Beef Stir Fry Recipe (Tender, Flavorful & Quick!)

There’s just something so satisfying about a good homemade beef stir fry recipe — it’s quick, tasty, and feels like a restaurant treat without the takeout price tag. I still remember the first time I tried making beef stir fry at home. I was a college student with exactly one pan, some cheap flank steak, and a bottle of soy sauce. Did it turn out perfect? Not exactly — but I learned how to slice the beef thinly, cook over medium-high heat, and keep those veggies crisp yet tender.

Fast-forward to today, and stir fry is still my go-to on busy weeknights. It’s one of those dinners that checks all the boxes: it uses simple pantry staples, takes about 30 minutes, and it’s endlessly customizable. I’ll walk you through everything you need to make your own beef stir fry — from choosing the right cut of steak to mastering that glossy stir fry sauce. Trust me, once you try it this way, you’ll skip the takeout line for good!

Why You’ll Love This Beef Stir Fry Recipe

This easy beef stir fry recipe has become a staple in my weeknight dinner rotation, and here’s why I think you’ll love it too:

• ✅ Fast & Easy: Ready in about 30 minutes from start to finish.
• ✅ Tender & Flavorful: Learn exactly how to slice the beef for maximum tenderness.
• ✅ Healthy & Nourishing: Packed with colorful veggies and lean protein.
• ✅ Better Than Takeout: Fresher ingredients and no mystery sauces.
• ✅ Simple Pantry Staples: Uses ingredients you probably already have.

If you’ve ever wondered how to get that restaurant-style beef stir fry at home, this is the stir fry recipe to keep on repeat!

Ingredients You’ll Need

Let’s break down exactly what you need for this easy beef stir fry recipe.

For the Beef:

• 1 pound flank steak, skirt steak, or top sirloin steak, thinly sliced against the grain
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil

For the Stir Fry:

• 2 tablespoons peanut oil or any oil with a high smoke point
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 carrot, thinly sliced
• 3 green onions, cut into 2-inch pieces
• 2 teaspoons fresh garlic, minced
• 1 teaspoon fresh ginger, grated
• Sesame seeds, for garnish (optional)

For the Stir Fry Sauce:

• 1/3 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon brown sugar or honey
• 1/2 cup beef broth or water
• 1 tablespoon cornstarch
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil

Mini Tip:
Always slice your beef thinly against the muscle fiber — this keeps the meat tender and easy to chew!

Ingredient Substitutions

Missing something? Here are a few smart swaps that won’t compromise your beef stir fry recipe:

• Beef: Flank steak, skirt steak, or top sirloin all work well. If you’re in a pinch, you can even use thinly sliced chicken or shrimp.
• Soy Sauce: Tamari or coconut aminos are great for gluten-free versions.
• Oyster Sauce: Swap with extra hoisin sauce or a splash of fish sauce for umami.
• Peanut Oil: Use vegetable oil or avocado oil — any oil with a high smoke point is perfect for stir frying.
• Veggies: Swap in snap peas, baby corn, mushrooms, or snow peas based on what you have.

How to Make Beef Stir Fry

Don’t worry if you’re new to stir fry — I’ll break it down step-by-step!

1. Prep the Beef (5–10 minutes)

• Place thinly sliced beef in a bowl. Add soy sauce, cornstarch, and sesame oil. Toss to coat. Let marinate while you prep the veggies and sauce.

2. Mix the Stir Fry Sauce (2 minutes)

• In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, beef broth, cornstarch, rice vinegar, and sesame oil until smooth.

3. Prep the Veggies (5 minutes)

• Slice all veggies into bite-sized pieces so they cook quickly and evenly.

4. Cook the Beef (4–5 minutes)

• Heat a wok or large skillet over medium-high heat. Add 1 tablespoon peanut oil.
• When hot, add beef in a single layer. Sear for 1–2 minutes per side until just browned. Don’t overcrowd the pan — cook in batches if needed.
• Transfer cooked beef to a plate.

5. Stir Fry the Veggies (4–5 minutes)

• In the same pan, add remaining oil. Stir fry bell pepper, broccoli, and carrots for 3–4 minutes until crisp-tender.
• Add garlic, ginger, and green onions; stir fry for another 30 seconds until fragrant.

6. Combine & Finish (2–3 minutes)

• Return beef to the pan. Pour the stir fry sauce over everything. Stir and cook for 1–2 minutes until the sauce thickens and everything is coated and glossy.

7. Serve & Enjoy!

• Sprinkle with sesame seeds and serve immediately over white rice or noodles.

Expert Tips for Success

✅ Slice Thin Against the Grain: Cutting across the muscle fiber makes the beef more tender.
✅ High Heat is Key: Use medium-high to high heat and an oil with a high smoke point. This gives you that classic stir fry sear.
✅ Don’t Overcrowd the Pan: Cook the beef in batches to avoid steaming.
✅ Use Fresh Garlic & Ginger: Adds amazing flavor you can’t get from powder.
✅ Prep Everything First: Stir fry moves fast, so have all your ingredients ready to go!

Variations & Add-Ons

This beef stir fry recipe is super versatile! Here are a few ideas to mix things up:

• Low-Carb Version: Serve over cauliflower rice instead of white rice or noodles.
• Gluten-Free: Use tamari instead of soy sauce and gluten-free oyster sauce.
• Extra Veggies: Add snap peas, mushrooms, zucchini, or baby corn.
• Spicy: Stir in a spoonful of chili garlic sauce or sprinkle with red pepper flakes.
• Saucy: Double the stir fry sauce if you love extra sauce to spoon over rice.

Serving Suggestions

Serve your beef stir fry hot and fresh over:

• Steamed jasmine or white rice
• Brown rice for extra fiber
• Lo mein noodles or rice noodles
• A bed of stir-fried veggies for a lighter meal
• Garnish with sesame seeds and extra sliced green onions for color!

Pair it with a simple miso soup or an Asian cucumber salad for a fresh contrast.

Storage & Reheating

Fridge: Store leftover beef stir fry in an airtight container for up to 3 days.
Freezer: You can freeze cooked stir fry, but the veggies may lose crispness. Freeze in airtight bags for up to 2 months.
Reheating: Reheat gently in a skillet over medium heat until warmed through, adding a splash of water or broth to loosen the sauce if needed. Avoid microwaving too long, which can toughen the beef.

Nutrition Information (per serving)

Approximate values:

• Calories: 380
• Protein: 28g
• Carbs: 25g
• Fat: 18g
• Fiber: 3g
• Sodium: 820mg

Prep, Cook & Total Time

Conclusion

And there you have it — your new favorite beef stir fry recipe that’s tender, flavorful, and ready in 30 minutes. Once you master this easy method, you’ll never order takeout the same way again! I hope you give this recipe a try — if you do, leave a comment, rate it, or share your twist. Happy stir frying!

Beef Stir Fry Recipe

There’s something so satisfying about a homemade beef stir fry — it’s quick, flavorful, and delivers that restaurant-style taste without the takeout cost. I still remember my first attempt at making beef stir fry at home: I was a college student with one pan, a bargain cut of flank steak, and a bottle of soy sauce. Was it perfect? Not quite — but it taught me how to slice the beef thin, sear it over medium-high heat, and keep the veggies crisp yet tender. Now it’s one of my favorite weeknight dinners!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 Servings

Course: Dinner, Main Course

Cuisine: Asian

Calories: 380

Ingredients Method Notes

Ingredients

  

• For the Beef:
• 1 pound flank steak skirt steak, or top sirloin steak, thinly sliced against the grain
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil
• For the Stir Fry:
• 2 tablespoons peanut oil or any oil with a high smoke point
• 1 red bell pepper thinly sliced
• 1 cup broccoli florets
• 1 carrot thinly sliced
• 3 green onions cut into 2-inch pieces
• 2 teaspoons fresh garlic minced
• 1 teaspoon fresh ginger grated
• Sesame seeds for garnish (optional)
• For the Stir Fry Sauce:
• 1/3 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon brown sugar or honey
• 1/2 cup beef broth or water
• 1 tablespoon cornstarch
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil

Method

 

1. Prep the Beef (5–10 minutes)
2. Place thinly sliced beef in a bowl. Add soy sauce, cornstarch, and sesame oil. Toss to coat. Let marinate while you prep the veggies and sauce.
3. Mix the Stir Fry Sauce (2 minutes)
4. In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, beef broth, cornstarch, rice vinegar, and sesame oil until smooth.
5. Prep the Veggies (5 minutes)
6. Slice all veggies into bite-sized pieces so they cook quickly and evenly.
7. Cook the Beef (4–5 minutes)
8. Heat a wok or large skillet over medium-high heat. Add 1 tablespoon peanut oil.
9. When hot, add beef in a single layer. Sear for 1–2 minutes per side until just browned. Don’t overcrowd the pan — cook in batches if needed.
10. Transfer cooked beef to a plate.
11. Stir Fry the Veggies (4–5 minutes)
12. In the same pan, add remaining oil. Stir fry bell pepper, broccoli, and carrots for 3–4 minutes until crisp-tender.
13. Add garlic, ginger, and green onions; stir fry for another 30 seconds until fragrant.
14. Combine & Finish (2–3 minutes)
15. Return beef to the pan. Pour the stir fry sauce over everything. Stir and cook for 1–2 minutes until the sauce thickens and everything is coated and glossy.
16. Serve & Enjoy!
17. Sprinkle with sesame seeds and serve immediately over white rice or noodles.

Notes

✅ Slice Thin Against the Grain: Cutting across the muscle fiber makes the beef more tender.
✅ High Heat is Key: Use medium-high to high heat and an oil with a high smoke point. This gives you that classic stir fry sear.
✅ Don’t Overcrowd the Pan: Cook the beef in batches to avoid steaming.
✅ Use Fresh Garlic & Ginger: Adds amazing flavor you can’t get from powder.
✅ Prep Everything First: Stir fry moves fast, so have all your ingredients ready to go!