There’s nothing more satisfying than a hot skillet filled with tender beef, crisp vegetables, and a luscious glaze that ties everything together. This recipe brings a new twist to the table: instead of heavy cream, we use soy milk to create a silky, savory glaze that’s light, dairy-free, and surprisingly rich.
Perfect for a weeknight dinner or a family gathering, this one-pan dish balances protein, fiber, and flavor in a way that keeps everyone coming back for seconds.
Why You’ll Love This Dish
- One-pan magic — less mess, more flavor.
- Balanced and hearty — beef for protein, vegetables for freshness.
- Creamy glaze without cream — soy milk keeps it light yet indulgent.
- Customizable — swap in your favorite veggies or cut of beef.
Ingredients You’ll Need
- 1 lb (450g) beef sirloin or flank steak, thinly sliced
- 2 tbsp olive oil (or sesame oil for extra flavor)
- 1 medium onion, sliced
- 2 carrots, julienned
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 cup broccoli florets
- 3 cloves garlic, minced
- ½ tsp ground black pepper
- ½ tsp smoked paprika
- ½ tsp chili flakes (optional)
- Salt to taste
For the Soy-Milk Glaze
- 1 cup unsweetened soy milk
- 2 tbsp soy sauce
- 1 tbsp cornstarch + 2 tbsp water (slurry)
- 1 tbsp rice vinegar or lemon juice
- 1 tsp honey or brown sugar