Easy Beef Stir Fry

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Beef Stir Fry is the dinner that saves me from ordering takeout on the nights I’m tired but still want something with real flavor. Thin strips of steak sear fast and stay tender, crisp-tender broccoli and peppers go in next, and a quick savory sauce ties it all together in one hot pan. It’s on the table in about 30 minutes and costs a fraction of the delivery version.

Two things make a stir fry taste like the restaurant instead of a sad pile of beef and veg. First, slice the steak thin and against the grain, which shortens the muscle fibers so every bite is tender. Second, get the pan really hot and cook in batches, because a crowded pan drops the temperature and steams the beef gray instead of searing it brown.

I whisk the sauce together in a jar while the beef sits in the freezer for 15 minutes, which firms it up just enough to slice paper-thin. A spoonful of cornstarch does double duty here: it coats the beef so it stays tender, and it thickens the sauce into a glossy glaze. Prep once, cook fast, and dinner’s done.

Why You’ll Love This Recipe

• Better than takeout. A quick homemade sauce means you control the salt and skip the greasy delivery bag.
• Tender beef every time. Slicing thin against the grain and searing hot keeps the steak from turning chewy.
• Loaded with veggies. Broccoli, peppers, and onion make it a full, colorful plate.
• Fast and lean. It’s ready in about 30 minutes and leans on lean steak and a light sauce.

Beef Stir Fry Ingredients

Flank steak or sirloin are the sweet spot here: tender enough to stay juicy, cheap enough for a weeknight. Pop the steak in the freezer for 15 minutes before slicing. Firmer meat is far easier to cut into those thin, even strips that cook in a flash.

• 1 1/4 lbs flank steak or sirloin, thinly sliced against the grain
• 2 tbsp cornstarch, divided
• 3 tbsp low-sodium soy sauce
• 1/2 cup beef broth
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 tbsp avocado oil, divided
• 1 tsp toasted sesame oil
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 large head broccoli, cut into florets (about 4 cups)
• 1 red bell pepper, sliced
• 1/2 yellow onion, sliced
• 1/4 tsp red pepper flakes (optional)
• 2 green onions, sliced, for garnish
• 1 tsp sesame seeds, for garnish

Recipe Variations

• Swap in whatever vegetables you have. Snap peas, carrots, mushrooms, and baby corn all work great in the same amount of time.
• Use chicken or shrimp in place of the beef. Boneless thighs cook in about the same time; shrimp only needs 2-3 minutes.
• Serve it over cauliflower rice or noodles instead of steamed rice to change it up.

How to Make Beef Stir Fry

1. Slice and coat the beef: Slice the steak thinly against the grain (freezing it for 15 minutes first makes this easier). Toss the strips with 1 tablespoon of the cornstarch until lightly coated.
2. Whisk the sauce: In a small bowl or jar, whisk together the soy sauce, beef broth, honey, rice vinegar, and remaining 1 tablespoon cornstarch until smooth. Set aside.
3. Sear the beef: Heat 1 tablespoon of the avocado oil in a large skillet or wok over high heat until shimmering. Add the beef in a single layer, working in two batches so it isn’t crowded, and sear for 2-3 minutes per batch until browned and cooked through. Transfer to a plate.
4. Cook the vegetables: Add the remaining 1 tablespoon avocado oil and the sesame oil to the pan. Add the broccoli, bell pepper, and onion and stir-fry for 4-5 minutes until crisp-tender. Add a splash of water and cover for a minute if the broccoli needs to soften more.
5. Add the aromatics: Stir in the garlic, ginger, and red pepper flakes if using, and cook for about 30 seconds until fragrant.
6. Combine and finish: Return the beef and any juices to the pan and pour in the sauce. Toss everything together and cook for 1-2 minutes until the sauce thickens and coats the beef and vegetables in a glossy glaze.
7. Garnish and serve: Top with sliced green onions and sesame seeds and serve over rice.

Recipe FAQs

What’s the Best Cut of Beef for Stir Fry?

Flank steak and sirloin are my favorites. They’re tender, affordable, and slice cleanly. Skirt steak and flat iron work well too. Whatever you use, slice it thin and against the grain.

How Do I Keep the Beef from Getting Tough?

Slice against the grain, don’t skip the cornstarch coating, and sear it hot and fast in batches. Overcrowding the pan steams the beef and makes it chewy, so give it room.

Can I Use Frozen Broccoli?

Yes, though it releases more water and won’t get as crisp. Thaw and pat it dry first, and add it a minute later than you would fresh so it doesn’t turn mushy.

Is This Recipe Gluten-Free?

It can be. Use tamari or a gluten-free soy sauce in place of regular soy sauce, and check that your broth is gluten-free. Everything else in the recipe already is.

Can I Make It Ahead, and What Goes with It?

Yes. Slice the beef, whisk the sauce, and chop the veggies up to a day ahead so the cooking goes fast. Serve it over white or brown rice, or with a simple cucumber salad on the side.

Cooking Tips

• Have every ingredient prepped and next to the stove before you turn on the heat. Stir fry moves too fast to be chopping garlic while the beef sears.
• Get the pan properly hot before the beef goes in. A screaming-hot pan is what gives you a good sear instead of gray, steamed meat.
• Taste the sauce before it goes in and adjust. Add a little more honey if you like it sweeter, or a splash more vinegar for brightness.

Storage and Freezing

To store: Keep leftovers in an airtight container in the fridge for up to 4 days.

To freeze: Freeze the cooled stir fry for up to 2 months. The broccoli softens a bit after thawing, but the flavor holds up well.

To reheat: Reheat in a hot skillet for a few minutes, or microwave in short bursts. A splash of water or broth loosens the sauce back up.

How to Serve Beef Stir Fry

Beef Stir Fry is a full plate over steamed white or brown rice, though it’s just as good over rice noodles or cauliflower rice if you’re keeping it lighter. A side of steamed edamame or a quick cucumber salad rounds it out. It’s one of the lighter dinners in our Healthy Dinner Ideas collection.

Loved This Recipe?

Beef Stir Fry is the weeknight dinner I reach for when takeout is tempting but I’d rather make something fresher and lighter at home.

Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.

More like this: Once the skillet cools down, these are the quick beef dinners my family asks for next. Try Tender Pepper Steak, Garlic Butter Steak Bites, or Creamy Garlic Butter Steak Pasta.

Beef Stir Fry

Beef stir fry with tender seared steak strips and crisp-tender vegetables in a savory homemade sauce.

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Prep Time:15 minutes mins

Cook Time:15 minutes mins

Total Time:30 minutes mins

Course: Main Course

Cuisine: Asian-American

Servings: 4 servings

Ingredients

• 1 1/4 lbs flank steak or sirloin thinly sliced against the grain
• 2 tbsp cornstarch divided
• 3 tbsp low-sodium soy sauce
• 1/2 cup beef broth
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 tbsp avocado oil divided
• 1 tsp toasted sesame oil
• 4 cloves garlic minced
• 1 tbsp fresh ginger grated
• 1 large head broccoli cut into florets, about 4 cups
• 1 red bell pepper sliced
• 1/2 yellow onion sliced
• 1/4 tsp red pepper flakes optional
• 2 green onions sliced, for garnish
• 1 tsp sesame seeds for garnish

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Instructions

• Slice and coat the beef: Slice the steak thinly against the grain (freezing it for 15 minutes first makes this easier). Toss the strips with 1 tablespoon of the cornstarch until lightly coated.
• Whisk the sauce: In a small bowl or jar, whisk together the soy sauce, beef broth, honey, rice vinegar, and remaining 1 tablespoon cornstarch until smooth. Set aside.
• Sear the beef: Heat 1 tablespoon of the avocado oil in a large skillet or wok over high heat until shimmering. Add the beef in a single layer, working in two batches so it isn’t crowded, and sear for 2-3 minutes per batch until browned and cooked through. Transfer to a plate.
• Cook the vegetables: Add the remaining 1 tablespoon avocado oil and the sesame oil to the pan. Add the broccoli, bell pepper, and onion and stir-fry for 4-5 minutes until crisp-tender. Add a splash of water and cover for a minute if the broccoli needs to soften more.
• Add the aromatics: Stir in the garlic, ginger, and red pepper flakes if using, and cook for about 30 seconds until fragrant.
• Combine and finish: Return the beef and any juices to the pan and pour in the sauce. Toss everything together and cook for 1-2 minutes until the sauce thickens and coats the beef and vegetables in a glossy glaze.
• Garnish and serve: Top with sliced green onions and sesame seeds and serve over rice.

Notes

Slice the steak thinly against the grain and sear it hot in batches so it browns instead of steaming. Cook the beef strips through until no pink remains. A spoonful of cornstarch on the beef and in the sauce keeps the meat tender and gives the sauce its glossy coat.