0.35cuplow-sodium soy saucedivided for marinade and sauce
1.5tbspfresh ginger, finely grated
2tspfresh garlic, minced
2.5tbspcornstarchdivided for marinade and sauce
1.5tbsplight brown sugar, packed
1tbsprice vinegar
1tsptoasted sesame oil
1.5tbspneutral oil (canola or avocado)for stir-frying
3cupsmall broccoli florets
1.5cupred bell pepper, thinly sliced
0.5cupbeef broth
0.33cupsliced green onionsfor garnish
0.25tspcrushed red pepper flakesoptional, for heat
0.25tspground black pepper
1tspsesame seedsoptional, for garnish
0.13tspfine saltseason to taste
Instructions
Preparation Steps
Thinly slice beef and pat dry.
Stir 2 tbsp soy, 1 tbsp cornstarch, half the ginger, half the garlic, sesame oil, and pepper.
Toss beef with the mixture; marinate 10 minutes while prepping vegetables.
Whisk remaining soy, brown sugar, rice vinegar, broth, remaining cornstarch, and red pepper flakes.
Heat a wok over high heat; add 1 tbsp neutral oil.
Sear beef in two quick batches until browned, 1–2 minutes total. Transfer to a plate.
Add remaining oil; stir-fry broccoli 2 minutes.
Add bell pepper; cook 1 minute until crisp-tender.
Return beef and any juices; pour in the sauce.
Stir until glossy and thick, 1–2 minutes. Taste and salt if needed.
Finish with green onions and sesame seeds. Serve over rice or noodles.
Notes
Variation: Swap broccoli for sugar snap peas, or add a splash of orange juice for a bright twist. Storage: Refrigerate leftovers up to 3 days; reheat quickly in a hot skillet to keep the veggies crisp.This recipe is an original creation inspired by classic Easy Ginger Beef Stir Fry Recipe flavors. All ingredient ratios and instructions are independently developed.