Asian Beef Stir Fry with Broccoli and Bell Peppers

Ingredients

For the Stir-Fry

• 1 lb (450g) beef sirloin or flank steak, thinly sliced against the grain
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tablespoons vegetable or sesame oil
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated

For the Sauce

• ¼ cup low-sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar (or keto sweetener like erythritol)
• 1 teaspoon cornstarch (for thickening)
• ¼ cup water

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Equipment

• Wok or large skillet
• Mixing bowls
• Whisk or spoon

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Instructions

1. Prepare the Sauce:
   In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch, and water. Set aside.
2. Cook the Beef:
   Heat 1 tablespoon oil in a large wok or skillet over medium-high heat.
   Add the sliced beef and cook for 2–3 minutes, until browned. Remove from the pan and set aside.
3. Sauté Vegetables:
   Add the remaining 1 tablespoon oil to the same pan.
   Add garlic, ginger, broccoli, and bell peppers. Stir-fry for 3–4 minutes, until tender-crisp.
4. Combine Everything:
   Return the beef to the pan. Pour the sauce over the mixture and toss everything together.
   Cook for 2–3 minutes, until the sauce thickens and coats the beef and vegetables.
5. Serve:
   Serve hot over steamed rice, noodles, or cauliflower rice for a low-carb option.
   Garnish with sesame seeds and sliced green onions.

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Nutrition (Per Serving, Approximate)

• Calories: 290
• Protein: 26g
• Fat: 14g
• Carbs: 14g
• Fiber: 2g

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Tips & Variations

• Add snap peas, carrots, or mushrooms for extra texture.
• For a spicier version, add chili flakes or sriracha to the sauce.
• Use chicken or tofu instead of beef for a lighter version.
• To keep it keto-friendly, use liquid aminos and a sugar-free sweetener.