Beef Stir Fry

Ingredients

• 454 g (1 pound)flank steak
• 15 ml (1 tablespoon)soy sauce
• 5 ml (1 teaspoon)cornflour
• 2.5 ml (1/2 teaspoon), optionalbicarbonate of soda
• 2.5 ml (1/2 teaspoon)sesame oil
• 120 ml (1/2 cup)unsalted beef stock
• 60 ml (1/4 cup)soy sauce
• 30 ml (2 tablespoons)oyster sauce
• 15 ml (1 tablespoon)cornflour
• 15 ml (1 tablespoon)rice vinegar
• 10 ml (2 teaspoons)soft brown sugar
• 15 ml (1 tablespoon)vegetable oil
• 5 ml (1 teaspoon)sesame oil
• 360 g (4 cups), cut into 5 cm piecesbroccoli florets
• 60 ml (1/4 cup)water
• 150 g (1 cup), sliced 6 mm thickred pepper
• 55 g (1/2 cup), sliced 3 mm thickcarrots
• 80 g (1/2 cup), sliced 6 mm thickwhite onion
• 10 ml (2 teaspoons), mincedgarlic
• 5 ml (1 teaspoon), mincedginger

Instructions

1. 1

   Slice the beef

   Cut the flank steak across the grain into slices about 6 mm thick and 5 cm long.

2. 2

   Marinate the beef

   In a medium bowl, whisk together 15 ml soy sauce, 5 ml cornflour, the optional bicarbonate of soda and 2.5 ml sesame oil. Add the beef and toss to coat, then leave to marinate for 10 minutes.

3. 3

   Mix the sauce

   In a medium bowl, whisk together the beef stock, 60 ml soy sauce, oyster sauce, 15 ml cornflour, rice vinegar and brown sugar. Set aside.

4. 4

   Brown the beef

   Heat a wok or large frying pan over a medium-high heat. Add the vegetable oil and 5 ml sesame oil. When hot and shimmering, carefully add the beef in a single layer. Leave it undisturbed until browned, about 2 minutes, then stir-fry for 1–2 minutes until no longer pink. Transfer to a clean plate.

5. 5

   Cook the vegetables

   Add the broccoli and water to the pan. Stir-fry for about 2 minutes, until the florets are bright green and the water has evaporated. Add the red pepper, carrots and onion, then stir-fry for about 2 minutes until tender. Reduce the heat to medium and cook the garlic and ginger for 30 seconds, until fragrant.

6. 6

   Thicken the sauce

   Make a well in the centre of the pan and raise the heat to medium-high. Whisk the stir-fry sauce again, pour it into the pan and stir continuously for about 1 minute, until thickened. Return the beef and stir to combine. Cook for 1–2 minutes, until the broccoli is tender and the beef is warmed through.

7. 7

   Serve the stir fry

   Serve with your preferred side, such as steamed rice or noodles.

What is beef stir fry?

Stir-frying is a Chinese cooking technique that cooks ingredients quickly over high heat while they are moved around the pan. This version brings that approach to flank steak, broccoli and other everyday vegetables.

The sauce combines soy and oyster sauces with stock, vinegar and a little brown sugar. Cooking the ingredients in stages helps the beef brown and the vegetables keep some bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 246 calories, 30g protein, 18g carbs, 6g fat.

The beef provides most of the protein, while the vegetables and brown sugar contribute carbohydrates. The vegetable and sesame oils, along with the beef, are the main sources of fat. Serve with a moderate portion of rice or noodles and add extra vegetables if you want to balance the plate without making the side the main feature.

Choose and slice the beef

Flank steak: its long grain makes it easy to cut into strips. Slicing across the grain into thin pieces helps keep each bite tender.

Even pieces: aim for roughly 6 mm thickness and similar lengths. This helps the beef cook quickly and consistently.

Why marinate the beef

The brief marinade coats the beef with soy, sesame oil and cornflour before it hits the hot pan. The optional bicarbonate of soda is included in the original recipe and can be left out if preferred.

Keep the marinating time to 10 minutes so the beef is ready while you prepare the sauce and vegetables.

Get the sauce ready first

Cornflour: whisk it thoroughly into the stock and sauces so it is evenly dispersed before it goes into the pan. Give the mixture another whisk just before adding it, as the cornflour can settle.

Timing: the sauce thickens quickly, in about 1 minute, so have the beef and vegetables close at hand before pouring it in.

Cook in stages for better texture

Beef: lay the slices in one layer and leave them still for about 2 minutes to brown before stir-frying. If your pan is too crowded to do this, cook the beef in batches.

Vegetables: the broccoli goes in first with water, followed by the pepper, carrots and onion. Add the garlic and ginger last, cooking them for just 30 seconds so they become fragrant without burning.

Check for doneness

Look for beef that is browned, no longer pink and warmed through when returned to the pan. The broccoli should be tender, while the pepper, carrots and onion retain a little firmness.

Once the sauce coats the ingredients, avoid cooking the finished stir fry for much longer than the stated 1–2 minutes.

What to serve with it

Steamed rice is a simple way to catch the savoury sauce, while noodles make the meal more substantial. Serve either alongside the stir fry rather than adding them to the pan.

For extra freshness, a crisp side salad or lightly steamed greens can sit alongside the warm beef and vegetables.

Recipe notes & tips

• Slice the flank steak across the grain to help the cooked pieces feel tender.
• Measure and mix the sauce before you start cooking so it is ready when the vegetables are done.
• Make sure the pan is hot and the oil is shimmering before adding the beef.
• Cook the beef in batches if the slices will not fit in a single layer.
• Whisk the sauce just before adding it to redistribute the cornflour.
• Keep the garlic and ginger moving in the pan and cook them for only 30 seconds.

Variations

• Swap the vegetables: use sliced mushrooms or sugar snap peas in place of some of the broccoli.
• Add chilli: stir in sliced fresh chilli with the garlic and ginger for heat.
• Use chicken: cut boneless chicken into thin strips and cook until fully cooked through.
• Try a different steak: use a similarly quick-cooking cut, sliced thinly across the grain.
• Make it gluten-free: choose suitable gluten-free soy and oyster sauces and check the stock label.

Common mistakes to avoid

• Cutting with the grain: the beef can feel tougher; slice across the visible fibres.
• Crowding the pan: the beef may steam rather than brown; cook it in batches.
• Skipping the sauce whisk: settled cornflour can leave the sauce uneven; whisk it just before pouring.
• Adding garlic too early: it can burn during the longer cooking stages; add it with the ginger near the end.
• Overcooking the vegetables: they can lose their bite; follow the short cooking times and check tenderness.
• Leaving the finished dish on the heat too long: the beef can become tougher; stop once it is warm and the broccoli is tender.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in a frying pan over medium heat until piping hot, stirring often; add a small splash of water if the sauce has become too thick.

Frequently asked questions