Best Beef Stir Fry

Beef Stir Fry is this amazing dish I make when I need something quick but tasty. You could throw it together in just 30 minutes with some simple ingredients. I like how it has both protein and veggies in one pan. These flavors mix so well together, and you get a complete meal. We all need easy dinners sometimes, but this one doesn’t sacrifice on taste.

Why This Beef Stir Fry Recipe Works

This Beef Stir Fry recipe works because it uses a simple technique that gives big results. The marinade tenderizes the beef, making it juicy and full of flavor. I use cornstarch to “velvet” the meat – a Chinese cooking technique that keeps the beef tender even with quick cooking. The sauce has the right balance of salty, sweet, and savory notes that coat every piece of meat and vegetable.

The high heat cooking method means everything cooks fast while staying crisp and fresh. I like how the vegetables keep their color and crunch, not turning mushy like some other cooking methods. The recipe is flexible too – you can swap ingredients based on what you have in your fridge, making it practical for everyday cooking.

Ingredients

For the Beef and Marinade:

• 1 pound flank steak, skirt steak, or top sirloin (cut against the grain into bite-sized pieces)
• 1 tablespoon soy sauce or tamari
• 1 tablespoon cornstarch
• 1/4 teaspoon ground black pepper

For the Stir Fry Sauce:

• 4 tablespoons soy sauce or tamari
• 2 tablespoons chicken broth, vegetable broth, or water
• 2 teaspoons rice wine or rice vinegar
• 2 teaspoons honey or brown sugar
• 2 teaspoons toasted sesame oil
• 3 cloves garlic, minced or grated
• 2 teaspoons fresh ginger, peeled and minced
• 1 teaspoon cornstarch

For the Stir Fry:

• 2 tablespoons vegetable oil, divided
• 1 small to medium onion, sliced
• 1 small to medium red bell pepper, sliced thinly
• 1 carrot, peeled and sliced thinly
• 1 1/2 cups broccoli florets
• 2 scallions, sliced thinly
• Sesame seeds for garnish (optional)
• Steamed rice for serving (optional)

How to Make Beef Stir Fry

1. First, prepare the beef marinade. In a medium bowl or resealable plastic bag, mix the beef pieces with soy sauce, black pepper, and cornstarch. Let this sit for 15-30 minutes at room temperature, or up to 4 hours in the refrigerator. The cornstarch helps tenderize the meat and keeps it juicy.
2. While the beef marinates, make the stir fry sauce. In a small bowl, whisk together soy sauce, broth, rice wine, honey, sesame oil, garlic, ginger, and cornstarch until well combined. Set this aside.
3. Heat 1 tablespoon of oil in a large wok or skillet over high heat. When the oil is hot, add half of the marinated beef in a single layer. Cook for 2-3 minutes until golden brown on one side, then toss and cook for another 1-2 minutes. The beef doesn’t need to be fully cooked yet. Transfer to a bowl.
4. Cook the second batch of beef the same way, adding more oil if needed. Transfer to the same bowl when done.
5. Add the remaining oil to the pan. Add onions, red bell pepper, and carrots. Stir-fry for 3-4 minutes until onions become translucent.
6. Add broccoli and cook for about 2 minutes until crisp-tender.
7. Return the beef to the pan along with any juices that collected in the bowl. Toss everything together.
8. Pour in the stir fry sauce and cook for about 2 minutes, stirring frequently. Add the scallions and continue cooking until the sauce thickens slightly.
9. Remove from heat and sprinkle with sesame seeds if using.
10. Serve immediately with steamed rice if desired.

Tips for Making the Best Stir Fry

• Cut all ingredients before starting to cook – stir-frying moves fast!
• Slice the beef against the grain for more tender meat
• Use a very hot pan or wok for that authentic stir-fry sear
• Cook in batches to avoid overcrowding the pan
• Keep ingredients moving constantly for even cooking
• Have all sauce ingredients premixed for quick addition
• Add harder vegetables first, then gradually add softer ones
• Don’t overcook the vegetables – they should stay crisp
• Serve immediately for the best texture and flavor
• Make extra sauce if you like more to mix with rice

How to Store Leftover Beef Stir Fry

I store my leftover beef stir fry in airtight containers in the refrigerator. Before storing, I let the stir fry cool completely to room temperature. This prevents condensation inside the container that can make the vegetables soggy. If I plan to eat it within 3-4 days, the refrigerator works great.

For longer storage, I separate the stir fry from any rice and freeze it in freezer-safe containers. The stir fry can last up to 3 months in the freezer. I label containers with the date so I know when I made them.

Variations To Try

Want to change things up? Try these tasty variations:

Asian-Inspired: Add water chestnuts, baby corn, and bamboo shoots. Use oyster sauce in your stir fry sauce for deeper flavor.

Spicy Kick: Mix in 1-2 teaspoons of sriracha or chili paste to the sauce. Add sliced fresh chilies while cooking for extra heat.

Tropical Twist: Add pineapple chunks and use coconut aminos instead of soy sauce. This gives a sweeter profile with subtle coconut notes.

Different Proteins: Swap beef for chicken breast, shrimp, or firm tofu for a different protein option.

Veggie Heavy: Double the vegetables and reduce the meat for a more plant-focused meal. Add mushrooms for extra umami flavor.

Best Way to Reheat Stir Fry Without Overcooking

I reheat my beef stir fry carefully to keep the vegetables crisp and the meat tender. The microwave works in a pinch, but I get better results with a skillet. I heat a pan over medium heat, add a splash of water or broth first, then add the stir fry. The liquid creates steam that helps reheat everything without drying it out.

If using a microwave, I cover the dish with a damp paper towel and heat in 30-second intervals, stirring between each. This prevents the edges from overcooking while the center stays cold.

For frozen stir fry, I thaw it overnight in the refrigerator before reheating. This helps it warm more evenly and maintains better texture.

What to Serve with Beef Stir Fry?

I serve my beef stir fry with many different sides. White rice or brown rice works as the classic base. For a lower-carb option, I use cauliflower rice or zucchini noodles.

Other good options include:

• Steamed jasmine or basmati rice
• Quinoa for added protein
• Lo mein or rice noodles
• A side of miso soup
• Simple cucumber salad with rice vinegar
• Spring rolls or egg rolls
• Steamed edamame with salt

How Long Does Beef Stir Fry Last in the Fridge?

Beef stir fry stays good in the refrigerator for 3-4 days when stored in an airtight container. The flavor actually improves slightly after a day as the ingredients meld together. After the fourth day, I discard any leftovers for food safety.

If I know I won’t eat the leftovers within that timeframe, I freeze them. Frozen beef stir fry maintains good quality for about 2-3 months. The vegetables might be slightly softer after freezing and thawing, but the flavor stays intact.

Frequently Asked Questions

What cut of beef works best for stir fry?
Flank steak, skirt steak, and sirloin work great for stir fry. They have good flavor and stay tender with quick cooking. Always cut against the grain for the most tender results.

Can I make beef stir fry ahead of time?
Yes! I prep all ingredients and make the sauce up to a day ahead. Store everything separately in the refrigerator, then cook when ready to eat. The actual cooking takes just minutes.

How do I keep my vegetables crisp?
Cook vegetables in order of density – harder vegetables first, then add the softer ones. Use high heat and don’t overcook. A slight crunch is what you want in a good stir fry.

Is beef stir fry healthy?
Yes, it contains lean protein from beef and plenty of vegetables. Control sodium by using low-sodium soy sauce and adding less sauce overall if watching salt intake.

Can I use frozen vegetables?
Absolutely! I use frozen vegetables when I’m short on time. No need to thaw first – just add them straight to the pan and cook until heated through.

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