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Beef Stir Fry Recipe
5 from 10 votes

Beef Stir Fry Recipe

This Beef Stir Fry features thin strips of ribeye seared quickly with crisp broccoli and peppers, coated in a spicy, savory sauce made with doubanjiang, paprika, soy, and garlic. The sauce thickens with cornstarch, creating a glossy finish that clings to the tender beef and vegetables. Served warm, this dish offers a balanced blend of heat, umami, and fresh vegetable crunch.

Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 614 kcal
Course: Main Course
Cuisine: Chinese, American

Ingredients

FOR THE STIR FRY SAUCE
  • 2 tablespoons doubanjiang or use gochujang - use less for milder stir fry sauce
  • 1.5 tablespoons paprika or use 1/2 tablespoon cayenne + 1/2 tablespoon sweet paprika - you can use other spicier chili powders as well, hot
  • 4 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon brown sugar or use honey
  • 1 teaspoon garlic fresh, minced
  • 1 teaspoon ginger fresh, minced
  • ½ cup chicken broth
  • 1 tablespoon red pepper flakes
  • 1 tablespoon corn starch mixed with 1 tablespoon water
FOR THE BEEF STIR FRY
  • 1 tablespoon sesame oil or use olive oil or vegetable oil
  • 1.5 pounds ribeye steak cut into strips or bite-sized pieces (you can use other cuts of beef - see the recipe notes, beef
  • 2 tablespoons corn starch
  • black pepper to taste
  • salt to taste
  • 8 ounces broccoli chopped
  • 1 bell pepper chopped, large
  • 1 jalapeno pepper chopped (or use your favorite spicy chili pepper)
  • red pepper flakes for serving, chopped, spicy
  • green onion for serving, chopped, spicy

Instructions

MAKE THE STIR FRY SAUCE
    Cup of Yum
  1. Whisk all of the ingredients together in a medium-sized bowl until well combined. Set aside until ready to use.
MAKE THE BEEF STIR FRY
  1. Heat the oil in a large pan or wok to high heat.
  2. Toss the beef with the corn starch, salt and pepper to coat. Add the beef to the hot pan and cook for 2 minutes or to your preference, stirring often. Remove the beef and set aside.
  3. Add the broccoli and chopped peppers to the hot pan. Cook, stirring often, for 2 minutes, or until the vegetables begin to soften.
  4. Add the stir fry sauce and stir. Bring to a quick boil, then simmer for 3 minutes, stirring a bit, or until the vegetables are cooked to your liking. The stir fry sauce will thicken in the pan and coat the beef and vegetables.
  5. Stir the beef back into the pan with the vegetables and warm through.
  6. Garnish and serve. I like my beef stir fry with either steamed white rice or stir fry noodles.

Notes

  • Calories listed do not include rice or noodles served alongside the stir fry.
  • Other cuts of beef may be used; ribeye is preferred for tenderness but alternatives can work with adjusted cooking times.
  • Adjust chili paste and red pepper flakes to control the spice level in the stir fry.

Nutrition Information

Calories 614kcal (31%) Carbohydrates 21g (7%) Protein 39g (78%) Fat 43g (66%) Saturated Fat 13g (65%) Cholesterol 104mg (35%) Sodium 849mg (35%) Potassium 862mg (18%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 3230IU (65%) Vitamin C 94mg (104%) Calcium 61mg (6%) Iron 5mg (28%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 614

% Daily Value*

Calories 614kcal 31%
Carbohydrates 21g 7%
Protein 39g 78%
Fat 43g 66%
Saturated Fat 13g 65%
Cholesterol 104mg 35%
Sodium 849mg 35%
Potassium 862mg 18%
Fiber 4g 16%
Sugar 7g 14%
Vitamin A 3230IU 65%
Vitamin C 94mg 104%
Calcium 61mg 6%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.