Sesame Ginger Beef Stir-Fry Better Than Takeout

$- 1 lb flank steak - Vegetables: bell pepper, broccoli, carrot - Sauce Ingredients: soy sauce, honey, rice vinegar, cornstarch The main ingredients in this stir-fry are simple yet flavorful. Start with 1 lb of flank steak. This cut is tender and works well in stir-fry. Slice it thin against the grain for the best texture. Next, choose vibrant vegetables. A bell pepper adds crunch and color. Broccoli florets bring nutrients and a nice bite. Finally, add a julienned carrot for sweetness and crunch. These veggies will cook quickly and stay crisp. For the sauce, use low-sodium soy sauce. It gives flavor without too much salt. Honey adds a touch of sweetness. Rice vinegar gives a hint of tang. Lastly, mix cornstarch with water to thicken the sauce. This will help coat the beef and veggies nicely. - Sesame seeds - Chopped green onions Garnishes can elevate your dish. Sprinkle sesame seeds over the stir-fry for a nutty flavor and crunch. Chopped green onions add freshness and color. Both make your meal look as good as it tastes. - Cooked jasmine rice - Noodles Serve your stir-fry over cooked jasmine rice or noodles. Jasmine rice is fluffy and fragrant, pairing well with the beef. Noodles, on the other hand, soak up the sauce beautifully. Choose whichever you prefer for a satisfying meal. First, take your flank steak and slice it thinly against the grain. This helps make the beef tender. Place the beef in a medium bowl. Next, add 2 tablespoons of sesame oil, 2 cloves of minced garlic, and 1 tablespoon of minced ginger. Mix well to coat the beef. I recommend letting it marinate for at least 15 minutes. This step adds flavor and makes the beef juicier. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of sesame oil once it’s hot. Now, add the marinated beef to the skillet in a single layer. This is key! Cooking in a single layer ensures even cooking. Sear the beef for about 1-2 minutes on each side. It should be browned but not fully cooked. Remove the beef from the skillet and set it aside for now. In the same skillet, toss in your sliced bell pepper, broccoli florets, and julienned carrots. Stir-fry these vegetables for about 3-4 minutes. You want them to be tender-crisp, meaning they should still have a slight crunch. This keeps their bright colors and nutrients intact. While the veggies are cooking, let’s make the sauce. In a small bowl, mix together 1/4 cup of low-sodium soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, and 2 teaspoons of cornstarch mixed with 2 tablespoons of water. Stir well until smooth. This mixture will thicken up nicely when added to the stir-fry. Now it’s time to bring it all together! Return the seared beef to the skillet with the cooked vegetables. Pour the sauce over the mixture and stir well. Cook everything together for an additional 2-3 minutes. This allows the beef to finish cooking and the sauce to thicken. Once done, your stir-fry is ready to be served hot! Enjoy it over a bed of jasmine rice or noodles for a delightful meal. To get that restaurant taste, you need high heat. A hot skillet helps sear the beef quickly, locking in juices. This creates a great crust and rich flavor. - Use a wok or large skillet for best results. - Don't crowd the pan. Cook the beef in one layer. This technique allows for even cooking and flavor. To get your beef just right, adjust cooking times. For medium-rare, cook for about 2 minutes per side. If you prefer it well-done, add a minute or two. For vegetables, aim for a tender-crisp texture. Stir-fry them for about 3-4 minutes. - Broccoli should be bright green. - Carrots should maintain some crunch. Serve your stir-fry with jasmine rice or noodles. Both options soak up the sauce well. Pair it with a light beverage, like green tea or a crisp white wine. These drinks balance the flavors nicely. - For a fun twist, try a fruity soda. - Fresh fruit can also make a nice side. {{image_2}} You can easily swap the flank steak for chicken or tofu. If you use chicken, cut it into thin strips. For tofu, press it to remove water, then cube it. Each protein has its cooking time. Chicken cooks faster; it needs about 4-5 minutes until fully done. Tofu should be cooked until golden brown, which takes about 6-7 minutes. Adjust your timing to get it just right. Get creative with your veggies! You can mix and match based on what’s in season. Try snap peas, bok choy, or zucchini for a fresh twist. Adding more greens? Spinach or kale works well. Just toss them in during the last minute of cooking. This way, they stay bright and crunchy. Want to add a kick? Toss in some chili flakes for heat. Just a pinch can elevate the dish. You can also try different sauces. Teriyaki or hoisin sauce can bring a sweet note. Experiment to find your favorite flavor. Each choice can change the dish in fun ways. To keep your sesame ginger beef stir-fry fresh, store leftovers in an airtight container. This helps keep moisture in while avoiding smells from other foods. You should eat the leftovers within 3 to 4 days for the best taste and safety. When reheating stir-fry, use a pan or skillet over medium heat. This method warms the dish evenly. Avoid the microwave if you can, as it often makes vegetables soggy. Stir occasionally to keep everything hot but still crisp. To freeze your stir-fry, let it cool completely first. Place it in a freezer-safe container or bag. Make sure to remove as much air as possible to prevent freezer burn. It will last up to 3 months. When ready to eat, thaw it overnight in the fridge before reheating. This keeps the texture and flavor intact. You can add more spices and sauces to boost flavor. Try adding: - Red pepper flakes for heat - A splash of lime juice for brightness - A teaspoon of hoisin sauce for sweetness - Fresh herbs like cilantro for freshness Mix these in when cooking the beef or vegetables. Experiment to find what you enjoy most! Yes, you can use other cuts of beef. Here are some options: - Sirloin: Tender and flavorful, great for stir-fry. - Ribeye: Rich and juicy, adds a nice taste. - Round steak: Leaner, may need marination for tenderness. Each cut changes the taste and texture, so choose what you like best. This recipe can be made gluten-free. Use these alternatives: - Tamari instead of soy sauce - Coconut aminos as a soy sauce substitute Both options give great flavor without gluten. Check labels to ensure they meet your needs. Yes, you can prep this meal ahead. Here are some tips: - Marinate the beef the night before for deeper flavor. - Chop vegetables in advance and store in the fridge. - Cook the stir-fry and let it cool before storing. You can keep it in the fridge for up to three days. Reheat before serving for the best taste! This blog post covered making a flavorful stir-fry with flank steak and fresh veggies. You learned about key ingredients, marinating beef, and cooking methods. I shared tips to enhance flavor and customize your dish to your taste. Remember, stir-frying is about high heat and quick cooking. Enjoy this dish with rice or noodles for a satisfying meal. Don’t hesitate to experiment with proteins and vegetables. Happy cooking!$

Sesame Ginger Beef Stir-Fry Better Than Takeout

Satisfy your craving for takeout with this delicious Sesame Ginger Beef Stir-Fry that you can whip up in just 30 minutes! Featuring tender flank steak and colorful veggies, this dish is bursting with flavors thanks to a savory sauce made with soy sauce, honey, and fresh ginger. Perfect for a quick weeknight dinner, this recipe will become a family favorite. Click through to explore the full recipe and bring mouthwatering flavors to your kitchen!

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Ingredients

1 lb flank steak, thinly sliced against the grain

2 tablespoons sesame oil

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 bell pepper (red or green), sliced

1 cup broccoli florets

1 carrot, julienned

1/4 cup soy sauce (low sodium)

2 tablespoons honey

1 tablespoon rice vinegar

2 teaspoons cornstarch mixed with 2 tablespoons water

1 tablespoon sesame seeds

3 green onions, chopped

Cooked jasmine rice or noodles, for serving

Instructions

In a medium bowl, combine the sliced flank steak with 1 tablespoon of sesame oil, garlic, and ginger. Let it marinate for at least 15 minutes.

Heat a large skillet or wok over medium-high heat. Add the remaining tablespoon of sesame oil.

Once hot, add the marinated beef to the skillet in a single layer. Sear the beef for about 1-2 minutes on each side until browned but not fully cooked. Remove the beef from the skillet and set aside.

In the same skillet, add the broccoli, bell pepper, and carrots. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

While the vegetables are cooking, add the soy sauce, honey, rice vinegar, and the cornstarch-water mixture to a small bowl. Mix well to create a sauce.

Return the seared beef to the skillet with the vegetables, and pour the sauce over the mixture. Stir everything together and cook for an additional 2-3 minutes until the beef is cooked through and the sauce has thickened.

Sprinkle sesame seeds and chopped green onions on top before serving.

Serve the stir-fry hot over a bed of jasmine rice or noodles.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4