High-Altitude Beef Stir Fry with Crisp Vegetables

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

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 developed and reviewed.

A quick beef stir fry featuring tender strips of sirloin and crunchy vegetables, perfect for a light yet satisfying dinner. This Asian-inspired high-protein recipe, ready in about 25 minutes, pairs sirloin steak, soy sauce, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 10 min Cook: 15 min Serves 3 Asian cuisine 400 cal/serving

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Ingredients

12 oz, thinly sliced against the grain sirloin steak
3 tbsp soy sauce
2 tbsp sesame oil
3, minced garlic cloves
1 tbsp fresh, grated ginger
1 medium, julienned red bell pepper
1 cup broccoli florets
1 medium, julienned carrot
2 stalks, sliced green onions
1 tsp cornstarch
2 tbsp water
2 tbsp vegetable oil

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Instructions

Step 1: In a small bowl, combine 3 tbsp soy sauce, 1 tsp cornstarch, and 2 tbsp water; stir until cornstarch dissolves and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large wok over high heat until shimmering. Add 12 oz thinly sliced sirloin steak and stir-fry for 2-3 minutes until browned but still tender; remove beef and set aside.
Step 3: Add 2 tbsp sesame oil to the wok along with 3 minced garlic cloves and 1 tbsp grated fresh ginger; stir-fry for 30 seconds until fragrant.
Step 4: Toss in 1 cup broccoli florets, 1 medium julienned carrot, and 1 medium julienned red bell pepper; stir-fry for 4-5 minutes until vegetables are crisp-tender.
Step 5: Return beef to the wok, pour in the soy-cornstarch sauce mixture, and stir continuously for 1-2 minutes until the sauce thickens and coats everything evenly.
Step 6: Garnish with 2 sliced green onions before serving.