Description
A quick and flavorful stir fry made with tender beef strips, crisp vegetables, and a sweet-savory ginger sauce. Perfect for weeknights, this dish comes together in under 30 minutes and pairs well with rice or noodles.
Ingredients
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil
- ¼ cup low-sodium soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger, grated
- 2 garlic cloves, minced
- 1 tsp chili flakes or sriracha (optional)
- 1 tsp cornstarch + 1 tbsp water (slurry)
- 1 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 cup snap peas or broccoli
- 2 green onions, chopped
- Sesame seeds and extra green onions for garnish
Instructions
- Marinate the beef by tossing sliced steak with soy sauce, cornstarch, and sesame oil. Let rest 10–15 minutes.
- In a bowl, whisk soy sauce, honey, rice vinegar, ginger, garlic, and chili (if using). Stir in cornstarch slurry.
- Heat oil in a wok or skillet over medium-high. Stir fry beef in batches for 2 minutes per side until browned. Remove and set aside.
- Stir fry bell pepper and snap peas for 2–3 minutes until tender-crisp.
- Return beef to pan, add sauce, and toss everything together. Cook 2–3 minutes until sauce thickens and coats well.
- Serve hot over rice or noodles, garnished with green onions and sesame seeds.
Notes
- Add mushrooms, bok choy, or baby corn for extra variety.
- Use ground beef for a budget-friendly variation.
- Adjust sweetness by reducing honey or sugar if desired.
- Swap beef for chicken, shrimp, or tofu for variety.
- Gluten-free option: use tamari instead of soy sauce.
Nutrition
- Serving Size: 1 portion
- Calories: 370
- Sugar: 12g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
