Classic Beef Stir-Fry with Vegetables (20 Minutes)
Tender beef strips with crisp vegetables in a savory soy-ginger sauce. 38g protein, 450 kcal. A quick, balanced weeknight dinner.
Classic Beef Stir-Fry with Vegetables (20 Minutes)
Tender beef strips with crisp vegetables in a savory soy-ginger sauce. 38g protein, 450 kcal. A quick, balanced weeknight dinner.
Nutrition Per Serving
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Ingredients
- 350g Beef sirloin or flank steak
- 150g Broccoli florets
- 1 large Bell pepper
- 1 medium Carrot
- 3 tbsp Soy sauce
- 1 tbsp Sesame oil
- 3 cloves Garlic
- 1 tbsp (grated) Ginger
- 1 tsp Cornstarch
- 1 tbsp Vegetable oil
Instructions
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1
Prep beef
Slice beef against the grain into thin 5mm strips. Toss with 1 tbsp soy sauce and cornstarch. Let sit 10 minutes — the cornstarch creates a velvety coating.
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2
Cook beef
Heat vegetable oil in a wok or large skillet over very high heat until smoking. Sear beef in a single layer 2-3 minutes until browned. Remove immediately — don't overcook.
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3
Stir-fry vegetables
In the same wok, add sesame oil. Stir-fry broccoli, sliced pepper, and julienned carrot for 3-4 minutes until crisp-tender.
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4
Combine and sauce
Add garlic and ginger, cook 30 seconds. Return beef to the wok. Add remaining soy sauce, toss everything together for 1 minute. Serve over rice or noodles.
Master the Weeknight Beef Stir-Fry
A proper beef stir-fry is the ultimate weeknight weapon — fast, healthy, and infinitely customizable. This version delivers 38g of protein at 450 calories with a medley of crisp-tender vegetables coated in a savory soy-ginger sauce that tastes like it came from a professional wok kitchen.
The secret to restaurant-quality stir-fry at home is high heat and fast cooking. Your wok or pan should be smoking hot before anything goes in. Each ingredient cooks for just minutes, preserving the bright colors, crisp textures, and nutritional value of the vegetables while keeping the beef tender and juicy.
Frequently Asked Questions
How do I keep the beef tender in a stir-fry?
Three rules: slice against the grain (this shortens the muscle fibers), use the cornstarch coating (it protects the surface), and cook on maximum heat for minimum time. Overcooked stir-fry beef turns rubbery.
What cut of beef is best?
Flank steak is the classic stir-fry cut — flavorful and lean. Sirloin is a good budget option. For extra tenderness, try flat iron or skirt steak.
Can I add more vegetables?
Absolutely. Snap peas, mushrooms, baby corn, water chestnuts, and bean sprouts all work. Just add harder vegetables first and softer ones later.
How do I store leftover stir-fry?
Store in an airtight container in the fridge for up to 3 days. Reheat in a hot wok or skillet — the microwave tends to make the vegetables soggy and the beef rubbery.
Can I make this gluten-free?
Yes — swap the regular soy sauce for tamari or coconut aminos. Also check that your cornstarch brand is certified gluten-free, though most naturally are.
Did you make this recipe?
Please let us know how it turned out for you! Share a picture on Instagram with the hashtag #aimealplan.
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