30-Minute Beef and Veggie Stir-Fry

By: Kelly Senyei of Just a Taste

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?


Beef and Veggie Stir-Fry

  • 20 ounce Snake River Farms NY Strip Slices, cut into 1-inch pieces Buy Now
  • 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

Beef and Veggie Stir-Fry

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.