Sesame-Ginger Beef Stir Fry with Broccoli and Carrots

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Wok-tossed tender beef strips with crisp broccoli and sweet carrots in a fragrant sesame-ginger soy sauce. This Korean recipe, ready in about 35 minutes, pairs 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 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

• 1 pound flank steak
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon fresh ginger, grated
• 3 cloves garlic, minced
• 1 tablespoon brown sugar
• 2 cups broccoli florets
• 1 cup carrots, sliced thin
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons vegetable oil
• 2 tablespoons green onions, sliced
• 1 teaspoon toasted sesame seeds

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

Instructions

1. Step 1: Slice 1 pound flank steak thinly against the grain into strips about 1/4 inch thick.
2. Step 2: In a medium bowl, whisk 1/4 cup soy sauce, 2 tablespoons sesame oil, 1 tablespoon grated fresh ginger, 3 cloves minced garlic, and 1 tablespoon brown sugar. Add the beef strips and toss to coat. Marinate for 15 minutes.
3. Step 3: In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water until smooth; set aside.
4. Step 4: Heat 2 tablespoons vegetable oil in a large wok over high heat until shimmering. Add marinated beef strips in a single layer, stir-frying for 2-3 minutes until just browned but not fully cooked. Remove beef and set aside.
5. Step 5: In the same wok, add 2 cups broccoli florets and 1 cup thinly sliced carrots. Stir-fry for 4 minutes until vegetables are crisp-tender.
6. Step 6: Return the beef to the wok, pour in the cornstarch slurry, and stir continuously for 1-2 minutes until the sauce thickens and coats the beef and vegetables.
7. Step 7: Remove from heat and garnish with 2 tablespoons sliced green onions and 1 teaspoon toasted sesame seeds before serving.