Ingredients
Scale
- 1 lb thinly sliced beef sirloin
- 1 large cucumber, peeled, seeded, and thinly sliced
- 1 red bell pepper, thinly sliced
- 1/2 cup thinly sliced red onion
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons cornstarch
Instructions
- Step 1: In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes (if using). Add the beef and toss to coat, ensuring all pieces are evenly covered in the marinade. Let it marinate for at least 15 minutes.
- Step 2: In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Set aside.
- Step 3: Heat the wok or a large skillet over medium-high heat. Add the marinated beef and stir-fry until browned and cooked through, about 3-5 minutes. Remove the beef from the wok and set aside.
- Step 4: Add the red bell pepper and red onion to the wok and stir-fry for 2-3 minutes until slightly softened. Add the cucumber and stir-fry for another minute until it's crisp-tender but still retains its crunch.
- Step 5: Return the beef to the wok. Pour in the cornstarch slurry and stir constantly until the sauce thickens and coats the beef and vegetables.
- Step 6: Serve immediately over rice or noodles.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave or skillet to avoid overcooking the vegetables and toughening the beef.
- Serve this vibrant stir-fry over jasmine rice, adding a sprinkle of toasted sesame seeds for extra flavor and texture.
- For an extra burst of flavor, add a squeeze of fresh lime juice just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American