Beef and Vegetables Stir Fry
A quick and colorful stir fry featuring tender marinated beef, crisp baby corn, fresh asparagus, and sweet carrots—finished with savory oyster sauce. Perfect for a weeknight meal served over rice or noodles.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz flank steak (or sirloin, skirt steak), sliced into 1–2" strips, against the grain
- 1 tbsp soy sauce
- 1 tsp black pepper
- 1 tsp rice wine vinegar
- 2 tsp cornstarch
- 1 tbsp cooking oil
- 3 cloves garlic, minced
- 4 oz baby corn, halved or quartered if large
- ½ cup asparagus, cut into 1–2" pieces
- ½ cup carrots, thinly sliced or julienned
- 1 tbsp oyster sauce
- 1 tsp granulated sugar (adjust to taste)
- Salt, to taste
Instructions
- 1
Marinate the Beef: In a medium bowl, combine beef with soy sauce, black pepper, rice wine vinegar, and cornstarch. Toss until well coated. Let sit at room temperature for 15–30 minutes (or refrigerate overnight).
- 2
Cook the Beef: Heat oil in a large skillet or wok over medium-high heat until shimmering. Add beef and stir-fry for 2–3 minutes until mostly browned. Remove and set aside.
- 3
Stir-Fry Vegetables: In the same pan, add garlic and stir-fry for 30 seconds until fragrant. Add baby corn, asparagus, and carrots. Stir-fry for 3–5 minutes until vegetables are tender-crisp.
- 4
Combine & Finish: Return the beef to the pan. Add oyster sauce and sugar. Stir everything together for 1 minute until evenly coated and heated through. Taste and adjust seasoning if needed.
- 5
Remove from heat and serve with rice or noodles!