Easy Beef Stir Fry
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
353 kcal
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Course
Main Course
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Cuisine
Asian-American Fusion
Easy Beef Stir Fry
Description
The recipe starts with thin slices of flank steak prepared against the grain for tenderness. Vegetables including onion, broccoli florets, and red bell pepper are sautéed until tender-crisp early on, retaining their texture. The sauce blends low-sodium soy sauce, honey, fresh grated ginger, garlic, apple cider vinegar, red pepper flakes, and cornstarch for thickening, which coats the ingredients when added back to the pan.
The steak is seared quickly over high heat to avoid toughness, staying slightly rare before mixing with the vegetables and sauce. This method preserves juiciness and concentrates flavors in the sauce. The finished dish combines hearty beef with bright, fresh vegetables in a glossy, flavorful sauce.
Prepared rice or noodles served alongside bring balance and completeness to the meal. The recipe requires prompt cooking once all ingredients are prepped to maintain crisp textures and optimal beef tenderness.
Ingredients
- 2 tablespoons olive oil divided
- 1 pound flank steak sliced thinly against the grain
- 1 medium onion sliced
- 2 cups broccoli cut into small florets
- 1 red bell pepper cut into small pieces
Sauce:
- 1/2 cup soy sauce low-sodium
- 1/2 cup water
- 1/4 cup honey
- 1 teaspoon ginger grated, fresh
- 3-4 cloves garlic minced
- 1/2 teaspoon apple cider vinegar or rice vinegar
- 1/4 teaspoon red pepper flakes or more to taste, crushed
- 3 tablespoons cornstarch
Instructions
- If making rice or noodles to serve with this stir fry, get that started. Prep all stir fry ingredients ahead of time as the actual cooking part goes very quickly. To prep the steak, trim off any fat and slice it across the grain into very thin bite-size pieces. Add the sauce ingredients to a bowl and whisk together thoroughly.
- Add one tablespoon of the olive oil to a large skillet over high heat. Let the pan heat up for a few minutes (oil should be shimmering).
- Add the onion, broccoli, and bell pepper and cook for 4-5 minutes, tossing/stirring often (they will end up tender-crisp). Transfer veggies to a plate.
- Add the other tablespoon of olive oil to the skillet. Add the beef in a single layer (just "sprinkle" it into the pan ensuring it's spread out a bit) and don't touch it for a minute. Stir/flip it (cooking tongs are helpful) and cook it for another minute or so. Important: it cooks fast and will easily overcook and become tough. Leaving it a bit rare at this point is best.
- Add the veggies back to the skillet and pour the sauce in. Stir/toss until coated and the sauce has thickened (about 1-3 minutes). Take the skillet off the heat and serve immediately over rice or noodles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 31g | 10% |
| Protein | 29g | 58% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 68mg | 23% |
| Sodium | 1229mg | 51% |
| Potassium | 709mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 329IU | 7% |
| Vitamin C | 44mg | 49% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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