High Protein | Weight Watchers Friendly
High Protein 25 Minute Beef and Green Onion Stir Fry is fast, satisfying, and full of bold flavor.
This quick high protein dinner is made with tender slices of flank steak tossed in a savory sauce with fresh ginger, green onions, and a little heat from red chili.
This quick healthy dinner is ready in just 25 minutes. It’s low carb and Weight Watchers Friendly.
This is the kind of meal that feels way more impressive than the effort it takes. You can serve it over steamed rice for a full dinner, and it works just as well for meal prep as it does for a quick Tuesday night.
The ingredients are simple and easy to find: lean flank steak, low-sodium soy sauce, oyster sauce, sesame oil, cornstarch, fresh ginger, green onions, white onion, and red chili pepper.
A wok is the ideal tool for this recipe, though a large skillet works just fine. Whether you are new to stir fry or just need a reliable go-to recipe, this one delivers every time.
Why You’ll Love This Beef and Green Onion Stir Fry
It’s Ready in 25 Minutes
From prep to plate, this recipe takes just 25 minutes. It is one of the fastest homemade dinners you can put together on a busy night.
Simple Ingredients
Everything in this recipe is easy to find at most grocery stores. You likely already have several of the pantry staples on hand.
Bold, Savory Flavor
The combination of soy sauce, oyster sauce, sesame oil, and fresh ginger creates a rich, well-rounded sauce that coats every piece of beef.
Great for Meal Prep
This stir fry stores well and reheats easily, making it a solid option for planning meals ahead during the week.
Customizable Heat Level
The red chili pepper adds a mild kick, but you can add more or leave it out entirely depending on your preference.
Ingredient Substitutions
Flank Steak
Flank steak can be swapped for skirt steak, sirloin, or ribeye. All three slice well and cook quickly in high heat.
Low-Sodium Soy Sauce
Regular soy sauce works, but the dish will be saltier. You can also use coconut aminos for a slightly sweeter, lower-sodium option.
Oyster Sauce
Hoisin sauce can be used in place of oyster sauce. It is a little sweeter, but it works well in the sauce base.
Sesame Oil
If you do not have sesame oil, you can leave it out. It adds a nutty depth, but the recipe will still taste great without it.
Vegetable Oil
Any neutral, high-smoke-point oil works here. Canola oil or avocado oil are both good options.
Red Chili Pepper
If you do not have a fresh red chili, a pinch of red pepper flakes works as a substitute. Leave it out entirely if you prefer no heat.
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Beef and Green Onion Stir Fry
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Equipment
Ingredients
- 1 pound lean flank steak thinly sliced against the grain
- 1 tablespoon cornstarch
- 2 tablespoon low-sodium soy sauce divided
- 1 teaspoon sesame oil
- 2 tablespoon vegetable oil divided
- 1 tablespoon fresh ginger minced
- 6 green onions cut into 2-inch pieces (white and green parts separated)
- 1 small white onion sliced
- 1 red chili pepper thinly sliced
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- ¼ teaspoon ground black pepper
- 2 tablespoon water
Instructions
- In a large mixing bowl, add the sliced flank steak, cornstarch, 1 tablespoon of soy sauce, and sesame oil. Toss well to coat all the beef evenly.
- Allow the beef to sit for 10 minutes while you prepare the vegetables.
- Separate the white and green parts of the green onions and set aside.
- In a wok or large skillet, heat 1 tablespoon of vegetable oil over high heat.
- Add the beef in a single layer.
- Cook for 2 to 3 minutes without stirring to allow the beef to develop a deep brown sear on the bottom.
- Flip the beef and cook for another 1 to 2 minutes until just cooked through.
- Remove the beef from the pan and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the wok.
- Add the minced ginger and the white parts of the green onions, the sliced white onion, and the red chili pepper.
- Stir and cook for about 30 seconds until fragrant.
- Return the beef to the wok.
- Add the remaining 1 tablespoon of soy sauce, oyster sauce, sugar, black pepper, and water.
- Toss everything together and cook for 1 to 2 minutes until the sauce thickens and coats the beef.
- Add the green parts of the green onions.
- Stir for 30 seconds until the onions are bright green and slightly wilted.
- Remove from heat and serve immediately.
Notes
Tips and Tricks
Slice the beef thin. Thin slices cook faster and stay tender. Aim for slices no thicker than ¼ inch. If the beef is hard to slice, place it in the freezer for 15 to 20 minutes before cutting. It firms up just enough to make clean, thin cuts much easier. Do not skip the marinade rest time. Letting the beef sit with the cornstarch, soy sauce, and sesame oil for 10 minutes helps tenderize the meat and gives the sauce something to cling to when it hits the heat. Use high heat. A hot pan is what gives the beef that deep brown sear. If the pan is not hot enough, the beef will steam instead of sear. Let the oil heat fully before adding anything to the pan. Cook the beef in a single layer. Crowding the pan lowers the temperature and prevents browning. If needed, cook the beef in two batches rather than piling it all in at once. Have everything ready before you start. Stir fry moves fast. Chop the vegetables, measure the sauces, and have everything within reach before the heat goes on.Storing and Reheating
Storing: Allow the stir fry to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. Reheat on Stovetop – Place a serving in a skillet or saucepan over medium-low heat. Add 1 to 2 tablespoons of water to loosen the sauce. Stir until heated through. Reheat in Microwave – Place a serving in a microwave-safe dish and cover loosely. Heat in 60-second intervals, stirring between each, until warm throughout. Freezing: This recipe can be frozen for up to 2 months. Store in a freezer-safe container and thaw in the refrigerator overnight before reheating.Nutrition
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