Description
A ginger-forward stir-fry delivering big flavor in just 30 minutes, perfect for busy weeknights.
Ingredients
- 1 lb (450 g) flank or skirt steak, thinly sliced
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp vegetable oil
- 2 tbsp neutral oil
- 2 cups broccoli florets
- 1 sliced bell pepper
- 1/2 thinly sliced onion
- 3 tbsp soy sauce
- 1½ tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 2 tbsp low-sodium beef broth or water
- 2 tsp sesame oil
- 2 tbsp grated fresh ginger
- 2 minced garlic cloves
- 1 tsp cornstarch mixed with 1 tbsp cold water
- Sliced green onions for garnish
- Lime wedges for serving
Instructions
- Slice the beef thinly across the grain into strips.
- Marinate the beef with soy sauce, cornstarch, and vegetable oil for a brief time.
- Heat the wok or skillet over high heat and add neutral oil.
- Sear the beef in batches for 30–45 seconds per side until browned.
- Remove the beef from the pan.
- Stir-fry broccoli, bell pepper, and onion for 2–3 minutes.
- Add the beef back into the skillet.
- Pour in the sauce ingredients and thicken with cornstarch slurry.
- Simmer until glossy, then finish with green onions and lime.
Notes
For best results, slice beef thin and against the grain. Grate ginger for more intense flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian