Description
A bold and quick Asian-inspired stir-fry featuring tender beef strips, colorful vegetables, and a tangy orange-infused BBQ sauce. Perfect for a weeknight dinner bursting with flavor.
Ingredients
Scale
- 1 lb beef sirloin, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- For the Sauce:
- 1/4 cup Asian BBQ sauce
- 2 tablespoons orange marmalade
- 1 tablespoon rice vinegar
- 1 teaspoon orange zest
- 1/4 teaspoon red pepper flakes
- 2 green onions, sliced (for garnish)
Instructions
- In a medium bowl, toss the sliced beef with soy sauce and cornstarch. Let marinate for 10 minutes.
- In a small bowl, whisk together the Asian BBQ sauce, orange marmalade, rice vinegar, orange zest, and red pepper flakes. Set aside.
- Heat vegetable oil in a large wok or skillet over high heat. Add the beef in a single layer and sear for 2 minutes per side until browned. Remove beef and set aside.
- In the same wok, add bell peppers and snap peas. Stir-fry for 3 minutes until crisp-tender.
- Add garlic and ginger, stirring for 30 seconds until fragrant.
- Return the beef to the wok. Pour the sauce over everything and toss to coat. Cook for 1 minute until heated through.
- Serve immediately, garnished with sliced green onions.
Notes
For extra heat, add more red pepper flakes or a drizzle of sriracha. Serve over steamed jasmine rice or noodles.
Nutrition
- Calories: 380
- Sugar: 12 g
- Fat: 18 g
- Carbohydrates: 22 g
- Protein: 32 g