Description
A flavorful and colorful Beef Stir Fry featuring tender flank steak and a variety of fresh vegetables tossed in a savory soy-ginger sauce, perfect served over rice or noodles for a quick and satisfying meal.
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 sesame seeds toasted
Instructions
- Slice and Marinate Beef: Cut the flank steak thinly across the grain into strips no more than ½-inch thick and 2 inches long. Place the beef in a freezer bag or medium bowl, add 2 Tablespoons soy sauce and 2 Tablespoons cornstarch, stir to coat, and let marinate at room temperature for at least 30 minutes.
- Prepare Vegetables: While the beef is marinating, 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 ginger (or 2 teaspoons fresh grated ginger). Set aside.
- Heat the Oil: Heat 2 Tablespoons of vegetable oil in a large deep skillet or wok over high heat until hot.
- Cook the Beef in Batches: Add half of the marinated beef to the skillet, spreading it out so it does not crowd the pan. Fry for 3 minutes to sear, then remove the beef from the skillet. Repeat with the other half of the beef and remove it from the skillet once cooked.
- Stir Fry Vegetables: Add all the vegetables except the green onions to the hot skillet. Stir fry for 2 minutes until they are crisp-tender.
- Combine Beef and Sauce: Return the cooked beef to the skillet with the vegetables. Pour in the prepared sauce and stir everything together well. Heat through until the sauce is bubbling and the mixture is hot.
- Garnish and Serve: Sprinkle the sliced green onions and toasted sesame seeds over the top. Serve immediately over cooked noodles or rice.
Notes
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat well in the microwave.
- If you can’t find flank steak, skirt steak or sirloin steak are good alternatives.
- Other vegetables that work well in this stir fry include mushrooms, baby corn, zucchini, celery, bean sprouts, bok choy, or cabbage.
- If the dish tastes too salty due to the soy sauce, add a teaspoon of vinegar to balance the flavor or use low sodium soy sauce.
- If you don’t have brown sugar, white sugar can be used as a substitute and will still be delicious.
- Toasting sesame seeds is recommended for enhanced flavor. Toast them in a skillet over medium heat for 3 to 5 minutes, stirring frequently and watching closely to avoid burning. They should turn golden or medium brown.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
