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5.0 from 30 votes

Easy Beef Stir Fry

This Chinese-style Beef Stir Fry combines tender beef steak with an array of colorful, crunchy fresh veggies coated in the absolute best, savory-sweet beef stir fry sauce. This nutritious meal is made in one-skillet or wok and comes together in 30-minutes. Gluten-free adaptable. Use your favorite veggies.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 301 kcal
Course: Main Course , Dinner
Cuisine: Asian , Chinese

Ingredients

Beef and Marinade
  • 1 pound flank steak, skirt steak or top sirloin cut against the grain, bite-sized pieces
  • 1 tablespoon soy sauce or tamari (regular, light or low-sodium)
  • 1 tablespoon cornstarch (or arrowroot)
  • 1/4 teaspoon ground black pepper
Stir Fry Sauce
  • 4 tablespoons soy sauce or tamari low-sodium, regular or light.
  • 2 tablespoons chicken broth, veggie broth or water
  • 2 teaspoons rice wine (like Shaoxin) or rice vinegar (mirin, rice wine vinegar or Sherry wine)
  • 2 teaspoons honey or brown sugar
  • 2 teaspoons toasted sesame oil
  • 3 cloves garlic cloves minced or grated
  • 2 teaspoons fresh ginger peeled, minced or grated
  • 1 teaspoon cornstarch
The Rest:
  • 2 tablespoons vegetable oil, divided, or more if needed (avocado oil, grapeseed oil or canola)
  • 1 small to medium onion sliced
  • 1 small to medium red bell pepper cored, seeded and cut into thin slices
  • 1 carrot peeled and sliced thinly
  • 1 1/2 cups broccoli florets
  • 2 scallions sliced thinly
  • sesame seeds for garnishing (optional)
  • Steamed rice (optional)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Stir in the broccoli and cook, tossing frequently for about 2 minutes or until crisp tender.
  7. Add the steak back into the wok or skillet with any collected juices. Toss to combine
  8. 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

  • The Beef: You can use flank steak, sirloin steak, skirt steak, ribeye or New York strip steak.Keep in mind that steak cooks quickly.
  • Slicing Raw Beef: To slice the steak into thin strips easily, freeze the meat for about 30 minutes before slicing it.
  • Marinating: You can marinate the steak overnight.
  • Any Veggie You'd Like: You can use 3 to 4 cups of any vegetable of your choice. Some of our favorites are broccoli, baby corn, snow peas, sugar snap peas, asparagus, mushrooms and carrots)
  • Fresh Garlic Substitution: Substitute the fresh garlic with 2 teaspoons garlic paste. I keep this ingredient in the fridge at all times for when I run out of fresh garlic. It works and this Chef has no shame using it!
  • Fresh Ginger Substitution: You can substitute fresh ginger with ginger paste. I always keep a tube in the fridge for when I am out of fresh ginger (or for lazy days!)
  • The Beef: You can use flank steak, sirloin steak, skirt steak, ribeye or New York strip steak.Keep in mind that steak cooks quickly.
  • Slicing Raw Beef: To slice the steak into thin strips easily, freeze the meat for about 30 minutes before slicing it.
  • Marinating: You can marinate the steak overnight.
  • Any Veggie You'd Like: You can use 3 to 4 cups of any vegetable of your choice. Some of our favorites are broccoli, baby corn, snow peas, sugar snap peas, asparagus, mushrooms and carrots)
  • Fresh Garlic Substitution: Substitute the fresh garlic with 2 teaspoons garlic paste. I keep this ingredient in the fridge at all times for when I run out of fresh garlic. It works and this Chef has no shame using it!
  • Fresh Ginger Substitution: You can substitute fresh ginger with ginger paste. I always keep a tube in the fridge for when I am out of fresh ginger (or for lazy days!)
  • Storing: Store in an airtight container, in the fridge for 2-3 days.
  • Freezing: I personally don't like freezing this dish, because the freezing/thawing process changes the texture of the veggies  turning them mushy (due to extra moisture). Reheating can also overcook the beef.

Nutrition Information

Calories 301kcal (15%) Carbohydrates 14g (5%) Protein 28g (56%) Fat 15g (23%) Saturated Fat 4g (20%) Polyunsaturated Fat 5g Monounsaturated Fat 5g Trans Fat 0.04g Cholesterol 68mg (23%) Sodium 1147mg (48%) Potassium 682mg (19%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 3401IU (68%) Vitamin C 58mg (64%) Calcium 64mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 301

% 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.