Stir-Fried Medium-Rare Beef with Mixed Vegetables

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

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 drafted and published.

Tender medium-rare beef slices quickly stir-fried with crisp seasonal vegetables in a savory garlic soy sauce. This Middle Eastern recipe (gluten free option), ready in about 25 minutes, pairs beef sirloin, soy sauce, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 320 cal/serving

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Ingredients

12 oz, thinly sliced beef sirloin
3 tbsp soy sauce
4 cloves, minced garlic cloves
1 medium, julienned carrot
1 cup, trimmed snap peas
1 small, sliced into thin strips red bell pepper
2 tsp sesame oil
2 tbsp vegetable oil
1 tsp cornstarch
3 tbsp water
to taste salt
to taste black pepper

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Instructions

Step 1: Toss 12 oz thinly sliced beef sirloin with 1 tsp cornstarch and 1 tbsp soy sauce, coating evenly; set aside for 10 minutes.
Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 3: Add marinated beef to the wok, stir-fry for 2-3 minutes until the edges turn brown but center remains pink (medium-rare), then remove beef from wok and set aside.
Step 4: In the same wok, add 1 tbsp vegetable oil if needed, then add 1 julienned carrot, 1 cup snap peas, and 1 sliced red bell pepper. Stir-fry over high heat for 3-4 minutes until vegetables are crisp-tender.
Step 5: Return beef to wok, pour in remaining 2 tbsp soy sauce, 3 tbsp water, and 2 tsp sesame oil. Toss everything together and stir-fry for 1-2 minutes until sauce thickens slightly and coats ingredients well.
Step 6: Season with salt and black pepper to taste, then serve immediately with steamed rice or noodles.