Beef and Vegetable Stir-Fry

Quick Summary

This stir-fry combines lean flank steak with colorful, fiber-rich vegetables in a light, savory ginger-soy sauce. It’s a high-protein dinner that comes together in under 30 minutes, perfect for busy weeknights.

Ingredients

Method

1. 1. Combine the sliced beef with the marinade ingredients in a bowl. Let it sit for 10 minutes while you chop the vegetables.
2. 2. Heat a large wok or heavy skillet over high heat with a splash of avocado oil. Add beef and sear until browned. Remove from the pan.
3. 3. Add broccoli, carrots, and peppers to the pan. Sauté for 3–4 minutes until they are bright and tender-crisp.
4. 4. Add the garlic and ginger, cooking for 30 seconds until fragrant.
5. 5. Return the beef to the pan, pour in the soy sauce and honey mixture, and toss for 1 minute until the sauce coats everything perfectly. Serve immediately.

Nutrition Snapshot

Frequently Asked Questions

Can I substitute the flank steak?

Yes, sirloin or skirt steak works beautifully as long as you slice it against the grain.

How do I keep the vegetables crunchy?

Don't overcrowd the pan and use high heat. Quick cooking preserves the texture and nutrients.

Is this dish gluten-free?

Simply swap the soy sauce for tamari or coconut aminos to make this a gluten-free meal.