Beef Potsticker Stir Fry

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Fast, Flavor-Packed Weeknight Skillet Meal

This Beef Potsticker Stir Fry is the perfect way to turn frozen potstickers into a satisfying, veggie-packed dinner without any fuss. It brings together tender beef potstickers, crisp vegetables, and a glossy soy-ginger sauce for a meal that feels takeout-good but comes together in minutes. This is a great option for busy weeknights, quick lunches, or when you want something delicious with minimal prep. With only a few simple ingredients and pantry staples, this dish delivers big flavor and saves you time—ideal for families, meal-preppers, or anyone craving a cozy skillet dish.

⏱️ Time Breakdown

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Servings: 4

📝 Ingredients List

For the Stir Fry

  • 1 (16–20 oz) bag frozen beef potstickers (or chicken potstickers)
  • 2 tbsp vegetable oil
  • 1 red bell pepper, sliced
  • 1 cup shredded carrots
  • 2 cups chopped cabbage or coleslaw mix
  • 3 green onions, sliced
  • 2 cloves garlic, minced
  • 1 tsp grated ginger

For the Sauce

  • 3 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp honey or brown sugar
  • ¼ cup water

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • Large nonstick skillet or wok
  • Cutting board
  • Sharp knife
  • Measuring cups & spoons
  • Small mixing bowl
  • Spatula or wooden spoon

👩‍🍳 Step-by-Step Beginner-Friendly Instructions

  1. Mix the sauce: In a small bowl, whisk soy sauce, hoisin, rice vinegar, sesame oil, honey, and water. Set aside.
  2. Cook the potstickers: Heat 1 tbsp oil in a large skillet over medium-high. Add frozen beef potstickers and cook 3–4 minutes until golden on the bottom.
  3. Steam to finish: Add ¼ cup water to the skillet, cover, and steam 4–5 minutes until cooked through. Remove and set aside.
  4. Sauté the veggies: Add remaining oil, then stir-fry bell pepper, cabbage, and carrots for 3–4 minutes until slightly softened.
  5. Add aromatics: Stir in garlic and ginger; cook 1 minute until fragrant 😋.
  6. Combine everything: Return potstickers to the skillet, pour in the sauce, and toss gently. Cook 2–3 minutes until the sauce thickens and coats everything ✨.
  7. Finish: Sprinkle green onions on top and give a final toss. Serve warm 😄.

💡 Pro Tips

  • Storage: Keeps 3–4 days in the fridge; reheat in a skillet for best texture.
  • Veggie swaps: Broccoli, snap peas, or mushrooms all work beautifully.
  • Protein variations: Use chicken potstickers or venison potstickers using the same method.
  • Make it saucier: Add an extra ¼ cup water + 1 tbsp hoisin if you prefer more sauce.

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