Regional Spiced Beef and Vegetable Stir-Fry
A quick stir-fry combining tender beef strips with colorful vegetables and a fragrant regional spice blend to create a vibrant weeknight dinner. This asian-inspired beef ready in about 30 minutes pairs thinly sliced flank steak, soy sauce, sesame oil 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 flank steak
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp grated ginger
- 3 minced garlic cloves
- 1 sliced into strips red bell pepper
- 2 cups broccoli florets
- 1 julienned carrot
- 3 chopped green onions
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp red chili flakes
- 1 tbsp mixed with 2 tbsp water cornstarch
Instructions
- Step 1: In a bowl, toss 1 lb thinly sliced flank steak with 3 tbsp soy sauce, 1 tsp ground cumin, 1 tsp ground coriander, and 1/4 tsp red chili flakes; marinate for 10 minutes.
- Step 2: Heat 2 tbsp sesame oil in a large wok over high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp grated ginger, stir-fry for 30 seconds until fragrant.
- Step 3: Add the marinated flank steak and stir-fry for 3-4 minutes until browned but still tender. Remove steak and set aside.
- Step 4: In the same wok, add 1 sliced red bell pepper, 2 cups broccoli florets, and 1 julienned carrot; stir-fry for 4-5 minutes until vegetables are crisp-tender.
- Step 5: Return the steak to the wok and stir in 3 chopped green onions.
- Step 6: Pour in the cornstarch slurry made from 1 tbsp cornstarch mixed with 2 tbsp water and cook, stirring, for 1-2 minutes until the sauce thickens and coats the beef and vegetables.
- Step 7: Serve immediately over steamed rice or noodles.
Frequently asked questions
How long does Regional Spiced 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 Regional Spiced 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 thinly sliced flank steak from drying out.
Can I substitute ingredients in Regional Spiced 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 Regional Spiced 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 Regional Spiced Beef and Vegetable Stir-Fry?
Asian 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.
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