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Easy Weeknight Beef Stir Fry is the perfect asian-restaurant-inspired dish that you can make at home. To get delicious flavour use lots of your favourite vegetables, and of course a great sauce. Serve this beef stir fry with white rice, egg noodles, or next to fried rice!
- 1 1/2 lbs flank steak – cut across the grain into 1/4-inch strips
- 3 tbsp cornstarch
- 2 tbsp vegetable oil
For the sauce
- 1 tbsp vegetable oil
- 3 cloves garlic – minced
- 1/4 tsp ginger root – freshly grated (or ginger paste)
- 1/2 cup water
- 1/3 cup hoisin sauce
- 1/3 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 2 tbsp rice wine vinegar
- 1/2 tsp crushed chili paste or chili flakes
- 1/2 cup water chestnuts – sliced
- 1 cup bell peppers – chopped
- 1 head broccoli – cut into florets and lightly steamed
- 3 green onions – cut into 1-inch pieces
- Toss the strips of beef in the corn starch and let them sit on the cutting board for 15 minutes.
- Meanwhile, prepare the sauce. In a small saucepan set over medium heat add the vegetable oil.
- When the oil is hot, lightly sauté the garlic for a minute, then add the ginger and cook for 30 seconds. Pour the remaining ingredients in the pan and simmer for 5 minutes or until the sauce begins to reduce or thicken. Keep warm while preparing the rest of the ingredients.
- In a large skillet set over medium-high heat, add the 2 tablespoons of vegetable oil. When the oil is hot, quickly stir-fry the beef in 2-3 batches. You want it to be nice and crisp on the outsides, but not cooked throughout. Transfer cooked beef to a plate. If the pan has a lot of oil in it, remove all but 1 tablespoon of oil.
- Add the vegetables and sauté for 2-3 minutes before returning the beef to the skillet. Add the sauce, stir, and allow everything to cook for an additional 2 minutes before removing from the heat. Serve immediately.