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4.65 from 37 votes

Beef Stir Fry

Steak and veggies tossed together in a savory, yet slightly sweet sauce is a quick and easy dinner you'll crave all week long.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 4
Author: Julie Chiou

Equipment

Ingredients 

  • 1 pound (454 g) flank steak
  • 2 Tablespoons low-sodium soy sauce
  • 2 Tablespoons cornstarch
  • 2 Tablespoons cooking oil
  • 2 cups (182 g) broccoli florets
  • 1 cup (128 g) shredded carrots
  • 1 cup (98 g) snow peas
  • 1 red bell pepper sliced
  • 1 green onion sliced

For the sauce:

  • ½ cup (118 ml) low-sodium soy sauce
  • ½ tablespoon dark soy sauce
  • 3 Tablespoons brown sugar
  • 3 cloves garlic finely minced
  • 1 teaspoon ginger finely minced
  • 1 teaspoon sesame seeds more for garnish

Instructions

  • Cut beef thinly across the grain (no more than ½ inch thick, 2 inch long strips). Place it in a freezer bag (or medium bowl). Stir in soy sauce and cornstarch and set aside. Allow this to marinate at room temperature for at least 30 minutes.
    1 pound flank steak, 2 Tablespoons low-sodium soy sauce, 2 Tablespoons cornstarch
    beef marinating in a clear bowl with cornstarch; broccoli, carrots, snow peas, and red bell pepper slices can be seen scattered around the marble
  • Prepare the vegetables and set aside.
  • Prepare the sauce: Whisk together soy sauce, dark soy sauce, brown sugar, garlic, ginger, and sesame seeds. Set this aside.
    ½ cup low-sodium soy sauce, ½ tablespoon dark soy sauce, 3 Tablespoons brown sugar, 3 cloves garlic, 1 teaspoon ginger, 1 teaspoon sesame seeds
  • Heat avocado or vegetable oil to high heat in a large deep skillet or wok.
    2 Tablespoons cooking oil
  • Add half of the meat to the skillet and fry for 3 minutes. Remove this meat from the skillet and place onto a paper towel lined plate to drain. Fry the other half and place on plate with the other already cooked meat.
    browned slices of beef in a grey nonstick skillet on a marble counter with broccoli, carrots, and other vegetables around
  • Add the vegetables (except the green onions) to the same skillet over medium-high heat. Cook until veggies are tender.
    2 cups broccoli florets, 1 cup shredded carrots, 1 cup snow peas, 1 red bell pepper
    broccoli, sugar snap peas, carrots, and red bell peppers in a grey nonstick skillet on a marble countertop next to a plate of browned beef slices
  • Add the beef back to the skillet.
    browned beef slices are added on top of cooked vegetables in a grey nonstick skillet
  • Stir in the sauce and allow to thicken. Stir and toss to incorporate everything. Sprinkle the green onions and more sesame seeds over top.
    1 green onion
    sauce is being poured on top of the browned beef slices and cooked vegetables in a grey nonstick skillet
  • Serve over white rice!

Video

Nutrition

Serving: 1 serving | Calories: 362 kcal | Carbohydrates: 26 g | Protein: 31 g | Fat: 15 g | Saturated Fat: 3 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 68 mg | Sodium: 1539 mg | Potassium: 931 mg | Fiber: 4 g | Sugar: 14 g

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