Description
This Best Beef Stir-Fry Recipe is a quick and delicious meal perfect for weeknights, featuring tender flank steak, crisp bell peppers, onions, and broccoli all coated in a flavorful, savory-sweet soy sauce glaze with a hint of spice. Ready in just 30 minutes, this stir-fry offers a balanced combination of protein and vegetables, served over rice or cauliflower rice for a wholesome dinner.
Ingredients
Scale
Beef and Vegetables
- 1 lb. flank steak (thinly sliced against the grain)
- 2 bell peppers (red or green, thinly sliced)
- ½ white onion (thinly sliced)
- 1 head broccoli (cut into florets)
Sauce and Seasonings
- â…“ cup soy sauce or Tamari (or Tamari)
- 2 Tbsp. packed brown sugar (white or coconut sugar can be used)
- 1 tsp. ginger paste
- 2 cloves garlic (finely minced)
- 1-2 tsp. Sriracha sauce (to taste)
- 2 tsp. toasted sesame oil
Others
- 3 Tbsp. oil (avocado or olive, divided)
- â…” cup chicken broth (regular sodium, divided)
- 2 Tbsp. cornstarch
- Toasted sesame seeds (optional for garnish)
- Green onions (sliced, optional for garnish)
- Rice or cauliflower rice (optional for serving)
Instructions
- Cook the flank steak: Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the thinly sliced flank steak and cook for 6-8 minutes, flipping halfway through until the steak is no longer pink. Remove from the skillet and set aside on a large plate.
- Sauté the vegetables: Add the remaining 1 tablespoon of oil to the skillet. Add the sliced bell peppers, onion, and broccoli florets. Cook over medium-high heat for 5-7 minutes until the vegetables are tender-crisp.
- Prepare and add the sauce: In a medium bowl, whisk together soy sauce, brown sugar, ginger paste, minced garlic, â…“ cup of chicken broth, Sriracha sauce, and toasted sesame oil. Return the cooked steak to the skillet with vegetables, pour the sauce mixture over, reduce heat to medium, and simmer gently for 2-3 minutes to meld flavors.
- Thicken the sauce: In a small bowl, whisk together the remaining â…“ cup of warm chicken broth with 2 tablespoons of cornstarch to form a slurry. Pour the slurry into the skillet and cook over medium heat for a few minutes, stirring until the sauce thickens to a glossy coating.
- Serve: Spoon the beef stir-fry over cooked rice or cauliflower rice. Garnish with toasted sesame seeds and sliced green onions if desired. Enjoy your flavorful and satisfying meal!
Notes
- Slice the steak thinly against the grain to ensure tenderness.
- Adjust Sriracha according to your preferred spice level.
- Use low-sodium soy sauce or Tamari for a lower-salt version.
- For a gluten-free dish, use Tamari instead of soy sauce and ensure all other ingredients are gluten-free.
- Substitute brown sugar with coconut sugar or white sugar as preferred.
- The dish can be served with cauliflower rice for a low-carb alternative.
- To save time, you can prepare the sauce ingredients in advance.
