Easy Beef Stir Fry
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
301 kcal
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Course
Main Course, Dinner
Easy Beef Stir Fry
Description
Easy Beef Stir Fry highlights flank steak or similar cuts marinated briefly in soy sauce, cornstarch, and pepper, which helps tenderize the meat and protect it during high-heat cooking. The stir-fry sauce combines soy, broth, rice wine, honey, sesame oil, garlic, ginger, and cornstarch to create a savory, mildly sweet, and aromatic glaze that thickens during cooking.
The cooking method involves quickly sautéing the beef in two batches to ensure even browning and to avoid overcrowding, preserving the steak's texture. Vegetables like sliced onion, red bell pepper, carrot, and broccoli add fresh crunch and color, making the dish visually appealing and nutritionally balanced.
Serve the stir fry over steamed rice to absorb the flavorful sauce and provide a satisfying base. This dish is adaptable to a variety of vegetables depending on preference or seasonality, which makes it practical for home meals. The marinade and sauce components build layers of umami and mild sweetness without overpowering the natural beef flavor.
Notes included suggest freezing the beef briefly for easier slicing and emphasizing quick steak cooking to avoid toughness. The recipe advises against freezing the finished dish due to vegetable texture loss, recommending refrigerating leftovers for up to 3 days instead.
Ingredients
Beef and Marinade
- 1 pound flank steak cut against the grain, bite-sized pieces, or skirt steak or top sirloin
- 1 tablespoon soy sauce regular, light or low-sodium, or tamari
- 1 tablespoon cornstarch (or arrowroot)
- 1/4 teaspoon black pepper ground
Stir Fry Sauce
- 4 tablespoons soy sauce low-sodium, regular or light, or tamari
- 2 tablespoons chicken broth or veggie broth or water
- 2 teaspoons rice wine mirin, rice wine vinegar or Sherry wine, like Shaoxin or rice vinegar
- 2 teaspoons honey or brown sugar
- 2 teaspoons sesame oil toasted
- 3 cloves garlic minced or grated, cloves
- 2 teaspoons ginger peeled, minced or grated, fresh
- 1 teaspoon cornstarch
The Rest:
- 2 tablespoons vegetable oil avocado oil, grapeseed oil or canola, divided, or more if needed
- 1 small onion sliced, medium size
- 1 small red bell pepper cored, seeded and cut into thin slices, medium size
- 1 carrot peeled and sliced thinly
- 1 1/2 cups broccoli florets
- 2 scallions sliced thinly
- sesame seeds optional, for garnishing
- Steamed rice (optional)
Instructions
- In a medium bowl or a resealable plastic bag toss together the beef, soy sauce, ground black pepper and cornstarch (this ingredient is used in Chinese cuisine to "velvet" the meat, which tenderizes the meat, keeping it juicy and preventing overcooking). Set the marinated meat aside for 15 -30 minutes. Or allow to marinate for up to 4 hours in the refrigerator.
- In a small bowl whisk together the stir fry sauce ingredients. Soy sauce, broth or water, honey or brown sugar, sesame oil, garlic, ginger and cornstarch. Set aside.
- In a large wok or large skillet heat 1 tablespoon of oil over high heat (or medium-high heat). Cook the beef in 2 batches, not to overcrowd the wok or skillet.
- When the oil is hot, add half of the marinated beef, spreading it on a single layer for even cooking. Sauté for about 2-3 minutes or until lightly golden brown on one side. Toss and continue cooking, stirring frequently for about 1-2 minutes. The steak doesn't have to be fully cooked at this point. Transfer to a bowl and then, sauté the remaining batch (add additional oil if needed). Transfer the steak to the same bowl. Set aside.
- Heat the remaining oil. Stir in the onions, red bell pepper and carrots and sauté, stirring often for about 3-4 minutes or until the onions are translucent and the carrots are crisp.
- Stir in the broccoli and cook, tossing frequently for about 2 minutes or until crisp tender.
- Add the steak back into the wok or skillet with any collected juices. Toss to combine
- Pour in the prepared stir fry sauce, and cook for about 2 minutes tossing and stirring frequently. Stir in the scallions and cook, tossing and stirring until the sauce slightly thickens. Remove from the heat and garnish with sesame seeds.Serve immediately with steamed rice (optional)
Notes
- Freeze the steak for about 30 minutes to slice thin strips easily against the grain for tenderness.
- Marinate the beef for 15 minutes to 4 hours; longer marinating increases tenderness and flavor.
- Use any combination of 3 to 4 cups of vegetables like broccoli, snow peas, carrots, or mushrooms as preferred.
- Fresh garlic can be substituted with garlic paste, and fresh ginger with ginger paste for convenience.
- Store leftovers in an airtight container in the fridge for 2-3 days; avoid freezing to maintain vegetable texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 14g | 5% |
| Protein | 28g | 56% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 68mg | 23% |
| Sodium | 1147mg | 48% |
| Potassium | 682mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 3401IU | 68% |
| Vitamin C | 58mg | 64% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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