Description
A flavorful and quick beef stir fry featuring tender flank steak and crisp vegetables tossed in a savory soy-ginger sauce, perfect served over noodles or rice for a 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 toasted sesame seeds
Instructions
- Marinate the Beef: Cut beef 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 and Sauce: While the beef marinates, prepare the broccoli florets, shredded carrots, snow peas, sliced red bell pepper, and green onion. In a separate bowl, whisk together ½ cup soy sauce, brown sugar, garlic powder, and ground or fresh ginger to make the sauce; set aside.
- Heat the Skillet: Heat 2 tablespoons vegetable oil over high heat in a large deep skillet or wok until hot and shimmering.
- Cook the Beef in Batches: Add half of the marinated beef to the skillet, spreading it out to avoid crowding, and fry for 3 minutes until browned. Remove the cooked beef from the skillet and repeat with the remaining beef. Removing the beef in batches ensures proper searing.
- Cook the Vegetables: Add broccoli, carrots, snow peas, and red bell pepper to the skillet, stir-fry for 2 minutes until tender-crisp.
- Combine and Finish: Return all the beef to the skillet with the vegetables. Pour in the prepared sauce and stir everything together, cooking just until heated through and the sauce thickens slightly.
- Garnish and Serve: Sprinkle sliced green onions and toasted sesame seeds over the stir fry. Serve immediately over cooked noodles or rice of your choice.
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 are good alternatives.
- Other vegetables like mushrooms, baby corn, zucchini, celery, bean sprouts, bok choy, or cabbage can be used as substitutes or additions.
- Use low sodium soy sauce or add a teaspoon of vinegar if the dish tastes too salty due to the soy sauce.
- White sugar can replace brown sugar if unavailable; it will still taste delicious.
- To toast sesame seeds, cook them in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently until golden brown; watch carefully to avoid burning.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
