Ingredients
Units
Scale
- 2 lb beef tenderloin
- 4 oz snow peas
- 16 oz broccoli florets
- 1 red bell pepper, sliced
For the beef marinade:
- 1 tbsp low-sodium soy sauce
- 1 tbsp Shaoxing (Chinese) cooking wine
- 1 egg white
- 1 tsp cornstarch
- 1 tsp baking soda
- 1 tsp toasted sesame oil
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
For the sauce:
- 1/2 cup light low-sodium soy sauce
- 4 tbsp Oyster sauce
- 1/2 cup Shaoxing (Chinese) cooking wine
- 2 tsp sesame oil
- 4 tsp sugar
- 4 tsp cornstarch
- 1/2 cup water
Instructions
- Thinly slice the beef tenderloin and remove any excess fat. Place the beef and marinade ingredients in a bowl, cover, and refrigerate for 30 minutes.
- Cook the beef in a wok (paid link) or skillet at high heat for 2 to 3 minutes, then remove from the heat and set aside.
- Add all sauce ingredients to a bowl and whisk (paid link) together. Set this to the side.
- Heat oil in a wok (paid link) over medium-high heat. Add the broccoli first, stirring constantly for about 2 minutes. Add the snow peas and red bell pepper strips to the wok (paid link). Stir-fry everything together for another 2 to 3 minutes until the broccoli is bright green and the vegetables are crisp-tender.
- Lower the heat and add the beef and sauce. Simmer for 2 minutes and serve.
Notes
If you prefer softer broccoli, you can add 1 to 2 tablespoons of water or broth to the wok (paid link) after adding the bell pepper and snow peas, then cover for 1-2 minutes to let the vegetables steam.
Nutrition
- Calories: 358
- Sugar: 4.6g
- Sodium: 1534mg
- Fat: 9.9g
- Carbohydrates: 14.2g
- Fiber: 4g
- Protein: 51.9g
- Cholesterol: 135mg
