Veggie Drawer Clean Out & Beef Stir Fry

Name: Veggie Drawer Clean Out & Beef Stir Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 1¼–1½ lb beef, thinly sliced (flank, flat iron, sirloin, or ribeye); ¼ cup cornstarch; ½ tsp freshly ground black pepper, plus kosher salt to taste; ⅓ cup soy sauce or tamari; ⅓ cup stock or water; 1 tbsp rice vinegar; 1 tbsp honey; 2 tbsp hoisin sauce; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; Pinch red pepper flakes or 1 tsp chili-garlic sauce (optional); 6–8 cups chopped vegetables (zucchini, onion, peppers, broccoli, mushrooms, snap peas, cabbage, etc.); 2–3 tbsp neutral oil, plus more for cooking (Ali used avocado oil); Kosher salt, to taste; 2 scallions, thinly sliced; Sesame seeds and peanuts, for garnish (optional)

Chef Ali: This is my weeknight hero—an everything-but-the-kitchen-sink stir fry that rescues the lonely zucchini, the half onion, and any other wallflowers hiding in your crisper. A quick cornstarch toss keeps the beef tender, the sauce turns glossy in seconds, and the Blackstone (or a big, hot pan) does the heavy lifting. Minimal fuss, maximum flavor, zero veggie guilt.

Serves: 4

Prep: 15 minutes · Cook: 10–12 minutes · Total: ~25–30 minutes

Equipment: Blackstone/griddle or large wok/skillet; tongs; mixing bowls

Ingredients

Beef & Quick Tenderizing Toss

1¼–1½ lb beef, thinly sliced (flank, flat iron, sirloin, or ribeye)
¼ cup cornstarch
½ tsp freshly ground black pepper, plus kosher salt to taste

Stir-Fry Sauce

⅓ cup soy sauce or tamari
⅓ cup stock or water
1 tbsp rice vinegar
1 tbsp honey
2 tbsp hoisin sauce
2 cloves garlic, minced
1 tsp fresh ginger, grated
Pinch red pepper flakes or 1 tsp chili-garlic sauce (optional)

Veggies

6–8 cups chopped vegetables (zucchini, onion, peppers, broccoli, mushrooms, snap peas, cabbage, etc.)
2–3 tbsp neutral oil, plus more for cooking (Ali used avocado oil)
Kosher salt, to taste
2 scallions, thinly sliced
Sesame seeds and peanuts, for garnish (optional)

Instructions

Slice & toss the beef. Slice beef thinly against the grain; toss with cornstarch, salt, and pepper. Let rest 10 minutes.
Whisk the sauce. In a bowl, whisk soy/tamari, stock, rice vinegar, honey, hoisin, garlic, ginger, and chili if using until smooth.
Heat the cooking surface. Heat the Blackstone or a wok/skillet over high heat and oil generously.
Cook sturdy veg first. Add sturdier veggies (carrots, broccoli, onion). Cook 2–3 minutes until crisp-tender; season with a pinch of salt.
Add quick-cooking veg. Stir in zucchini, mushrooms, peppers, snap peas, etc. Cook 2–3 minutes more. Push veggies to the side (or transfer to a bowl).
Sear the beef. Add a little more oil; spread beef in a single layer. Sear 2–3 minutes until just cooked through.
Combine. Return veggies to the center and toss with the beef to combine evenly.
Sauce & gloss. Pour in the sauce; toss until it bubbles and coats everything in a shiny glaze, 30–60 seconds.
Finish & serve. Turn off heat; finish with scallions, peanuts, and sesame seeds. Serve over rice or noodles.

Notes & Swaps

Use what you have: Whatever veggies are in the drawer will work.
Cornstarch magic: It tenderizes the beef and helps thicken the glaze.
Beef cuts: Flank, flat iron, sirloin, or ribeye all work well—slice thinly across the grain.
High heat + oil: Keep the heat high and oil generous to avoid steaming.
Leftovers: Refrigerate up to 3 days; reheat quickly over high heat.

Chef Ali: Stir fry is a technique, not a rulebook. Keep the heat high, the oil generous, and the veggies moving. If your crisper looks random, you’re already halfway to dinner.