30-Minute Beef and Veggie Stir-Fry
Kelly Senyei of Just a Taste
4
20 minutes
10 minutes
316
American
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?
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
In a medium bowl, whisk together the soy sauce, Hoisin sauce, beef broth, cornstarch and garlic. Set the sauce aside.
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.
- 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.
- Serve the stir-fry over rice or noodles.