Breastfeeding Friendly Classic Beef Stir-Fry
Total time50 min
Prep time20 min
Cook time15 min
4.7(14)
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Learn more →Ingredients
4 servings
For the beef
- 1 lb flank steak, sliced ¼-inch thick against the grain
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp sesame oil
For the sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp shaoxing wine or dry sherry
- 1 tsp cornstarch
- 1 tsp sugar
- ½ tsp toasted sesame oil
For the stir-fry
- 3 tbsp neutral oil (such as vegetable or canola oil), divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium yellow bell pepper, cut into 1-inch pieces
- 2 cups broccoli florets
- 1 cup snap peas, trimmed
- 3 scallions, cut into 1-inch pieces
For serving
- cooked white rice, for serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp sesame oil. Toss to coat evenly and let the beef marinate at room temperature for 15 minutes.
- 2
In a small bowl, whisk together the 3 tbsp soy sauce, oyster sauce, Shaoxing wine, 1 tsp cornstarch, sugar, and 1/2 tsp toasted sesame oil until the cornstarch is fully dissolved. Set aside.
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