Beef Stir Fry with Vegetables (30-Minutes)
This nutritious and fast beef stir fry is the perfect solution for busy weeknights, delivering restaurant-quality results in just 30 minutes. Thinly sliced flank steak is seared to perfection alongside crisp broccoli and colorful bell peppers, all tossed in a savory, aromatic soy-ginger glaze. By using high heat and precise timing, this recipe ensures tender meat and vibrant vegetables, making it a reliable staple for consistent home cooking success.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Stir-frying
- Cuisine: Asian-Inspired
- Diet: High Protein
Ingredients
1 lb Flank Steak, sliced against the grain
2 cups Broccoli florets, uniform bite-sized pieces
2 Bell peppers, sliced
1/3 cup Low-sodium soy sauce
1 tbsp Cornstarch
1 tbsp Fresh ginger, finely grated
3 cloves Garlic, minced
2 tbsp Avocado oil
2 tbsp Water (for steaming)
Instructions
Slice the flank steak into thin strips against the grain.
Whisk the soy sauce, cornstarch, minced garlic, and grated ginger in a bowl until smooth.
Chop all vegetables into uniform sizes.
Heat avocado oil in a large wok over medium-high heat until it ripples.
Add the beef strips in a single layer and sear for two minutes per side until browned.
Remove the beef from the wok and set aside on a clean plate.
Toss the broccoli and bell peppers into the hot wok with two tablespoons of water.
Stir-fry the vegetables for four minutes until tender-crisp.
Return the beef to the wok and stir in the sauce mixture.
Cook for one to two minutes until the sauce coats everything and thickens.
Notes
Ensure you slice the steak against the grain to maximize tenderness. Keeping vegetables uniform in size allows for even cooking. For a spicy kick, add crushed red pepper flakes to the sauce.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 3.5g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg