Description
A quick, bright, and tangy beef and vegetable stir fry ready in under 20 minutes. This recipe features seared sirloin, crisp seasonal veggies, and a savory-sweet sauce finished with a zesty quick-pickled ginger element for a perfect weeknight meal.
Ingredients
- 1 lb (450g) Beef Sirloin or Flank Steak, sliced thinly against the grain
- 2 cups (150g) Broccoli Florets, bite-sized
- 1 large Red Bell Pepper, sliced into strips
- 1 cup (60g) Snap Peas or Snow Peas
- 2 medium Carrots, julienned or thinly sliced
- 3 cloves Garlic, minced
- 1 inch piece Fresh Ginger, grated or minced
- 3 tbsp (45ml) Soy Sauce (low-sodium recommended)
- 1 tbsp (15ml) Rice Vinegar
- 1 tbsp (15ml) Maple Syrup or Honey
- 1 tsp (5g) Cornstarch (divided)
- 1 tsp (5ml) Toasted Sesame Oil
- 2 tbsp (30ml) Vegetable Oil (for searing)
- Quick-Pickled Ginger (optional but recommended)
Instructions
- Prep the beef: Let beef sit for 10 minutes to take the chill off. Pat dry with paper towels. Slice thinly against the grain. Toss beef strips with 1 teaspoon of cornstarch and a pinch of salt.
- Prep the veggies: Chop broccoli, slice bell pepper, julienne carrots, and keep snap peas whole or halved. Mince garlic and grate ginger. Have all ingredients ready in bowls.
- Mix the sauce: In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, remaining cornstarch, and a splash of water until cornstarch is dissolved.
- Sear the beef: Heat wok or skillet over high heat. Add vegetable oil. Once shimmering, add beef in a single layer (cook in batches if necessary). Cook 1-2 minutes per side until browned. Remove beef to a plate; do not cook through.
- Stir fry the veggies: In the same pan, add a little more oil if needed. Add carrots and broccoli; stir-fry for 2 minutes. Add bell pepper and snap peas; cook for another 2 minutes until crisp-tender. Add garlic and ginger in the last 30 seconds.
- Combine and finish: Return beef to the pan. Pour sauce over everything. Toss continuously for 1-2 minutes until sauce bubbles and thickens to a glossy coating. Remove from heat. Drizzle with toasted sesame oil and toss one last time.
- Serve immediately over steamed rice or cauliflower rice, garnished with green onions and sesame seeds.
Notes
High heat is essential for searing the beef and preventing it from steaming. Do not crowd the pan; cook beef in batches if necessary. Add aromatics (garlic/ginger) late to prevent burning. The cornstarch coating on the beef helps keep it tender (velveting). If the sauce is too thick, add a splash of water; if too thin, cook longer. Quick-pickled ginger adds a signature tang that cuts through the richness of the beef.
- Prep Time: 12 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving with rice
- Calories: 450
- Sugar: 12
- Sodium: 600
- Fat: 15
- Saturated Fat: 4
- Carbohydrates: 40
- Fiber: 4
- Protein: 30
Keywords: beef stir fry, quick dinner, weeknight meals, pickled ginger, healthy stir fry, high protein, gluten-free option, meal prep