Description
This Beef Stir Fry recipe features thinly sliced flank steak cooked with vibrant vegetables in a flavorful soy-based sauce, finished with toasted sesame seeds and green onions for a perfect quick and healthy dinner served over rice or noodles.
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, stir to coat, and marinate at room temperature for at least 30 minutes.
- Prepare Vegetables: While the beef marinates, prepare the broccoli florets, shredded carrots, snow peas, red bell pepper slices, and slice the green onion. Set all vegetables aside.
- Make the Sauce: In a small 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 the sauce aside.
- Cook the Beef: Heat 2 tablespoons vegetable oil in a large deep skillet or wok over high heat. Add half of the marinated beef to the skillet and fry for 3 minutes until seared. Remove the beef from the skillet, then fry the other half for another 3 minutes. Remove from the skillet and set aside. Avoid overcrowding to ensure proper searing.
- Cook the Vegetables: Add the broccoli, carrots, snow peas, and red bell pepper (all except green onions) to the hot skillet and stir-fry for 2 minutes until just tender but still crisp.
- Combine Everything: Return the cooked beef to the skillet with the vegetables. Pour in the prepared sauce and stir well, cooking just until heated through and the sauce thickens slightly.
- Finish and Serve: Sprinkle the sliced green onions and toasted sesame seeds over the top. Serve the stir fry hot over cooked rice or noodles.
Notes
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat well in the microwave.
- If flank steak is unavailable, skirt steak or sirloin steak are good substitutes.
- Other vegetables that work well include mushrooms, baby corn, zucchini, celery, bean sprouts, bok choy, or cabbage.
- If the dish tastes too salty due to soy sauce, add a teaspoon of vinegar to balance the flavor or use low sodium soy sauce.
- White sugar can replace brown sugar if needed for the sauce.
- Toasting sesame seeds enhances flavor; toast them in a dry skillet over medium heat for 3 to 5 minutes, watching carefully to avoid burning. They should turn 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: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
