Description
Make this fast, balanced, and protein-rich beef and vegetable stir-fry with a savory soy-garlic sauce. It is a nutritious skillet meal perfect for busy weeknights.
Ingredients
Scale
- 1 – 1 1/2 lb. flank steak, sliced thinly against the grain to 1/4 inch thickness
- 2 Tbsp. water
- 2 tsp. cornstarch
- 2 tsp. soy sauce
- 2 tsp. Shaoxing wine (optional)
- 1 tsp. sesame oil
- 1 tsp. vegetable oil
- 1/8 tsp. baking soda (up to 1/4 tsp. for 1 1/2 lb. meat)
- 1/2 cup chicken broth (or water)
- 1/2 cup soy sauce
- 1 tbsp. sesame oil
- 1 tbsp. rice vinegar
- 2 tbsp. sugar (or honey)
- 1 tsp. minced garlic
- 1 tsp. ginger, minced (or use paste)
- 1 Tbsp. cornstarch
- Chili flakes (optional)
- Vegetable oil (or grapeseed oil)
- 1 tsp. garlic, minced
- 1 tsp. ginger, minced
- 1 large head broccoli, chopped into pieces
- 1 cup snap peas
- 1 large carrot, peeled and sliced in rounds or julienned
- 1 red bell pepper, seeded and diced
- 5 green onions, cut into 1 inch segments (green parts only)
- More green onions, chopped smaller on a diagonal (for garnish)
- Cooked white rice or noodles (for serving)
Instructions
- Combine the flank steak slices with water, cornstarch, soy sauce, Shaoxing wine, sesame oil, vegetable oil, and baking soda in a bowl. Mix well and set aside to marinate.
- In a separate bowl, whisk together the chicken broth, soy sauce, sesame oil, rice vinegar, sugar, minced garlic, minced ginger, cornstarch, and optional chili flakes to create the sauce. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer (work in batches if necessary) and cook until browned on all sides, about 2 to 3 minutes. Remove the beef from the skillet and set it aside.
- Add another tablespoon of oil to the skillet if needed. Add the minced garlic and ginger for the stir-fry and cook for 30 seconds until fragrant.
- Add the broccoli and carrots to the skillet. Stir-fry for 3 to 4 minutes until they begin to soften slightly.
- Add the snap peas and red bell pepper. Continue to stir-fry for another 2 minutes until the vegetables are crisp-tender.
- Return the cooked beef to the skillet. Pour the prepared sauce over the beef and vegetables.
- Stir constantly as the sauce thickens, about 1 to 2 minutes.
- Stir in the green onion segments during the last minute of cooking.
- Remove the skillet from the heat. Serve immediately over cooked white rice or noodles, garnished with the remaining chopped green onions.
Notes
- You can substitute the vegetables with seasonal options like mushrooms, zucchini, or snow peas.
- For extra flavor, use beef broth instead of chicken broth in the sauce.
- If you do not have Shaoxing wine, you can omit it or use dry sherry.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12
- Sodium: 850
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 30
- Cholesterol: 75
Keywords: beef stir-fry, soy garlic sauce, quick dinner, weeknight meal, easy beef recipe, vegetable stir-fry, 30 minute meal, flank steak