This is a classic stir-fry that starts with marinating the beef. Marinating tenderises and adds more flavour to the meat. You could also, if pinched for time, not marinate and just add the sauces at the end. This is also good with other vegetables — beans, snow peas or zucchini — and chicken, pork or seafood. Just follow the rules: meat, vegetable, aromatics, deglaze, sauce, fold through and serve.
This is the simplest beef stir-fry with vegetables in the book, but I know it is one