Beef and Vegetable Stir-Fry with Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A quick, balanced stir-fry featuring tender flank steak, crisp vegetables, and savory sauce, served over steamed rice for a satisfying weeknight meal. This asian-inspired one pot ready in about 35 minutes pairs vegetable oil, thinly sliced flank steak, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 tbsp vegetable oil
• 1 lb, thinly sliced flank steak
• 2 cloves, minced garlic
• 1 tbsp, minced ginger
• 1, red, sliced bell pepper
• 1 cup, florets broccoli
• 1 cup, sliced carrots
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 cups cooked rice

Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add 1 lb flank steak, thinly sliced, and stir-fry for 3-4 minutes until browned. Remove and set aside.
2. Step 2: Add 2 cloves garlic, minced, and 1 tbsp ginger, minced, to the skillet and stir-fry for 30 seconds until fragrant.
3. Step 3: Add 1 red bell pepper, sliced, 1 cup broccoli florets, and 1 cup sliced carrots, and stir-fry for 5 minutes until vegetables are crisp-tender.
4. Step 4: Return the steak to the skillet. Add 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar, stirring to combine. Cook for 2 more minutes. Serve over 2 cups cooked rice.