Save This Chinese-inspired dish features thinly sliced flank steak, quickly seared to tender perfection and tossed with colorful bell peppers, fresh snow peas, and aromatic aromatics. The star of the show is the glossy, umami-packed sauce that brings everything together.
Preparation is straightforward: marinate the beef for 10 minutes while you prep the vegetables and whisk together the simple sauce. A quick two-step stir-fry ensures the beef stays tender and the vegetables maintain their crisp-texture. The entire dish comes together in under half an hour.
Serve over steaming jasmine rice for a complete meal that balances protein, vegetables, and satisfying flavors. The dish naturally accommodates substitutions—swap in broccoli or baby corn based on what's in your refrigerator.
One rainy Tuesday, my college roommate came home with takeout containers and taught me how to properly judge a good stir-fry by the wok hei—that smoky, caramelized essence that elevates simple ingredients into something extraordinary.
Years later, I finally mastered that restaurant-quality texture at home, and my family now requests this dish more than any takeout we used to order.
Ingredients
- Flank steak or sirloin: Thinly slicing against the grain is absolutely crucial for tenderness—take your time and use a sharp knife
- Cornstarch in the marinade: This is the secret to velveting beef, creating that silky texture you love in restaurants
- Oyster sauce: The backbone of this dish with its deep, savory complexity that soy sauce alone cannot provide
- Fresh vegetables: The combination creates perfect texture contrast and adds vibrant color that makes the dish irresistible
Instructions
- Marinate the beef:
- Combine the beef slices with soy sauce, cornstarch, sesame oil, and pepper. Let it sit for 10 minutes while you prep everything else.
- Make the sauce:
- Whisk together oyster sauce, light soy sauce, water, sugar, and cornstarch until smooth. The cornstarch will settle, so give it a stir right before using.
- Sear the beef:
- Heat oil in a wok over medium-high heat until smoking slightly. Add beef in batches and stir-fry for 1 to 2 minutes until browned but still pink in centers.
- Cook the aromatics:
- Add remaining oil, garlic, ginger, onion, and bell pepper. Stir-fry for 2 minutes until fragrant and vegetables start to soften.
- Finish the dish:
- Add snow peas for 1 minute, return beef to wok, pour in sauce, and toss everything together for 1 to 2 minutes until sauce coats everything beautifully.
Save This recipe became our go-to celebration meal when anything good happened—promotions, good grades, or just making it through a tough week.
Getting the Texture Right
Velveting beef sounds intimidating but is simply coating protein in cornstarch before cooking. This protective layer keeps moisture inside while creating that signature silky exterior in Chinese restaurant dishes.
Vegetable Variations
Snow peas add lovely snap, but broccoli florets, baby corn, or even bok choy work beautifully. The key is cutting everything into bite-sized pieces that cook quickly and evenly.
Serving Suggestions
Steamed jasmine rice is traditional, but cauliflower rice works well for a lighter version. The sauce is flavorful enough that simple sides let the dish shine without competition.
- Cook rice before starting the stir-fry since everything comes together quickly
- Have all ingredients prepped and within reach before turning on the heat
- Warm serving plates make the dish stay hot longer at the table
Save The best dishes are the ones that bring people together around the table, eager and hungry.
Recipe FAQs
- → What cut of beef works best?
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Flank steak or sirloin are ideal choices. Slice thinly against the grain to ensure tenderness. The quick cooking time prevents tougher cuts from becoming chewy.
- → Can I make this gluten-free?
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Yes. Substitute regular soy sauce and oyster sauce with certified gluten-free versions. Most Asian markets now carry gluten-free alternatives that maintain the authentic flavor profile.
- → How do I prevent the beef from overcooking?
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Work in batches if necessary and stir-fry the beef just until browned (1-2 minutes). Remove it from the wok before cooking the vegetables, then combine both at the end with the sauce.
- → What vegetables can I substitute?
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Baby corn, broccoli florets, snap peas, or bok choy all work beautifully. The key is maintaining vegetables with similar cooking times so everything finishes together.
- → Can I prepare this ahead?
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Marinate the beef up to 4 hours in advance and chop all vegetables beforehand. However, stir-fry just before serving for the best texture and flavor. The dish comes together so quickly that same-day prep is entirely manageable.
