Quick Beef Stir Fry Bowl
Seared beef strips with vegetables in a savory stir fry sauce - better than takeout in 15 minutes.
The two things that separate good stir fry from gray, steamed disappointment: a screaming hot pan and not overcrowding it. Your pan needs to be so hot that the beef sizzles aggressively the moment it touches the surface. If it just sits there quietly, the pan is not hot enough and you will get sad gray meat instead of seared brown strips. Cook the beef in a single layer and do not touch it for 90 seconds. Then stir. That brief contact with the hot surface is what creates the flavor. Toasted sesame seeds at the end add the kind of nutty crunch that makes this taste like more effort than it actually was.
Prep: 10 min • Cook: 12 min • Serves: 2
Ingredients
- 2 Tbl Vegetable Oil
- 1 lb Beef Sirloin, cut into 2-inch strips
- 1.5 cups Fresh Broccoli Florets
- 2 Carrots, thinly sliced or diced
- 1 cup Snap Peas
- 2 Tbl Soy Sauce
- 2 Tbl Sesame Seeds, toasted
Instructions
- Get your pan or wok over the highest heat possible and let it get truly hot - at least 2 minutes.
- Add the vegetable oil and lay the beef strips in a single layer. Do not touch it for 90 seconds.
- Stir and cook 1 more minute until browned. Remove beef from the pan.
- Add the broccoli, carrots, and snap peas to the pan. Stir fry for 4-5 minutes until crisp-tender.
- Return the beef to the pan, pour in the soy sauce, and toss for 1 minute until everything is coated and heated through.
- Sprinkle with toasted sesame seeds and serve immediately.