Japanese Beef Stir-Fry

This Japanese Beef Stir-Fry is a quick and satisfying weeknight dinner that delivers bold, savory flavors in under 30 minutes. Tender slices of flank steak are seared to perfection and tossed with crisp-tender vegetables like red bell pepper, onion, Chinese pea pods, and escarole. The sauce is a simple yet powerful blend of soy sauce, brown sugar, fresh ginger, and garlic, creating a glossy, umami-rich coating. It&# 226;ÂÂs light enough to feel fresh but hearty enough to satisfy. Serve over steamed rice or noodles for a complete meal. Perfect for busy evenings when you want restaurant-quality food without the fuss.

Cuisine: Japanese

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 813.0

Description

This Japanese Beef Stir-Fry is a quick and satisfying weeknight dinner that delivers bold, savory flavors in under 30 minutes. Tender slices of flank steak are seared to perfection and tossed with crisp-tender vegetables like red bell pepper, onion, Chinese pea pods, and escarole. The sauce is a simple yet powerful blend of soy sauce, brown sugar, fresh ginger, and garlic, creating a glossy, umami-rich coating. It&# 226;ÂÂs light enough to feel fresh but hearty enough to satisfy. Serve over steamed rice or noodles for a complete meal. Perfect for busy evenings when you want restaurant-quality food without the fuss.

Ingredients

12 ounce Beef flank steak, partially frozen
1 tablespoon Peanut or vegetable oil
1 large Red bell pepper, cored, seeded, and thinly sliced (about 1 1/4 cups)
1 small Onion, thinly sliced (about 3/4 cup)
1 tablespoon Chopped fresh gingerroot (or 1 teaspoon ground ginger)
1 clove Garlic, crushed
1/8 teaspoon Crushed hot red pepper
12 ounce Fresh Chinese pea pods (or 2 6-ounce packages frozen, thawed)
1 large Head escarole, coarsely chopped (about 8 cups)
1 tablespoon Soy sauce
1/2 teaspoon Light brown sugar, firmly packed

Directions

1
Using a sharp knife held almost parallel to the cutting surface, cut the partially frozen flank steak into very thin slices.
2
Heat oil in a 12-inch skillet or wok over medium-high heat.
3
Add the beef slices and cook for 2 to 3 minutes, stirring frequently, until browned.
4
Using a slotted spoon, remove the cooked meat to a plate and keep warm.
5
To the drippings remaining in the skillet, add the red bell pepper, onion, ginger, garlic, and crushed hot red pepper.
6
Cook for about 4 minutes, stirring constantly, until the vegetables are crisp-tender.
7
Add the pea pods, escarole, soy sauce, and brown sugar to the skillet.
8
Cook for about 1 minute, stirring constantly, until the pea pods are heated through and the escarole is wilted.
9
Return the beef to the skillet and stir to combine with the vegetables and sauce.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 813.0kcal

% Daily Value *
Total Fat 48.0g74%
Saturated Fat 20.1g101%
Cholesterol 246.0mg82%
Sodium 216.0mg9%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 87.0g174%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Partially freezing the flank steak makes it much easier to slice thinly, which is key for tender results.

For a gluten-free version, substitute the soy sauce with tamari or coconut aminos.

If fresh escarole is unavailable, you can substitute with kale, spinach, or bok choy.

Serve immediately over steamed rice, noodles, or cauliflower rice for a low-carb option.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.

Keywords: beef, stir-fry, japanese, flank steak, ginger, garlic, soy sauce, escarole, pea pods, quick dinner, wok, vegetables, easy, weeknight, healthy, protein, asian, gluten-free option, dairy-free, low-carb

Read it online: https://www.chefs-mate.com/recipe/japanese-beef-stir-fry/