Quick Ginger-Scallion Beef Stir-Fry

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

A fast, flavorful stir-fry with tender beef, fresh ginger, and scallions, served over rice for a satisfying weeknight meal. This Asian-inspired quick recipe, ready in about 30 minutes, pairs flank steak, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 (about 1/4 inch thick) flank steak
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 1 tbsp vegetable oil
• 3 cloves, minced garlic
• 1 tbsp, fresh and minced ginger
• 2, white and green parts separated (2 tbsp white, 3 tbsp green) scallions
• 2 cups broccoli florets
• 1, thinly sliced red bell pepper
• 1/4 cup chicken broth
• 1 tbsp mixed with 2 tbsp water cornstarch

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: In a bowl, combine 12 oz sliced flank steak, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp cornstarch. Toss to coat evenly and let marinate for 10 minutes.
2. Step 2: Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, stir-frying for 30 seconds until fragrant and aromatic.
3. Step 3: Add 12 oz marinated flank steak to the skillet and cook for 3-4 minutes, stirring frequently, until browned on the outside but still pink inside. Remove steak and set aside.
4. Step 4: Add 2 cups broccoli florets and 1 sliced red bell pepper to the skillet. Stir-fry for 3 minutes until crisp-tender and vibrant green.
5. Step 5: Return the steak to the skillet, add 1/4 cup chicken broth, and cook for 1 minute. Stir in 1 tbsp cornstarch mixed with 2 tbsp water and cook for 1 minute until sauce thickens and coats ingredients.
6. Step 6: Stir in 2 tbsp sliced white scallions and cook for 30 seconds. Remove from heat, then garnish with 3 tbsp sliced green scallions and serve over rice.