Name: Beef Stir Fry Recipe
Prep time: 10 min
Cook time: 27 min
Total time: 37 min
Cuisine: Asian
Ingredients: ½ cup low sodium beef broth; ⅓ cup low sodium soy sauce; 2 tablespoons honey; 2 teaspoons sesame oil; 2 tablespoons minced fresh ginger; 3 cloves garlic, minced; 1 tablespoon cornstarch; ⅛-¼ teaspoon crushed red pepper flakes (optional, to taste); 2 tablespoons avocado oil (or olive oil, divided); 1 pound sirloin steak or flank steak, thinly sliced into bite-size pieces; ¼ teaspoon ground black pepper; 2 cups bite-sized broccoli florets; 2 medium carrots, sliced thinly on the diagonal; 1 red bell pepper, cut into thin slices; 1 cup snow peas or snap peas; 4 green onions (white and light green parts only), sliced; Cooked rice or noodles, for serving; Sesame seeds (optional, for garnish)

Description

This vibrant Beef Stir Fry is a quick and delicious dish featuring tender sirloin steak and crisp fresh vegetables in a flavorful homemade stir fry sauce. Perfect for a nutritious weeknight dinner, this recipe combines wholesome ingredients like broccoli, carrots, bell peppers, and snap peas with a savory-sweet sauce made from low sodium soy sauce, beef broth, honey, and spices. Ready in just 37 minutes, it’s served best over rice or noodles and garnished with sesame seeds for an authentic touch.

Ingredients

Sauce Ingredients

½ cup low sodium beef broth
⅓ cup low sodium soy sauce
2 tablespoons honey
2 teaspoons sesame oil
2 tablespoons minced fresh ginger
3 cloves garlic, minced
1 tablespoon cornstarch
⅛-¼ teaspoon crushed red pepper flakes (optional, to taste)

Main Ingredients

2 tablespoons avocado oil (or olive oil, divided)
1 pound sirloin steak or flank steak, thinly sliced into bite-size pieces
¼ teaspoon ground black pepper
2 cups bite-sized broccoli florets
2 medium carrots, sliced thinly on the diagonal
1 red bell pepper, cut into thin slices
1 cup snow peas or snap peas
4 green onions (white and light green parts only), sliced
Cooked rice or noodles, for serving
Sesame seeds (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Sauce: In a small bowl, combine the low sodium beef broth, low sodium soy sauce, honey, sesame oil, minced fresh ginger, minced garlic, cornstarch, and crushed red pepper flakes if using. Whisk together thoroughly and set aside.
Cook the Beef: Heat 1 tablespoon of avocado or olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced sirloin steak or flank steak to the pan and sprinkle evenly with ground black pepper. Cook, stirring occasionally, until the beef is cooked through, approximately 5 to 7 minutes. Once cooked, transfer the beef to a clean plate and set aside.
Stir Fry the Vegetables: Add the remaining 1 tablespoon of oil to the same pan. Add broccoli florets and sliced carrots, cooking while stirring frequently for about 2 minutes. Then add the red bell pepper slices and the snow peas or snap peas. Continue to stir fry the vegetables until they are crisp-tender, about 2 more minutes.
Combine Sauce and Beef: Whisk the prepared stir fry sauce again to recombine. Pour the sauce into the pan with the vegetables, followed by the cooked beef. Stir and cook for about 2 minutes or until the sauce has thickened and everything is heated through.
Add Green Onions and Serve: Stir in the sliced green onions to finish. Serve the beef stir fry hot over cooked rice or noodles, and garnish with optional sesame seeds if desired.

Notes

Use low sodium soy sauce and beef broth to control salt levels.
Adjust crushed red pepper flakes to your preferred spice level or omit for mild flavor.
Thinly slice the beef against the grain for more tender pieces.
Feel free to swap vegetables based on your preference or seasonal availability.
For a gluten-free option, use tamari instead of soy sauce.
Leftovers keep well in the refrigerator for up to 2 days and can be reheated in a skillet or microwave.

Prep Time: 10 minutes
Cook Time: 27 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian