Beef Stir Fry with Seasonal Vegetables
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.
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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Beef Stir Fry with Seasonal Vegetables take to make?
Total time is about 35 minutes (20 min prep + 15 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 Seasonal Vegetables?
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 flank steak from drying out.
Can I substitute ingredients in Beef Stir Fry with Seasonal Vegetables?
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 Seasonal Vegetables 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 Seasonal Vegetables?
Asian Fusion 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.
