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30-Minute Beef and Veggie Stir-Fry

Kelly Senyei of Just a Taste

Servings

4

Prep Time

20 minutes

Cook Time

10 minutes

Calories

316

Cuisine

American

Category

Dinner

Grab your knife and start the clock for fast food, Snake River Farms style! New York strip slices are the star of the stir-fry show, cooking up in mere minutes alongside broccoli florets, bell pepper strips, baby corn and sugar snap peas. A quick-fix garlicky soy sauce bubbles until thick and syrupy, leaving you with only one decision to make: Will you serve this 30-minute dinner winner over rice or noodles?

30-Minute Beef and Veggie Stir-Fry

Ingredients

  • 1 package American Wagyu Black® NY strip slices, cut into 1-inch pieces

  • 1/4 cup low-sodium soy sauce

  • 1/4 cup Hoisin sauce

  • 1/2 cup beef broth

  • 2 teaspoons cornstarch

  • 1 tablespoon minced garlic

  • 2 tablespoons vegetable or avocado oil

  • 2 cups broccoli florets

  • 1 medium red bell pepper, cut into strips

  • 1 cup baby corn

  • 1 cup sugar snap peas, sliced

  • rice or noodles, for serving

Directions

  1. In a medium bowl, whisk together the soy sauce, Hoisin sauce, beef broth, cornstarch and garlic. Set the sauce aside.

  2. Add 1 tablespoon vegetable oil to a large nonstick skillet or wok set over medium-high heat. Add the broccoli, peppers, baby corn and snap peas and cook, stirring constantly, until they are crisp-tender, about 3 minutes. Transfer the vegetables to a bowl.

  3. Add the remaining 1 tablespoon vegetable oil to the skillet. Once the oil is hot, add the steak and sear it quickly on both sides. Add the prepared sauce and bring it to a boil. Cook, stirring occasionally, until the sauce is thick and syrupy, about 2 minutes. Return the vegetables to the pan and toss to combine.
  4. Serve the stir-fry over rice or noodles.