Beef Stir-Fry with Garlic Ginger and Soy Glaze

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

Tender strips of beef cooked quickly in a hot wok with garlic, ginger, and a glossy soy-based glaze, served with crisp vegetables. This chinese-inspired beef ready in about 25 minutes pairs vegetable oil, minced garlic, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 1 lb thinly sliced flank steak with 1 tsp cornstarch until evenly coated. Set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add the steak in a single layer and sear for 2 minutes without stirring to develop a crust.
  3. Step 3: Add 3 cloves minced garlic and 1 tbsp grated fresh ginger to the wok, stir-frying for 30 seconds until fragrant.
  4. Step 4: Stir in 1 cup sliced red and yellow bell peppers and cook for 2 minutes until slightly tender but still crisp.
  5. Step 5: In a small bowl, whisk 1/4 cup soy sauce, 2 tsp brown sugar, and 1 tbsp rice vinegar. Pour the sauce over the beef and vegetables, tossing to coat and cook for 1 more minute until the sauce thickens and glazes the ingredients.
  6. Step 6: Remove from heat and sprinkle 1/4 cup sliced green onions on top before serving.

Frequently asked questions

How long does Beef Stir-Fry with Garlic Ginger and Soy Glaze take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Beef Stir-Fry with Garlic Ginger and Soy Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in Beef Stir-Fry with Garlic Ginger and Soy Glaze?

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 Stir-Fry with Garlic Ginger and Soy Glaze 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 Stir-Fry with Garlic Ginger and Soy Glaze?

Chinese beef 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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