Servings 4 servings
Ingredients
For the sauce:
- 1/4 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 2/3 cup beef broth
- 2 garlic cloves, minced
- 2 teaspoons cornstarch
For the stir-fry:
- 2 Tablespoons vegetable oil, divided
- 1 pound ribeye, flank or skirt steak, cut into 2-inch strips
- 1 large red bell pepper, cut into strips
- 2 cups sugar snap peas
- 1 1/2 cups shredded carrots
- Rice or noodles, for serving
Instructions
Make the sauce:
- In a medium bowl, whisk together the soy sauce, hoisin sauce, beef broth, minced garlic and cornstarch. Set the sauce aside.
Make the stir-fry:
- Add 1 tablespoon oil to a large nonstick skillet or wok set over medium-high heat. Once the oil is hot, add the beef in batches and cook, stirring occasionally, until it is browned on all sides, about 2 minutes. (Do not overcook it, as it will continue cooking alongside the vegetables and sauce.) Using a slotted spoon, transfer the beef to a plate and leave all drippings in the pan.
- Add the remaining 1 tablespoon oil to the pan then add the bell peppers, snap peas and carrots and cook, stirring constantly, for 2 minutes. (The vegetables should remain crisp-tender.)
- Stir in the sauce then bring it to a boil and cook, stirring occasionally, until the sauce is thick and syrupy, about 2 minutes. Return the beef and any juices to the pan and stir to combine.
- Serve the stir-fry over rice or noodles.
Notes
- Prep everything ahead of time. Stir-frying happens fast, so it’s crucial to have all your ingredients ready to go before you even turn on the stove. Make the stir-fry sauce, slice the beef and chop your vegetables. Once the oil hits the pan, there's no time for last-minute chopping!
- Store leftovers in an airtight container in the refrigerator for up to 3 days. I like to reheat leftovers in a skillet with a splash of beef broth to help restore moisture. You can also reheat leftover stir-fry in the microwave until warmed through.
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