Ginger Glazed Beef Stir Fry

This Asian Fusion dinner recipe combines authentic flavors with modern cooking techniques. Ready in 30 minutes, serves 4 people. Serve hot over steamed brown rice or cauliflower rice for a low-carb option. Garnish generously with sliced green onions and toasted sesame seeds.

Cuisine: Asian Fusion Type: Dinner Time: 30 min Servings: 4 Calories: 584 per serving
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Nutrition Information

Each serving contains approximately 584 calories and 32.2g of protein. Macronutrients include 74.1g carbohydrates and 18.0g fats per serving.

Per Serving

Calories
584
Protein
32.2g
Carbohydrates
74.1g
Fats
18.0g

Total

Calories
2338
Protein
128.6g
Carbohydrates
296.2g
Fats
72.0g

Ingredients

This recipe requires 13 ingredients. All ingredients are commonly available at grocery stores.

  • 1.0 lb Lean Flank Steak
    sliced thinly against the grain into bite-sized strips
  • 4.0 cup Broccoli Florets
    cut into small bite-sized florets
  • 2.0 cup Sugar Snap Peas
    strings removed, whole or halved
  • 2.0 whole Carrots
    peeled and julienned (matchsticks)
  • 2.0 tbsp Fresh Ginger Root
    freshly peeled and grated
  • 3.0 clove Garlic
    minced
  • 0.5 cup Coconut Aminos
    soy-free alternative to soy sauce
  • 2.0 tbsp Honey
    natural sweetener
  • 2.0 tbsp Avocado Oil
    for high heat cooking
  • 1.0 tbsp Rice Vinegar
    unseasoned
  • 1.0 tbsp Arrowroot Powder
    corn-free thickener mixed with 1 tbsp water
  • 3.0 whole Green Onions
    thinly sliced (green and white parts)
  • 1.0 cup Brown Rice
    uncooked dry grain

Instructions

Follow these 6 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Start Rice & Equipment Setup

  1. Rinse 1 cup brown rice (185g) under cold water until clear, then begin cooking in a rice cooker or pot with appropriate water ratio (usually 2 cups water/480ml) to ensure it is ready by serving time.
  2. Set out a large wok or heavy skillet on the stove top, but do not turn on heat yet.
  3. Gather all measuring spoons, cups, a small bowl for sauce, a small bowl for slurry, and a large tray for prepared ingredients.

2. Vegetable Mise en Place

  1. Wash and cut 4 cups broccoli florets (300g) into uniform small bite-sized pieces for even cooking.
  2. Wash 2 whole carrots (150g), peel, and slice into thin matchsticks (julienne).
  3. Rinse 2 cups sugar snap peas (170g) and remove tough strings; leave whole or halve diagonally.
  4. Wash and thinly slice 3 whole green onions (45g), separating white parts from green tops.
  5. Peel and grate 2 tbsp fresh ginger root (30g); peel and mince 3 cloves garlic (15g).

3. Protein & Sauce Preparation

  1. Slice 1 lb lean flank steak (450g) thinly against the grain into bite-sized strips. Pat dry with paper towels to ensure a good sear.
  2. In a small bowl, whisk together 0.5 cup coconut aminos (120ml), 2 tbsp honey (30ml), and 1 tbsp rice vinegar (15ml).
  3. In a separate small dish, dissolve 1 tbsp arrowroot powder (8g) into 1 tbsp warm water (15ml) to create a slurry.
  4. Place 2 tbsp avocado oil (30ml) near the stove for cooking.

4. Sear the Beef

  1. Heat the wok over high heat until very hot (smoking lightly). Add 1 tbsp avocado oil (15ml) and swirl to coat.
  2. Add beef strips in a single layer (cook in batches if necessary to avoid overcrowding) and sear undisturbed for 2 minutes until browned.
  3. Stir fry vigorously for 1 minute until mostly cooked through but still tender.
  4. Remove beef from pan and set aside on a plate.

5. Stir Fry Vegetables

  1. Wipe out the wok if needed, return to medium-high heat, and add remaining 1 tbsp avocado oil (15ml).
  2. Add broccoli florets and carrots; stir fry for 2 minutes.
  3. Add sugar snap peas and white parts of green onions; stir fry for 1 minute.
  4. Add minced garlic and grated ginger; stir fry for 15 seconds until fragrant, being careful not to burn.

6. Combine & Glaze

  1. Return the cooked beef and any accumulated juices to the wok with the vegetables.
  2. Pour the sauce mixture over the ingredients and toss to coat.
  3. Stir the arrowroot slurry once more and pour into the bubbling sauce. Stir constantly for 1 minute until the sauce thickens and glazes the ingredients.
  4. Turn off heat and stir in half of the green onion tops.

Plating

  1. Place a generous scoop of hot brown rice in the center of a warmed shallow bowl, using a spoon to gently shape it into a neat, rounded mound.
  2. Using tongs, arrange the beef strips and vegetables against the side of the rice mound rather than hiding it completely, ensuring the bright green broccoli, snap peas, and orange carrots are visible for contrast.
  3. Spoon the remaining ginger glaze from the pan specifically over the beef strips to create a rich, glossy shine that catches the light.
  4. Scatter the sliced green onions and toasted sesame seeds from a height for even distribution, then wipe the rim of the bowl with a clean cloth for a sharp, professional finish.

Family Beverage

Iced jasmine green tea with lemon, sparkling water with cucumber and mint, or fresh ginger lemonade

Alcohol Beverage

Dry Riesling, chilled Pinot Grigio, or a light-bodied Pinot Noir

Serving Suggestions

Serve hot over steamed brown rice or cauliflower rice for a low-carb option. Garnish generously with sliced green onions and toasted sesame seeds.

Notes

Slice the flank steak against the grain to ensure the meat remains tender and juicy. This recipe incorporates fresh broccoli and red bell peppers to boost fiber and vitamin content while adding a satisfying crunch. The sauce utilizes honey for natural sweetness and caramelization. Ensure the wok or skillet is very hot before adding the beef to get a proper sear.

Storage

Allow the stir-fry and brown rice to cool to room temperature within two hours of cooking. Transfer the beef and vegetable mixture into an airtight glass container, and store the brown rice in a separate container to prevent it from absorbing excess moisture. Keep in the refrigerator for up to 3 to 4 days.

Freezing

Portion the cooled beef and vegetables into heavy-duty freezer bags, pressing out as much air as possible to prevent freezer burn. Freeze the rice in separate flat layers for easy reheating. Store for up to 3 months. Thaw overnight in the refrigerator, then reheat rapidly in a hot wok or skillet to revive the texture, noting that the broccoli and snap peas will be softer than when fresh.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: soy, wheat, gluten, sesame, nightshade. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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