Beef Stir-Fry

15 m
Prep Time
15 m
Cook Time

Servings: 8


  • 1/4 cup low-sodium soy sauce
  • 1/4 cup water
  • 4 tablespoons vegetable oil, divided
  • 2 tablespoons honey
  • 2 tablespoons Gourmet Garden™ Ginger Stir-In Paste, divided
  • 2 tablespoons Gourmet Garden™ Garlic Stir-In Paste, divided
  • 1 pound flank steak, thinly sliced
  • 3 tablespoons corn starch
  • 1 large red bell pepper, cut into thin strips
  • 1 medium yellow onion, cut into thin strips
  • 1 cup snow peas
  • 1 cup sliced carrots
  • 2 tablespoons chopped green onions


(per Serving)

Nutrition information coming soon


  • 1 Mix soy sauce, water, 2 tablespoons of the oil, honey, and 1 tablespoon each of the Ginger and Garlic Paste in a medium bowl until well blended. Remove 1/4 cup of the marinade mixture and place in large resealable plastic bag. Reserve remaining marinade mixture to make sauce. Add steak to bag and toss to coat evenly. Refrigerate 30 minutes or longer for more flavor.
  • 2 Heat 1 tablespoon of the remaining oil in wok or large deep skillet on medium-high heat until shimmering. Add steak; stir-fry 5 minutes or until browned. Remove steak from skillet. Heat remaining 1 tablespoon oil in same skillet. Add vegetables and remaining Ginger and Garlic Paste; stir-fry 5 minutes or until tender-crisp.
  • 3 Add corn starch to reserved marinade mixture; mix well with a wire whisk. Add to skillet, stirring constantly. Bring to boil on medium-high heat; cook 2 minutes or until thickened. Return beef to skillet; cook until heated through. Sprinkle with green onion and serve over steamed cooked rice, if desired.