Beef Stir-Fry with Garlic and Ginger

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

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 drafted and published.

Quick-cooked beef with crisp vegetables in a savory-sweet sauce, perfect for busy weeknights. This Asian recipe, ready in about 25 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 300 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: 15 min Cook: 10 min Serves 4 Chinese cuisine 300 cal/serving

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Ingredients

1 lb beef sirloin
2 cups broccoli florets
1 cup carrots
3 garlic cloves
1 tbsp fresh ginger
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp cornstarch
2 tbsp vegetable oil
1/4 cup water

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Instructions

Step 1: In a bowl, mix 1 lb thinly sliced beef sirloin with 1 tbsp cornstarch and 1/2 tsp salt; let sit for 5 minutes.
Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add 1 cup broccoli florets and 1 cup julienned carrots; stir-fry for 3 minutes until crisp-tender.
Step 3: Add 3 minced garlic cloves and 1 tbsp grated ginger; stir-fry for 30 seconds until fragrant. Push vegetables to the side, add marinated beef, and cook for 2-3 minutes until browned.
Step 4: Whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1/4 cup water in a small bowl. Pour over beef and vegetables, stirring until sauce thickens and coats everything (about 1 minute).