Description
This Beef Stir Fry recipe features tender flank steak seared to perfection and tossed with crunchy broccoli, colorful bell peppers, snow peas, and shredded carrots in a savory soy-ginger sauce. It’s a quick and delicious meal that combines fresh vegetables with flavorful beef for a satisfying dinner served over noodles or rice.
Ingredients
Scale
Beef and Marinade
- 1 pound flank steak
- 2 Tablespoons soy sauce
- 2 Tablespoons cornstarch
- 2 Tablespoons vegetable oil
Vegetables
- 2 cups broccoli florets
- 1 cup shredded carrots
- 1 cup snow peas
- 1 red bell pepper, sliced
- 1 green onion, sliced
Sauce
- ½ cup soy sauce
- 3 Tablespoons light brown sugar
- ½ teaspoon garlic powder
- 1 teaspoon ground ginger or 2 teaspoons fresh grated ginger
- 2 Tablespoons toasted sesame seeds
Instructions
- Marinate the Beef: Cut the flank steak thinly across the grain into strips no more than ½-inch thick and about 2 inches long. Place the beef in a freezer bag or medium bowl. Add 2 Tablespoons soy sauce and 2 Tablespoons cornstarch, stirring to coat evenly. Let it marinate at room temperature for at least 30 minutes.
- Prepare the Vegetables: While the beef marinates, wash and prepare the broccoli florets, shredded carrots, snow peas, sliced red bell pepper, and sliced green onion. Set aside.
- Make the Sauce: In a bowl, whisk together ½ cup soy sauce, 3 Tablespoons light brown sugar, ½ teaspoon garlic powder, and 1 teaspoon ground or fresh grated ginger. Set aside.
- Heat the Skillet: Heat 2 Tablespoons vegetable oil in a large deep skillet or wok over high heat until very hot.
- Cook the Beef in Batches: Add half of the marinated beef to the skillet in a single layer and fry for 3 minutes without overcrowding to get a good sear. Remove cooked beef and set aside. Repeat with the remaining beef and remove from skillet once cooked.
- Cook the Vegetables: Add the broccoli, carrots, snow peas, and red bell pepper to the skillet. Stir fry for 2 minutes until vegetables are slightly tender but still crisp.
- Combine and Heat Through: Return the cooked beef to the skillet with the vegetables. Pour in the prepared sauce and stir everything together. Cook for an additional 1 to 2 minutes until heated through and well combined.
- Garnish and Serve: Sprinkle the sliced green onions and toasted sesame seeds over the stir fry. Serve immediately over cooked noodles or rice for a complete meal.
Notes
- Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat well in the microwave.
- If flank steak is unavailable, skirt steak or sirloin steak can be used as alternative cuts.
- Other vegetables that work well include mushrooms, baby corn, zucchini, celery, bean sprouts, bok choy, or cabbage.
- To reduce saltiness, add a teaspoon of vinegar or use low sodium soy sauce.
- If brown sugar is unavailable, white sugar can be used as a substitute for the sauce.
- Toasting sesame seeds enhances their flavor. Toast in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently. Watch carefully to prevent burning, and toast until golden or medium brown.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 70 mg
