Description
A vibrant, 30-minute stir fry with lean beef, crunchy vegetables, and a glossy sesame-honey glaze. Perfect for a quick yet flavorful weeknight meal that’s light, vegetable-forward, and brimming with sweet, salty, and tangy notes.
Ingredients
1 pound lean beef strips (sirloin or flank steak)
1 cup broccoli florets
1 cup snap peas
1 cup julienned carrots
1 cup bell pepper strips
1 cup shredded cabbage
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon sesame oil
1 teaspoon cornstarch
1 clove garlic, minced
1-inch ginger root, grated
1 tablespoon vegetable oil (for stir-frying)
2 cups cooked jasmine rice or noodles (optional, for serving)
Instructions
Slice beef into 1/4-inch strips and season with a pinch of salt.
Heat vegetable oil in a large skillet or wok over high heat. Add beef and stir-fry for 3-4 minutes until browned but not fully cooked. Remove and set aside.
In the same pan, add garlic, ginger, broccoli, snap peas, carrots, bell peppers, and cabbage. Stir-fry for 3 minutes until slightly tender.
Create a sauce by mixing soy sauce, rice vinegar, honey, sesame oil, cornstarch, and 1 tablespoon water. Cook over medium heat for 1-2 minutes until thickened and glossy.
Return beef to the pan and toss with vegetables in the sauce until heated through.
Serve in bowls over rice or noodles if desired.
Notes
Substitute vegetables as preferred (e.g., zucchini, asparagus, baby corn). Rice can be swapped for cauliflower rice or noodles for a different texture. Use a non-stick pan to minimize oil.
Cook entirely at high heat for best sear.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 12g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 60mg