Stir-Fry Beef with Garlic and Ginger, Served over Rice

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A quick, flavorful stir-fry with tender beef, crisp vegetables, and a savory-sweet sauce, served over fluffy rice. This Asian recipe, ready in about 30 minutes, pairs flank steak, soy sauce, rice wine vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 2, 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

• 12 oz, thinly sliced against the grain flank steak
• 2 tbsp, divided soy sauce
• 1 tbsp rice wine vinegar
• 1 tbsp cornstarch
• 1 tbsp vegetable oil
• 1 tbsp, minced fresh ginger
• 4, minced garlic cloves
• 1, thinly sliced red bell pepper
• 1 cup broccoli florets
• 1/4 cup chicken broth
• 1 tbsp sesame oil
• 1 cup cooked white rice

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Instructions

1. Step 1: In a bowl, combine 12 oz flank steak, 1 tbsp soy sauce, rice wine vinegar, and 1 tbsp cornstarch; toss to coat and let sit for 10 minutes.
2. Step 2: Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add 1 tbsp minced ginger and 4 minced garlic cloves, stir-frying for 30 seconds until fragrant. Add 1 red bell pepper and 1 cup broccoli florets; stir-fry for 3 minutes until crisp-tender.
3. Step 3: Add beef and remaining 1 tbsp soy sauce to the skillet; cook for 2-3 minutes until beef is no longer pink. Stir in 1/4 cup chicken broth and 1 tbsp sesame oil, then cook for 1 more minute until sauce thickens slightly. Serve immediately over 1 cup cooked white rice.