Best Beef Stir-Fry Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
343 kcal
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Course
Main Course, Lunch, Dinner
Best Beef Stir-Fry Recipe
Description
The Best Beef Stir-Fry Recipe uses thin flank steak cooked over medium-high heat until just browned, preserving tenderness. Vegetables including broccoli florets, thinly sliced bell peppers, and onions are stir-fried separately to maintain their crispness. A sauce made from soy sauce (or Tamari), brown sugar, ginger paste, garlic, chicken broth, toasted sesame oil, and optional Sriracha sauce blends sweet, salty, and spicy flavors.
After combining the cooked meat, vegetables, and sauce, the mixture simmers briefly before a slurry of cornstarch and warm broth is added to thicken the sauce, creating a glossy coating over the ingredients. This method ensures the beef stays juicy and vegetables retain some crunch, with a flavorful harmonious sauce.
Serve the stir-fry over rice, cauliflower rice, or enjoy it on its own. Toasted sesame seeds and sliced green onions garnish the dish, adding texture and fresh aroma.
The notes advise pre-cutting vegetables and pre-mixing the sauce as prep shortcuts. Leftovers keep well refrigerated for several days and reheat best in a skillet to preserve texture. Freezing is possible but may affect vegetable firmness.
Ingredients
- 1 lb. flank steak thinly sliced against the grain
- 3 Tbsp. neutral cooking oil avocado or olive, divided, generic cooking oil
- 2 bell pepper red or green, thinly sliced
- ½ white onion thinly sliced
- 1 broccoli cut into florets, head
- ⅓ cup soy sauce or Tamari
- 2 Tbsp. brown sugar white or coconut sugar
- 1 tsp. ginger paste
- 2 cloves garlic finely minced
- ⅔ cup chicken broth regular sodium, divided
- 1-2 tsp. Sriracha sauce to taste
- 2 tsp. sesame oil toasted
- 2 Tbsp. cornstarch
For Serving:
- sesame seeds optional, toasted
- green onions sliced, optional
- rice optional, or cauliflower rice
Instructions
- Add 2 tablespoons of oil and the sliced flank steak to a large skillet or wok over medium-high heat. Cook flank steak for 6-8 minutes, flipping over halfway through, or until it is no longer pink. Remove the steak from the skillet and set aside on a large plate.
- Add the remaining tablespoon of oil to the skillet and cook the bell peppers, onion, and broccoli over medium-high heat for 5-7 minutes.
- In a medium-sized bowl whisk together the soy sauce, sugar, ginger, garlic, ⅓ cup broth, Sriracha sauce, and sesame oil. Add the steak and the sauce to the skillet with the vegetables, reduce the heat to medium, and let simmer for 2-3 minutes.
- In a small bowl whisk together the remaining ⅓ cup of warm broth and 2 tablespoons of starch. Mix in the slurry water to the skillet, continuing to cook over medium heat for a couple of minutes until the sauce has thickened up.
- Serve beef and broccoli stir-fry over rice with toasted sesame seeds and sliced green onions. Enjoy!
Notes
- Slice and store vegetables in a Ziploc bag up to two days before cooking to save time.
- Prepare the stir-fry sauce a day ahead if desired to streamline cooking.
- Store leftovers in airtight containers refrigerated for 3-4 days.
- Freezing is possible though vegetables may soften; use airtight and low-air packaging to reduce freezer burn.
- Reheat stir-fry in a skillet over medium heat for best texture retention instead of microwaving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 25g | 50% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 68mg | 23% |
| Sodium | 638mg | 27% |
| Potassium | 564mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 1880IU | 38% |
| Vitamin C | 82.3mg | 91% |
| Calcium | 34mg | 3% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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