There’s something deeply satisfying about a really good beef stir fry—the sizzle, the aroma, and that perfect balance of tender beef and crisp vegetables in a glossy sauce. This beef stir fry is a fast, customizable weeknight hero that comes together faster than takeout.
Love Beef Stir Fry? So do we! If you're into Dinner Ideas or curious about Drinks, you'll find plenty of inspiration below.
Why You’ll Love This Beef Stir Fry
- Faster than takeout: Ready in about 30 minutes with lightning-fast cooking.
- Restaurant-quality flavor: A savory, sweet, and tangy sauce coats every bite.
- Total control: Customize veggie crispness, sauce amount, and heat level.
- Great leftovers: Reheats beautifully for lunch the next day.
Ingredients & Tools
- 450 g flank steak or sirloin, thinly sliced against the grain
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 1 large head of broccoli, cut into florets
- 1 red bell pepper, sliced
- 1 medium carrot, julienned or thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 spring onions, sliced (whites and greens separated)
- 60 ml soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 2 tsp sesame oil
- 60 ml beef or vegetable broth
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Tools: A large wok or a very large, heavy-bottomed skillet, a set of sharp knives, and a couple of medium bowls.
Notes: Don’t skip the cornstarch on the beef—it’s the secret to a velvety texture and helps the sauce thicken beautifully later on. And using fresh ginger and garlic… well, a little goes a long way for that authentic, aromatic punch.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 32 g |
| Fat: | 14 g |
| Carbs: | 32 g |
| Fiber: | 6 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Slice your beef thin and against the grain. This is the single most important step for tender beef. Look for the lines running through the meat (the grain) and slice perpendicular to them. This shortens the muscle fibers, making each bite incredibly easy to chew.
- Get your wok screaming hot. Stir-frying is a high-heat cooking method. You want to hear a vigorous sizzle the moment the food hits the pan. If it’s not hot enough, you’ll end up steaming the vegetables and boiling the beef instead of searing it.
- Have everything prepped and within arm’s reach. Once you start cooking, things move fast. There’s no time to mince garlic or measure sauce ingredients mid-stream. This “mise en place” is what separates a good stir fry from a great one.
- Don’t be afraid of substitutions. No broccoli? Use snap peas. No bell pepper? Try zucchini. The sauce is the star, and it will work with almost any sturdy vegetable you have on hand.
How to Make Beef Stir Fry
Step 1: Start by marinating the beef. In a medium bowl, toss the thinly sliced steak with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch until every piece is evenly coated. Let this sit for about 10-15 minutes while you prep everything else. You’ll notice the cornstarch will create a light paste—this is exactly what you want for that velvety texture.
Step 2: Prepare your stir-fry sauce. In a separate bowl or a large measuring jug, whisk together the 60 ml of soy sauce, oyster sauce, rice vinegar, honey, sesame oil, and broth. This is your flavor powerhouse. Give it a taste—it should be a perfect balance of salty, sweet, and tangy. Set this aside, along with your cornstarch slurry.
Step 3: Now, it’s time to cook. Place your wok or large skillet over the highest possible heat. Add the vegetable oil and swirl it around until it shimmers and just starts to smoke. Carefully add the marinated beef in a single layer. Let it sear undisturbed for about 60-90 seconds to get a good brown crust, then stir-fry for another minute until it’s just cooked through. Transfer the beef to a clean plate.
Step 4: In the same hot wok, add a tiny bit more oil if needed, then toss in the broccoli florets. Stir-fry for about 2 minutes—they should start to turn a vibrant green. Add a tablespoon of water and immediately cover the wok for 1 minute to steam them slightly, ensuring they become tender-crisp.
Step 5: Remove the lid and add the bell pepper, carrot, and the white parts of your spring onions. Stir-fry for another 2 minutes until the peppers just begin to soften. Now, push all the vegetables to one side of the wok. On the empty side, add the minced garlic and ginger. They’ll sizzle and become fragrant in seconds—this should only take about 30 seconds before you mix them into the vegetables.
Step 6: Return the cooked beef and any accumulated juices back to the wok. Give your sauce a quick re-whisk and pour it over everything. Bring it to a lively bubble—the sauce will thin out and start to coat everything beautifully.
Step 7: The final touch! Give your cornstarch slurry another stir (the cornstarch settles quickly) and drizzle it into the center of the wok while stirring constantly. You’ll see the sauce transform from thin and watery to thick and glossy in just 30-60 seconds. Remove from the heat immediately.
Step 8: Stir in the green parts of the spring onions for a fresh, oniony crunch. Do one final taste test—sometimes a tiny extra splash of soy sauce or a drizzle of sesame oil is all it needs. Serve immediately over a bed of fluffy rice.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3–4 days.
- Freezer: Freeze in a sealed container for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat gently in a wok or skillet, adding a splash of broth or water to loosen the sauce.
Serving Suggestions
Complementary Dishes
- Steamed Jasmine Rice — The classic, fluffy base that soaks up the delicious stir-fry sauce perfectly, creating the ideal bite every single time.
- Simple Cucumber Salad — A quick, refreshing salad with rice vinegar and a pinch of sugar provides a cool, crisp contrast to the rich, savory stir fry.
- Vegetable Spring Rolls — A crunchy, savory starter that leans into the takeout-at-home theme without requiring any extra work from the stovetop.
Drinks
- Jasmine Green Tea — Its delicate, floral notes cleanse the palate between bites and complement the umami flavors without overpowering them.
- Light Lager or Pilsner — A cold, crisp beer cuts through the richness of the sauce and resets your taste buds for the next flavorful forkful.
- Ginger Beer (non-alcoholic) — The spicy-sweet fizz echoes the ginger in the stir fry and provides a wonderfully refreshing beverage option.
Something Sweet
- Mango Sticky Rice — The sweet, creamy coconut and fresh mango are a tropical, decadent finish that feels special yet surprisingly simple to assemble.
- Fortune Cookies and Orange Slices — A light, citrusy, and fun way to end the meal that keeps the theme going and feels satisfying without being too heavy.
- Lychee Sorbet — Incredibly light and floral, this sorbet is a palate-cleansing dream that feels elegant and refreshing after a savory meal.
Top Mistakes to Avoid
- Overcrowding the pan. If you add too much at once, the temperature of your wok will plummet. You’ll steam the food instead of searing it, leading to soggy vegetables and tough, grey beef. Cook in batches if necessary.
- Using the wrong cut of beef. Lean, quick-cooking cuts like flank, sirloin, or skirt steak are ideal. Stew meat or chuck roast will never become tender in the short cooking time and will be disappointingly chewy.
- Adding the sauce too early. If you add the sauce before your vegetables are nearly cooked, they’ll stew in the liquid and lose all their crisp-tender texture. The sauce should be one of the very last additions.
- Stirring the beef constantly. When you first add the beef to the hot oil, let it sit for a minute to develop a beautiful, flavorful sear. Constant stirring from the start prevents that browning we all love.
Expert Tips
- Tip: For ultra-tender beef, try a technique called “velveting.” Marinate the sliced beef in a mixture of 1 tbsp baking soda and 2 tbsp water for 15-30 minutes, then rinse thoroughly before patting dry and proceeding with the cornstarch marinade. It creates an unbelievably soft, restaurant-style texture.
- Tip: If you want a bit of heat, add 1-2 teaspoons of chili-garlic paste or a pinch of red pepper flakes directly to your sauce mixture. This distributes the heat evenly throughout the entire dish.
- Tip: To make cleanup a breeze, mix your cornstarch slurry right in the same small bowl or cup you used for the main sauce. One less dish to wash is always a win.
- Tip: For a deeper, more complex flavor, use a combination of light and dark soy sauce. The dark soy sauce will also give the final dish a richer, darker color that looks incredibly appealing.
FAQs
Can I make this beef stir fry ahead of time?
You can absolutely prep the components ahead! Slice the beef and vegetables, and mix the sauce, storing them separately in the fridge for up to 24 hours. The actual stir-frying, however, is best done just before serving to preserve the fresh texture of the veggies and the tender quality of the beef. Leftovers reheat well, but that initial crisp-tristp bite is at its peak right out of the wok.
What’s the best substitute for oyster sauce?
If you need a vegetarian alternative or simply don’t have oyster sauce, hoisin sauce is your best bet. It will make the sauce a bit sweeter and thicker, so you might want to reduce the honey slightly. Alternatively, you can use an extra tablespoon of soy sauce mixed with a teaspoon of molasses for a similar depth of flavor.
Why is my stir fry sauce not thickening?
This usually happens for one of two reasons. First, your cornstarch slurry might have settled—always give it one last vigorous stir right before adding it. Second, the sauce might not have been at a strong enough boil when you added the slurry. You need that active bubbling heat to activate the cornstarch’s thickening power.
My vegetables are either too hard or too soft. What happened?
This is all about timing and heat. If they’re too hard, you likely didn’t cook them long enough or your wok wasn’t hot enough to cook them quickly. If they’re too soft, you probably added the sauce too early and let them stew, or you overcrowded the pan, which lowers the temperature and steams them. High heat and quick cooking are key!
Can I use frozen vegetables?
You can, but you need to be strategic. Thaw and thoroughly pat them dry first, as the extra moisture will make your stir fry watery. Also, be aware that frozen vegetables often have a softer texture once cooked. They work in a pinch, but for the best crisp-tender result, fresh is the way to go.
Beef Stir Fry
Make a quick and delicious Beef Stir Fry at home in just 30 minutes. Tender beef, crisp vegetables, and a savory sauce. Get the easy recipe now!
Ingredients
For the Beef Marinade
-
450 g flank steak or sirloin (thinly sliced against the grain)
-
1 tbsp cornstarch
-
1 tbsp soy sauce
For the Vegetables
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1 large head broccoli (cut into florets)
-
1 red bell pepper (sliced)
-
1 medium carrot (julienned or thinly sliced)
-
3 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
2 spring onions (sliced (whites and greens separated))
For the Sauce
-
60 ml soy sauce
-
2 tbsp oyster sauce
-
1 tbsp rice vinegar
-
1 tbsp honey or brown sugar
-
2 tsp sesame oil
-
60 ml beef or vegetable broth
-
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Instructions
-
Start by marinating the beef. In a medium bowl, toss the thinly sliced steak with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch until every piece is evenly coated. Let this sit for about 10-15 minutes while you prep everything else. You’ll notice the cornstarch will create a light paste—this is exactly what you want for that velvety texture.01
-
Prepare your stir-fry sauce. In a separate bowl or a large measuring jug, whisk together the 60 ml of soy sauce, oyster sauce, rice vinegar, honey, sesame oil, and broth. This is your flavor powerhouse. Give it a taste—it should be a perfect balance of salty, sweet, and tangy. Set this aside, along with your cornstarch slurry.02
-
Now, it's time to cook. Place your wok or large skillet over the highest possible heat. Add the vegetable oil and swirl it around until it shimmers and just starts to smoke. Carefully add the marinated beef in a single layer. Let it sear undisturbed for about 60-90 seconds to get a good brown crust, then stir-fry for another minute until it’s just cooked through. Transfer the beef to a clean plate.03
-
In the same hot wok, add a tiny bit more oil if needed, then toss in the broccoli florets. Stir-fry for about 2 minutes—they should start to turn a vibrant green. Add a tablespoon of water and immediately cover the wok for 1 minute to steam them slightly, ensuring they become tender-crisp.04
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Remove the lid and add the bell pepper, carrot, and the white parts of your spring onions. Stir-fry for another 2 minutes until the peppers just begin to soften. Now, push all the vegetables to one side of the wok. On the empty side, add the minced garlic and ginger. They’ll sizzle and become fragrant in seconds—this should only take about 30 seconds before you mix them into the vegetables.05
-
Return the cooked beef and any accumulated juices back to the wok. Give your sauce a quick re-whisk and pour it over everything. Bring it to a lively bubble—the sauce will thin out and start to coat everything beautifully.06
-
The final touch! Give your cornstarch slurry another stir (the cornstarch settles quickly) and drizzle it into the center of the wok while stirring constantly. You’ll see the sauce transform from thin and watery to thick and glossy in just 30-60 seconds. Remove from the heat immediately.07
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Stir in the green parts of the spring onions for a fresh, oniony crunch. Do one final taste test—sometimes a tiny extra splash of soy sauce or a drizzle of sesame oil is all it needs. Serve immediately over a bed of fluffy rice.08
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