5.0 from 1,680 votes
Beef Stir Fry
This easy beef stir fry recipe is a Chinese restaurant-quality dish, made right at home!
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 servings
Calories: 423 kcal
Course:
Main Course
Cuisine:
Asian , Chinese
Ingredients
- 2 tablespoons vegetable oil divided
- 1 pound flank steak or sirloin steak
- 2 tablespoons cornstarch
- 4 cups mixed vegetables
For the Sauce
- 3 cloves garlic minced
- 1 teaspoon minced fresh ginger
- ⅓ cup orange juice
- ⅓ cup water
- ¼ cup less sodium soy sauce
- 3 tablespoons brown sugar light or dark
- 1 ½ teaspoons toasted sesame oil
- 1 tablespoon cornstarch
Instructions
- Whisk the sauce ingredients except corn starch in a bowl. Set aside.
- Trim any silverskin, connective tissue, or large bits of fat from the beef. Cut ¼-inch slices across the grain.
- Season the beef with salt & pepper and toss with cornstarch. Set aside while you prepare the vegetables.
- Cut the vegetables into bite-sized pieces.
- Heat 1 tablespoon of oil over medium-high heat in a wok or large skillet. Add half of the beef and cook until browned, about 2-3 minutes (beef does not need to be cooked through). Transfer to a bowl and repeat with the remaining beef.
- Add the vegetables to the skillet, adding more oil if needed, and cook until tender-crisp, about 4-5 minutes. Transfer to the bowl with the beef.
- To make the sauce, reduce the heat to medium. Stir the sauce, pour it into the skillet, and bring to a simmer. In a small bowl, combine cornstarch with 3 tablespoons water (or broth).
- Gradually add the cornstarch slurry to the simmering sauce while whisking to reach the desired consistency, you may not use all of the cornstarch mixture. Let simmer for 2 minutes.
- Add the vegetables and beef with any juices to the pan and cook until heated through. Garnish with green onions and sesame seeds if desired.
- Serve with noodles or over rice.
Cup of Yum
Notes
- Vegetables for stir fry can include any of the following: broccoli florets, snow peas or snap peas, mushrooms, red bell pepper, bok choy, chopped cabbage, thinly sliced carrots or celery, or bean sprouts.
- For easier slicing, place the beef in the freezer for 15 minutes before cutting.
- Prepare all ingredients ahead of time, as a stir fry comes together quickly.
- Don't overcrowd the pan, or the beef won't crisp.
- The meat, vegetables, and sauce can be prepared and stored separately for up to 48 hours before cooking.
Nutrition Information
Calories
423
(21%)
Carbohydrates
43g
(14%)
Protein
31g
(62%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Cholesterol
68mg
(23%)
Sodium
681mg
(28%)
Potassium
863mg
(25%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
9285IU
(186%)
Vitamin C
29.9mg
(33%)
Calcium
84mg
(8%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 423
% Daily Value*
| Calories | 423 | 21% |
| Carbohydrates | 43g | 14% |
| Protein | 31g | 62% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 68mg | 23% |
| Sodium | 681mg | 28% |
| Potassium | 863mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 9285IU | 186% |
| Vitamin C | 29.9mg | 33% |
| Calcium | 84mg | 8% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.