Soy-Ginger Beef Stir-Fry with Broccoli and Carrots
Tender beef stir-fried with crisp vegetables in a savory soy-ginger sauce, perfect for weeknight dinners. This asian-inspired beef ready in about 30 minutes pairs soy sauce, rice vinegar, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.
Ingredients
- 12 oz, thinly sliced against the grain flank steak
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp, grated ginger
- 2 cloves, minced garlic
- 2 tbsp vegetable oil
- 2 cups broccoli florets
- 1 cup, sliced carrots
- 1/4 cup, sliced green onions
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp grated ginger, and 2 minced garlic cloves. Set aside.
- Step 2: In a separate bowl, toss 12 oz thinly sliced flank steak with 1 tbsp cornstarch and 2 tbsp water until evenly coated.
- Step 3: Heat 2 tbsp vegetable oil in a large skillet or wok over high heat. Add beef and stir-fry for 2-3 minutes until browned. Remove and set aside.
- Step 4: Add 2 cups broccoli florets and 1 cup sliced carrots to the skillet, stir-frying for 3-4 minutes until crisp-tender.
- Step 5: Return beef to skillet, add sauce mixture, and stir-fry for 1-2 minutes until sauce thickens and coats beef and vegetables.
- Step 6: Sprinkle with 1/4 cup sliced green onions and serve immediately.
Frequently asked questions
How long does Soy-Ginger Beef Stir-Fry with Broccoli and Carrots 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 Soy-Ginger Beef Stir-Fry with Broccoli and Carrots?
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 Soy-Ginger Beef Stir-Fry with Broccoli and Carrots?
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 Soy-Ginger Beef Stir-Fry with Broccoli and Carrots 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 Soy-Ginger Beef Stir-Fry with Broccoli and Carrots?
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.
