Spiced Beef Stir-Fry with Broccoli

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

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 beef strips stir-fried with crisp broccoli and bell peppers in a savory, aromatic sauce for a quick weeknight dinner. This Asian-inspired beef recipe, ready in about 30 minutes, pairs flank steak, avocado oil, garlic 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.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 350 cal/serving

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Ingredients

12 oz flank steak
2 tbsp avocado oil
4 cloves garlic
1 tbsp ginger
1 red bell pepper
2 cups broccoli
1 tbsp coconut aminos
1/2 tsp red pepper flakes
to taste salt

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Instructions

Step 1: Slice 12 oz flank steak thinly against the grain. Heat 1 tablespoon avocado oil in a large skillet over high heat until shimmering. Add beef in a single layer and sear 1 minute per side until browned. Remove beef and set aside.
Step 2: Add remaining 1 tablespoon avocado oil to skillet. Add 4 minced garlic cloves and 1 tablespoon grated ginger, stir-frying for 30 seconds until fragrant. Add 1 sliced red bell pepper and 2 cups broccoli florets, stir-frying for 3 minutes until crisp-tender.
Step 3: Return beef to skillet. Add 1 tablespoon coconut aminos, 1/2 teaspoon red pepper flakes, and salt. Toss for 1 minute until sauce coats ingredients evenly.