Beef and Vegetable Stir-Fry with Ginger and Soy Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Quick-cooked beef and crisp vegetables coated in a savory-sweet sauce, perfect over steamed rice. This Asian recipe, ready in about 35 minutes, pairs beef sirloin, broccoli florets, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 20 min Cook: 15 min Serves 4 Chinese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, 1 tbsp cornstarch, and 1/4 cup water to make the sauce.
  2. Step 2: Heat 1 tbsp cooking oil in a wok over high heat. Add 1 lb thinly sliced beef and stir-fry for 3-4 minutes until browned; remove and set aside.
  3. Step 3: Add 1 tbsp cooking oil to the wok, then add 2 minced garlic cloves and 1 tbsp minced ginger. Stir-fry for 30 seconds until fragrant.
  4. Step 4: Add 2 cups broccoli florets, 1 cup julienned carrots, and 1 cup sliced bell peppers. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
  5. Step 5: Return beef to wok, add sauce mixture, and stir until sauce thickens and coats vegetables, about 2 minutes.
  6. Step 6: Stir in 1 tsp sesame oil, then serve over 4 cups cooked rice.

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