Beef Stir Fry

Name: Beef Stir Fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese-inspired
Ingredients: 1 pound flank steak, sirloin steak, or skirt steak; 2 tablespoons soy sauce, divided; 1 tablespoon cornstarch; 1 tablespoon neutral oil, such as canola, vegetable, or avocado oil, plus more if needed; 1 red bell pepper, thinly sliced; 2 cups broccoli florets, cut small; 1 medium carrot, thinly sliced on the diagonal; 3 green onions, sliced, white and green parts separated; 3 garlic cloves, minced; 1 tablespoon grated fresh ginger; 1/3 cup low-sodium beef broth or water; 2 tablespoons oyster sauce; 1 tablespoon hoisin sauce; 1 tablespoon rice vinegar; 1 teaspoon toasted sesame oil; 1 teaspoon brown sugar or honey; 1/4 teaspoon black pepper; Cooked rice or noodles, for serving; Sesame seeds, for serving, optional

A quick beef stir fry with tender strips of steak, crisp vegetables, and a glossy savory sauce. It cooks fast, so have everything sliced and ready before the pan gets hot.

Total

30 min

Servings

4 servings

Level

Easy

Beef stir fry is the kind of weeknight dinner that rewards a little prep. Slice the beef thinly, mix the sauce, chop the vegetables, and the actual cooking takes only minutes.

The key is high heat and small, quick steps. Stir-frying means cooking small pieces of food quickly in a hot pan while stirring often, so the beef browns and the vegetables stay crisp-tender.

Serve it over steamed rice, noodles, or cauliflower rice. It is flexible, practical, and a good way to use vegetables already in the fridge.

01What you'll need

Ingredients

19 items · 4 servings

1 pound flank steak, sirloin steak, or skirt steak
2 tablespoons soy sauce, divided
1 tablespoon cornstarch
1 tablespoon neutral oil, such as canola, vegetable, or avocado oil, plus more if needed
1 red bell pepper, thinly sliced
2 cups broccoli florets, cut small
1 medium carrot, thinly sliced on the diagonal
3 green onions, sliced, white and green parts separated
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1/3 cup low-sodium beef broth or water
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon brown sugar or honey
1/4 teaspoon black pepper
Cooked rice or noodles, for serving
Sesame seeds, for serving, optional

02How to make it

Step-by-step

1. Slice the beef
Cut the beef across the grain into thin strips, about 1/4 inch thick. Across the grain means cutting against the direction of the visible muscle lines. This makes each bite more tender.
2. Coat the beef
Place the beef in a bowl with 1 tablespoon soy sauce and the cornstarch. Toss until the beef is lightly coated. Let it sit for 10 minutes while you prepare the vegetables and sauce.
3. Mix the sauce
In a small bowl, stir together the beef broth, oyster sauce, hoisin sauce, rice vinegar, sesame oil, brown sugar, black pepper, and the remaining 1 tablespoon soy sauce. Keep the sauce near the stove.
4. Heat the pan
Set a large wok or heavy skillet over medium-high to high heat. Add 1 tablespoon neutral oil. When the oil looks shiny and moves easily across the pan, it is ready.
5. Sear the beef
Add the beef in a single layer. If your pan is small, cook it in two batches so the meat sears instead of steaming. Cook for 1 to 2 minutes per side, just until browned. Transfer the beef to a plate.
6. Stir-fry the vegetables
Add a little more oil if the pan looks dry. Add the broccoli, bell pepper, carrot, and the white parts of the green onions. Stir-fry for 3 to 4 minutes, until the vegetables are bright and crisp-tender.
7. Add the aromatics
Add the garlic and ginger. Stir for 30 seconds, just until fragrant. Do not let them burn, as garlic can turn bitter quickly in a hot pan.
8. Finish with sauce
Return the beef and any juices to the pan. Pour in the sauce and stir well. Cook for 1 to 2 minutes, until the sauce bubbles and lightly thickens around the beef and vegetables.
9. Serve hot
Turn off the heat and sprinkle with the green parts of the green onions and sesame seeds, if using. Serve right away over rice or noodles.

03From our kitchen

Cook's tips

Make-ahead: Slice the beef and vegetables up to 1 day ahead. Store them in separate airtight containers in the fridge. Mix the sauce ahead too, but give it a stir before using.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the microwave until hot. Add a splash of water if the sauce has thickened too much.
Freezing: Cooked stir fry can be frozen for up to 2 months, but the vegetables will be softer after thawing. For a better freezer meal, freeze the sliced raw beef in its soy sauce and cornstarch coating, then cook fresh vegetables when ready.
Beef swaps: Flank steak, sirloin, skirt steak, and flat iron all work well. Avoid stew meat, which needs long cooking and can be tough in a quick stir fry.
Vegetable swaps: Use snap peas, mushrooms, zucchini, baby corn, bok choy, or green beans. Cut firm vegetables small so they cook quickly.
No oyster sauce: Use extra hoisin sauce plus a splash more soy sauce. The flavor will be sweeter and less savory, but still tasty.

Cook's note

Stir fries move quickly, so this recipe is easiest when all ingredients are prepped before cooking. If using a nonstick skillet, keep the heat at medium-high rather than the highest setting to protect the pan’s coating.

04Frequently asked

Questions & answers

How do I keep beef stir fry from getting tough?

Slice the beef thinly across the grain, coat it with cornstarch, and cook it quickly over high heat. Do not simmer the beef for a long time after adding the sauce.

Can I use frozen vegetables?

Yes. Add them straight from frozen and cook until hot and crisp-tender. Frozen vegetables release more water, so the sauce may be a little thinner. Let it bubble for an extra minute if needed.

What pan should I use if I do not have a wok?

Use the largest heavy skillet you have. Cast iron, stainless steel, or a sturdy nonstick skillet can all work. The main goal is to avoid crowding the pan.

Can I make this gluten-free?

Yes, if you use gluten-free tamari instead of soy sauce and choose gluten-free oyster sauce and hoisin sauce. Always check labels, because brands vary.

Why is my stir fry watery?

The pan may have been crowded, or the vegetables may have released a lot of moisture. Cook the beef in batches, keep the heat fairly high, and let the sauce bubble briefly at the end to thicken.

05Per serving

Nutrition Facts

4 servings

Amount per serving

Calories406

% Daily Value*

Total Fat21 g: 27%
Saturated Fat7.1 g: 36%
Cholesterol102 mg: 34%
Sodium594 mg: 26%
Total Carbohydrate19 g: 7%
Dietary Fiber3.9 g: 14%
Total Sugars7.5 g
Protein34 g: 67%

* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.

05Keep cooking

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