Beef stir fry is an easy to make weeknight dinner that’s ready to eat in 30 minutes! Strips of tender beef, plenty of colorful veggies, and a delicious homemade stir fry sauce. Serve this family favorite over rice or noodles.
If you love takeout-style recipes try out this Ground Beef Ramen Noodles and Mongolian Ground Beef.
Why You’ll Love This Beef Stir Fry
Easy weeknight dinner – Stir fry is a quick dinner that only takes 30 minutes to throw together. It’s also all made in one pan, which means less dishes to wash.
Protein and veggies – If you’re looking for a healthy high protein recipe that also has a good amount of fiber, steak stir fry is a great option. It has 28 grams of protein per serving.
Homemade stir-fry sauce – Sure it’s convenient to buy a bottle of stir fry sauce, but the flavor doesn’t come close to how delicious this homemade version is. Making the sauce is uncomplicated and uses ingredients you may already have on hand.
Ingredient Notes
Beef broth – Low sodium beef broth should be used. If you don’t have beef broth, chicken broth or vegetable broth can be used.
I am Sauce – Always use low sodium soy sauce with my recipes otherwise you’ll risk them being too salty. If you’re gluten-free use low sodium tamari.
Maple syrup – The sweetener for the stir fry.
Rice Vinegar – Rice vinegar is a mild and slightly sweet vinegar that’s often used in Asian cooking.
Chili paste – For a little spicy garlic flavor use chili paste (chili sauce). Sriracha can also be used, but I recommend using less.
Toasted sesame oil – Be sure to use toasted sesame oil and not regular sesame oil. The flavor won’t be the same.
Ginger – Fresh ginger has a wonderful fresh, spicy flavor. If needed you can use a 1/4 teaspoon of ground ginger.
Garlic powder – You can also use minced garlic or grated garlic if you prefer, 1-2 cloves.
Cornstarch – Thickens the stir fry sauce.
Avocado oil – Avocado oil is great for stir fry because it’s flavorless and has a high smoke point.
Steak – I like to use flank steak for beef stir fry. You can also use sirloin steak for a slightly less expensive cut of beef.
Red bell pepper, carrot, sugar snap peas, green onions – The veggies for the stir-fry. You can easily substitute them with your favorites or what you have on hand.
Cilantro, sesame seeds – I like to top the stir fry with cilantro for freshness and sesame seeds for a nutty crunch.
How to Make Beef Stir Fry
Make the stir fry sauce and set aside.
Saute the veggies then remove them onto a plate while you sear the steak strips.
Add the veggies back into the skillet and pour in the stir fry sauce. Stir together until the sauce thickens and everything is coated.
Tips for Making Great Stir Fry
- Put the steak in the freezer for 15 minutes before slicing it. It’s much easier to get thin slices when you do this.
- Slice the steak against the grain and don’t overcook it to keep it from being tough. Remember that it will continue to cook while the sauce thickens.
- Prep the veggies before you start cooking. This is a quick cooking meal so you’ll want to have everything ready.
- Heat the skillet over high heat so you get a good sear on the steak and veggies. You want everything to cook fast. Cast iron works great for cooking stir fry.
- Don’t overcook the vegetables. You want them to be crisp-tender. Cook for approximately 3-4 minutes.
- To save time prep the meat, veggies and sauce 1-2 days ahead of time. Store them in separate containers.
Substitutions and Variations
- Use different vegetables. Snow peas, asparagus, zucchini, broccoli, or bok choy would all work well.
- If you want a sweeter sauce add an additional tablespoon of maple syrup. You can also use honey to sweeten the sauce instead of maple syrup.
- For a spicier sauce add 1-2 teaspoons of sriracha.
- Use pre-cut vegetables to save time.
Ways to Serve Beef Stir Fry
Rice is my go-to to serve with stir fry. Steamed white rice is great because it only takes 15 minutes to cook, but for extra fiber go with brown rice. Jasmine rice is delicious!
You can also serve the stir fry over rice noodles or ramen noodles. For a low carb option, try serving on top of cauliflower rice.
Storage and Reheating
Storage – The leftover beef stir fry will keep in an airtight container for 4-5 days. It’s a great option if you meal prep lunch or dinner.
Reheating – Reheat the leftovers in the microwave or in a skillet on the stove over medium heat until it’s warmed through.
Freezing – You can freeze beef stir fry, however the vegetables will be softer once defrosted. Freeze for 2-3 months and defrost in the refrigerator overnight before reheating.
More Asian-Inspired Recipes
If you love Asian-inspired meals that you can cook at home, that are easy to make, wholesome, and flavorful try any of these recipes!
If you love bowl recipes, try making these Thai Basil Chicken Bowls, Bang Bang Salmon Bowls or Beef Bulgogi Bowls.
If stir fry is your meal of choice, you might enjoy this Cashew Chicken Stir Fry, Sweet and Sour Shrimp Stir-Fry, and for a vegetarian/vegan option this Orange Tofu and Edamame Stir-Fry.
Did you make this beef stir fry? I’d love if you’d leave a recipe rating and review below.
Whisk together all of the ingredients for the stir fry sauce in a measuring glass or bowl. Set aside.
Heat a 12″ skillet over high heat. Add a tablespoon of oil to the skillet, then add in the bell pepper, green onions, carrots, and sugar snap peas. Cook for 3-4 minutes or until crisp tender. Remove the vegetables from the skillet and onto a plate.
Add the remaining oil to the skillet along with the beef. Season with salt and pepper then sear the beef for 1-2 minutes before flipping it over. Cook for another minute.
Add the vegetables back into the skillet and pour in the stir fry sauce. Stir everything together until it’s coated in the sauce. Turn the heat down to medium and simmer until the sauce thickens. Taste for seasoning, then remove from the heat.
Garnish with sesame seeds and chopped cilantro. Serve over rice or noodles.
Nutritional data doesn’t include rice.
Calories: 322kcalCarbohydrates: 22gProtein: 28gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 68mgSodium: 706mgPotassium: 786mgFiber: 3gSugar: 14gVitamin A: 4080IUVitamin C: 70mgCalcium: 79mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
