Beef Stir-Fry in a Long Handled Wok
Experience the vibrant flavors of a classic beef stir-fry, elevated with a long handled wok! Tender beef strips are sautéed with crisp veggies and aromatic herbs, creating a colorful dish that’s not only quick to make but also a feast for the senses. Perfect over fluffy rice or noodles, this dish is sure to satisfy your cravings.
ingredients
- 1 lb. beef sirloin, thinly sliced against the grain
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- Cooked rice or noodles, for serving
steps
- 1.
In a bowl, combine beef, soy sauce, oyster sauce, and cornstarch. Marinate for at least 15 minutes.
- 2.
Heat 1 tablespoon of oil in the long-handled wok over medium-high heat until shimmering.
- 3.
Add the marinated beef in a single layer and stir-fry for about 3-4 minutes until browned but not fully cooked. Remove and set aside.
- 4.
In the same wok, add remaining oil and stir-fry garlic and ginger for about 30 seconds until fragrant.
- 5.
Toss in the bell pepper, broccoli, and carrot. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- 6.
Return the beef to the wok and mix well, cooking until everything is heated through, approximately 2-3 minutes.
- 7.
Stir in the green onions and adjust seasoning if necessary. Serve hot over rice or noodles.
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