Quick and Easy Beef Stir Fry

This Beef Stir Fry recipe is a quick and healthy dinner of tender beef marinated in a sweet and sticky soy sauce, then cooked with nutritious veggies and served over rice.

Course Main Course

Cuisine Asian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 368kcal

Author Rena

Ingredients

2 lb flank beef chopped
2 large carrots
1 white onion
1 lb baby corn
1 tbsp olive oil for frying
2 green onions sliced to garnish
1 tbsp sesame seeds to garnish
2 garlic cloves minced

Sauce

2 garlic cloves minced
1/4 cup light-sodium soy sauce
1/2 tbsp sesame oil
2 tbsp honey

Instructions

Cut the beef into 2-inch thick strips and place it into a shallow dish.
In a small bowl whisk all the sauce ingredients. Pour half of the sauce over the beef. Mix well and let marinate for few minutes until you prep the rest of the ingredients.
Cut the onion into half rings and carrots into thin strips.
Next, heat oil in a wok or skillet over medium-high heat. Add marinated beef, in a single layer, and cook stirring occasionally until evenly golden brown. Once done, use a slotted spoon to remove the beef to a plate lined with a paper towel and set aside.
In the same pan add onion and garlic, sauté until onion is slightly softened and garlic is fragrant. Add carrots and baby corn, continue cooking until all the vegetables are desired doneness.
Stir the beef into vegetables, and drizzle with the remaining sauce. Cook for a few minutes until hot.
Garnish with sliced green onion and sesame seeds. Serve warm with cooked rice and enjoy!

Notes

Flank beef: Also called flank steak, this meat is rich and juicy, perfect for stir fry recipes.
Carrots: You can also buy carrots already cut in thin strips at some grocery stores.
Baby corn: Use fresh baby corn, not canned. You can also substitute fresh corn kernels if needed.
Light-sodium soy sauce: You can substitute with coconut amino as well, although the flavor may not be as rich.
Other vegetable options: You can substitute any of the veggies with snow peas, bell peppers, broccoli, green beans, or bell peppers.
Storage: Store in an air-tight container in the fridge for 3-4 days.

Nutrition