Description
This Easy Beef Stir Fry is the ultimate quick and flavorful dinner, made with tender beef, crisp veggies, and a savory-sweet homemade sauce. Better than takeout and ready in just 30 minutes, it’s perfect for busy weeknights and endlessly customizable with whatever vegetables you have on hand.
Ingredients
For the beef marinade:
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the stir fry:
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 carrot, julienned or thinly sliced
- ½ onion, sliced
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar or honey
- 1 tablespoon rice vinegar or juice of ½ lime
- Crushed red pepper flakes (optional, for heat)
- Cooked rice or noodles, for serving
Instructions
- Marinate the beef:
In a bowl, toss sliced beef with soy sauce, cornstarch, and sesame oil. Let marinate while prepping veggies (about 10–15 minutes). - Sear the beef:
Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Cook the beef in batches until browned and just cooked through. Remove from pan and set aside. - Stir fry the veggies:
In the same pan, add remaining oil. Sauté garlic and ginger for 30 seconds. Add peppers, broccoli, carrots, and onion. Stir-fry for 4–5 minutes until crisp-tender. - Combine and sauce:
Return beef to pan. Add soy sauce, brown sugar, vinegar/lime juice, and red pepper flakes (if using). Toss to coat everything in the sauce. Cook for another 1–2 minutes until heated through. - Serve hot over rice or noodles.
Notes
- Use tamari for a gluten-free version.
- Add mushrooms, snap peas, or baby corn for variety.
- Substitute chicken or tofu for beef if desired.
- For tender beef, slice thinly against the grain and don’t overcook.
- Freeze beef for 20–30 minutes before slicing for easier prep.
