Beef & Veggie Stir Fry
This beef stir fry recipe is quick, flavorful, and perfect for busy weeknights. Tender slices of beef and crisp vegetables cook fast in a hot pan and get a big hit of flavor from Kinder’s Chili Sesame Crunch Seasoning. It’s a simple way to bring savory, slightly spicy stir fry to the table—great served over rice for an easy, satisfying meal.
Ingredients
1 1/2 lbs flank steak, thinly sliced against the grain
1 Tbsp soy sauce
1 Tbsp cornstarch
1 Tbsp neutral oil
2 tsp Kinder’s Chili Sesame Crunch Seasoning (plus more for serving)
1 red bell pepper, cleaned and sliced
1 cup snap peas, cleaned and cut in half
1 cup sliced mushrooms
1 cup thinly sliced carrots
1 1/2 cups small broccoli florets
2 Tbsp neutral oil
Salt to taste
Steamed jasmine rice, optional
Optional Substitution
Substitute fresh vegetables with 4 to 5 cups frozen Asian mixed vegetables
Instructions
Place the thinly sliced flank steak in a bowl and toss with the soy sauce and cornstarch. Let it sit for 10 to 15 minutes while you prepare the vegetables.
Heat a large skillet or wok over high heat until very hot. Add 1 tablespoon of neutral oil. Spread half the beef in a single layer and let it sear undisturbed for about 1 minute to develop color. Stir and continue cooking until browned but not fully cooked through.
Remove the beef from the pan and sprinkle with the 1 teaspoons of Kinder’s Chili Sesame Crunch Seasoning. Set aside and repeat this process for the other half of the beef.
Return the pan to high heat and add 2 tablespoons of oil.
If using fresh vegetables, add the mushrooms and carrots first and sauté for 2 to 3 minutes. Then add the bell pepper, snap peas, and broccoli and continue cooking until the vegetables are crisp tender and lightly charred at the edges.
If using frozen Asian mixed vegetables, cook them directly from frozen in the hot pan. Sauté until heated through and lightly caramelized, allowing excess moisture to cook off before proceeding.
Return the beef to the pan along with any accumulated juices. Reduce the heat slightly and stir to bring everything together.
Remove from heat and finish lightly with additional Kinder’s Chili Sesame Crunch Seasoning.
Spoon over steamed jasmine rice and serve immediately.
Featured Products
Chili Sesame Crunch Seasoning
Related Recipes
Beef & Veggie Stir Fry
This beef stir fry recipe is quick, flavorful, and perfect for busy weeknights. Tender slices of beef and crisp vegetables cook fast in a hot pan and get a big hit of flavor from Kinder’s Chili Sesame Crunch Seasoning. It’s a simple way to bring savory, slightly spicy stir fry to the table—great served over rice for an easy, satisfying meal.
Ingredients
1 1/2 lbs flank steak, thinly sliced against the grain
1 Tbsp soy sauce
1 Tbsp cornstarch
1 Tbsp neutral oil
2 tsp Kinder’s Chili Sesame Crunch Seasoning (plus more for serving)
1 red bell pepper, cleaned and sliced
1 cup snap peas, cleaned and cut in half
1 cup sliced mushrooms
1 cup thinly sliced carrots
1 1/2 cups small broccoli florets
2 Tbsp neutral oil
Salt to taste
Steamed jasmine rice, optional
Optional Substitution
Substitute fresh vegetables with 4 to 5 cups frozen Asian mixed vegetables
Instructions
Place the thinly sliced flank steak in a bowl and toss with the soy sauce and cornstarch. Let it sit for 10 to 15 minutes while you prepare the vegetables.
Heat a large skillet or wok over high heat until very hot. Add 1 tablespoon of neutral oil. Spread half the beef in a single layer and let it sear undisturbed for about 1 minute to develop color. Stir and continue cooking until browned but not fully cooked through.
Remove the beef from the pan and sprinkle with the 1 teaspoons of Kinder’s Chili Sesame Crunch Seasoning. Set aside and repeat this process for the other half of the beef.
Return the pan to high heat and add 2 tablespoons of oil.
If using fresh vegetables, add the mushrooms and carrots first and sauté for 2 to 3 minutes. Then add the bell pepper, snap peas, and broccoli and continue cooking until the vegetables are crisp tender and lightly charred at the edges.
If using frozen Asian mixed vegetables, cook them directly from frozen in the hot pan. Sauté until heated through and lightly caramelized, allowing excess moisture to cook off before proceeding.
Return the beef to the pan along with any accumulated juices. Reduce the heat slightly and stir to bring everything together.
Remove from heat and finish lightly with additional Kinder’s Chili Sesame Crunch Seasoning.
Spoon over steamed jasmine rice and serve immediately.