Description
This is the absolute best BEEF STIR FRY RECIPE! It's a super easy 30 minute dinner that is delicious. The dish includes tender slices of flank steak and sugar snap pea pods. The Asian inspired sauce has plenty of umami and is made with beef stock, soy sauce, oyster sauce, brown sugar and cornstarch. This one is an all time favorite dinner recipe!
Ingredients
Units
Scale
- 1 1/4 pounds flank steak
- 1/4 teaspoon baking soda
- 3 tablespoons reduced sodium soy sauce, divided
- 1/2 cup reduced sodium beef stock
- 1 tablespoon oyster sauce
- 1 tablespoon light brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 2 cups sugar snap peas
- sesame seeds for serving
- 4 cups cooked hot rice
Instructions
- Place the flank steak on a cutting board and thinly slice against the grain. You want slices that are 1/8 to 1/4 inch thick. Place the sliced steak in a bowl and sprinkle with the baking soda, 1 tablespoon reduced sodium soy sauce and 1 tablespoon water. Toss to combine and let marinate for 15 minutes.
- In a small bowl, combine the remaining 2 tablespoons of reduced sodium soy sauce, reduced sodium beef stock, oyster sauce, light brown sugar and cornstarch. Stir to dissolve the light brown sugar and cornstarch. Set aside.
- Fill a medium sized pot with water, place of high heat and bring to a boil. When the water boils, add the sugar snap peas. Cook for 2 minutes. Drain the snap peas in a colander and set aside.
- After the steak has marinated for 15 minutes, heat a large sauté pan or wok over medium high heat. Add the toasted sesame oil. When the oil is hot (this will take less than a minute over medium high heat) add the steak. Let the steak sauté for a minute or so and then stir to cook evenly. You want the steak to just be cooked with still a few pink spots. It should be medium rare to medium. Overcooking the steak will make it tough.
- Pour the sauce into the the pan. Let come to a low boil then stir to finish cooking the steak and thicken the sauce. This will take about 2 to 3 minutes.
- Stir in the sugar snap peas and toss to coat with the sauce.
- Serve the beef stir fry over the rice and sprinkle with sesame seeds.
Notes
- Don't skip marinating the steak ~ It's a scientific reaction. This combination of ingredients neutralizes the acid so the steak is more alkaline. This causes the proteins in the steak not to bind and tighten up when cooked. The result is more tender beef.
- Quickly blanch the sugar snap peas ~ Only a couple minutes is need to cook the peas. You want bright green veggies with a slight crunch to them.
- Avoid overcooking the steak ~ Cooking the steak too long will make it tough. You want to cook the beef to medium rare to medium.
- Give the sauce a stir before adding it to the cooked steak ~ The sauce can separate after sitting for a few minutes. Give it a stir to recombine all the ingredients.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: entrée
- Method: cook on stove top
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 529
- Sugar: 3.8 g
- Sodium: 995 mg
- Fat: 15.9 g
- Saturated Fat: 5.5 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 47.2 g
- Fiber: 1.6 g
- Protein: 45.5 g
- Cholesterol: 78 mg