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 1/2 cup snap peas, ends trimmed
- 2 green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
- Steamed rice (optional, for serving)
Instructions
- Thinly slice the beef against the grain. Optional: marinate with soy sauce, garlic, and ginger for 15–30 minutes.
- In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, honey, garlic, and ginger. Set aside.
- Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat. Add beef in a single layer and sear for 2–3 minutes. Remove and set aside.
- Add remaining oil to the pan. Stir-fry carrots, bell pepper, and broccoli for 3–5 minutes until tender-crisp.
- Add snap peas and cook for another 2–3 minutes.
- Return beef to the pan, add sauce, and toss to coat evenly. Cook 1–2 minutes until sauce thickens slightly.
- Remove from heat, garnish with green onions and sesame seeds, and serve over rice if desired.
Notes
- Slice beef thinly against the grain for best tenderness.
- Do not overcrowd the pan to achieve proper searing.
- Swap vegetables based on availability or season.
- Serve with rice, noodles, or enjoy on its own.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian, Chinese