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!
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
Instructions
- 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.
- 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.
- Prep the Veggies (5 minutes)
- Slice all veggies into bite-sized pieces so they cook quickly and evenly.
- 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.
- 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.
- 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.
- Serve & Enjoy!
- 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!
✅ 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!