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- 1 pound flank steak, thinly sliced against the grain - 1 red bell pepper, thinly sliced - 1 yellow bell pepper, thinly sliced - 1 cup snap peas, trimmed and strings removed - 1 cup broccoli florets, bite-sized - 1 medium carrot, peeled and julienned - 3 green onions, chopped (whites and greens separated) - 2 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon sesame oil - 2 garlic cloves, minced - 1 teaspoon fresh ginger, grated - Cooked jasmine rice or noodles, for serving - Garnishes like sesame seeds and fresh cilantro When you make Minute Beef & Veggie Stir Fry, the choice of ingredients matters. First, you want flank steak. This cut is tender and flavorful. Slicing it against the grain keeps it juicy. Next, fresh vegetables add color and crunch. I use red and yellow bell peppers, snap peas, broccoli, and carrots. They cook quickly and stay crisp. The marinade is key too. Soy sauce brings saltiness. Oyster sauce adds depth. Sesame oil gives a nutty aroma. Garlic and ginger add a nice kick. Let the beef soak in these flavors for at least 15 minutes. For serving, jasmine rice or noodles work best. They soak up the sauce. Don't forget garnishes! A sprinkle of sesame seeds and fresh cilantro makes it pop. Enjoy making this dish! {{ingredient_image_2}} - In a medium bowl, mix 1 pound of flank steak with: - 2 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon sesame oil - 2 minced garlic cloves - 1 teaspoon grated ginger - Stir well to coat the beef evenly. - Let the beef marinate for at least 15 minutes. This step helps the meat absorb all those tasty flavors. - In a large skillet, heat 2 tablespoons of vegetable oil over high heat. - Once hot, add the marinated beef in a single layer. - Sear the beef for 2-3 minutes without moving it. This helps create a nice brown crust. - After browning, remove the beef and set it aside on a plate. - In the same skillet, add the remaining oil. - Toss in: - 1 sliced red bell pepper - 1 sliced yellow bell pepper - 1 cup snap peas - 1 cup broccoli florets - 1 julienned carrot - Stir-fry for about 4-5 minutes. Keep the vegetables bright and crisp. - Return the beef to the skillet with the cooked vegetables. - Stir everything together to combine. - Cook for an additional 2 minutes. This allows the flavors to meld beautifully. - Remove the skillet from heat and add: - 3 chopped green onions (whites and greens separated) - Toss everything for a final mix. - Serve hot over cooked jasmine rice or noodles. - Garnish with sesame seeds and fresh cilantro for a pop of color and flavor. To boost flavor, try adding spices like black pepper or red pepper flakes. You can also mix in a splash of hoisin or chili sauce for extra zest. When marinating, use a good balance of soy sauce and sesame oil. Let the beef soak in the marinade for at least 15 minutes. This lets the flavors seep in, making the beef richer and more tasty. High heat is key for a great stir-fry. It cooks meat quick and keeps veggies crisp. Use a large skillet or wok for even heat. When you add the beef, do not stir too much. Let it sear for 2-3 minutes. This forms a nice crust and keeps juices in. After, toss in the veggies and stir-fry for about 4-5 minutes. Keep them moving to ensure they stay bright and crunchy. For a stunning plate, start with a base of jasmine rice or noodles. Pile the stir-fry on top for a colorful look. To finish, drizzle with a bit of sesame oil and sprinkle sesame seeds. Fresh cilantro adds a nice touch too. These simple steps make your dish look as good as it tastes, making dinner feel special. Pro Tips Marinate Longer for Flavor: If time allows, marinate the beef for up to 2 hours. This will deepen the flavors and tenderness of the meat. High Heat is Key: Make sure your skillet or wok is hot enough before adding the beef. This ensures a good sear and prevents steaming. Veggie Crunch: Avoid overcooking your vegetables. They should be crisp-tender to retain their vibrant colors and nutrients. Garnish for Freshness: Adding fresh cilantro and a sprinkle of sesame seeds right before serving enhances the dish's flavor and visual appeal. {{image_4}} If you want to switch things up, try using chicken or tofu. Chicken breast works well when sliced thin. It cooks fast and stays juicy. For a plant-based option, tofu is great. Use firm tofu, and press it to remove water. This helps it absorb flavors better. Feel free to swap in seasonal or frozen vegetables. Fresh veggies add crunch and color. Bell peppers come in many colors. Try using green, orange, or even purple for a fun twist. Frozen options are also good. They save time and still taste great. You can change the sauce to suit your taste. Adding hoisin sauce gives a sweet kick. If you like heat, try chili sauce. Adjust the saltiness and sweetness by adding more soy sauce or sugar. Experiment until you find the perfect balance for you. To keep your beef and veggie stir fry fresh, use airtight containers. Glass containers work best. They help keep flavors intact and make reheating easy. Let the stir fry cool before sealing it. This avoids moisture buildup, which can make it soggy. Store leftovers in the fridge. They stay good for up to three days. When reheating stir fry, use a skillet or pan. Heat it on medium until warm. This ensures even heating. Stir often to keep the veggies crisp. You can also use a microwave, but be careful. Heat in short bursts and stir in between. This helps the veggies stay bright and crunchy. If you want to freeze your stir fry, portion it out first. Use freezer-safe containers or bags. Label them with the date. This makes it easy to track freshness. When ready to eat, thaw in the fridge overnight. Reheat it in a pan for the best texture. Freezing can change some veggies, but proper steps help keep flavors strong. Marinate the beef for at least 15 minutes. This time lets the flavors soak in well. If you have more time, you can marinate for up to 2 hours. The longer marination adds even more taste. Yes, you can use frozen vegetables. They are quick and easy. To use them, thaw them first and pat dry. This step helps avoid excess water in your stir fry. Cook them for a shorter time, about 3-4 minutes, to keep them crunchy. You can try different sauces like hoisin or teriyaki. Each sauce gives a new taste. You can also mix in chili sauce for heat. Adjust the amount based on your taste preference. This recipe works great for meal prep. You can cook it ahead and store it. Keep the stir fry in airtight containers in the fridge. It stays fresh for 3-4 days. You can reheat it quickly for a tasty meal later. Stir-frying is easy and fun. You learned about key ingredients like flank steak and fresh veggies. The marinade adds depth with soy sauce, oyster sauce, and spices. High heat gives your dish that perfect texture. Don’t forget to try different proteins and veggies for variety. Store leftovers properly to enjoy later. Overall, this dish is great for meal prep and family dinners. With these tips, you can create delicious meals every time. Enjoy your cooking journey!

Sizzling Rainbow Beef & Veggie Stir Fry

A colorful and flavorful stir fry featuring tender beef and vibrant vegetables, served over jasmine rice or noodles.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound flank steak, thinly sliced against the grain
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 cup snap peas, trimmed and strings removed
  • 1 cup broccoli florets, bite-sized
  • 1 medium carrot, peeled and julienned
  • 3 green onions, chopped (whites and greens separated)
  • 2 tablespoons vegetable oil
  • to taste cooked jasmine rice or noodles, for serving
  • to taste sesame seeds and fresh cilantro, for garnish

Instructions
 

  • In a medium bowl, combine the thinly sliced flank steak with the soy sauce, oyster sauce, sesame oil, minced garlic, and grated ginger. Mix well to ensure the beef is evenly coated. Let it marinate for at least 15 minutes.
  • In a large skillet or wok, heat 1 tablespoon of vegetable oil over high heat. Once the oil is shimmering, add the marinated beef in a single layer. Sear for 2-3 minutes without moving the beef, then remove it from the pan and set it aside.
  • In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the sliced red and yellow bell peppers, snap peas, broccoli florets, and julienned carrot. Stir-fry the vegetables for about 4-5 minutes until they are bright and just tender but still crisp.
  • Return the browned beef to the skillet with the sautéed vegetables. Stir everything together to combine, allowing the beef to heat through. Cook for an additional 2 minutes.
  • Remove the skillet from heat and fold in the chopped green onions, giving everything one last toss for added freshness.
  • Serve the vibrant stir fry hot over a generous bed of jasmine rice or noodles. Garnish with a sprinkle of sesame seeds and a handful of fresh cilantro.

Notes

For a beautiful display, use a large serving platter filled with rice or noodles, then mound the stir fry over the top. Finish with a drizzle of additional sesame oil and extra sesame seeds for a delightful crunch.
Keyword beef, quick meal, stir-fry, vegetables