Beef and Vegetable Stir-Fry with Fermented Milk Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Quick-cooked beef strips and crisp vegetables tossed in a savory-sweet sauce made with fermented milk, served over steamed rice for a balanced meal. This asian ready in about 25 minutes blends thinly sliced Beef flank steak, medium, sliced Onion, medium, julienned Carrot into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 395 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 15 min Cook: 10 min Serves 4 Asian cuisine 395 cal/serving
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Ingredients

Instructions

  1. Step 1: Whisk 1/4 cup fermented milk (kefir), 2 tbsp soy sauce, 1 tsp sesame oil, and 1 tsp cornstarch in a small bowl to create a smooth sauce.
  2. Step 2: Heat a wok or large skillet over high heat until smoking. Add 12 oz thinly sliced beef flank steak and stir-fry for 2 minutes until browned but not cooked through, then remove and set aside.
  3. Step 3: Add 1 minced garlic clove and 1 tsp grated ginger to the hot skillet, stir-frying for 30 seconds until fragrant. Add 1 sliced medium onion, 1 julienned medium carrot, and 1 sliced bell pepper, cooking for 3 minutes until crisp-tender.
  4. Step 4: Return beef to the skillet, pour in the fermented milk sauce, and stir-fry for 2 minutes until sauce thickens and coats all ingredients. Sprinkle with 1 tsp sesame seeds before serving.

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Frequently asked questions

How long does Beef and Vegetable Stir-Fry with Fermented Milk Sauce take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Beef and Vegetable Stir-Fry with Fermented Milk Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Beef and Vegetable Stir-Fry with Fermented Milk Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Beef and Vegetable Stir-Fry with Fermented Milk Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Beef and Vegetable Stir-Fry with Fermented Milk Sauce?

Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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