About this recipe

A quick, high-protein weeknight stir fry featuring lean beef strips tossed with colorful vegetables in a savory, garlicky sauce. Ready in under 30 minutes, this family-friendly dish delivers bold umami flavor with minimal fat — perfect over steamed rice or noodles.

Instructions

1. 1

   In a mixing bowl, toss the sliced beef sirloin with 1 tablespoon cornstarch and a pinch of salt until evenly coated. This helps tenderize the meat and gives it a light crust when seared. Set aside. In a small mixing bowl, whisk together the low-sodium soy sauce, oyster sauce, Worcestershire sauce, sesame oil, 1 teaspoon cornstarch, and low-sodium beef broth until smooth. Set the sauce aside.

2. 2

   Heat a wok or skillet over ^[high heat] until very hot. Add ½ tablespoon of vegetable oil and swirl to coat. Add the beef sirloin in a single layer and sear undisturbed for 1–2 minutes until browned on one side, then toss and cook another 1 minute. The beef sirloin should be just cooked through. Transfer to a plate and set aside.

3. 3

   Return the wok to ^[high heat] and add the remaining ½ tablespoon of vegetable oil. Add the yellow onion and broccoli florets and stir-fry for 2–3 minutes until the broccoli florets turns bright green and the yellow onion softens slightly. Add the red bell pepper and green bell pepper strips, garlic, and ginger. Stir-fry for another 1–2 minutes until fragrant and the peppers are just tender-crisp.

4. 4

   Return the seared beef sirloin to the wok with the vegetables. Pour the sauce over everything and toss well to coat. Stir-fry for 1–2 minutes until the sauce thickens and coats all the ingredients in a glossy glaze. Taste and adjust seasoning with a pinch of salt or extra low-sodium soy sauce if needed.

5. 5

   Remove from heat and transfer to a serving platter. Garnish with sliced green onions and sesame seeds if desired. Serve immediately over steamed white rice, brown rice, or noodles for a complete high-protein meal.