Sautéed Beef Strips with Ginger-Sesame Stir Fry

By AislePrompt Editorial · ·

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.

Tender strips of beef quickly stir-fried with fresh ginger and toasted sesame oil deliver a fragrant and savory Asian-inspired dish. This Asian fusion recipe, ready in about 25 minutes, pairs flank steak, thinly sliced, fresh ginger, minced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, 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: 10 min Serves 3 Asian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 12 oz thinly sliced flank steak and season lightly with 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp vegetable oil and 1 tbsp sesame oil in a large skillet or wok over medium-high heat until shimmering.
  3. Step 3: Add 1 tbsp minced fresh ginger and 2 minced garlic cloves, sauté for 30 seconds until fragrant but not browned.
  4. Step 4: Add the beef strips in a single layer and stir-fry for 3-4 minutes until browned and just cooked through.
  5. Step 5: Stir in 3 tbsp soy sauce and 1 tsp brown sugar, tossing to coat the beef evenly and cook for another minute until the sauce thickens slightly.
  6. Step 6: Add 1 medium julienned red bell pepper and 2 sliced green onions, stir-frying for 2 minutes until vegetables are tender-crisp.
  7. Step 7: Remove from heat and sprinkle 1 tsp toasted sesame seeds over the dish before serving.

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