Beef Stir-Fry
Prep time
Cook time
Total time
Recipe type: Entrée
Serves: 6
Stir Fry:
  • 1 lb flank steak
  • 2 Tablespoons soy sauce
  • 2-3 Tablespoons oil (grapeseed, avocado, peanut, light olive oil, etc.)
  • 1 broccoli crown, cut into florets
  • ½ cauliflower head, cut into florets
  • ½ lb green beans
  • 1-2 carrots, julienned
  • 1 medium yellow or red onion, sliced
  • 3-4 mini bell peppers or ½ of a large bell pepper, sliced
  • 2 medium zucchini, julienned
  • 1-2 garlic cloves, minced
  • ¾ cup chicken or vegetable broth
  • 3 Tablespoons soy sauce
  • 2 Tablespoons honey
  • 1-2 Tablespoons red wine, sherry or mirin
  • 1½ teaspoons cornstarch
  • 1 Tablespoon Worcestershire sauce, optional
  1. Cut the meat into 2-3 pieces, about 2 inches wide. Cut across into ¼ - ⅛ inch thin pieces.
  2. Marinate the beef in 2 Tablespoons of soy sauce. Set it aside to marinate for about 15 minutes while you cut up the vegetables, not more than one hour.
  3. Whisk all the sauce ingredients together in a cup or small bowl and set aside.
  4. Prep all the vegetables.
  5. Heat a nonstick skillet over high heat, adding about 1½ Tablespoons of oil. When the skillet is is really hot, add part of the meat. Don't crowd the pan, or the meat will steam and you won't get beautifully brown and flavorful beef. Cook for about a minute per side and set aside in a covered bowl.
  6. When you're done with the beef, wipe out the skillet, add more oil, heat on high and add the broccoli and cauliflower, seasoning with just a bit of salt and cook on high heat for 2-3 minutes, until the edges are browned. Add about ⅛ cup of water to the skillet, cover and cook on medium heat for another 3 minutes, until the broccoli and cauliflower are tender. Set aside with the beef.
  7. Repeat with the green beans, sauteing on high heat for a minute, then add the carrots, add ⅛ cup of water, cover the skillet and cook for about 3 minutes over medium heat until the vegetables are tender. Set aside with the beef, broccoli, and cauliflower.
  8. Add more oil to the skillet and saute the onion and bell peppers on high heat for 2-3 minutes.
  9. Add the zucchini, mix the onion, peppers, and zucchini together, cook for just a minute.
  10. Clear a space in the middle of the skillet, add a little bit of oil and add the minced garlic. Cook for about 30 seconds.
  11. Add the sliced onion and cook, uncovered, for another 3-5 minutes. Clear a space in the middle of the skillet, add a little bit of oil and add the minced garlic. Cook for about 30 seconds.
  12. Pour the sauce into the skillet and bring it to a boil and cook for about 5 minutes, until it thickens.
  13. Add the rest of the cooked vegetables and the beef to the skillet and mix to combine, or mix it all together in a large bowl. Serve over rice.
Recipe by Olga's Flavor Factory at