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Ginger Beef Stir-Fry

A quick, healthy dish featuring bold flavors from skirt steak, ginger, and frozen vegetables, perfect for any weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Healthy
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 0.5 cup vegetable broth Low-sodium preferred
  • 0.333 cup low-sodium soy sauce Can substitute with tamari for gluten-free
  • 2 tablespoons honey powder Can substitute with real honey or stevia
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch Used for thickening
  • 3 cloves garlic, minced
  • 1 pinch red pepper flakes Adjust according to spice preference
For the Stir-Fry
  • 1 tablespoon vegetable oil For cooking the beef
  • 1 pound skirt steak, thinly sliced Can substitute with flank or sirloin steak
  • 0.5 teaspoon salt
  • 2 packages frozen stir-fry vegetables (14.5 ounces each) Feel free to use fresh vegetables if preferred

Method
 

Preparation
  1. Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl.
Cooking
  1. Heat vegetable oil in a wok until simmering.
  2. Add skirt steak, salt, and pepper. Cook until browned, about 5 minutes.
  3. Add stir-fry vegetables and pour in the sauce mixture.
  4. Cook until vegetables are heated through, about 5 minutes.

Notes

For portion control, aim for 3-4 ounces of cooked beef per person and fill the plate with vegetables. Store leftovers in an airtight container for 3-4 days in the fridge. The dish can be adapted for meal prep, and ensure to use low-sodium ingredients for a healthier option.