Beef and Vegetable Stir-Fry with Steamed Jasmine Rice

Tender strips of beef seared fast and hot with crisp broccoli, snap peas, and sweet bell peppers, all tossed in a ginger-spiked tamari sauce that clings without being heavy. The vegetables stay bright and snappy, the beef stays juicy, and the rice soaks up every bit of sauce. This is the kind of dinner that comes together in less time than it takes to order takeout, and tastes better too.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
15 minutes
Total time
35 minutes

Ingredients

  • 1½ cups jasmine rice, rinsed until water runs clear
  • 2¼ cups water (for rice)
  • 1 lb flank steak or sirloin, sliced very thinly against the grain
  • 3 tbsp tamari (certified gluten-free)
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tbsp fresh ginger, peeled and finely grated
  • 3 cloves garlic, minced
  • 1 tsp cornstarch
  • 3 tbsp neutral oil (vegetable, canola, or grapeseed)
  • 3 cups broccoli, cut into small florets
  • 1½ cups snap peas, trimmed
  • 1 large red bell pepper, seeded and sliced into strips
  • 1 large yellow bell pepper, seeded and sliced into strips
  • to taste kosher salt
  • to taste black pepper, freshly ground
  • 1 tbsp sesame seeds (optional, for garnish)
  • 2 green onions, sliced thin (optional, for garnish)

Instructions

  1. Rinse 1½ cups jasmine rice under cold water in a fine-mesh strainer until the water runs clear, swishing gently with your hand.
  2. Add the rinsed rice and 2¼ cups water to a rice cooker or medium saucepan. If using a rice cooker, start it and let it do its thing. If using a saucepan, bring to a boil over high heat, then cover, reduce heat to the lowest setting, and simmer for 15 minutes without lifting the lid.
  3. While the rice cooks, slice 1 lb flank steak or sirloin very thinly against the grain. Aim for strips about ⅛ inch thick. Season lightly with kosher salt and black pepper, then set aside.
  4. Peel and finely grate 1 tbsp fresh ginger.
  5. Mince 3 cloves garlic.
  6. In a small bowl, whisk together 3 tbsp tamari, 1 tbsp rice vinegar, 1 tbsp honey, the 1 tbsp grated ginger, the 3 cloves minced garlic, and 1 tsp cornstarch until smooth. Set aside.
  7. Cut 3 cups broccoli into small florets.
  8. Trim 1½ cups snap peas, pulling off the stringy bits if they're tough.
  9. Seed and slice 1 large red bell pepper and 1 large yellow bell pepper into strips about ¼ inch wide.
  10. Heat a large wok or heavy-bottomed skillet over high heat until it's really hot, almost smoking. Add 2 tbsp neutral oil and swirl to coat.
  11. Add the 1 lb sliced beef in a single layer (work in two batches if your pan is crowded). Sear without moving for 1 minute, then toss and cook for another 30 seconds until just browned but still a little pink inside. Transfer to a plate.
  12. Add the remaining 1 tbsp neutral oil to the same pan. Toss in the 3 cups broccoli florets and stir-fry for 2 minutes, letting them char a little at the edges.
  13. Add the 1½ cups snap peas, 1 large red bell pepper (sliced), and 1 large yellow bell pepper (sliced) to the pan. Stir-fry for another 2 minutes until the vegetables are bright and tender-crisp.
  14. Return the beef and any juices from the plate to the pan. Give the sauce a quick stir, then pour it over everything. Toss and cook for 1 minute until the sauce thickens and coats the beef and vegetables.
  15. Once the rice is done, fluff it with a fork and divide among four bowls. Spoon the stir-fry over the rice. If you like, scatter 1 tbsp sesame seeds and 2 sliced green onions on top.