Beef Stir Fry with Seasonal Vegetables

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

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.

A vibrant stir fry featuring tender beef strips and fresh seasonal vegetables, seasoned with a savory soy-ginger sauce reflecting regional Midwestern produce. This Asian Fusion-inspired beef recipe, ready in about 35 minutes, pairs flank steak, soy sauce, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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 Asian Fusion cuisine 290 cal/serving

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Ingredients

1 lb, thinly sliced against the grain flank steak
3 tbsp soy sauce
1 tbsp, grated fresh ginger
2 cloves, minced garlic cloves
1 tbsp cornstarch
2 tbsp vegetable oil
1 medium, sliced into thin strips red bell pepper
2 cups broccoli florets
1 large, julienned carrot
3 stalks, chopped green onions
1 tsp sesame oil
1/4 cup water

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Instructions

Step 1: In a medium bowl, combine 1 lb thinly sliced flank steak with 3 tbsp soy sauce, 1 tbsp grated fresh ginger, 2 minced garlic cloves, and 1 tbsp cornstarch. Toss well to coat and let marinate for 15 minutes.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef strips and stir-fry for 3-4 minutes until browned but still tender. Remove beef and set aside.
Step 3: In the same wok, add 1 medium sliced red bell pepper, 2 cups broccoli florets, and 1 large julienned carrot. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
Step 4: Return the beef to the wok along with 1/4 cup water. Stir to combine and cook for 2 more minutes until the sauce thickens slightly and coats the beef and vegetables.
Step 5: Remove from heat and drizzle 1 tsp sesame oil over the stir fry. Garnish with 3 chopped green onions before serving.