TCC Beef Stir Fry
TCC Beef Stir Fry
TCC Team
Quick & Savory Beef Stir Fry
Busy nights call for easy, delicious meals, and our Beef Stir Fry is just that! Made with tender TCC fajita meat, crisp veggies, and a flavorful stir fry sauce, this dish comes together in minutes for a protein-packed dinner the whole family will love.
Serve it over rice or noodles for a hearty meal, or keep it low-carb with cauliflower rice. However you dish it up, this stir fry is a simple way to turn quality beef into a restaurant-worthy meal at home.
Ingredients
1 lb. TCC Fajita Beef Strips
2 tbsp soy sauce (or coconut aminos for gluten-free)
1 tbsp oyster sauce (or hoisin sauce for a sweeter taste)
1 tbsp rice vinegar
1 tbsp honey or brown sugar
1 tsp sesame oil
1 tbsp cornstarch (for thickening)
2 tbsp vegetable oil, divided
1 red bell pepper, thinly sliced
1 cup broccoli florets
½ cup carrots, julienned
1 small onion, sliced
2 cloves garlic, minced
1 tsp fresh ginger, grated
¼ tsp red pepper flakes (optional, for heat)
1 tbsp toasted sesame seeds (optional, for garnish)
2 green onions, sliced (for garnish)
Steamed jasmine rice or noodles, for serving
Directions
In a bowl, mix soy sauce, oyster sauce, rice vinegar, honey, sesame oil, and cornstarch until combined.
Add TCC Fajita Strips, toss to coat, and let marinate for 10-15 minutes.
Cook the Vegetables:
Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat.
Add onion, bell pepper, broccoli, and carrots, stir-frying for about 3-4 minutes until slightly tender but still crisp.
Add garlic, ginger, and red pepper flakes, cooking for another 30 seconds.
Remove veggies from the pan and set aside.
Add the remaining 1 tbsp vegetable oil to the same pan.
Add the marinated beef strips in a single layer, cooking for 1-2 minutes per side until browned. Avoid overcrowding the pan; cook in batches if necessary.
Return the cooked vegetables to the skillet and toss with the beef.
Stir-fry for another 1-2 minutes until the sauce thickens and coats everything.
Garnish with toasted sesame seeds and sliced green onions.
Serve over steamed jasmine rice or noodles.