About this recipe
Thin beef strips cook in minutes over high heat. Have the vegetables cut and the sauce mixed before the pan gets hot.
Broccoli and peppers fill the skillet so you do not need much starch. A small scoop of rice is optional.
Keep the sauce light. Soy and garlic cling to the meat without turning into a sticky takeout glaze.
PREP
Step 1
Pat beef dry. Season lightly with salt and pepper. Whisk soy sauce, garlic, and ginger if using in a small bowl.
STIR-FRY
Step 2
Heat 1 tablespoon oil in a large skillet or wok over high until shimmering. Add beef in a single layer. Sear undisturbed 1 to 2 minutes, then stir-fry until mostly browned with a little pink left, 2 to 3 minutes more. Transfer to a plate.
Step 3
Add remaining oil over high heat. Stir-fry broccoli and peppers until tender-crisp and lightly charred at the edges, 4 to 5 minutes. Splash in 2 tablespoons water and cover 1 minute if florets need help softening.
Step 4
Return beef to the pan. Pour in the soy-garlic mixture. Toss over high heat until the sauce coats everything and beef is cooked through, 1 to 2 minutes.
SERVE
Step 5
Taste for salt. Serve as is, or over a small scoop of rice if using.
Tips
Slice the beef against the grain while it is still slightly firm from the fridge for cleaner strips.
Skip the optional rice to keep the plate lower carb and closer to 400 calories.
Swaps
Sirloin stripsFlank steak strips
Same weight. Very thin slices cook fastest.
Soy sauceTamari
Gluten-free option. Same amount.
Equipment
large skillet or wok · small bowl
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