Ingredients
Method
- Collect all ingredients.
- Heat vegetable oil in a large wok or skillet over medium-high heat. Add the beef and stir-fry until browned, about 3 to 4 minutes.
- Push the beef to the wok's side. Add broccoli, bell pepper, carrots, green onion, and garlic to the center. Stir-fry the vegetables for two minutes.
- Stir the beef into the vegetables. Season with soy sauce and sesame seeds. Cook and stir for about 2 more minutes, until the vegetables are tender.
- Serve immediately while hot.
Nutrition
Notes
Ingredient Swap: I often use flank steak instead of sirloin for a more robust beef flavor, just be sure to slice it thinly against the grain for tenderness.
Storage Tip: This stir-fry is best eaten fresh, but any leftovers will keep in a sealed container in the fridge for up to two days, though the vegetables will soften a bit.
Make-
Ahead Secret: I prep all my vegetables and slice the beef in the morning, storing them separately in the fridge so dinner comes together in just 10 minutes.
Common Mistake: Don't overcrowd the wok.
If you add too much at once, the ingredients will steam instead of getting that perfect sear.
I cook in batches if my skillet is small.
Serving Suggestion: I love to serve this over a bed of steamed jasmine rice or even cauliflower rice for a lighter meal.
The sauce soaks in beautifully.
Equipment Note: If you don't have a wok, a large, heavy-bottomed skillet is my go-to alternative.
Just make sure it's nice and hot before you start.