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Lean Beef Stir-Fry is a delicious and healthy meal featuring tender beef, colorful vegetables, and a savory sauce.

Quick Lean Beef Stir-Fry

This quick and easy lean beef stir-fry is a healthy and delicious meal perfect for busy weeknights. Tender strips of lean beef are stir-fried with crisp-tender vegetables and coated in a savory sauce for a satisfying and guilt-free dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound lean beef sirloin, thinly sliced against the grain
  • 2 tablespoons low-sodium soy sauce for marinade
  • 1 tablespoon cornstarch for marinade
  • 1 tablespoon rice wine vinegar for marinade
  • 1 teaspoon sesame oil for marinade
  • 1/2 teaspoon ground ginger for marinade
  • 1/4 teaspoon black pepper for marinade
  • 1 tablespoon olive oil or avocado oil
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 1/2 cup sliced carrots
  • 2 green onions, chopped
  • 1/4 cup low-sodium soy sauce for sauce
  • 2 tablespoons honey or maple syrup for sauce
  • 1 tablespoon cornstarch for sauce
  • 1 tablespoon rice wine vinegar for sauce
  • 1 teaspoon sesame oil for sauce
  • 1/4 cup water for sauce
  • 1/4 teaspoon red pepper flakes optional, for sauce
  • Cooked rice, quinoa, or noodles, for serving optional

Equipment

  • Medium bowl
  • Large skillet or wok
  • Small bowl
  • Whisk
  • Cutting board
  • Knife
  • Grater
  • Measuring spoons
  • Measuring cups
  • Spatula or cooking spoon

Method
 

  1. In a medium bowl, combine the thinly sliced beef with 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 tablespoon rice wine vinegar, 1 teaspoon sesame oil, 1/2 teaspoon ginger, and 1/4 teaspoon black pepper.
  2. Mix well to ensure the beef is evenly coated.
  3. Let the beef marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
  4. While the beef is marinating, prepare your vegetables. Wash and slice the bell peppers, broccoli florets, snap peas, carrots, and green onions.
  5. In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons honey (or maple syrup), 1 tablespoon cornstarch, 1 tablespoon rice wine vinegar, 1 teaspoon sesame oil, 1/4 cup water, and red pepper flakes (if using) for the stir-fry sauce. Set aside.
  6. Heat the olive oil (or avocado oil) in a large skillet or wok over high heat.
  7. Add the marinated beef to the hot skillet and stir-fry for 2-3 minutes, or until the beef is browned and cooked through. Cook in batches if necessary.
  8. Remove the beef from the skillet and set aside.
  9. Add the minced garlic and grated ginger to the skillet and stir-fry for about 30 seconds, or until fragrant.
  10. Add the bell peppers, broccoli florets, snap peas, and carrots to the skillet. Stir-fry for 3-5 minutes, or until the vegetables are crisp-tender.
  11. Pour the stir-fry sauce over the vegetables and bring to a simmer. Cook for 1-2 minutes, or until the sauce has thickened.
  12. Return the cooked beef to the skillet and toss to coat with the sauce.
  13. Garnish with chopped green onions.
  14. Serve immediately over rice, quinoa, or noodles.

Notes

For best results, slice the beef thinly against the grain. Don't overcrowd the pan; cook in batches if necessary. High heat is key for a good stir-fry. Adjust the sauce to your liking by adding more honey or red pepper flakes. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in a skillet or microwave. You can substitute other vegetables like mushrooms, zucchini, bok choy, or bean sprouts. Chicken, shrimp, or tofu can be used instead of beef. For a low-carb option, serve over cauliflower rice or zucchini noodles and use a sugar-free sweetener in the sauce.