Beef Stir Fry Recipe
Sizzling beef strips meet vibrant stir-fried vegetables in this Beef Stir Fry Recipe that’s quick, healthy, and perfect for a busy weeknight dinner.
Ingredients
- 1½ pounds beef strips (flank steak or skirt steak), thinly sliced against the grain Tip: Freeze for 15 minutes to slice more cleanly.
- 2 tablespoons cornstarch (or arrowroot powder)
- 3 tablespoons vegetable oil (or avocado oil)
- 1 large red bell pepper, thinly sliced
- 1 medium yellow onion, cut into wedges
- 2 cups broccoli florets, bite-size pieces
- 4 cloves garlic, minced about 2 teaspoons
- 1 tablespoon fresh ginger, grated about 1 tablespoon
- 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons oyster sauce (optional for extra umami)
- 1 tablespoon rice vinegar or mirin
- 1 teaspoon toasted sesame oil
- ¼ teaspoon red pepper flakes (optional, for a little heat)
- Green onions and sesame seeds, for garnish
Instructions
- In a medium bowl, toss beef strips with cornstarch until lightly coated. This gives the meat a silky texture and helps the sauce cling.
- Warm 1 tablespoon vegetable oil over medium-high heat in a heavy skillet or wok until shimmering.
- Add half the beef strips in a single layer. Cook 1–2 minutes per side until browned but not fully cooked through; transfer to a plate. Repeat with remaining beef.
- Add another tablespoon of oil, then sauté onions for 1 minute. Toss in bell peppers and broccoli; stir often for 2–3 minutes until they turn bright and are crisp-tender.
- Push veggies to the side, add remaining tablespoon oil, then garlic, ginger, and red pepper flakes. Stir 30 seconds until fragrant—your kitchen will smell incredible.
- Pour in soy sauce, oyster sauce, and rice vinegar. Stir gently to combine.
- Slide beef and any juices back into the skillet. Stir continuously for 1–2 minutes until sauce thickens slightly and coats everything.
- Drizzle sesame oil, taste for seasoning, adding a sprinkle of salt or a dash of extra soy sauce if needed.
- Transfer to plates, scatter sliced green onions and sesame seeds on top.
Notes
• I learned from round-robin testing that resting the beef for just 5 minutes after searing keeps it juicier—counterintuitive, but true!
• If your sauce isn’t thickening, mix ½ teaspoon cornstarch with 1 tablespoon cold water and swirl it in.
• Adjust ginger-garlic ratio: I like a garlicky punch, but dial back for kiddos.
• For extra color, add sliced red cabbage or rainbow carrots.
• If your sauce isn’t thickening, mix ½ teaspoon cornstarch with 1 tablespoon cold water and swirl it in.
• Adjust ginger-garlic ratio: I like a garlicky punch, but dial back for kiddos.
• For extra color, add sliced red cabbage or rainbow carrots.
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