Description
A flavorful and quick beef stir fry featuring tender flank steak and vibrant vegetables tossed in a savory soy-ginger sauce with toasted sesame seeds. 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 slices 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 evenly, and let it marinate at room temperature for at least 30 minutes.
- Prepare Vegetables: While the beef marinates, prepare the broccoli, shredded carrots, snow peas, red bell pepper, and green onion, setting them aside for cooking.
- 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 or 2 teaspoons fresh grated ginger. Set aside.
- Cook the Beef: Heat 2 tablespoons vegetable oil in a large, deep skillet or wok over high heat. Add half the marinated beef and fry for 3 minutes until well seared. Remove the beef from the skillet and repeat with the remaining beef. Removing the beef in batches prevents overcrowding and ensures proper searing.
- Cook the Vegetables: Add the broccoli, shredded carrots, snow peas, and red bell pepper to the skillet. Stir-fry for 2 minutes until they are tender-crisp.
- Combine and Finish: Return the cooked beef to the skillet with the vegetables. Pour in the sauce and stir everything to coat and heat through thoroughly.
- Garnish and Serve: Sprinkle the sliced green onions and toasted sesame seeds over the stir fry. Serve immediately over cooked noodles or rice.
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 substitutes.
- Other vegetable options include mushrooms, baby corn, zucchini, celery, bean sprouts, bok choy, or cabbage.
- If the dish tastes too salty, add a teaspoon of vinegar to balance flavors or use low sodium soy sauce.
- If you don’t have brown sugar, white sugar can be used as a substitute.
- Toasting sesame seeds enhances flavor but is optional. Toast them in a skillet over medium heat for 3 to 5 minutes, watching carefully until golden or medium brown.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 65 mg
