Four-Corner Stir Fry with Ginger-Soy Sauce

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

A quick stir fry combining four colorful vegetables and tender beef strips in a savory ginger-soy sauce perfect for weeknight dinners. This Asian-inspired beef recipe, ready in about 30 minutes, pairs flank steak, broccoli florets, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 3, 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: 15 min Serves 3 Asian cuisine 370 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp brown sugar, and 1 tsp cornstarch dissolved in 2 tbsp water. Set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 12 oz thinly sliced flank steak and stir fry for 2-3 minutes until browned but still slightly pink inside. Remove beef from wok and set aside.
  3. Step 3: Add remaining 1 tbsp vegetable oil to the wok, then add 1 tbsp minced fresh ginger and 3 minced garlic cloves. Stir fry for 30 seconds until aromatic.
  4. Step 4: Add 1 cup broccoli florets, 1 medium thinly sliced red bell pepper, 2 julienned carrots, and 1 cup snap peas. Stir fry vegetables for 4-5 minutes until crisp-tender.
  5. Step 5: Return beef to the wok and pour in the prepared sauce. Stir well and cook for another 1-2 minutes until the sauce thickens and coats beef and vegetables.
  6. Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tsp sesame seeds before serving over steamed rice or noodles.

Frequently asked questions

How long does Four-Corner Stir Fry with Ginger-Soy Sauce take to make?

Total time is about 30 minutes (15 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 Four-Corner Stir Fry with Ginger-Soy Sauce?

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 Four-Corner 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 Four-Corner Stir Fry with Ginger-Soy Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Four-Corner Stir Fry with Ginger-Soy Sauce?

Asian 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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