Beef and Vegetable Stir-Fry

Cook the rice

Cook the rinsed rice according to package instructions. Once done, fluff with a fork, cover, and keep warm while you prepare the stir-fry.

Marinate the beef

In a bowl, toss the sliced beef with 1 tbsp of the soy sauce, the cornstarch, and a pinch of black pepper. Let it sit for at least 5 minutes while you prep the vegetables — this quick marinade helps tenderize the meat and gives it a better sear.

Sear the beef

Heat 1 tbsp of the vegetable oil in a wok or large skillet over high heat until just smoking. Add the beef in a single layer — don't crowd the pan — and sear undisturbed for 1 minute, then stir-fry for another 1–2 minutes until browned all over. Remove the beef to a plate and set aside.

Stir-fry the aromatics and vegetables

Add the remaining 1 tbsp of oil to the wok and keep the heat high. Add the garlic and ginger and stir-fry for 30 seconds until fragrant. Add the carrot and broccoli and stir-fry for 2–3 minutes, then add the bell pepper and cook for another 1–2 minutes. The vegetables should be bright, crisp-tender, and still have a little bite.

Combine and finish

Return the beef to the wok and pour in the remaining soy sauce and the sesame oil. Toss everything together over high heat for 1 minute until the sauce coats the beef and vegetables evenly. Taste and adjust seasoning if needed.

Serve

Spoon the stir-fry over bowls of warm rice and serve immediately.