Description
A quick and tasty Ginger Beef Stir-Fry recipe that combines tender beef with fresh vegetables and a flavorful sauce.
Ingredients
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 2 green onions, sliced for garnish
- Cooked rice, 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 stir-fry 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 vegetable oil. Add the sliced onion, red bell pepper, and broccoli florets. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
- Add the minced garlic and grated ginger to the skillet, cooking for an additional 1 minute until fragrant. Return the beef to the skillet.
- In a small bowl, mix together the soy sauce, brown sugar, and rice vinegar. Pour this mixture over the beef and vegetables, stirring to combine. Cook for another 2 minutes.
- Stir in the cornstarch mixture to thicken the sauce, cooking for an additional minute until the sauce is glossy and coats the beef and vegetables.
- Serve the ginger beef stir-fry over cooked rice and garnish with sliced green onions.
Notes
- For a spicier kick, add sliced jalapeños or red pepper flakes 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: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg