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Marinated Beef Stir-Fry

"I love this quick-and-easy stir-fry because everything but the cooking can be done in advance," writes Marian Johnson of Brawley, California. "It's great with sourdough bread and a fresh tomato and cucumber salad. Or, serve it with warm tortillas and hot sauce. The meat is easier to slice into nice even strips if it's partially frozen."
  • Total Time
    Prep: 15 min. + marinating Cook: 15 min.
  • Makes
    3 servings


  • 1/2 cup dry red wine or beef broth
  • 6 tablespoons olive oil, divided
  • 1 teaspoon chili powder
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1/2 pound beef flank steak, cut into 1/8-inch strips
  • 1 medium onion, cut into thin strips
  • 1/2 cup julienned zucchini
  • 1/2 cup julienned carrot
  • 1/2 cup each julienned green and sweet red peppers


  • In a large resealable plastic bag, combine the wine, 4 tablespoons oil, chili powder, garlic, cumin, salt, ginger and pepper; add beef. Seal bag and turn to coat; refrigerate for at least 12 hours.
  • In a large skillet or wok, stir-fry the onion, zucchini, carrot and peppers in remaining oil for 4-5 minutes or until crisp-tender. Remove and keep warm.
  • Drain and discard marinade. Stir-fry beef for 5-6 minutes or until no longer pink; drain. Return vegetables to the pan; stir-fry for 2-3 minutes or until heated through.
Nutrition Facts
1 cup: 268 calories, 20g fat (4g saturated fat), 32mg cholesterol, 112mg sodium, 10g carbohydrate (6g sugars, 3g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 2 fat.

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Average Rating:
  • katlaydee3
    Apr 18, 2015

    I thought this was just okay. I let the meat marinate for at least 24 hours for more flavor; it just seemed like it was lacking something (probably needed a good sauce).

  • Heatherlynn08
    Nov 10, 2012

    I made this for my husband and his mom...They LOVED it!! Great Recipe!! :)