Spice Infused Beef Stir Fry with Garlic Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A quick beef stir fry featuring quaternary spices and a savory tertiary garlic sauce that brings boldness and depth to every bite. This asian-inspired summer cookout 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 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 against the grain flank steak
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 2 tbsp vegetable oil
• 1 medium, thinly sliced red bell pepper
• 2 cups broccoli florets
• 3 stalks, sliced green onions
• 3 minced fresh garlic cloves
• 1 tbsp minced ginger
• 1/2 cup beef broth
• 1 tsp brown sugar
• 1/4 tsp red pepper flakes
• 1 tbsp cornstarch mixed with 2 tbsp water cornstarch slurry

Instructions

1. Step 1: In a medium bowl, combine 1 lb thinly sliced flank steak with 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp cornstarch, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, and 1/2 tsp garlic powder. Toss to coat evenly and let marinate for 15 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer and stir-fry for 2-3 minutes until browned but not fully cooked. Remove beef and set aside.
3. Step 3: In the same wok, add 3 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 30 seconds until fragrant. Add 1 medium thinly sliced red bell pepper and 2 cups broccoli florets, cooking for 4-5 minutes until crisp-tender.
4. Step 4: Return the beef to the wok along with 1/2 cup beef broth, 1 tsp brown sugar, and 1/4 tsp red pepper flakes. Stir to combine and simmer for 1 minute.
5. Step 5: Stir in the 1 tbsp cornstarch slurry and cook for another minute until the tertiary garlic sauce thickens and coats the beef and vegetables. Remove from heat and garnish with 3 sliced green onions before serving.