Description
This flavorful Beef Stir Fry features tender flank steak seared to perfection and tossed with crisp vegetables in a savory soy-based sauce with toasted sesame seeds, making it a quick and satisfying meal served over rice or noodles.
Ingredients
Scale
Beef and Marinade
- 1 pound flank steak
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
Vegetables
- 2 cups broccoli florets
- 1 cup shredded carrots
- 1 cup snow peas
- 1 red bell pepper, sliced
- 1 green onion, sliced
Sauce
- ½ cup soy sauce
- 3 tablespoons light brown sugar
- ½ teaspoon garlic powder
- 1 teaspoon ground ginger or 2 teaspoons fresh grated ginger
- 2 tablespoons sesame seeds, toasted
Instructions
- Marinate Beef: Cut the flank steak thinly across the grain into strips no more than ½-inch thick and 2 inches long. Place the beef in a freezer bag or a medium bowl and add 2 tablespoons soy sauce and 2 tablespoons cornstarch. Stir well and let it marinate at room temperature for at least 30 minutes.
- Prepare Vegetables: While the beef marinates, prepare the broccoli florets, shredded carrots, snow peas, red bell pepper slices, and green onion slices. Set all vegetables aside.
- Make Sauce: In a small bowl, whisk together ½ cup soy sauce, 3 tablespoons light brown sugar, ½ teaspoon garlic powder, and 1 teaspoon ground or 2 teaspoons fresh grated ginger. Set the sauce aside.
- Heat Oil: Heat 2 tablespoons of vegetable oil over high heat in a large deep skillet or wok until very hot.
- Sear Beef: Add half of the marinated beef to the skillet and fry for 3 minutes, stirring occasionally until it sears and cooks through. Remove the beef to a clean plate and repeat with the remaining beef. Avoid crowding the pan to ensure proper searing.
- Cook Vegetables: Add all the vegetables except the green onions to the skillet and stir fry for 2 minutes until they are crisp-tender.
- Combine and Heat Through: Return the cooked beef to the skillet. Pour in the prepared sauce and stir everything together, heating through for about 1-2 minutes until the sauce thickens slightly and coats the beef and vegetables evenly.
- Garnish and Serve: Sprinkle the sliced green onions and toasted sesame seeds over the stir fry. Serve immediately over cooked noodles or rice.
Notes
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat well in a microwave or skillet.
- Skirt steak or sirloin steak can be used as substitutes if flank steak is unavailable.
- Other vegetables that work well include mushrooms, baby corn, zucchini, celery, bean sprouts, bok choy, or cabbage.
- If the dish tastes too salty, add a teaspoon of vinegar or use low sodium soy sauce to balance the flavor.
- White sugar can be used instead of brown sugar for the sauce.
- To toast sesame seeds, heat them in a dry skillet over medium heat for 3 to 5 minutes until golden brown, watching carefully as they can burn quickly. Toasting enhances their flavor but is optional.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
