Alright, I have to admit: meal prepping usually feels like a chore, right? But this Asian beef and veggie meal prep? It turned me into a believer. The moment those sizzling strips of beef hit the pan, a mouthwatering caramelized aroma fills the kitchen, and before you know it, you’ve got this glossy, savory sauce clinging to tender veggies and meat that’s anything but boring. Plus, it keeps beautifully, making your weekday lunches a total breeze. If you’re like me and want flavorful food that doesn’t take forever to throw together, this is gonna be your new go-to. Trust me, prepping can be fun — especially when the payoff tastes this good!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
For the Main Dish:
1 lb flank steak or sirloin, thinly sliced against the grain
2 cups broccoli florets
1 red bell pepper, thinly sliced
1 cup shredded carrots
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp vegetable oil, divided
3 green onions, sliced (for garnish)
Sesame seeds, for topping (optional)
For the Sauce:
⅓ cup low-sodium soy sauce
2 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp brown sugar
½ tsp crushed red pepper flakes (optional, for a kick)
1 tsp toasted sesame oil
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
How I Make It
Step 1:
First up, slice the beef thinly against the grain — this helps keep it tender when cooking. Toss the beef slices with a pinch of salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering and hot.
Step 2:
Quickly sear the beef in batches, avoiding overcrowding the pan. You want that beautiful, slightly crispy edge, about 2 minutes per side. Transfer the browned beef to a plate and set aside.
Step 3:
In the same pan, add the remaining 1 tablespoon of oil. Toss in the minced garlic and grated ginger, letting their fragrance wake up the kitchen for about 30 seconds. Then add the broccoli, bell pepper, and carrots. Stir-fry until the veggies are crisp-tender and vibrant — about 4-5 minutes.
Step 4:
Mix the sauce ingredients (soy sauce, hoisin, rice vinegar, brown sugar, red pepper flakes, sesame oil) in a small bowl. Pour the sauce over the veggies, stirring to coat everything equally.
Step 5:
Return the seared beef to the pan. Give the cornstarch slurry a quick stir and drizzle it in, stirring constantly. This will thicken the sauce and help it cling to the beef and veggies delightfully. Cook for another 1-2 minutes until the sauce has a glossy finish.
Step 6:
Sprinkle sliced green onions and a few sesame seeds on top before serving or packing in meal prep containers. It’s ready to eat immediately or chill for later!
Variations & Tips
Swap beef for thinly sliced chicken or tofu for a different protein twist.
Add snap peas or mushrooms for extra texture and color.
If you want it spicy, double up on the crushed red pepper flakes or stir in some sriracha.
Make sure your pan is really hot before searing the beef to get that perfect caramelization.
Use leftover rice or quinoa to serve and make it a full-on meal prep package.
To prevent sogginess, keep sauce separate and toss just before eating if prepping far in advance.
How I Like to Serve It
This dish is perfect for busy workweek lunches or quick dinners when you want a comforting, flavor-packed meal. I love serving it over fluffy jasmine rice or even cold noodles for a bit of a summer vibe. On chilly evenings, a warm bowl topped with a soft-boiled egg elevates it into next-level comfort food.
Notes
Store leftovers in airtight containers in the fridge for up to 4 days.
Reheat gently in the microwave or in a skillet with a splash of water to keep veggies crisp.
Closing: This Asian beef and veggie meal prep hits all the right notes—easy to make, full of fresh textures, and bursting with rich flavors—making it a kitchen winner every single time.
