Ingredients
Method
Prepare the Beef
- Slice the beef thinly against the grain for tenderness. For extra flavor, combine the beef with 1 tablespoon soy sauce, half the minced garlic, and half the ginger in a bowl; let marinate 15-30 minutes if you have time.
Make the Sauce
- In a small bowl, whisk together the remaining 1 tablespoon soy sauce, hoisin sauce, sesame oil, honey, the remaining garlic, and the remaining ginger. Set aside.
Cook the Beef
- Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat. Add the beef in a single layer and sear without stirring for 2-3 minutes until a crust forms. Flip and cook another 1-2 minutes. Transfer the beef to a plate and set aside.
Stir-Fry the Vegetables
- Add the remaining 1 tablespoon vegetable oil to the same pan. Toss in the carrots, bell pepper, and broccoli. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
Add the Snap Peas
- Add the snap peas and continue stir-frying for 2-3 minutes, until they turn bright green.
Combine Everything
- Return the beef to the pan and pour the prepared sauce over everything. Stir well to coat all ingredients. Cook for 1-2 minutes until the sauce thickens slightly.
Serve
- Remove from heat. Garnish with chopped green onions and sesame seeds. Serve immediately over steamed rice or enjoy on its own.
Nutrition
Notes
Substitute beef with chicken, pork, or tofu for variation. Store leftovers in an airtight container in the fridge for up to 3 days. For a gluten-free version, use tamari instead of soy sauce. For extra heat, add a pinch of red pepper flakes to the sauce. Serve with steamed jasmine rice or cauliflower rice for a low-carb option.