Beef Stir Fry

And now, let me tell you about the game-changer that saved my weeknight meals. This beef stir fry is so delicious that my family has stopped requesting Chinese takeout. I mean it — we used to get takeout at least twice a week, and now I can make something better at home.

The best part? It would take 20 minutes from start to finish MAX, cost way less than delivery, and I’d know exactly what went into it. No funky preservatives or so much sodium that you sprout cankles.

I’m going to show you step by step how to make beef stir fry that is tender and restaurant quality tender with still-crisp-tender vegetables. Once you master the technique, you may never want soggified takeout again.

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Essential Ingredients for Perfect Beef Stir Fry

For the Beef:

1 lb flank steak, or sirloin, shaved thin across the grain

2 tbsp soy sauce

1 tbsp cornstarch

1 tsp sesame oil

1/2 tsp black pepper

For the Stir Fry:

2 tablespoons vegetable oil (divided)

1 red bell pepper, sliced

1 broccoli (cut into bite size pieces)

1 medium onion, sliced

3 cloves garlic, minced

1 tbsp fresh ginger, grated

2 green onions, chopped

For the Sauce:

1/4 cup soy sauce

2 tbsp oyster sauce

1 tablespoon rice wine or dry sherry

1 tsp sugar

1 tsp cornstarch

2 tbsp water

To Serve:

Cooked white or brown rice

Sesame seeds for garnish

Step-by-Step Beef Stir Fry Instructions

Step 1: Marinating the Beef

Cut your beef against the grain into thin strips – this is key to tender meat. Combine with soy sauce, cornstarch, sesame oil and pepper. Leave it while you ready everything else, at least 10 minutes.

Step 2: Prep Everything, Everything, EVERYTHING First

This is vitally essential – get EVERY ingredient all sorted before cooking. Stir frying is super quick, and you’ll be too busy to chop things once you actually get it going. Combine your sauce ingredients in a small bowl.

Step 3: Make Your Pan Really Hot

A wok is ideal if you have one — or a large skillet will do. Cool, until it’s smoking — the heat should not alarm you. (2) Add 1 tablespoon of oil and make sure it’s coated on the bottom.

Step 4: Cook the Beef First

Arrange beef in one layer. Do not overcrowd — work in batches if necessary. Let it sizzle for 1-2 minutes without turning, then stir fry for another 1-2 minutes until cooked through. Remove to a plate.

Step 5: Stir Fry the Vegetables

In the same pan, tip in the rest of the oil. First, add harder vegetables (protein-loaded broccoli and bell pepper) — stir fry 2-3 minutes. Stir in garlic and ginger and cook 30 seconds or until fragrant.

Step 6: Bring It All Together

Return beef to pan, pour over sauce mixture, toss around for 1- 2 mins, so sauce thickens. Top with green onions and serve over rice immediately.

The Secret to Restaurant-Quality Beef Stir Fry

Ready ok so this is good stir fry versus amazing stir fry. It all has to do with something called “wok hei” — the smoky, slightly charred taste you get when you cook over ultra-high heat.

High Heat is Everything: Your pan should be smoking, and I do mean smoking. I’m afraid it sounds scary but trust me on this. Low heat = limp vegetables and chewy meat.

Don’t crowd the pan: Cook in batches if necessary. Too much food in the pan (or wok) cools its temperature too quickly, in which case you’re more likely to end up steaming than stir frying.

Be Quick: There’s no time to dawdle once you’re cooking. Have your sauce waiting and your vegetables ready because there’s no time for multitasking.

How to Tenderize Beef for Stir-Fry

I think this is actually the numero uno question I get about beef stir fry this! Here’s my foolproof method:

Cut Against the Grain: You want to see the direction of the muscle fibers and cut against them. This helps to break down the tough fibers.

Thin Slices: You want your slices to be about 1/4 of an inch. Lighter is better than heavier.

Marinate: Even if you have only 10 minutes. The cornstarch forms a protective shell that prevents the meat from becoming tough.

Do Not Overcook: The beef should only be cooked through, not well-done. It cooks a bit from its own heat.

Best Vegetables for Beef Stir Fry

This easy beef stir fry recipe is practically designed to accommodate whatever vegetables you want to throw in, but here are a few notes on what I like and why:

Quick-cooking: Bell peppers, snap peas, mushrooms, zucchini Medium-cooking: Broccoli, carrots, cauliflower (throw these in first) Last minute: Bean sprouts, leafy greens, green onions

The trick is adding the veggies according to their tendering times. Harder vegetables are added first, tender ones toward the end.

Make-Ahead Tips for Stir Fry Success

Prep on Sunday: Chop all of your vegetables and keep in the fridge. And you can marinate your beef up to a full day in advance.

Make Sauce Ahead: Stir together your sauce and store in the fridge for up to a week. Just be sure to stir before using.

Double the recipe and enjoy leftovers as an easy lunch. Reheat gently in the microwave only.

Nutritional Information

Per serving (approximate):

Calories: 320

Protein: 28g

Carbs: 12g

Fat: 15g

Fiber: 4g

This beef stir fry recipe is high in protein, high in the filling department, and high on the vegetable scale. Way better for you than sodium-filled takeout ingredients.

Frequently Asked Questions

How do you soften beef for stir-fry?

The trick is to cut against the grain, slice thinly and marinate with cornstarch. And don’t over-do it either — beef should be done, not well done.

How to cook a delicious beef stir-fry?

Hot, good sauce, good timing. Keep an eye on the pan to make sure it’s smoking hot, prepare all your ingredients before you start, and don’t pack the pan.

What are the 3 principles of stir frying?

High heat 2) All mise en place before you start 3) Keep things moving in the pan. Follow these and you won’t go wrong.

What’s the trick to a perfect stir-fry?

Wok hei – that smoky essence from cooking over high heat. And good prep work and not overcrowding your pan. Most people don’t get their pan hot enough.

What is the best oil to use in stir-fry?

Opt for oils with high smoke points, such as vegetable oil, peanut oil or avocado oil. Steer clear of olive oil — it has a low burning temperature and tastes bitter.

Creative Variations to Try

Once you have this simple stir fry beef recipe mastered, get a change of pace:

Mongolian Style: Increase the ginger in the sauce and add a bit of brown sugar to your mixture Spicy Version: Throw in some red pepper flakes or sliced peppers Teriyaki Style: Substitute oyster sauce with teriyaki sauce Veggie Heavy: Add more vegetables, less beef Ground Beef: Beef it up!

Why Homemade Beats Takeout Every Time

I mean, I love the support-my-local-restaurants sentiment, but making it at home just feels so much more practical for weeknight dinners. You manage the sodium, the oil and the ingredients. Oh, and it’s ready quicker than delivery and costs half as much.

In fact, my kids like that version better now because it isn’t too salty or greasy. And I love that I can pack it full of vegetables without a single complaint.

Beef Stir Fry Recipe

Yield: 4

Prep Time: 15 minutes

Cook Time: 5 minutes

Additional Time: 20 minutes

Total Time: 20 minutes

This beef stir fry is a quick, delicious weeknight meal that beats takeout hands down. Tender, restaurant-quality beef combined with crisp-tender vegetables in a flavorful sauce, ready in just 20 minutes. A healthier, cost-effective alternative to Chinese takeout with no preservatives or excess sodium.

Print

Ingredients

For the Beef:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp sesame oil
• 1/2 tsp black pepper

For the Stir Fry:

• 2 tbsp vegetable oil (divided)
• 1 red bell pepper, sliced
• 1 head broccoli, cut into bite-sized pieces
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 green onions, chopped

For the Sauce:

• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp rice wine or dry sherry
• 1 tsp sugar
• 1 tsp cornstarch
• 2 tbsp water

To Serve:

• Cooked white or brown rice
• Sesame seeds for garnish

Instructions

• Marinate the Beef:
  Slice beef thinly against the grain. Combine with soy sauce, cornstarch, sesame oil, and black pepper. Let marinate at least 10 minutes.
  
• Prep Ingredients:
  Prepare all vegetables and combine sauce ingredients in a small bowl.
  
• Heat Pan:
  Heat wok or large skillet until smoking hot. Add 1 tbsp vegetable oil, coat pan bottom.
  
• Cook Beef:
  Add beef in a single layer, don’t overcrowd. Sear 1-2 minutes without stirring, then stir fry 1-2 more minutes until cooked through. Remove beef to plate.
  
• Stir Fry Vegetables:
  Add remaining oil to pan. Add broccoli and bell pepper, stir fry 2-3 minutes. Add garlic and ginger, cook 30 seconds until fragrant.
  
• Combine & Serve:
  Return beef to pan, pour sauce over, toss 1-2 minutes until sauce thickens. Top with green onions. Serve immediately over rice, garnish with sesame seeds.

Notes

• Cut beef thinly against the grain for tenderness.
  
• Cook in batches to avoid steaming.
  
• Prepare all ingredients before cooking for quick stir-frying.
  
• Sauce can be made ahead and stored in the fridge for up to a week.
  
• Customize vegetables based on availability and preference.

Nutrition Information

Amount Per ServingCalories 320Total Fat 15gCholesterol 60mgSodium 800mgCarbohydrates 12gFiber 4gSugar 4gProtein 28g