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Beef Stir Fry Recipe

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!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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!