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### Instructions
1. **Prep the Ingredients**
Slice beef thinly against the grain. Toss with cornstarch if using. Wash and chop vegetables.
2. **Make the Sauce**
In a small bowl, whisk together soy sauce, oyster/hoisin sauce, vinegar, honey, sesame oil, and red pepper flakes.
3. **Cook the Beef**
Heat 1 tablespoon oil in a large skillet or wok over high heat. Sear beef until just browned (about 2-3 minutes), then transfer to a plate.
4. **Sauté the Vegetables**
Add remaining oil to the pan. Add onion, garlic, and ginger, sauté for 1 minute. Add remaining vegetables and stir-fry for 3-5 minutes until just tender-crisp.
5. **Combine & Finish**
Return beef to the pan. Pour in the sauce and toss everything together. Stir-fry for another 2-3 minutes until everything is well coated and heated through.
6. **Serve Hot**
Serve over steamed rice, noodles, or as-is. Garnish with sesame seeds or chopped green onions if desired.
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### Tips & Variations
* **Switch Up the Veggies**: Try snow peas, zucchini, mushrooms, or baby corn.
* **Make It Spicy**: Add chili garlic sauce or sriracha for a heat boost.
* **Low-Carb Option**: Serve over cauliflower rice or eat on its own.
* **Meal Prep Friendly**: Stays great in the fridge for up to 3 days!
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### Final Thoughts
This **Beef and Vegetable Stir-Fry** is the kind of recipe that checks all the boxes: fast, flavorful, flexible, and family-approved. Whether you’re cleaning out your fridge or cooking up a fresh meal from scratch, it’s a perfect go-to that brings restaurant-quality taste right to your kitchen.
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Want a printable recipe card or engaging social media captions for this stir-fry staple? Just let me know!
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