Pan-Seared Beef Strips with Ginger-Soy Glaze and Stir-Fried Vegetables
Tender beef strips quickly pan-seared and coated in a ginger-soy glaze served alongside crisp stir-fried bell peppers and snap peas. This asian fusion-inspired stir fry (high protein) ready in about 30 minutes pairs soy sauce, grated fresh ginger, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 1 lb, thinly sliced against the grain flank steak
- 3 tbsp soy sauce
- 2 tsp grated fresh ginger
- 1 tbsp brown sugar
- 2 minced garlic cloves
- 3 tbsp vegetable oil
- 1 large, sliced into thin strips red bell pepper
- 1 cup trimmed snap peas
- 2 sliced diagonally green onions
- 1 tsp sesame oil
- 1/2 tsp black pepper
Instructions
- Step 1: In a medium bowl, combine 3 tbsp soy sauce, 2 tsp grated fresh ginger, 1 tbsp brown sugar, and 2 minced garlic cloves. Add 1 lb thinly sliced flank steak and marinate for 15 minutes.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over high heat. Add the marinated beef strips in a single layer and cook for 2-3 minutes per side until browned and just cooked through. Transfer to a plate.
- Step 3: Add remaining 1 tbsp vegetable oil to the skillet. Stir-fry 1 large sliced red bell pepper and 1 cup trimmed snap peas for 3-4 minutes until crisp-tender.
- Step 4: Return beef to skillet along with 2 sliced green onions, 1 tsp sesame oil, and 1/2 tsp black pepper. Toss everything together and cook for 1 minute until heated through and glossy before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Beef Strips with Ginger-Soy Glaze and Stir-Fried Vegetables take to make?
Total time is about 30 minutes (20 min prep + 10 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 Pan-Seared Beef Strips with Ginger-Soy Glaze and Stir-Fried Vegetables?
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 soy sauce from drying out.
Can I substitute ingredients in Pan-Seared Beef Strips with Ginger-Soy Glaze and Stir-Fried Vegetables?
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 Pan-Seared Beef Strips with Ginger-Soy Glaze and Stir-Fried Vegetables 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.
Is Pan-Seared Beef Strips with Ginger-Soy Glaze and Stir-Fried Vegetables high protein?
Yes — this recipe is tagged high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
