Asian Sweet Ginger Beef Stir Fry

Ingredients

1 lb (≈450g) lean beef (flank steak or sirloin), thinly sliced across the grain

Salt & freshly ground black pepper

2 tablespoons vegetable oil (or other neutral high‑heat oil)

2 cloves garlic, minced

2 tablespoons fresh ginger, grated

1 medium onion, thinly sliced

1 red bell pepper, sliced into strips

1 yellow bell pepper, sliced

1 zucchini, sliced or semi‑halved

1 cup snap peas (or green beans), trimmed

For the Sweet Ginger Sauce:

3 tablespoons soy sauce (low‑sodium if preferred)

2 tablespoons honey (or brown sugar)

1 tablespoon rice vinegar (or apple cider vinegar)

1 tablespoon sesame oil

¼ cup water

1 teaspoon cornstarch (to thicken)

Optional: ½ teaspoon chili flakes or fresh chopped chili for heat

Garnish:

Green onions, sliced

Sesame seeds

Directions

Prepare beef: Season slices lightly with salt and pepper. Set aside.

In a small bowl, whisk together the soy sauce, honey, vinegar, sesame oil, water, and cornstarch. Set the sauce aside.

Heat a large skillet or wok over high heat. Add oil. Once hot, add the beef in one layer, being careful not to overcrowd. Stir‑fry until browned but not fully cooked (about 2‑3 minutes). Remove beef and set aside.

In the same pan, add another splash of oil if needed. Add onion, red & yellow peppers, zucchini, snap peas. Stir‑fry for 3‑4 minutes, until vegetables are tender‑crisp.

Add garlic and ginger to the pan. Stir for 30 seconds until very fragrant.

Return beef to pan. Stir the sauce mixture again (cornstarch may settle) and pour into the pan. Toss everything rapidly so sauce coats the beef & vegetables. Cook 1‑2 more minutes until sauce thickens and beef is cooked through.

Taste and adjust seasoning (add more soy, vinegar, or a touch more honey if you’d like). If heat is desired, stir in chili flakes or fresh chili.

Garnish with sliced green onions and sesame seeds. Serve over steamed rice or noodles.

Prep Time: ~10 minutes | Cooking Time: ~20 minutes | Total Time: ~30 minutes
Servings: 4