This easy beef stir fry is a quick weeknight meal with the most delicious sauce.
Tender strips of beef and fresh vegetables are stir fried and tossed in a tangy, sweet, and savory sauce.
Serve this beef stir-fry over rice or egg noodles.
This Is The Best Beef Stir Fry Because…
- This method ensures the beef actually comes out tender.
- The reviews speak for themselves, it’s VERY delicious.
- It can be prepped ahead, and it cooks quickly.
- The homemade sauce has lots of flavor and is easy to make.
- Clean out the fridge – you can use any variety of vegetables.
Ingredients for Beef Stir Fry
- Beef: The best beef for stir fry is either sirloin or flank steak because it is tasty, affordable, and easy to tenderize. Other cuts of beef such as chuck steak or ribeye can also be used.
- Veggies: Use whatever vegetables you have on hand, personal favorites are broccoli, snap peas, and bell peppers.
For the Stir-Fry Sauce
- Ginger/Garlic: Freshly minced garlic and ginger add tons of flavor. Jarred minced garlic or ginger can be used in this recipe.
- Orange juice: Adds a sweet and tangy flavor to the sauce. Replace the oj with pineapple juice or apple juice.
- Soy sauce: Adds umami (savory flavor).
- Brown sugar: Adds a hint of sweetness. Use either light or dark brown sugar.
- Sesame oil: Adds a nutty flavor.
How to Make Beef Stir Fry
- Cut and then toss the beef with cornstarch. Pan fry (recipe below) and then set aside.
- Stir-fry the vegetables and transfer to the bowl with the beef.
- Mix the sauce ingredients. Cook the sauce in the pan.
- Slowly add cornstarch. Add the vegetables and beef.
How to Keep The Beef Tender
- To make tender strips of beef, trim any silverskin, connective tissue, or large bits of fat, and then ensure you’re cutting slices across the grain (¼-inch thick).
- Don’t skip the step of tossing the beef with cornstarch as it tenderizes the meat and adds a crust for the sauce to stick to.
Tips for a Great Stir Fry
- For easier slicing, place the beef in the freezer for 15 minutes before cutting.
- Prepare all ingredients ahead of time, as a stir fry comes together quickly.
- Don’t overcrowd the pan, or the beef won’t crisp.
- The meat, vegetables, and sauce can be prepared and stored separately for up to 48 hours before cooking.
Store leftovers in an airtight container in the fridge for 3-4 days.
Five Star Favorite Stir-Fry Recipes
Shrimp Stir Fry
Did you enjoy this Easy Beef Stir Fry? Leave a comment and a rating below!
Beef Stir Fry
This easy beef stir fry recipe is a Chinese restaurant-quality dish, made right at home!
Equipment
Wok
Ingredients
- 2 tablespoons vegetable oil divided
- 1 pound flank steak or sirloin steak
- 2 tablespoons cornstarch
- 4 cups mixed vegetables
For the Sauce
- 3 cloves garlic minced
- 1 teaspoon minced fresh ginger
- ⅓ cup orange juice
- ⅓ cup water
- ¼ cup less sodium soy sauce
- 3 tablespoons light or dark brown sugar
- 1 ½ teaspoons toasted sesame oil
- 1 tablespoon cornstarch
Instructions
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Whisk the sauce ingredients except corn starch in a bowl. Set aside.
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Trim any silverskin, connective tissue, or large bits of fat from the beef. Cut ¼-inch slices across the grain.
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Season the beef with salt & pepper and toss with cornstarch. Set aside while you prepare the vegetables.
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Cut the vegetables into bite-sized pieces.
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Heat 1 tablespoon of oil over medium-high heat in a wok or large skillet. Add half of the beef and cook until browned, about 2-3 minutes (beef does not need to be cooked through). Transfer to a bowl and repeat with the remaining beef.
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Add the vegetables to the skillet, adding more oil if needed, and cook until tender-crisp, about 4-5 minutes. Transfer to the bowl with the beef.
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To make the sauce, reduce the heat to medium. Stir the sauce, pour it into the skillet, and bring to a simmer. In a small bowl, combine cornstarch with 3 tablespoons water (or broth).
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Gradually add the cornstarch slurry to the simmering sauce while whisking to reach the desired consistency, you may not use all of the cornstarch mixture. Let simmer for 2 minutes.
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Add the vegetables and beef with any juices to the pan and cook until heated through. Garnish with green onions and sesame seeds if desired.
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Serve with noodles or over rice.
Notes
- For easier slicing, place the beef in the freezer for 15 minutes before cutting.
- Prepare all ingredients ahead of time, as a stir fry comes together quickly.
- Don’t overcrowd the pan, or the beef won’t crisp.
- The meat, vegetables, and sauce can be prepared and stored separately for up to 48 hours before cooking.
Nutrition Information
Calories: 423 | Carbohydrates: 43g | Protein: 31g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 681mg | Potassium: 863mg | Fiber: 7g | Sugar: 10g | Vitamin A: 9285IU | Vitamin C: 29.9mg | Calcium: 84mg | Iron: 3.9mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
Cuisine Asian, Chinese
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Outstanding! I used chicken breast (diced) and a blend of frozen roasted vegetables. I served linguine noodles with this. I will double the recipe next time as we had no leftovers. Thanks again for a delicious and easy recipe.
What noodles are you using in the picture? Spaghetti noodles or a type of Asian noodles? Thanks.
We love to serve this with lo mein noodles but spaghetti noodles would work well too.
I absolutely LOVE this recipe. My husband and kids also adore it. I cook it offten and its a great meal for your family.
Holly, as with all of your recipes I have tried (& it’s been numerous) this we so good!! My husband & brother in law absolutely loved it (so did I)!
Thank you for all your amazing recipes!!! You are my “go to” for all recipes!!!
I’m so glad you and your family loved this one as much as we do Darla! Thank you so much for following along.
Looks delicious but I am no longer able to eat red meat so do you have this recipe for chicken? Thanks for the recipes!
This recipe works well with Chicken swapped in for the beef. But we also have this chicken stir fry recipe that is delicious.
Was delicious! I used rump steak instead of sirloin as was way too expensive. The rump was tender anyway. For a change a recipe that I didn’t have to add anything else for more flavour. Will definitely make it again! Thanks.
I didn’t have orange juice, so I used mango. I also didn’t put brown sugar, but used housing and a bit of chili paste. It is absolutely delicious! I will definitely make this again
Hi Holly, would this recipe work for chicken as well as beef?
I have been following your site for years & tried many recipes & they NEVER fail to please! Your recipes are always amazing!
Thank you
I think it would work great with chicken, Darla.
Thank you Holly