Northwest Indiana Style Beef and Vegetable Stir Fry

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

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 colorful stir fry featuring tender strips of beef combined with crisp regional vegetables for a quick and nutritious meal. This Asian Fusion-inspired beef recipe, ready in about 30 minutes, pairs flank steak, sesame oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 320 cal/serving

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Ingredients

12 oz, thinly sliced against the grain flank steak
2 tbsp sesame oil
1 tbsp, grated fresh ginger
2 cloves, minced garlic cloves
2 cups broccoli florets
1 large, sliced into thin strips red bell pepper
1 cup, trimmed snap peas
1/4 cup low sodium soy sauce
1 tbsp brown sugar
1 tsp cornstarch
3 tbsp water
2 stalks, sliced green onions
1 tbsp for garnish toasted sesame seeds

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Instructions

Step 1: Combine 1/4 cup low sodium soy sauce, 1 tbsp brown sugar, 1 tsp cornstarch, and 3 tbsp water in a small bowl; stir until smooth and set aside.
Step 2: Heat 1 tbsp sesame oil in a large wok or skillet over medium-high heat. Add 12 oz thinly sliced flank steak and stir-fry for 3-4 minutes until browned but still tender; remove from wok and set aside.
Step 3: Add remaining 1 tbsp sesame oil to the wok. Stir in 1 tbsp grated fresh ginger and 2 minced garlic cloves, cooking for 30 seconds until fragrant.
Step 4: Add 2 cups broccoli florets, 1 large sliced red bell pepper, and 1 cup snap peas; stir-fry for 5 minutes until vegetables are crisp-tender.
Step 5: Return beef to the wok, pour in the prepared sauce, and cook for 2 minutes, stirring constantly until the sauce thickens and coats the beef and vegetables.
Step 6: Remove from heat, garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.