Easy Beef Stir Fry

When I need a quick and satisfying dinner that’s packed with flavor, this Easy Beef Stir Fry is my go-to recipe. In just 30 minutes, you can have a delicious meal that’s healthier and more flavorful than takeout. The tender strips of beef and colorful vegetables are coated in a savory-sweet sauce that will have everyone asking for seconds.

Why You’ll Love This Recipe

There’s nothing quite like the sizzle of beef hitting a hot wok. I’ve been perfecting this stir fry recipe for years, and it’s become a family favorite for good reason:

• Quick and easy: Ready in just 30 minutes from start to finish
• Versatile: Works with whatever vegetables you have on hand
• Economical: Makes a little beef go a long way
• Nutritionally balanced: Protein, vegetables, and carbs in one dish
• Crowd-pleasing: Even picky eaters love this dish

The secret to a great stir fry isn’t just in the ingredients—it’s in the technique. I’ll walk you through every step to ensure your beef is tender (never tough), your vegetables perfectly crisp-tender, and your sauce silky and flavorful.

Ingredients

For the Beef and Marinade:

• 1 pound flank steak (or sirloin), thinly sliced against the grain
• 2 tablespoons soy sauce (low-sodium preferred)
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1 tablespoon rice wine or dry sherry (optional)

For the Stir Fry Sauce:

• 1/3 cup low-sodium beef broth
• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1/2 teaspoon ground black pepper

For the Stir Fry:

• 3 tablespoons vegetable oil, divided
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup snow peas, trimmed
• 2 carrots, julienned
• 1 small broccoli head, cut into florets
• 1/2 cup sliced mushrooms (shiitake or button)
• 1 small onion, sliced
• 3 green onions, cut into 1-inch pieces

For Serving:

• Steamed rice or cooked noodles
• Sesame seeds
• Sliced green onions
• Crushed red pepper flakes (optional)

Special Equipment

While you can make this recipe with basic kitchen tools, having these items will make the process easier:

• Wok or large skillet: A 12-inch or larger wok or skillet gives ingredients room to cook properly
• Sharp knife: For thinly slicing beef and vegetables
• Mixing bowls: For marinating beef and preparing sauce
• Wooden spoon or spatula: For stirring ingredients

Instructions

Preparing the Beef

1. Slice the beef properly: Place the flank steak in the freezer for about 15-20 minutes to firm it up slightly. This makes it easier to slice thinly. Remove from freezer and slice against the grain into thin strips, about 1/4-inch thick.
2. Marinate the beef: In a medium bowl, combine the sliced beef with soy sauce, cornstarch, sesame oil, and rice wine (if using). Mix well to ensure each piece is coated. Let marinate for at least 15 minutes, or up to 1 hour in the refrigerator.

Making the Sauce

1. In a small bowl, whisk together all sauce ingredients: beef broth, oyster sauce, soy sauce, brown sugar, cornstarch, sesame oil, and black pepper. Set aside.

Preparing the Vegetables

1. Wash and cut all vegetables as indicated in the ingredients list.
2. For the broccoli: Blanch florets in boiling water for 1 minute, then immediately transfer to ice water to stop the cooking process. Drain well before adding to the stir fry.

Cooking the Stir Fry

1. Heat your wok: Place your wok or large skillet over high heat. Add 1 tablespoon of vegetable oil and swirl to coat the cooking surface.
2. Cook the beef: When the oil is shimmering hot (but not smoking), add half of the marinated beef in a single layer. Let it sear undisturbed for 30 seconds to 1 minute until the bottom is browned. Then stir-fry for another 1-2 minutes until the beef is just cooked through but still slightly pink inside. Transfer to a clean plate. Repeat with another tablespoon of oil and the remaining beef.
3. Cook the aromatics: Add the remaining tablespoon of oil to the wok. Add garlic and ginger and stir-fry for 15-30 seconds until fragrant but not burned.
4. Cook the vegetables: Add onions first and stir-fry for 1 minute. Then add bell peppers, carrots, and mushrooms. Stir-fry for 2 minutes. Finally, add the blanched broccoli and snow peas. Stir-fry all vegetables together for another 2 minutes until crisp-tender.
5. Combine everything: Return the beef to the wok. Give the sauce a good stir (as the cornstarch may have settled) and pour it over the beef and vegetables. Add the green onions.
6. Finish cooking: Toss everything together and cook for 1-2 minutes until the sauce has thickened and is coating all ingredients evenly.

Pro Tips for Perfect Beef Stir Fry

I’ve made this recipe hundreds of times, and these are the secrets I’ve learned for making it exceptional:

• Slice beef correctly: Always slice against the grain for tender beef, and keep slices thin for quick cooking.
• Mise en place: Have all ingredients prepared and within reach before you start cooking. Once you start, the cooking process goes quickly!
• Use high heat: Stir-frying requires high heat to quickly cook ingredients while maintaining their texture and flavor.
• Don’t crowd the pan: Cook meat in batches if necessary. Overcrowding causes steaming instead of searing.
• Keep things moving: Stir constantly to prevent burning and ensure even cooking.
• Timing matters: Add vegetables in order of cooking time needed—harder vegetables first, softer ones later.
• Don’t overcook: Vegetables should be vibrant and crisp-tender, beef should be just cooked through but still tender.

Variations and Substitutions

This recipe is incredibly versatile. Here are some ways to adapt it to your preferences or what you have on hand:

Protein Options:

• Chicken breast or thigh, thinly sliced
• Pork tenderloin, thinly sliced
• Shrimp, peeled and deveined
• Tofu, cubed and pressed to remove excess water (for vegetarian version)

Vegetable Options:

• Baby corn
• Water chestnuts
• Snap peas
• Bok choy
• Zucchini
• Celery
• Bean sprouts

Sauce Variations:

• Add 1-2 teaspoons of sriracha or chili garlic sauce for heat
• Swap brown sugar for honey or maple syrup
• Use hoisin sauce instead of oyster sauce
• Add a splash of fresh lime juice for brightness

Dietary Adaptations:

• Gluten-free: Use tamari instead of soy sauce and check that your oyster sauce is gluten-free
• Low-sodium: Reduce soy sauce and increase fresh herbs and spices
• Keto-friendly: Use a keto-approved sweetener instead of brown sugar and serve over cauliflower rice

Make-Ahead and Storage Information

Make-Ahead Tips:

• Slice beef and vegetables up to 24 hours in advance and store separately in airtight containers in the refrigerator
• Mix sauce up to 3 days ahead and store in the refrigerator
• Blanch broccoli ahead of time, then cool, drain, and refrigerate until ready to use

Storage and Reheating:

• Refrigeration: Store leftovers in an airtight container for up to 3 days
• Reheating: Warm in a skillet over medium heat until just heated through, adding a splash of water if needed to loosen the sauce
• Freezing: Not recommended as vegetables will become mushy when thawed

Serving Suggestions

This beef stir fry is versatile enough to be served in many ways:

• Over steamed jasmine or basmati rice
• With cooked noodles like lo mein, udon, or rice noodles
• In lettuce cups for a low-carb option
• Alongside steamed dumplings for an Asian-inspired feast
• With a simple side salad dressed with rice vinegar and sesame oil

For garnish, I like to sprinkle on some toasted sesame seeds and additional sliced green onions. A small dish of sriracha or chili oil on the side allows everyone to adjust the heat level to their preference.

Nutritional Information

This nutritional information is an estimate for one serving (approximately 1/4 of the recipe) without rice or noodles:

Frequently Asked Questions

Why is my beef tough in stir fry? The most common reason for tough beef is overcooking or not slicing against the grain. Make sure to slice your beef thinly and against the grain, marinate it with a bit of cornstarch, and cook it quickly over high heat just until done.

Can I use frozen vegetables for this recipe? Yes, you can use frozen vegetables, but the texture won’t be as crisp. Thaw them first and pat dry to remove excess moisture. Add them toward the end of cooking since they’re already partially cooked.

How spicy is this dish? As written, this recipe is very mild. You can easily adjust the heat level by adding crushed red pepper flakes, sliced fresh chili peppers, or sriracha to taste.

Can I make this ahead for meal prep? Absolutely! This stir fry makes excellent meal prep. Store in individual containers with rice or noodles for quick lunches or dinners throughout the week.

What’s the best cut of beef for stir fry? Flank steak and sirloin are my top choices because they have good flavor and remain tender when cooked quickly. Skirt steak or ribeye are also excellent options.

Can I cook this in a regular skillet if I don’t have a wok? Yes, a large (12-inch or bigger) skillet works well. Cast iron is particularly good because it retains heat well, which is important for stir-frying.

How do I make sure my vegetables stay crisp? Cook vegetables in order of density (hardest first), use high heat, keep them moving in the pan, and don’t overcook them. They should be bright and crisp-tender.

Is there a substitute for oyster sauce? If you don’t have oyster sauce, you can use hoisin sauce, though the flavor profile will be slightly different. For a vegetarian option, look for mushroom-based “vegetarian oyster sauce.”

A Perfect Weeknight Dinner Solution

This Easy Beef Stir Fry has saved me on countless busy weeknights when I need something fast, nutritious, and delicious. The combination of tender beef, crisp vegetables, and savory sauce always satisfies, and the fact that it comes together in just 30 minutes makes it perfect for those hectic evenings.

What I love most about this recipe is its flexibility. I can use whatever protein and vegetables I have on hand, making it a great way to clean out the refrigerator and reduce food waste. The sauce is so flavorful that it makes even the simplest ingredients taste amazing.

Whether you’re cooking for your family or meal prepping for the week ahead, this beef stir fry is sure to become a regular in your recipe rotation. The vibrant colors and enticing aromas will bring everyone to the table, and the delicious flavors will keep them coming back for more.

So the next time you’re tempted to order takeout, remember that this homemade version is not only healthier and more economical but also ready in less time than delivery would take. Once you master the basic technique, you’ll have endless possibilities for creating your own signature stir fry variations.

Happy cooking!