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Ginger Beef Stir-Fry
with carrots, red peppers, and snow peas

Active: 35 min Total: 35 min
Stir-fries are the perfect weeknight solution and you'll love this combo of steak, carrots, red peppers and snow peas to welcome spring.
Smarts: We use orange juice as a base for our stir-fry sauce to add a little sweetness and tang.


Ginger Beef Stir-Fry:
  • Steak, flank or skirt - 1 lb , sliced against the grain
  • Ginger - 1 inch , sliced thinly
  • Garlic - 2 cloves , minced
  • Onions, medium - 1 , sliced
  • Carrots - 3 , sliced thinly
  • Red peppers - 1 , sliced
  • Snow peas - 1/2 lb , trimmed
  • Green onions - 1 stalk , sliced thinly
  • Orange juice - 1/2 cup
  • Bragg's / coconut aminos - 3 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Arrowroot powder - 2 tsp
  • Oil, cooking - 1 Tbsp + 1 Tbsp


  1. Beef - Slice against the grain into 2” / 5 cm long strips. Season with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
  2. Ginger / Garlic / Onions / Carrots / Red peppers / Snow peas / Green onions - Prep as directed. (Can be done up to 3 days ahead)
  3. Make stir-fry sauce - Mix garlic with orange juice, aminos, rice vinegar, and arrowroot powder.

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  1. Heat a wok over medium-high heat. Add first part of cooking oil and then beef to heated oil. Toss until slightly golden. Remove from wok and set aside.
  2. Wipe wok clean with a paper towel and return back to medium-high heat. Add second part of cooking oil and then onions to heated oil with a sprinkle of salt. Saute for ~3 minutes, until softened, and then add carrots with ginger. Saute for another 4 to 5 minutes.
  3. Next add red peppers and snow peas and return steak back to the wok. Push all ingredients to the side of the wok forming a donut hole in the middle. Give the stir-fry sauce a stir in case any arrowroot powder has sunk to the bottom and then pour into the hole.
  4. Wait for sauce to bubble and darken and then toss everything through. Season to taste with salt and pepper. Enjoy topped with green onions.



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