Description
A quick and flavorful Asian Sweet Ginger Beef Stir Fry that combines tender beef with fresh vegetables and a sweet ginger sauce.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons vegetable oil
- 1 cup broccoli florets
- 1 bell pepper, sliced (any color)
- 1 cup snap peas
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Cooked rice or noodles for serving
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced flank steak and cook for about 3-4 minutes until browned. Remove the beef from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of oil. Add the onion, garlic, and ginger, and sauté for 1-2 minutes until fragrant.
- Add the broccoli, bell pepper, and snap peas to the skillet. Stir-fry the vegetables for about 3-4 minutes until they are tender-crisp.
- Return the beef to the skillet. In a small bowl, mix the soy sauce, brown sugar, rice vinegar, and sesame oil. Pour this sauce over the beef and vegetables. Stir well to combine.
- Add the cornstarch mixture to the skillet and cook for an additional 1-2 minutes until the sauce thickens.
- Serve the stir fry over cooked rice or noodles.
Notes
- For a spicier kick, add red pepper flakes or sliced jalapeños to the stir fry.
- You can substitute the flank steak with chicken or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg