Ginger Garlic Beef Vegetable Stir Fry

Ginger Garlic Beef Vegetable Stir Fry brings tender beef, crisp-tender vegetables, and a glossy savory sauce to the table in about 35 minutes. Thinly sliced flank steak gets a quick velveting marinade, helping it stay juicy during high-heat cooking. Broccoli, sweet peppers, snap peas, and onion add plenty of color and satisfying crunch.

The sauce balances soy, oyster sauce, fresh ginger, garlic, honey, rice vinegar, and toasted sesame oil. A small splash of dry sherry adds depth, while broth keeps the glaze smooth instead of overly salty. Everything cooks in stages, so the beef browns instead of steaming and the vegetables remain vibrant.

Serve it over hot rice or noodles for an easy weeknight dinner that feels special without extra work. It is saucy enough to coat every bite, yet not so heavy that it hides the fresh vegetables. This is the pan everyone seems to gather around before dinner is even plated.

Recipe Yield: 4 servings

INGREDIENTS

For the beef:
1¼ lb flank steak, trimmed and thinly sliced against the grain
1 tbsp low-sodium soy sauce
1 tbsp water
1 tbsp cornstarch
1 tsp avocado oil
¼ tsp baking soda
¼ tsp ground black pepper

For the stir-fry sauce:
⅓ cup low-sodium beef broth
2½ tbsp low-sodium soy sauce
2 tbsp oyster sauce
1½ tbsp honey
1 tbsp rice vinegar
1 tbsp dry sherry or additional low-sodium beef broth
2 tsp toasted sesame oil
1 tbsp cornstarch
¼ tsp crushed red pepper flakes, optional

For the vegetables:
2 cups small broccoli florets
1 small yellow onion, cut into thick wedges
1 medium red bell pepper, sliced
1 medium orange or yellow bell pepper, sliced
1 cup sugar snap peas
3 tbsp avocado oil, divided
2 tbsp water
4 garlic cloves, finely minced
1 tbsp freshly grated ginger
2 green onions, thinly sliced
1 tsp sesame seeds

INSTRUCTIONS

1. Marinate the beef:
Toss the beef with soy sauce, water, cornstarch, avocado oil, baking soda, and black pepper until evenly coated. Let it rest for 20 minutes.

2. Prepare the sauce:
Meanwhile, whisk the broth, soy sauce, oyster sauce, honey, rice vinegar, sherry, sesame oil, cornstarch, and red pepper flakes until smooth.

3. Sear the beef:
Heat 1 tbsp avocado oil in a large skillet or wok over high heat. Add half the beef in one layer and sear for 45 seconds without stirring. Toss for another 30–45 seconds, then transfer to a clean plate. Repeat with 1 tbsp oil and the remaining beef.

4. Start the vegetables:
Add the remaining 1 tbsp oil to the skillet. Add the broccoli and onion, then stir-fry for 2 minutes.

5. Steam and stir-fry:
Add the water and immediately cover the skillet. Steam for 1 minute. Remove the lid, add both bell peppers and the snap peas, then stir-fry for 2 minutes.

6. Add the aromatics:
Push the vegetables toward the skillet edges. Add the garlic and ginger to the center, then cook for 30 seconds until fragrant.

7. Finish the sauce:
Whisk the sauce again and pour it into the skillet. Toss for 30–45 seconds until it begins bubbling and thickening.

8. Return the beef:
Add the beef and any collected juices. Toss for about 1 minute until the beef is just cooked through and everything is evenly coated in glossy sauce.

9. Garnish and serve:
Remove from the heat. Sprinkle with green onions and sesame seeds, then serve immediately over rice or noodles.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Slice the beef very thinly: Partially freeze the flank steak for 20 minutes before slicing. Firmer beef is easier to cut into thin, even strips.
• Keep the skillet hot: Let the skillet return to high heat before cooking each beef batch. Proper heat creates browning instead of releasing excess liquid.
• Dry the vegetables well: Water clinging to washed vegetables can cool the skillet and dilute the sauce. Pat them dry before cooking.
• Whisk the sauce immediately before using: Cornstarch settles quickly at the bottom. A final whisk ensures smooth, even thickening.
• Adjust the finished glaze: Add 1–2 tbsp broth if the sauce becomes thicker than desired. Let it bubble briefly if it needs more thickening.