Description
This vibrant Beef and Vegetable Stir Fry is a quick and flavorful dish featuring thinly sliced flank steak marinated in a zesty orange-soy sauce, stir-fried with crisp sugar snap peas, carrots, bell peppers, and aromatic aromatics. Perfectly seared over high heat for a tender yet juicy result, it’s a colorful and healthy meal ready to serve over steamed white rice in just 40 minutes.
Ingredients
Scale
Marinade & Meat
- 1 1/2 lbs flank steak (thinly sliced; chuck steak works well as a substitute)
- 1/2 cup fresh squeezed orange juice (from 1 orange)
- 3 tsp grated orange zest (zest from 1 orange)
- 4 Tbsp soy sauce
- 2 tsp sesame oil
- 1 tsp fresh grated ginger
- 3 garlic cloves (finely minced)
- 2 Tbsp brown sugar
Vegetables
- 1 small onion (finely diced)
- 1 1/2 cups sugar snap peas (rinsed and caps removed)
- 1 large carrot (sliced into matchsticks)
- 1 bell pepper (sliced)
Cooking Oil & Garnishes
- 1 1/2 Tbsp cooking oil (vegetable or canola oil preferred)
- Sesame seeds or diced green onion (optional garnish)
Instructions
- Prepare the Marinade: In a large bowl, combine the orange juice, orange zest, soy sauce, sesame oil, grated ginger, minced garlic, and brown sugar. Stir well until the brown sugar dissolves completely, creating a flavorful marinade base.
- Marinate the Beef: Slice the flank steak very thinly against the grain to ensure tenderness. Add the sliced beef to the marinade, tossing to coat thoroughly. Cover the bowl and refrigerate for 30 minutes to allow the flavors to infuse.
- Prep the Vegetables: While the beef marinates, finely dice the onion, rinse the sugar snap peas and remove their caps, slice the carrot into matchstick shapes, and slice the bell pepper into strips. Set aside the prepared vegetables.
- Heat the Pan: Place a heavy-bottomed skillet or wok over high heat and allow it to preheat until very hot. Swirl in 1 1/2 tablespoons of cooking oil to coat the surface evenly.
- Sauté the Onion: Add the diced onion to the hot pan and stir constantly for about 1 minute until slightly softened and fragrant, taking care not to burn.
- Cook the Beef: Drain the beef from the marinade, reserving the liquid. Add the beef to the skillet in batches to prevent overcrowding and to ensure a proper sear. Stir constantly for 2-3 minutes until the beef is browned on all sides but still tender. Pour the reserved marinade over the beef in the pan to enhance the sauce.
- Add the Vegetables: Add the sugar snap peas, carrot matchsticks, and sliced bell pepper to the skillet. Continue cooking on high heat for 2-3 minutes, stirring frequently until the vegetables are crisp-tender and the sauce has thickened slightly.
- Serve: Remove from heat and serve the beef and vegetables immediately over a bed of hot white rice. Garnish with sesame seeds or diced green onion if desired for extra flavor and texture.
Notes
- For best results, slice the beef very thinly against the grain to keep it tender.
- Do not overcrowd the pan when cooking the beef to maintain high heat and achieve a good sear.
- You can substitute flank steak with similarly thin-sliced chuck steak if preferred.
- Adjust the brown sugar quantity based on your desired sweetness level.
- Serve immediately to enjoy the veggies crisp texture.
- This recipe pairs well with steamed white or jasmine rice, or even quinoa for a healthier alternative.
