Beef Stir Fry
Step into the world of sizzling Asian flavors with this tantalizing beef stir-fry recipe! Perfect for busy weeknights or whenever you crave a quick and nutritious meal, this dish is a feast for the senses. Tender strips of beef, crisp vegetables, and aromatic spices come together in a symphony of flavors and textures that will leave your taste buds dancing.With just a few simple ingredients and easy-to-follow steps, you'll be serving up a mouthwatering stir-fry in no time. From savory soy sauce to fragrant garlic and ginger, each ingredient plays a crucial role in creating the perfect balance of flavors. Whether you're a stir-fry novice or a seasoned chef, this beef stir-fry recipe is sure to become a staple in your culinary repertoire. So fire up your wok (or non-stick sauce pan) and get ready to stir-fry your way to dinner satisfaction!
Ingredients
Method
- Heat your oil in a non-stick skillet over medium high heat.
- Season your steak with a light pinch of kosher salt. The sauce has soy, which is salty, so I don’t want to over season my steak.
- Once the oil is hot, add half of your steak. Cook the beef for 4-5 minutes until browned on both sides. Remove from the pan. Repeat with the rest of the steak and remove from the pan.
- If you need a bit more oil, just add a tablespoon or two and then add your sliced bell peppers. You want to cook these until they have softened. This will take about 4-5 minutes. Now, add in your water chestnuts, scallions and cook one minutes.
- It’s now time to build your sauce! Add in your lemon grass, garlic, ginger and give it a stir. Now, stir in your soy sauce, hoisin sauce chili crisp, orange juice and lime juice. Let this bubble up and simmer for just 2-3 minutes. You can now add your beef back into the skillet with your snow peas. Warm through for 30 seconds to 1 minute. Finish by topping with your peanuts. Serve over rice. Enjoy!
Video
Notes
Note: I love buying the tubes of lemon grass, garlic, and ginger. These keep in your refrigerator for up to a month. I find I have less waste. They are also simple and quick to use. Note: I like my snow peas crunchy and barely cooked. If you would like them softer, add them to the skillet at the same time you add the water chestnuts and scallions.