Description
Ginger Beef Stir Fry comes together faster than takeout, letting you whip up restaurant-quality dinner in your own kitchen. Tender strips of beef dance with crisp vegetables, creating a flavor-packed meal that satisfies your craving for something delicious and speedy.
Ingredients
Scale
Proteins:
- 1 pound flank steak
Vegetables:
- 1 medium onion
- 1 red bell pepper
- 1 cup broccoli florets
- 3 cloves garlic
- 1 tablespoon fresh ginger
- 2 green onions
Sauces and Seasonings:
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch
- 1 tablespoon water
- Cooked rice
Instructions
- Slice 1 pound flank steak against the grain into thin strips, ensuring even cuts for quick cooking.
- Heat 1 tablespoon vegetable oil in a large skillet at 400°F over medium-high heat until shimmering.
- Add sliced steak to the hot skillet, spreading pieces evenly to prevent overcrowding.
- Stir-fry steak for exactly 3-4 minutes until golden brown edges appear.
- Transfer browned steak to a clean plate, keeping meat warm.
- Add remaining 1 tablespoon oil to the same skillet at 375°F.
- Toss in 1 sliced medium onion, 1 sliced red bell pepper, and 1 cup broccoli florets.
- Rapidly stir-fry vegetables for 4-5 minutes until they remain crisp and bright.
- Sprinkle 3 minced garlic cloves and 1 tablespoon grated ginger across vegetables.
- Sauté aromatics for 60 seconds until fragrant and releasing their essential oils.
- Return steak to the skillet, mixing with cooked vegetables.
- Whisk together ¼ cup soy sauce, 2 tablespoons brown sugar, and 1 tablespoon rice vinegar in a separate bowl.
- Pour sauce mixture over steak and vegetables, stirring to coat thoroughly.
- Simmer sauce for 2 minutes to develop deep flavors.
- Mix 1 teaspoon cornstarch with 1 tablespoon water, then stir into the skillet.
- Cook for 1 minute until sauce thickens and becomes glossy.
- Serve immediately over steamed rice, garnishing with 2 sliced green onions.
Notes
- Choose a high-heat oil like peanut or avocado for extra flavor and better stir-frying results.
- Slice the flank steak against the grain and extremely thin to ensure tender, quick-cooking meat.
- Keep your vegetables crisp by not overcrowding the pan and maintaining high heat during cooking.
- For a gluten-free version, swap regular soy sauce with tamari and use gluten-free cornstarch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 275 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 70 mg