Easy Beef Stir Fry

There’s nothing quite like a homemade beef stir fry: tender, juicy steak, crisp vegetables, and a glossy, savory-sweet sauce that brings it all together. This Easy Beef Stir Fry recipe is perfect for busy weeknights, as it comes together in just 30 minutes, but it tastes like it’s been simmering for hours. With one skillet or wok, you can create a flavorful, nutritious, and satisfying meal that the whole family will love.

Whether you’re craving a gluten-free option, looking to customize with your favorite veggies, or want a simple, delicious dinner in under an hour, this stir fry checks all the boxes. It’s tender, colorful, and coated in the absolute best homemade beef stir fry sauce, with options to swap vegetables or protein as you like.

Why You’ll Love This Recipe

Here’s what makes this Easy Beef Stir Fry a go-to weeknight meal:

• Tender, juicy beef: The cornstarch “velveting” method keeps the steak moist and flavorful.
• Quick and simple: Ready in 30 minutes, perfect for busy nights.
• Customizable veggies: Use broccoli, carrots, bell peppers, snap peas, mushrooms, or whatever you have on hand.
• Savory-sweet sauce: The combination of soy, sesame oil, honey, and ginger delivers a perfectly balanced flavor.
• Gluten-free adaptable: Swap soy sauce for tamari to make it gluten-free.
• One-skillet meal: Minimal cleanup with a single wok or skillet.

Ingredients Breakdown

This recipe makes 4 servings. All measurements are accurate for best results.

Beef and Marinade

• 1 pound flank steak, skirt steak, or top sirloin, cut against the grain into bite-sized pieces
• 1 tablespoon soy sauce or tamari (regular, light, or low-sodium)
• 1 tablespoon cornstarch (or arrowroot)
• ¼ teaspoon ground black pepper

Stir Fry Sauce

• 4 tablespoons soy sauce or tamari (low-sodium, regular, or light)
• 2 tablespoons chicken broth, vegetable broth, or water
• 2 teaspoons rice wine (Shaoxin), or substitute with mirin, rice wine vinegar, or Sherry
• 2 teaspoons honey or brown sugar
• 2 teaspoons toasted sesame oil
• 3 cloves garlic, minced or grated
• 2 teaspoons fresh ginger, peeled, minced or grated
• 1 teaspoon cornstarch

Vegetables and Garnish

• 2 tablespoons vegetable oil, divided (avocado, grapeseed, or canola oil also work)
• 1 small to medium onion, sliced
• 1 small to medium red bell pepper, thinly sliced
• 1 carrot, peeled and thinly sliced
• 1 ½ cups broccoli florets
• 2 scallions, thinly sliced
• Sesame seeds for garnish (optional)
• Steamed rice for serving (optional)

Tools & Equipment Needed

• Large wok or skillet
• Medium mixing bowl
• Small mixing bowl (for sauce)
• Whisk
• Knife and cutting board
• Measuring spoons and cups
• Tongs or spatula

Step-by-Step Instructions

Follow these steps carefully to achieve tender beef, perfectly cooked vegetables, and a glossy sauce.

Marinating the Beef

1. Combine marinade: In a medium bowl or resealable plastic bag, toss the beef with 1 tablespoon soy sauce, ¼ teaspoon ground black pepper, and 1 tablespoon cornstarch.
2. Velvet the meat: This cornstarch coating prevents overcooking and keeps the beef tender. Let marinate for 15–30 minutes at room temperature or up to 4 hours in the fridge.

Preparing the Stir Fry Sauce

1. In a small bowl, whisk together 4 tablespoons soy sauce, 2 tablespoons broth, 2 teaspoons rice wine, 2 teaspoons honey, 2 teaspoons sesame oil, garlic, ginger, and 1 teaspoon cornstarch.
2. Set aside until ready to cook.

Cooking the Beef

1. Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat.
2. Cook the beef in two batches to avoid overcrowding.
3. Add half of the beef, spreading in a single layer. Sauté 2–3 minutes until lightly golden brown on one side. Toss and stir 1–2 minutes more. The beef doesn’t need to be fully cooked at this stage.
4. Remove the first batch to a bowl and repeat with remaining beef. Set all beef aside.

Cooking the Vegetables

1. Heat remaining 1 tablespoon oil in the wok/skillet.
2. Stir-fry onions, red bell pepper, and carrots for 3–4 minutes until onions are translucent and carrots are crisp-tender.
3. Add broccoli florets and cook, tossing frequently for 2 minutes until crisp-tender.

Combining Beef and Sauce

1. Return beef to the skillet along with any collected juices. Toss to combine with vegetables.
2. Pour the prepared stir fry sauce over beef and vegetables. Cook for about 2 minutes, tossing and stirring until the sauce slightly thickens.
3. Stir in scallions and cook 30 seconds more. Remove from heat.
4. Garnish with sesame seeds and serve immediately with steamed rice if desired.

Tips & Variations

• Beef options: Use flank, sirloin, skirt, ribeye, or New York strip steak. Slice thinly against the grain for maximum tenderness.
• Vegetable substitutions: Try snow peas, sugar snap peas, asparagus, mushrooms, or baby corn.
• Make it gluten-free: Use tamari instead of soy sauce.
• Marinating: Marinate the beef up to overnight for even more flavor.
• Quick slicing tip: Freeze beef for 30 minutes before slicing to make thin strips easier.
• Garlic/Ginger substitutes: Garlic paste or ginger paste can be used in place of fresh.

Flavor Profile & Pairings

This stir fry is savory, lightly sweet, aromatic, and full of crunch. Tender beef, crisp-tender vegetables, and a rich, glossy sauce make every bite satisfying.

Suggested Sides

• Steamed jasmine or brown rice
• Quinoa or cauliflower rice for a lighter option
• Simple green salad with ginger dressing
• Crispy egg rolls or dumplings for a full Asian-inspired meal

Nutritional Overview

Per serving (1/4 recipe without rice):

• Calories: 301 kcal
• Protein: 28g
• Carbohydrates: 14g
• Fat: 15g
• Saturated Fat: 4g
• Fiber: 2g
• Sugar: 6g
• Cholesterol: 68 mg
• Sodium: 1147 mg

Dietary Notes:

• Gluten-free adaptable with tamari
• High in protein
• Can be served with low-carb rice alternatives

Make-Ahead & Meal Prep Tips

• Marinate beef in advance: Up to 4 hours or overnight for enhanced flavor.
• Veggies prep: Slice onions, peppers, and carrots ahead of time for quick cooking.
• Storage: Store leftover stir fry in an airtight container in the fridge 2–3 days. Reheat gently in a skillet.
• Freezing: Not recommended due to vegetable texture changes during freezing.

Frequently Asked Questions

1. Can I use a different protein?
Yes! Chicken, pork, shrimp, or tofu can be used instead of beef. Adjust cooking time as needed.

2. Can I use frozen vegetables?
Yes, but fresh is preferred for crisp texture. Thaw frozen vegetables and pat dry to reduce moisture.

3. How do I prevent beef from overcooking?
Cook in small batches and avoid overcrowding the pan. Remove beef once lightly golden and combine with vegetables at the end.

4. Can I make this dish spicy?
Yes! Add chili garlic sauce, Sriracha, or red pepper flakes to the sauce.

5. Can I use store-bought stir fry sauce?
Yes, but homemade sauce allows for better control over sweetness, salt, and gluten content.

Cooking Timeline (At a Glance)

Task	Time	Notes
Slice beef & marinate	15–30 min	Up to 4 hours for more flavor
Prep sauce & vegetables	10 min	Slice veggies, whisk sauce
Cook beef	4–6 min	In two batches
Cook vegetables	5–6 min	Crisp-tender
Combine & cook sauce	2 min	Toss with beef and veggies
Total	30 min	Fast, one-skillet meal

Serving Suggestions

• Serve over steamed rice or cauliflower rice.
• Sprinkle with sesame seeds and scallions for garnish.
• Pair with egg rolls or steamed dumplings for a full meal.

Recipe Variations

1. Spicy Garlic Beef Stir Fry: Add Sriracha or chili garlic sauce to the sauce.
2. Teriyaki Twist: Use teriyaki sauce instead of the homemade stir fry sauce.
3. Low-Carb Option: Serve over zucchini noodles or cauliflower rice.
4. Vegetable-Packed Version: Add mushrooms, baby corn, snap peas, and bell peppers for a colorful stir fry.

Ingredient Spotlight

Flank Steak

• Lean, flavorful, and cooks quickly. Slice thinly against the grain for tenderness.

Fresh Ginger & Garlic

• Essential for authentic flavor. Substitute with paste for convenience.

Sesame Oil

• Adds a nutty aroma and authentic Asian flavor.

Pro Cooking Tips

• Cook beef in batches to prevent steaming and ensure caramelization.
• Keep high heat to achieve crisp-tender vegetables and flavorful beef.
• Stir sauce frequently to prevent cornstarch from clumping.
• Taste and adjust sauce seasoning before combining with beef and vegetables.

Storage & Freezing Guide

• Refrigerate: Up to 2–3 days in airtight container.
• Freeze: Not recommended due to veggie texture changes.
• Reheating: Warm gently in a skillet to maintain tenderness.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount	Notes
Calories	301 kcal	Per serving, no rice
Protein	28g
Carbohydrates	14g
Fat	15g
Saturated Fat	4g
Fiber	2g
Sugar	6g
Dietary Notes	Gluten-free adaptable, high protein, low carb

Conclusion

This Easy Beef Stir Fry is a weeknight lifesaver. Tender, juicy beef, crisp vegetables, and a savory-sweet sauce come together in 30 minutes for a wholesome, flavorful meal. Perfect for families, customizable to your taste, and gluten-free adaptable, it’s a recipe you’ll make again and again.

Serve over rice or your favorite low-carb alternative, garnish with sesame seeds, and enjoy a restaurant-quality meal at home in no time.

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