Marinated Beef Recipe | Easy Asian Style Stir Fry Marinade for Dinner
Tender marinated beef stir-fried hot and fast with crisp vegetables in a savory-sweet Asian-style sauce. Easy, flexible, and ready in about 30 minutes for a takeout-fancy dinner at home.
Ingredients
Ingredients
- 1 1/2 pounds flank steak, skirt steak, or sirloin, thinly sliced against the grain
- 3 tablespoons soy sauce (regular or low-sodium)
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar or honey
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/4 teaspoon black pepper
- Pinch red pepper flakes
- 2 tablespoons neutral high-heat oil (avocado, peanut, or canola), divided
- 1 red, yellow, or green bell pepper, sliced
- 2 cups small broccoli florets
- 1 cup snow peas or snap peas, trimmed
- 1 medium carrot, cut into thin matchsticks or ribbons
- 1 small onion or 4 scallions, sliced
- 2–3 tablespoons water or stock (optional, for extra sauce)
- Sesame seeds and sliced scallions, for garnish
- Cooked rice or noodles, for serving
- Lime wedges or extra rice vinegar, for serving (optional)
Instructions
Instructions
- Place the beef in the freezer for 15–20 minutes to firm, then slice thinly against the grain into 1/8-inch strips.
- Whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, garlic, ginger, sesame oil, cornstarch, black pepper, and red pepper flakes.
- Toss the sliced beef with the marinade until evenly coated and marinate for 20–30 minutes at room temperature or up to 8 hours in the refrigerator.
- Prepare the vegetables by slicing peppers and onions, trimming peas, and cutting broccoli into small florets and carrot into thin matchsticks.
- Heat a large skillet or wok over high heat until very hot, then add 1–2 tablespoons oil.
- Shake excess marinade from the beef and sear in batches in a single layer for 60–90 seconds per side until browned and just cooked; transfer to a plate.
- Add a little more oil to the pan and stir-fry onions and carrots for 1–2 minutes, add peppers and broccoli for 2–3 minutes, then add peas for the final minute until crisp-tender.
- Return the beef and any juices to the pan and toss to combine; add 2–3 tablespoons water or stock if you want more sauce and simmer briefly to gloss the vegetables.
- Finish with sliced scallions and a sprinkle of sesame seeds.
- Serve over hot rice or toss with noodles, and add a squeeze of lime or a dash of rice vinegar if desired.
Notes
Do not overcrowd the pan; cook beef in batches over high heat for proper searing. Cornstarch helps the beef stay silky and the sauce cling. Adjust marinade to taste with a touch more vinegar for brightness or sugar for balance. For gluten-free, use tamari or coconut aminos and a gluten-free oyster sauce. Make ahead by slicing beef and marinating up to 8 hours, or freeze beef in marinade to cook later. Keep vegetables cut small and uniform for fast, even cooking.