15-Minute Beef Stir Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A fast and flavorful weeknight stir fry with tender beef and crisp vegetables. This asian-inspired quick meals ready in about 15 minutes pairs thinly sliced flank steak, broccoli florets, sliced bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 440 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, thinly sliced flank steak
• 2 cups broccoli florets
• 1, sliced bell pepper
• 2, julienned carrots
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 3 cloves, minced garlic
• 1 tsp, grated ginger
• 2 tbsp vegetable oil
• 2 cups, cooked rice

Instructions

1. Step 1: In a large bowl, toss 1 lb thinly sliced flank steak with 1 tbsp soy sauce, 1 tbsp cornstarch, and 1 tbsp sesame oil until the beef is evenly coated and slightly sticky to the touch. Tip: The cornstarch helps the beef brown evenly and creates a glossy finish.
2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until it shimmers and a drop of water sizzles immediately upon contact. Tip: Use a wok for faster, even cooking, but a skillet works if you have one.
3. Step 3: Add the seasoned beef to the hot oil in a single layer, spreading it out with tongs. Cook for 2-3 minutes, stirring occasionally, until the edges are golden brown and crispy. Tip: Don’t overcrowd the pan—cook in batches if needed to avoid steaming instead of searing.
4. Step 4: Remove the beef from the pan and set aside. Add broccoli florets, sliced bell pepper, and julienned carrots to the wok. Stir-fry for 3 minutes, until the broccoli is bright green and the vegetables are tender-crisp. Tip: Cook the vegetables first to ensure they don’t overcook when the beef is added later.
5. Step 5: Add 3 cloves minced garlic and 1 tsp grated ginger to the wok. Cook for 30 seconds, stirring constantly, until the garlic is fragrant and the ginger is aromatic. Tip: Remove the pan from heat if the garlic starts to brown—burned garlic ruins the flavor.
6. Step 6: Return the beef to the wok, along with the remaining 2 tbsp soy sauce. Stir to combine, ensuring the sauce coats all the ingredients. Cook for 1 minute, until the sauce thickens slightly and clings to the beef. Tip: The sauce will continue to thicken as it cools, so don’t worry if it’s slightly runny at first.
7. Step 7: Transfer the stir-fry to a serving dish. Toss with 2 cups cooked rice, ensuring each grain is coated in the sauce. Serve immediately, while the rice is still warm and the flavors are vibrant. Tip: For extra flavor, add a drizzle of sesame oil or a sprinkle of chopped scallions before serving.