Name: Asian Sweet Ginger Beef Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 pound flank steak, thinly sliced against the grain; 2 tablespoons soy sauce; 1 tablespoon cornstarch; 2 tablespoons vegetable oil; 1 bell pepper, sliced (any color); 1 cup broccoli florets; 1 cup snap peas; 1 tablespoon fresh ginger, minced; 3 cloves garlic, minced; ¼ cup beef broth; ¼ cup brown sugar; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 2 green onions, sliced; Cooked rice or noodles, for serving

Why You’ll Love This Recipe

I love how this stir-fry combines deep umami from the beef and soy sauce with the brightness of fresh vegetables and the warmth of ginger. The sauce is glossy, slightly sweet, and packed with flavor. It coats every bite without feeling heavy, and the whole dish is endlessly customizable. Plus, it’s made in one pan and comes together faster than takeout — which makes it perfect for busy days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound flank steak, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 bell pepper, sliced (any color)
1 cup broccoli florets
1 cup snap peas
1 tablespoon fresh ginger, minced
3 cloves garlic, minced
¼ cup beef broth
¼ cup brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 green onions, sliced
Cooked rice or noodles, for serving

Directions

I start by combining the flank steak, soy sauce, and cornstarch in a bowl. I mix everything well and let it marinate for about 15 minutes while I prep the veggies.
I heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. I add the marinated beef and stir-fry for 3–4 minutes until it’s nicely browned, then remove it from the pan and set it aside.
In the same skillet, I heat the remaining tablespoon of oil and add the bell pepper, broccoli, and snap peas. I stir-fry for 3–5 minutes until the vegetables are vibrant and tender-crisp.
I stir in the ginger and garlic, cooking for 1 more minute until everything smells fragrant and toasty.
I return the cooked beef to the skillet. In a small bowl, I whisk together the beef broth, brown sugar, rice vinegar, and sesame oil, then pour the sauce over the meat and veggies. I stir everything to coat and let it simmer for 2–3 minutes until the sauce slightly thickens.
I take it off the heat, sprinkle on sliced green onions, and serve hot over rice or noodles.

Servings and timing

This recipe serves 4 people and takes about 25–30 minutes total, including the quick marinade. It’s fast, filling, and perfect for a satisfying dinner without the wait.

Variations

For a spicy kick, I add red pepper flakes or thinly sliced jalapeños during the stir-fry.
I sometimes swap the flank steak for thin-sliced chicken breast or tofu when I want to switch up the protein.
Snow peas, mushrooms, or baby corn are great veggie additions if I want to change the texture and flavor.
I also like topping the finished dish with toasted sesame seeds or crushed peanuts for extra crunch.
For a low-carb version, I serve it over cauliflower rice or stir-fried cabbage noodles.

Storage/Reheating

Leftovers store well in the fridge for up to 3 days. I keep everything in an airtight container and reheat it in a skillet over medium heat with a splash of water or broth to loosen the sauce. The microwave works too — just stir halfway through to heat evenly.

FAQs

Can I use a different cut of beef?

Yes, I sometimes use sirloin or skirt steak if flank steak isn’t available. The key is slicing it thinly against the grain for tenderness.

Is this dish gluten-free?

To make it gluten-free, I use tamari instead of soy sauce and double-check that all sauces and broth are certified gluten-free.

What’s the best way to slice the steak thinly?

I place the steak in the freezer for about 20 minutes to firm it up, which makes it much easier to slice thinly across the grain.

Can I make this ahead of time?

The stir-fry is best fresh, but I often prep the meat and chop the vegetables in advance. I store them separately and cook just before serving.

How do I make the sauce thicker?

If I want a thicker sauce, I stir in an extra teaspoon of cornstarch mixed with water while simmering. It helps the sauce cling more to the meat and veggies.

Conclusion

This Asian Sweet Ginger Beef Stir-Fry is a fast, flavorful dish that brings together bold taste, tender beef, and crisp vegetables in one beautiful skillet. It’s easy to make, full of fresh ingredients, and endlessly adaptable — everything I want in a homemade takeout-style meal. Whether I’m cooking for the family or just myself, it’s always a satisfying and comforting choice.