Outline:
- H1: Beef Stir Fry Recipe
- Short Intro Paragraph
- Full Recipe Introduction
- H2: Why You’ll Love This Beef Stir Fry Recipe
- H2: Ingredients for Beef Stir Fry Recipe
- Image
- H2: Directions for Beef Stir Fry Recipe
- H2: Servings & Timing
- H2: Variations
- H2: Storage & Reheating
- H2: Notes
- H2: FAQs
- H2: Conclusion
Beef Stir Fry Recipe
This quick and easy Beef Stir Fry Recipe brings homemade Asian cuisine flair to your weeknight dinner with tender beef strips, crisp stir-fried vegetables, savory soy sauce, fresh ginger and garlic.
I’ve been making this skillet meal for years—ever since my first trip to Seattle’s Pike Place Market, where a family-owned stall taught me the magic of quick marinades. It’s healthy, loaded with broccoli, bell peppers and onions, and perfect when you need a bright, nourishing dinner after a busy day. You know what? It’s downright comforting, but still light enough to leave room for dessert (or maybe a scoop of vanilla ice cream, if you’re me).
H2: Why You’ll Love This Beef Stir Fry Recipe
• Ready in under 30 minutes—perfect for a busy weeknight dinner
• Uses simple pantry staples: soy sauce, garlic, ginger—no exotic shopping required
• Lean beef strips plus vibrant stir-fried vegetables for a healthy balance
• Homemade marinade locks in flavor without extra sugar
• One-skillet cleanup means less time washing dishes
• Adjustable spice level—go mild or add chili flakes for a kick
• Family-friendly: picky eaters love the sweet-savory sauce
• Glides smoothly into meal prep plans or freezer-friendly lunch bowls
H2: Ingredients for Beef Stir Fry Recipe
• 1 lb flank steak or sirloin, thinly sliced against the grain (sub: skirt steak)
• 2 tbsp low-sodium soy sauce (use tamari for gluten-free)
• 1 tbsp oyster sauce or hoisin (optional for depth)
• 1 tsp toasted sesame oil (to finish)
• 1 Tbsp fresh ginger, grated (or ½ tsp ground ginger in a pinch)
• 3 cloves garlic, minced
• 1 Tbsp cornstarch (helps beef strips stay tender)
• 2 Tbsp vegetable or canola oil, divided
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced
• 1 small yellow onion, thinly sliced
• 2 cups broccoli florets
• ¼ cup beef broth or water (for sauce)
• Salt and pepper, to taste
• Sesame seeds and sliced green onions, for garnish
Tip: Trim visible fat from beef and pat dry for better sear. Prep all veggies first—stir-fry waits for no one!
H2: Directions for Beef Stir Fry Recipe
- Marinate the Beef
In a medium bowl, toss sliced beef with soy sauce, oyster sauce, ginger, garlic and cornstarch. Let it rest for 10–15 minutes. This step locks in flavor and creates a silky sauce when the cornstarch reacts. - Heat Your Skillet
Warm 1 Tbsp oil in a large nonstick or cast-iron skillet over medium-high heat. You want a thin shimmer—too hot and garlic can burn. - Sear Beef Strips
Add half the beef in a single layer. Let it sit for 30 seconds, then stir-fry until browned but still slightly pink inside, about 1–2 minutes. Transfer to a plate; repeat with remaining beef. - Stir-Fry the Veggies
Add remaining oil to the skillet. Toss in onions and broccoli first—cook for 2 minutes until edges just char. Then add bell peppers; stir for another minute. You’re aiming for crisp-tender. - Bring It Together
Return beef to the skillet. Pour in beef broth or water, scraping up browned bits. Stir gently so cornstarch slurry thickens into a glossy sauce. - Taste and Adjust
Give it a quick taste. Add a pinch of salt or a splash more soy sauce if needed. For heat, sprinkle red pepper flakes or drizzle chili oil. - Finish with Sesame Oil
Remove from heat and swirl in toasted sesame oil for that nutty aroma—this little step makes a big flavor jump. - Garnish and Serve
Plate over steamed rice or noodles, then sprinkle sesame seeds and green onions on top. Dig in right away while it’s hot and fragrant.
H2: Servings & Timing
Makes 4 servings
Prep Time: 15 minutes (plus 10 minutes marinating)
Cook Time: 10–12 minutes
Total Time: 25–30 minutes
H2: Variations
• Swap beef strips for chicken thigh slices for a lighter twist.
• Add snap peas or baby corn for extra crunch and color.
• Stir in 1 Tbsp chili garlic sauce to turn up the heat.
• Use coconut aminos instead of soy sauce for a paleo-friendly sauce.
• Toss in pineapple chunks near the end for a sweet-savory pop.
H2: Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. For longer life, freeze in meal-prep portions (freeze flat for 1–2 months). To reheat, microwave on medium power or warm in a skillet with a splash of broth—this restores moisture. Make-ahead tip: chop veggies and marinate beef the night before to slash cooking time.
H2: Notes
I tested this recipe three times to nail the sauce thickness and cooking times. My biggest aha moment? Let the beef marinate at least 10 minutes—the cornstarch really makes each bite tender and saucy. Also, don’t skip the sesame oil at the end; it adds a fragrant lift that tastes restaurant-worthy. If your skillet feels crowded, cook veggies in batches so each piece caramelizes rather than steams.
H2: FAQs
Q: Can I use frozen beef strips?
A: Thaw completely and pat dry before marinating to avoid excess moisture, which can steam instead of sear the meat.
Q: What’s a good side for this Asian recipe?
A: Steamed jasmine rice, brown rice, soba noodles or even a crisp garden salad work beautifully alongside.
Q: How can I make it spicier?
A: Add chili flakes, Sriracha or a dash of chili oil when you taste-adjust after step 6.
Q: Is this recipe gluten-free?
A: Swap soy sauce for tamari or coconut aminos and ensure your oyster/hoisin sauce is gluten-free.
Q: Can I prep this for meal prep bowls?
A: Absolutely—cook beef and veggies, cool, then portion over rice in airtight containers for grab-and-go lunches.
Q: Why is my sauce too thin?
A: Next time, add another ½ tsp of cornstarch when marinating or let it cook a bit longer to reduce and thicken.
Q: Can I use flank steak that’s not thinly sliced?
A: Freeze it for 15–20 minutes first—this firms up the meat, making it easier to slice thin against the grain.
H2: Conclusion
This Beef Stir Fry Recipe is my go-to for When You Need Dinner Now: a wholesome, quick, skillet meal that feels homemade yet restaurant-quality. Give it a whirl, leave a comment with your tweaks, and don’t forget to explore more of my weeknight dinner ideas for busy families!
Beef Stir Fry Recipe
Ingredients
- 1 lb flank steak or sirloin thinly sliced against the grain
- 2 tbsp low-sodium soy sauce use tamari for gluten-free
- 1 tbsp oyster sauce or hoisin optional for depth
- 1 tsp toasted sesame oil to finish
- 1 Tbsp fresh ginger grated
- 3 cloves garlic minced
- 1 Tbsp cornstarch helps beef strips stay tender
- 2 Tbsp vegetable or canola oil divided
- 1 red bell pepper sliced into strips
- 1 green bell pepper sliced
- 1 small yellow onion thinly sliced
- 2 cups broccoli florets
- 1/4 cup beef broth or water for sauce
- salt and pepper to taste
- sesame seeds and sliced green onions for garnish
Instructions
- Toss sliced beef with soy sauce, oyster sauce, ginger, garlic, and cornstarch. Let it rest for 10–15 minutes.
- Warm oil in a large skillet over medium-high heat.
- Add beef in a single layer. Stir-fry until browned but still slightly pink inside.
- Cook onions and broccoli first, then add bell peppers until crisp-tender.
- Return beef to the skillet. Pour in beef broth or water and thicken into a glossy sauce.
- Adjust seasoning. Finish with toasted sesame oil.
- Swirl in sesame oil for a nutty aroma.
- Plate over rice, sprinkle sesame seeds and green onions, and enjoy.
