This vibrant Malaysian-inspired stir-fry delivers a perfect balance of savory, sweet, and aromatic flavors. Tender flank steak, sliced against the grain for maximum tenderness, is coated in cornstarch to create a silky texture and help the sauce cling beautifully. The dish is packed with colorful, crisp vegetables including cauliflower, carrots, green peppers, and mushrooms, all tossed with fresh ginger and garlic. It’s a quick, hearty meal that comes together in under an hour, making it ideal for busy weeknight dinners or casual gatherings. Serve it hot over steamed rice or noodles for a complete, satisfying feast that brings the bustling energy of a street-side wok to your own kitchen.
Malaysian Stir-Fried Beef With Vegetables
Description
This vibrant Malaysian-inspired stir-fry delivers a perfect balance of savory, sweet, and aromatic flavors. Tender flank steak, sliced against the grain for maximum tenderness, is coated in cornstarch to create a silky texture and help the sauce cling beautifully. The dish is packed with colorful, crisp vegetables including cauliflower, carrots, green peppers, and mushrooms, all tossed with fresh ginger and garlic. It's a quick, hearty meal that comes together in under an hour, making it ideal for busy weeknight dinners or casual gatherings.Ingredients
Directions
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Slice the flank steak against the grain into 2-inch wide pieces, then slice each piece horizontally into 2 or 3 thinner layers.
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Cut the thin layers into 1/4-inch wide strips.
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Toss the beef strips with cornstarch until evenly coated.
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Place the coated beef in a bowl, sprinkle with brown sugar and soy sauce, and toss to combine. Set aside to marinate while prepping vegetables.
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Heat 2 tablespoons of peanut oil in a wok or large skillet over high heat.
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Add cauliflower, green pepper, and carrots. Stir-fry until crisp-tender, about 3-4 minutes.
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Add sliced mushrooms and stir-fry for another 30 seconds.
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Add bean sprouts and toss for a few seconds until just wilted.
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Remove all vegetables from the wok using a slotted spoon and set aside on a plate.
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Add the remaining peanut oil to the hot wok.
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Add ginger and garlic, stirring constantly for 10-15 seconds until fragrant but not browned.
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Add the marinated beef strips to the wok. Stir-fry quickly, separating the strips, for 1-2 minutes until beef is browned and cooked through.
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Return the vegetables to the wok. Toss everything together over high heat for 30 seconds to combine flavors.
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Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 552.7kcal
- % Daily Value *
- Total Fat 34.0g53%
- Saturated Fat 10.4g52%
- Cholesterol 93.1mg32%
- Sodium 1218.5mg51%
- Total Carbohydrate 23.0g8%
- Dietary Fiber 6.7g27%
- Sugars 8.6g
- Protein 40.5g81%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Slicing Technique: Always slice flank steak against the grain to ensure tender bites. The grain runs lengthwise along the muscle fibers; cutting across them shortens the fibers, making the meat easier to chew.
Wok Heat: For best results, ensure your wok or skillet is very hot before adding the meat to achieve a good sear and "wok hei" (breath of the wok) flavor. If your pan isn't hot enough, the beef may steam instead of fry.
Vegetable Prep: Prepare all vegetables before starting to cook, as stir-frying happens quickly. Keep the cauliflower florets small so they cook evenly with the other vegetables.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain texture, rather than using a microwave which can make the vegetables soggy.
Variations: You can add other vegetables like broccoli, snap peas, or bell peppers. For extra heat, add sliced chili peppers or a dash of chili garlic sauce.
