Beef & Vegetable Skillet
This is less a fixed recipe than a reliable formula: sear the beef hard, pull it out, cook the vegetables, then bring it back together with a quick pan sauce. Works with sirloin, flank, or ground beef.
- Cut
- Top Sirloin
- Difficulty
- Easy
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
- Season
- Year-Round
- Method
- Skillet
Ingredients
- 1¼ lb Alaron Farms top sirloin, sliced thin against the grain
- 2 tbsp soy sauce or tamari
- 1 tbsp cornstarch
- 2 tbsp neutral cooking oil
- 1 broccoli crown, cut into florets
- 1 red bell pepper, sliced
- 1 small zucchini, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp beef stock
- 2 tbsp oyster sauce (optional)
- 2 scallions, sliced
What You'll Need
- Large cast-iron skillet or wok
- Small bowl for the slurry
- Sharp knife and cutting board
Before You Start
- Slice the sirloin thin against the grain — partially freezing it for 20 minutes makes this much easier.
- Toss the sliced beef with the soy sauce and cornstarch and let it sit 10 minutes. This velveting step is what keeps it tender in a hot pan.
- Cut all the vegetables before you turn on the heat. This dish moves fast.
Method
- 01
Sear the beef
Heat 1 tablespoon of oil in a large skillet over high heat until it shimmers. Add the beef in a single layer and sear 1–2 minutes without stirring, then toss 30 seconds more and remove to a plate. It will finish cooking later.
- 02
Cook the vegetables
Add the remaining oil and the broccoli, pepper and zucchini. Cook 4–5 minutes, tossing, until the broccoli is bright green and crisp-tender.
- 03
Add aromatics
Stir in the garlic and ginger and cook 30 seconds until fragrant.
- 04
Build the sauce
Pour in the stock and oyster sauce and bring to a simmer, scraping the bottom of the pan.
- 05
Return the beef and finish
Add the beef back along with any juices and toss 1 minute until the sauce thickens and coats everything. Top with scallions and serve.
Kitchen Notes
- Velveting with cornstarch is the restaurant trick that keeps thin-sliced beef from turning rubbery.
- Get the pan properly hot and cook the beef in one layer. Crowding steams it.
- Swap the vegetables freely — snap peas, mushrooms, onions and bok choy all work.
- For food-safety guidance on beef, follow the USDA's current minimum internal temperature recommendations.
How to Serve It
- Serve over steamed rice or noodles.
- A squeeze of lime or a dash of chili oil at the table.
- Good cold the next day as a rice bowl.
Storage & Leftovers
- Refrigerate within 2 hours and use within 3–4 days.
- Freeze up to 2–3 months; thaw in the refrigerator.
- Reheat in a hot skillet for a minute — the vegetables will soften slightly but the flavor holds.
Using Another Cut?
Flank or Skirt
Slice thin against the grain and reduce the sear to 1 minute per side.
Ground Beef
Brown first, drain, then proceed — reduces the cook time by about 5 minutes.
More recipes with this cut
Top Sirloin, delivered from the farm.
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