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Authentic Japanese Beef Stir-Fry
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Easy Beef Stir Fry - Cowboy Kent Rollins

Prep Time 30 minutes
Total Time 45 minutes
Servings 4 to 6 servings

Ingredients

  • 1 lb flank or skirt steak
  • 2 tablespoons coarse ground black pepper
  • ½ cup soy sauce divided
  • 1 egg
  • 4 tablespoons cornstarch divided
  • 5 tablespoons olive oil divided
  • 2 carrots thinly sliced
  • 1 head of broccoli cut into pieces
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • ½ cup oyster sauce
  • fresh ginger thinly sliced
  • 4 garlic cloves thinly sliced
  • ½ cup red wine
  • 2 green onions chopped for garnish (optional)

Instructions

  • Trim any excess fat from the steak. Cut against the grain into about 1-inch pieces. Place the steak pieces in a mixing bowl and stir in the pepper and ¼ cup soy sauce.
  • Stir in the egg, 2 tablespoons cornstarch and 2 tablespoons olive oil. Cover and let rest for at least 30 minutes.
  • Add the carrots and broccoli to a pot and cover with water. Bring to a light boil just until the vegetables are tender, about 5 to 10 minutes. Drain and set aside.
  • Meanwhile, preheat a wok or large cast iron skillet over medium-high heat. Add 2 tablespoons olive oil, bell peppers and meat. Cook for about 3 to 4 minutes or until the meat has lightly browned and the peppers are al dente, stirring frequently. Remove the contents of the skillet and place in a warm skillet.
  • Drain the broccoli and carrots well and add to the wok. Cook over medium-high heat until the broccoli just begins to brown, about 4 minutes, stirring frequently. Remove and place with the meat mixture.
  • Return to the wok and add 1 tablespoon olive oil, oyster sauce, ¼ cup of soy sauce, ginger, and garlic, Cook for about 2 minutes, stirring frequently.
  • Stir in the meat and veggie mixture until combined. Stir in the red wine and cook for about 2 to 3 minutes to allow the flavors to incorporate, stirring frequently.
  • Remove from the wok and serve over rice.