Description
This Best Beef Stir-Fry Recipe features tender flank steak sautéed with vibrant bell peppers, onions, and broccoli in a savory soy-ginger sauce. Quick to prepare and bursting with flavor, it’s an ideal weeknight meal served over rice or cauliflower rice for a satisfying and wholesome dinner.
Ingredients
Scale
Beef and Vegetables
- 1 lb. flank steak (thinly sliced against the grain)
- 3 Tbsp. oil (avocado or olive, divided)
- 2 bell peppers (red or green, thinly sliced)
- ½ white onion (thinly sliced)
- 1 head broccoli (cut into florets)
Sauce
- â…“ cup soy sauce or Tamari
- 2 Tbsp. packed brown sugar (white or coconut sugar can be used)
- 1 tsp. ginger paste
- 2 cloves garlic (finely minced)
- â…” cup chicken broth (regular sodium, divided)
- 1-2 tsp. Sriracha sauce (to taste)
- 2 tsp. toasted sesame oil
- 2 Tbsp. cornstarch
Optional Garnishes and Serving
- Toasted sesame seeds
- Green onions (sliced)
- Rice or cauliflower rice
Instructions
- Cook the flank steak: Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the thinly sliced flank steak and cook for 6-8 minutes, flipping halfway through until no longer pink. Remove the steak from the skillet and set aside.
- Sauté the vegetables: Add the remaining tablespoon of oil to the skillet. Add the thinly sliced bell peppers, onion, and broccoli florets. Cook over medium-high heat for 5-7 minutes until vegetables are tender-crisp.
- Prepare and combine the sauce: In a medium bowl, whisk together soy sauce, brown sugar, ginger paste, garlic, â…“ cup chicken broth, Sriracha sauce, and toasted sesame oil. Add the cooked flank steak and the sauce mixture back into the skillet with the vegetables. Reduce heat to medium and let simmer for 2-3 minutes to meld flavors.
- Thicken the sauce: In a small bowl, whisk the remaining â…“ cup warm chicken broth with 2 tablespoons cornstarch to make a slurry. Pour the slurry into the skillet and continue cooking over medium heat for a couple of minutes until the sauce thickens to a glossy consistency.
- Serve: Spoon the beef and broccoli stir-fry over cooked rice or cauliflower rice. Garnish with toasted sesame seeds and sliced green onions if desired. Enjoy hot.
Notes
- For a gluten-free version, use Tamari instead of soy sauce.
- Adjust Sriracha to your preferred spice level or omit if you prefer no heat.
- Thinly slicing the flank steak against the grain helps keep the meat tender.
- Vegetables can be substituted or added according to preference, such as snap peas or carrots.
- If you want a vegetarian version, substitute flank steak with tofu or tempeh and use vegetable broth.
