5 from 12 votes
Best Beef Stir-Fry Recipe
This beef stir-fry highlights thinly sliced flank steak cooked quickly with broccoli, bell peppers, and onions in a savory soy-based sauce enhanced by ginger, garlic, and a touch of sweetness. The sauce is thickened with a cornstarch slurry for a glossy finish. The stir-fry delivers a balance of tender beef, crisp-tender vegetables, and a slightly spicy undertone from optional Sriracha. Serve it over rice or cauliflower rice for a filling dish that's a great option for a homemade Asian-inspired meal.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Calories:
343 kcal
Course:
Main Course, Lunch, Dinner
Cuisine:
Asian, Chinese
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 343
% 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.