Beef & Vegetable Stir-Fry with Ginger-Soy Sauce
A savory, one-pan stir-fry with tender flank steak, crisp vegetables, and a fragrant ginger-soy glaze—ready in under 30 minutes. This asian-inspired one pot (gluten-free) ready in about 27 minutes blends soy sauce, rice vinegar, grated ginger into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 490 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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
- 12 oz, thinly sliced against the grain flank steak
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp grated ginger
- 2 cloves, minced garlic
- 1 tsp sesame oil
- 1.5 cups, cut into small florets broccoli
- 1 cup, julienned carrots
- 1 medium, sliced bell pepper
- 1 tsp cornstarch
- 2 tbsp vegetable oil
Instructions
- Step 1: In a bowl, whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp grated ginger, 2 minced garlic cloves, and 1 tsp sesame oil; set aside.
- Step 2: Toss 12 oz thinly sliced flank steak with 1 tsp cornstarch until evenly coated; let sit for 5 minutes.
- Step 3: Heat 2 tbsp vegetable oil in a large skillet over high heat until shimmering; add steak and sear for 2-3 minutes per side until browned but not cooked through.
- Step 4: Remove steak and add 1.5 cups broccoli florets, 1 cup julienned carrots, and 1 sliced bell pepper to the skillet; stir-fry for 4-5 minutes until crisp-tender.
- Step 5: Return steak to skillet, pour in ginger-soy sauce mixture, and stir-fry for 2 more minutes until sauce thickens and coats all ingredients.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Beef & Vegetable Stir-Fry with Ginger-Soy Sauce take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Beef & Vegetable Stir-Fry with Ginger-Soy Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Beef & Vegetable Stir-Fry with Ginger-Soy Sauce?
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 & Vegetable Stir-Fry with Ginger-Soy Sauce for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
Is Beef & Vegetable Stir-Fry with Ginger-Soy Sauce gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
