Description

This Easy Beef Stir Fry recipe features tender flank steak and a colorful mix of fresh vegetables tossed in a savory, slightly sweet sauce. Perfectly marinated and seared, the beef pairs beautifully with crisp broccoli, carrots, snow peas, and bell peppers, finished with toasted sesame seeds and green onions. Ready in about an hour, this dish is ideal for a quick, flavorful weeknight dinner served over rice or noodles.

Ingredients

Scale

Beef and Marinade

1 pound flank steak
2 Tablespoons soy sauce
2 Tablespoons cornstarch

Vegetables

2 cups broccoli florets
1 cup shredded carrots
1 cup snow peas
1 red bell pepper, sliced
1 green onion, sliced

Sauce

½ cup soy sauce
3 Tablespoons brown sugar
½ teaspoon garlic powder
1 teaspoon ground ginger

Additional Ingredients

2 Tablespoons cooking oil
2 Tablespoons toasted sesame seeds

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Instructions

Marinate beef: Cut the flank steak thinly across the grain into strips no more than ½ inch thick and about 2 inches long. Place the beef in a freezer bag or medium bowl, add 2 tablespoons soy sauce and 2 tablespoons cornstarch, then toss to coat. Allow it to marinate at room temperature for at least 30 minutes to tenderize and infuse flavor.
Prepare vegetables: While the beef marinates, wash and cut broccoli into florets, shred the carrots, slice the red bell pepper, and slice the green onion. Set all vegetables aside for quick access during cooking.
Mix the sauce: In a small bowl, whisk together ½ cup soy sauce, 3 tablespoons brown sugar, ½ teaspoon garlic powder, and 1 teaspoon ground ginger until the sugar dissolves. Set the sauce aside.
Heat skillet: Warm 2 tablespoons of cooking oil in a large skillet or wok over high heat until shimmering, ready for stir frying.
Cook beef in batches: Add half the marinated beef to the hot skillet in a single layer and cook for about 3 minutes, stirring occasionally until the meat is browned and seared. Remove the cooked beef from the skillet and repeat with the remaining beef to avoid overcrowding and ensure proper searing.
Cook vegetables: Add broccoli, shredded carrots, snow peas, and sliced red bell pepper to the skillet, stir fry for 2 minutes until vegetables are tender-crisp yet still vibrant.
Combine beef and sauce: Return the cooked beef to the skillet with the vegetables. Pour the prepared sauce over the mixture and stir well to coat everything evenly. Continue cooking for a minute or two until heated through and sauce thickens slightly.
Finish and garnish: Sprinkle sliced green onions and toasted sesame seeds over the stir fry for a fresh, nutty finish.
Serve: Serve this delicious beef stir fry hot over steamed rice or your favorite noodles for a complete meal.

Notes

For best results, slice the beef thinly against the grain to ensure tenderness.
Do not overcrowd the skillet when searing the beef; cook in batches to get a nice sear.
You can substitute flank steak with sirloin or skirt steak if preferred.
Adjust sugar in the sauce to taste for sweetness.
Feel free to add other vegetables such as snap peas, mushrooms, or baby corn based on preference.
Use low-sodium soy sauce for a healthier option if desired.
To toast sesame seeds, dry toast in a skillet over medium heat, stirring frequently, until golden and fragrant.