🥢 Ginger-Garlic Beef Stir Fry
with Edamame, Veggies & Jasmine Rice
🍚 Serves: 4
⏱ Total Time: ~35 minutes
🧄 Ingredients:
For the Stir Fry:
-
1 lb flank steak or sirloin, thinly sliced against the grain
-
2 tablespoons soy sauce (for marinating beef)
-
1 tablespoon cornstarch
-
2 tablespoons oil (vegetable or sesame)
Veggies:
-
1 cup shelled edamame (frozen is fine, thaw before using)
-
1 red bell pepper, sliced
-
1 cup broccoli florets
-
1/2 cup snap peas or snow peas
-
2 carrots, thinly sliced or julienned
-
Optional: mushrooms, baby corn, or zucchini
Aromatics:
-
3 cloves garlic, minced
-
1 tablespoon fresh ginger, minced or grated
-
Optional: 1 green onion, sliced (for garnish)
Stir Fry Sauce:
-
1/4 cup soy sauce (low-sodium preferred)
-
1 tablespoon hoisin sauce (or oyster sauce)
-
1 tablespoon rice vinegar or lime juice
-
1 tablespoon honey or brown sugar
-
1 teaspoon toasted sesame oil
-
1/4 teaspoon crushed red pepper flakes (optional)
-
1/4 cup water + 1 teaspoon cornstarch (to thicken sauce)
For Serving:
-
2 cups cooked jasmine rice
-
Toasted sesame seeds & green onions (optional, for garnish)
🔪 Instructions:
1. Marinate the Beef:
-
In a bowl, toss the thinly sliced beef with 2 tbsp soy sauce and 1 tbsp cornstarch. Let sit while you prep the rest (about 10–15 minutes).
2. Make the Sauce:
-
In a small bowl, whisk together all stir fry sauce ingredients including cornstarch slurry. Set aside.
3. Cook the Rice:
-
Start cooking your jasmine rice according to package instructions (typically 1:1.5 rice-to-water ratio, simmered for ~15 minutes).
4. Stir-Fry the Beef:
-
Heat 1 tbsp oil in a large skillet or wok over high heat.
-
Add the marinated beef in a single layer (cook in batches if needed). Sear for 1–2 minutes per side until browned but not overcooked. Remove and set aside.
5. Cook the Veggies:
-
Add another tablespoon of oil to the pan. Stir-fry the carrots and broccoli for 2–3 minutes.
-
Add bell peppers, snap peas, and edamame. Cook another 2–3 minutes until crisp-tender.
-
Add garlic and ginger, stir-fry for 30 seconds until fragrant.
6. Combine & Sauce:
-
Return the beef to the pan. Pour in the sauce and stir to coat everything evenly.
-
Let it bubble for 1–2 minutes until thickened and glossy.
7. Serve:
-
Spoon the stir-fry over steamed jasmine rice.
-
Garnish with sesame seeds and green onions if desired.
✅ Tips & Variations:
-
Protein swap: Use chicken, shrimp, or tofu.
-
No jasmine rice? Sub with brown rice, quinoa, or noodles.
-
Make it spicy: Add more red pepper flakes or a dash of sriracha.
-
Prep ahead: Slice beef and mix sauce in advance for a 15-minute meal.
Let me know if you’d like a low-carb version (with cauliflower rice), meal-prep portions, or a sheet pan adaptation!
