Beef stir-fries are so quick to make and good-for-you too – with the powerhouse of Canadian Beef, veggies and whole grains. Here’s how to keep them super simple and speedy! Just follow these simple steps or watch the video below for this easy beef stir fry recipe. For more simple stir fry recipes, click here.
1: Get Ready
Preparing ingredients ahead is the key to simplifying a stir-fry recipe. All of the slicing, dicing and mixing can be done in advance.
- Trim 1 lb (500 g) Beef Grilling Steak (Top Sirloin, Strip Loin, etc.)
- Slice into thin strips about 2-inches long.
– Time Saver: get the staff at the meat counter to cut your steak into strips for you.
– Use a steak that’s at least ¾ inch thick. For the best in beef select a steak that has been graded Canada Prime, AAA or AA.
- Mix the marinade and toss with the steak strips; let stand 5 to 10 minutes.
- Chop the veggies and prepare the stir-fry sauce.
Having the ingredients all ready stream-lines stir-fry cooking. You can prep the components the night or morning before – just, cover and refrigerate.
3: Cook the beef
- Use the largest heavy nonstick skillet that you have.
- Heat a splash of vegetable oil in the pan over medium-high heat until sizzling hot.
- Scatter half the beef strips into the pan and cook until strips are browned but still pink inside (about 1 to 2 minutes per side).
- Remove to bowl and repeat with remaining beef.
For home stir-fry, a flat bottomed skillet works better than a wok – it’s difficult to get enough heat on a home stove for stir-fry success with a wok.
You need just a minimum of oil with a nonstick pan.
Cook the beef in 2 batches so you don’t overcrowd the pan – if overcrowded, the beef strips will steam rather than sear.
4:Cook the Veggies
- Heat a splash of oil in pan over medium high heat.
- Add peppers and broccoli and stir-fry for 2 minutes.
- Add a splash of water; cover and cook until just tender-crisp (about 2 minutes).
A splash of water to the pan helps prevent veggies from scorching.
5: Cook the Flavourings
Push veggies to side to clear the centre of pan – add gingerroot and garlic; cook just 15 to 20 seconds, until fragrant.
- Add in the beef and any juices, and the stir-fry sauce – toss together to coat and heat through until sauce is bubbling and thickens slightly.
- Serve immediately over brown rice for a fibre boost and top each serving with toasted slivered almonds or roasted peanuts or cashews.