Easy Beef Stir Fry Recipe

This Easy Beef Stir Fry is one of my favorite quick dinners—flavorful, colorful, and ready in just about 30 minutes. Tender strips of beef are sautéed with crisp vegetables in a savory, slightly sweet sauce that clings to every bite. It’s the perfect weeknight meal that tastes better than takeout and comes together with simple ingredients.

Why You’ll Love This Recipe

I love how this stir fry checks every box: fast, flexible, and full of flavor. It’s a great way to use up whatever veggies I have in the fridge, and the homemade sauce is so much better than anything in a bottle. Plus, I can serve it with rice, noodles, or even cauliflower rice for a low-carb twist. Once I make it, it goes into regular dinner rotation.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Flank steak or sirloin (thinly sliced against the grain)
• Soy sauce
• Cornstarch
• Sesame oil
• Vegetable oil
• Garlic (minced)
• Fresh ginger (minced)
• Bell peppers (sliced)
• Broccoli florets
• Carrots (julienned or thinly sliced)
• Onion (sliced)
• Brown sugar or honey (for a touch of sweetness)
• Rice vinegar or lime juice (for brightness)
• Crushed red pepper flakes (optional, for heat)
• Cooked rice or noodles, for serving

Directions

1. I toss the sliced beef with soy sauce, cornstarch, and a little sesame oil, then let it marinate while I prep the veggies.

2. I heat vegetable oil in a large skillet or wok over high heat.

3. I sear the beef in batches until browned and just cooked through, then remove it from the pan.

4. In the same pan, I add a bit more oil and sauté garlic and ginger for 30 seconds.

5. I toss in the vegetables and stir-fry until they’re crisp-tender, about 4–5 minutes.

6. I return the beef to the pan and pour in a quick sauce made from soy sauce, brown sugar, and vinegar.

7. I stir everything together until coated and heated through, then serve it hot over rice or noodles.

Servings and timing

This recipe makes 4 servings and takes about 15 minutes to prep and 15 minutes to cook—ready in just 30 minutes total.

Variations

• I sometimes add mushrooms, snap peas, or baby corn depending on what I have.

• For a spicy kick, I throw in sriracha or extra red pepper flakes.

• I use chicken or tofu instead of beef when I want something different.

• I make it gluten-free by using tamari instead of regular soy sauce.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over medium heat or microwave in short bursts. I add a splash of water or broth to loosen up the sauce if needed.

FAQs

What cut of beef is best for stir fry?

I like using flank steak or sirloin because they’re tender and cook quickly when sliced thinly.

How do I get the beef tender?

Slicing it against the grain and marinating with cornstarch and soy sauce helps tenderize the meat and keeps it juicy.

Can I make this stir fry ahead of time?

Yes, I often prep the meat and chop the veggies in advance, then cook everything fresh when I’m ready to eat.

Do I need a wok to make stir fry?

Nope. A large skillet works just fine as long as it gets nice and hot.

What’s the best way to slice beef for stir fry?

I partially freeze the beef for about 20–30 minutes—it makes slicing thin strips much easier.

Conclusion

This Easy Beef Stir Fry is a lifesaver on busy nights—fast, flavorful, and endlessly customizable. I love how it packs so much taste and texture into one pan and always leaves me satisfied. Whether I’m making it for a quick weeknight dinner or meal prepping for the week, it never fails to deliver.