beef stir fry recipe
The Best beef stir fry recipe
This dish is perfect for busy weeknights when you need something fast but still want it to feel like a real meal. The beef cooks up tender, the sauce is just the right balance of savory and slightly sweet, and the veggies add that fresh crunch we all love. Plus, it’s a great way to get a good mix of nutrients without feeling like you’re eating something “healthy”—it just tastes good. My husband always says it’s one of his favorites, and I love that it’s a meal the whole family can agree on. Whether you’re cooking for two or feeding a crowd, this beef stir fry is a reliable go-to.
Classic Beef Stir Fry
A quick and flavorful beef stir fry with tender slices of beef, crisp vegetables, and a savory sauce. Perfect for a weeknight dinner that’s both delicious and easy to prepare.
🥘Ingredients
- 1 lb (450g) flank steak or sirloin, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp grated ginger
- 2 tbsp vegetable oil, divided
- 1 bell pepper, thinly sliced
- 1 large carrot, julienned
- 1 cup broccoli florets
- 1 cup snap peas
- 3 green onions, cut into 2-inch pieces
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp brown sugar
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp cornstarch mixed with 2 tbsp water
- Steamed jasmine rice or noodles
- Sesame seeds (optional)
- Sliced green onions (optional)
👨🍳Directions
-
1
In a bowl, combine the beef slices with soy sauce, cornstarch, vegetable oil, sesame oil, minced garlic, and grated ginger. Mix well and let marinate for 15 minutes. -
2
While the beef marinates, prepare the sauce by whisking together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, brown sugar, and red pepper flakes (if using) in a small bowl. Set aside. -
3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef in a single layer and cook for 2-3 minutes without stirring to allow it to sear. Stir and cook for another 1-2 minutes until browned but not fully cooked. Remove the beef from the skillet and set aside. -
4
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the bell pepper, carrot, broccoli, and snap peas. Stir-fry for 3-4 minutes until the vegetables are crisp-tender. -
5
Add the minced garlic, grated ginger, and green onions to the skillet. Stir-fry for another 30 seconds until fragrant. -
6
Return the beef to the skillet and pour the prepared sauce over the beef and vegetables. Stir well to combine. -
7
Add the cornstarch slurry to the skillet and stir continuously for 1-2 minutes until the sauce thickens and coats the beef and vegetables evenly. -
8
Remove from heat and serve the beef stir fry hot over steamed rice or noodles. Garnish with sesame seeds and sliced green onions if desired.
🔧Equipment
- Large skillet or wok
- Mixing bowls
- Cutting board
- Sharp knife
- Measuring spoons
- Whisk
- Tongs or spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Beef Stir Fry Works
❓ Frequently Asked Questions About Beef Stir Fry
1. What cut of beef is best for stir fry?
The best cuts of beef for stir fry are tender, quick-cooking cuts like flank steak, sirloin, or ribeye. These cuts are flavorful and become tender when sliced thinly against the grain. Avoid tougher cuts like chuck or brisket unless they’re marinated for a longer time.
2. How do I keep the beef tender in stir fry?
To keep beef tender, slice it thinly against the grain and marinate it for at least 15–30 minutes in a mixture of soy sauce, cornstarch, and a little oil. Cook the beef in small batches over high heat to avoid steaming, which can make it tough. Don’t overcrowd the pan!
3. Can I make beef stir fry ahead of time?
Yes, you can prep the ingredients ahead of time (slice the beef, chop veggies, and mix the sauce) and store them separately in the fridge for up to 24 hours. However, stir fry is best cooked fresh for optimal texture. If reheating, do so quickly over high heat to prevent sogginess.
4. What vegetables work best in beef stir fry?
Classic stir-fry vegetables include bell peppers, broccoli, snap peas, carrots, and mushrooms. Use a mix of colors and textures for the best results. Harder veggies like carrots or broccoli should be sliced thinly or blanched briefly before stir-frying to ensure even cooking.
5. How do I thicken the stir fry sauce?
To thicken the sauce, mix 1–2 teaspoons of cornstarch with a little cold water (or the sauce itself) to create a slurry, then stir it into the pan during the last minute of cooking. Alternatively, reduce the sauce by simmering it for an extra minute or two over medium heat.
