Northwest Indiana Style Beef and Vegetable Stir Fry
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 ready in about 30 minutes pairs sesame oil, grated fresh ginger, minced garlic cloves 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.
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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Northwest Indiana Style Beef and Vegetable Stir Fry 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 Northwest Indiana Style Beef and Vegetable Stir Fry?
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 sesame oil from drying out.
Can I substitute ingredients in Northwest Indiana Style Beef and Vegetable Stir Fry?
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 Northwest Indiana Style Beef and Vegetable Stir Fry 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 Northwest Indiana Style Beef and Vegetable Stir Fry?
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.
