Ginger-Sesame Beef and Vegetable Bowls
Ginger-Sesame Beef and Vegetable Bowls
Ingredients
For the Beef Marinade
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon honey
For the Stir-fry
- 1 tablespoon vegetable oil
- 1/2 yellow onion, medium, thinly sliced
- 3 cups broccoli florets
- 1 cup carrots, sliced into thin rounds or matchsticks
- 1 red bell pepper, large, thinly sliced
- 1 1/2 cups snap peas
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
For the Stir-fry Sauce
- 1/2 cup beef broth
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 1 tablespoon cornstarch
For Serving
- 4 cups cooked white rice
- 2 green onions, thinly sliced, for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon grated fresh ginger, 2 minced garlic cloves, and 1 tablespoon honey. Toss to coat the beef evenly. Cover and let marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes.
⏱️ 5 min
- 2
While the beef marinates, prepare your vegetables: slice the yellow onion, cut broccoli into florets, slice carrots, and thinly slice the red bell pepper. In a small bowl, whisk together the stir-fry sauce ingredients: 1/2 cup beef broth, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon honey, and 1 tablespoon cornstarch. Set aside.
⏱️ 10 min
- 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated beef in a single layer (you may need to do this in batches to avoid overcrowding). Cook for 2-3 minutes per side until browned and cooked through. Remove the beef from the skillet and set aside.
⏱️ 5 min
- 4
Add the sliced yellow onion to the same skillet and stir-fry for 2 minutes until slightly softened. Add the broccoli florets and carrots, stir-fry for 3-4 minutes until they begin to tender-crisp. Add the red bell pepper, snap peas, remaining 1 tablespoon grated fresh ginger, and remaining 2 minced garlic cloves. Stir-fry for another 2-3 minutes until all vegetables are tender-crisp.
⏱️ 8 min
- 5
Give the prepared stir-fry sauce a quick whisk to re-combine the cornstarch. Pour the sauce into the skillet with the vegetables. Bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 2 min
- 6
Return the cooked beef to the skillet with the vegetables and sauce. Toss gently to coat everything evenly and heat through, about 1 minute.
⏱️ 1 min
- 7
Serve the Ginger-Sesame Beef and Vegetables immediately over bowls of hot cooked white rice. Garnish with thinly sliced green onions and a sprinkle of sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Ginger-Sesame Beef and Vegetable Bowls
Ingredients
For the Beef Marinade
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon honey
For the Stir-fry
- 1 tablespoon vegetable oil
- 1/2 yellow onion, medium, thinly sliced
- 3 cups broccoli florets
- 1 cup carrots, sliced into thin rounds or matchsticks
- 1 red bell pepper, large, thinly sliced
- 1 1/2 cups snap peas
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
For the Stir-fry Sauce
- 1/2 cup beef broth
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 1 tablespoon cornstarch
For Serving
- 4 cups cooked white rice
- 2 green onions, thinly sliced, for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon grated fresh ginger, 2 minced garlic cloves, and 1 tablespoon honey. Toss to coat the beef evenly. Cover and let marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes.
⏱️ 5 min - 2
While the beef marinates, prepare your vegetables: slice the yellow onion, cut broccoli into florets, slice carrots, and thinly slice the red bell pepper. In a small bowl, whisk together the stir-fry sauce ingredients: 1/2 cup beef broth, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon honey, and 1 tablespoon cornstarch. Set aside.
⏱️ 10 min - 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated beef in a single layer (you may need to do this in batches to avoid overcrowding). Cook for 2-3 minutes per side until browned and cooked through. Remove the beef from the skillet and set aside.
⏱️ 5 min - 4
Add the sliced yellow onion to the same skillet and stir-fry for 2 minutes until slightly softened. Add the broccoli florets and carrots, stir-fry for 3-4 minutes until they begin to tender-crisp. Add the red bell pepper, snap peas, remaining 1 tablespoon grated fresh ginger, and remaining 2 minced garlic cloves. Stir-fry for another 2-3 minutes until all vegetables are tender-crisp.
⏱️ 8 min - 5
Give the prepared stir-fry sauce a quick whisk to re-combine the cornstarch. Pour the sauce into the skillet with the vegetables. Bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 2 min - 6
Return the cooked beef to the skillet with the vegetables and sauce. Toss gently to coat everything evenly and heat through, about 1 minute.
⏱️ 1 min - 7
Serve the Ginger-Sesame Beef and Vegetables immediately over bowls of hot cooked white rice. Garnish with thinly sliced green onions and a sprinkle of sesame seeds.
⏱️ 1 min