Blazing Wok Beef and Vegetable Stir-Fry (Thit Bo Xao)
Thin slices of marinated beef seared at blistering wok temperatures with vibrant bell peppers, tender broccoli, and snappy onions in a savory garlic-oyster sauce. The entire dish comes together in under five minutes of actual cooking, delivering that elusive wok hei smoky breath that makes restaurant stir-fries so addictive. Fast, fresh, and endlessly satisfying over a bowl of hot rice.
Ingredients
- 1 lb beef sirloin or flank steak, sliced thin against the grain
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1 cup broccoli florets
+ 13 more ingredients
Instructions
In a bowl, toss the sliced beef with soy sauce, 1 tablespoon of the oyster sauce, cornstarch, and black pepper. Marinate for 15 minutes.
Mix together the remaining 1 tablespoon oyster sauce, fish sauce, sugar, and rice wine in a small bowl. This is the stir-fry sauce. Set aside.
Heat a wok or large skillet over the highest heat until smoking. Add 1 tablespoon of vegetable oil.
Spread the beef in a single layer and sear without stirring for 45 seconds to 1 minute until a hard crust forms. Flip and sear for another 30 seconds. The beef should still be slightly pink inside. Remove to a plate.
Wipe the wok if needed and return to high heat with the remaining 1 tablespoon of oil.
Add the broccoli and a splash of water (2 tablespoons). Stir-fry for 1 minute. Add the bell peppers and onion. Stir-fry for another 1 to 2 minutes until the vegetables are crisp-tender and lightly charred.
Add the garlic and toss for 15 seconds until fragrant.
Return the beef to the wok. Pour in the stir-fry sauce. Toss everything together vigorously for 30 seconds until the sauce coats every piece.
Remove from heat. Drizzle with sesame oil and toss in the green onions. Serve immediately over steamed jasmine rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI