This Easy Beef Stir Fry is the ultimate weeknight dinner: juicy strips of beef, vibrant crunchy vegetables, and a rich, savory sauce that comes together in just 30 minutes from start to finish. It's faster than takeout and packed with protein and veggies, making it a balanced meal the whole family will love.
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The key to a great stir fry is high heat and quick cooking. We'll show you how to get that perfect sear on the beef while keeping it tender, and how to cook vegetables that are crisp-tender, not soggy. With a few simple tips, you'll have a restaurant-quality dish at home.
This recipe is endlessly adaptable—use whatever vegetables you have on hand, adjust the heat to your liking, and serve over rice, noodles, or even cauliflower rice for a low-carb option. It's a one-pan wonder that minimizes cleanup and maximizes flavor.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) beef sirloin, thinly sliced against the grain
Sirloin is lean and tender when sliced thin. For best results, freeze for 15 minutes before slicing to make it easier. Substitute flank steak or ribeye if preferred.
2 tablespoons (30ml) soy sauce (low sodium if preferred)
Adds saltiness and umami. Use tamari or coconut aminos for a gluten-free option.
1 tablespoon (8g) cornstarch
Helps tenderize the beef and thicken the sauce. Substitute arrowroot powder if needed.
2 tablespoons (30ml) vegetable oil, divided
For high-heat cooking. Use peanut or avocado oil for a higher smoke point.
1 red bell pepper, sliced into strips
Adds sweetness and color. Use any color bell pepper or substitute with broccoli florets.
1 cup (150g) snow peas, trimmed
Adds a crisp snap. Substitute with green beans or snap peas.
2 carrots, julienned or thinly sliced
Adds crunch and natural sweetness. Use a peeler to make ribbons if easier.
3 cloves garlic, minced
Pungent and aromatic. Use 1 teaspoon garlic powder if you're out of fresh.
1 tablespoon (15g) fresh ginger, grated
Adds warmth and zing. Substitute with 1 teaspoon ground ginger.
1/4 cup (60ml) beef broth
Adds depth and helps create the sauce. Use chicken or vegetable broth if needed.
1 tablespoon (15ml) oyster sauce
Adds rich, savory flavor. Substitute with hoisin sauce or a mix of soy and a pinch of sugar.
1 teaspoon (5ml) sesame oil
Adds a nutty finish. Use toasted sesame oil for best flavor.
1/4 teaspoon red pepper flakes (optional)
For a bit of heat. Adjust to taste or omit for a milder dish.
2 green onions, sliced (for garnish)
Adds freshness and color. Optional but recommended.
Tips & Tricks
Prep everything before you start cooking
stir-frying goes fast, so have all ingredients chopped and sauces mixed.
Don't overcrowd the pan
cook in batches if needed to get a proper sear.
Use high heat
get the pan smoking hot before adding ingredients.
- Slice beef against the grain for maximum tenderness.
Pro Tips
Step-by-Step Instructions
1. Prep the beef
In a medium bowl, combine the sliced beef, soy sauce, and cornstarch. Toss well to coat. Let it marinate for 10 minutes while you prep the vegetables.
2. Make the sauce
In a small bowl, whisk together the beef broth, oyster sauce, sesame oil, and red pepper flakes (if using). Set aside.
3. Heat the wok
Place a wok or large skillet over high heat (about 400°F / 200°C). Add 1 tablespoon of vegetable oil and swirl to coat. The oil should shimmer but not smoke.
4. Sear the beef
Add the beef in a single layer (work in batches if needed). Cook without stirring for 1-2 minutes until browned on one side. Flip and cook for another 1-2 minutes until just cooked through. Transfer to a plate and set aside.
5. Stir-fry the vegetables
Add the remaining 1 tablespoon of oil to the wok. Add the carrots and bell pepper, stir-fry for 2 minutes. Add the snow peas, garlic, and ginger, and stir-fry for 1 more minute until vegetables are crisp-tender.
6. Combine and sauce
Return the beef to the wok. Pour in the sauce and stir everything together. Cook for 1-2 minutes until the sauce thickens and coats the beef and vegetables.
7. Garnish and serve
Remove from heat. Garnish with sliced green onions and serve immediately over steamed rice or noodles.
Delicious Variations
Make it spicy
Add 1-2 tablespoons of sriracha or chili garlic sauce to the sauce.
Add more veggies
Include broccoli, mushrooms, or zucchini for extra nutrition.
Swap the protein
Use chicken, shrimp, or tofu instead of beef (adjust cooking times accordingly).
How to Store Easy Beef Stir Fry
Refrigerator
Store in an airtight container in the fridge for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium-high heat until hot, or microwave in 30-second intervals. Add a splash of water if it seems dry.
Frequently Asked Questions
Q: What is the best cut of beef for stir fry?
The best cuts are flank steak, sirloin, or ribeye, as they are tender and cook quickly when sliced thin against the grain.
Q: Can I use frozen vegetables?
Yes, frozen vegetables work in a pinch. Thaw and pat them dry before cooking to avoid excess moisture.
Q: How do I make this gluten-free?
Use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is gluten-free or substitute with a gluten-free hoisin sauce.
Q: Can I meal prep this stir fry?
Absolutely! Cook the stir fry and store it in individual containers with rice. It keeps well for up to 3 days in the fridge.
Q: Why is my beef tough in stir fry?
Tough beef is usually from overcooking or slicing with the grain. Slice against the grain and cook quickly over high heat to keep it tender.
Ready to skip the takeout and make this delicious stir fry tonight? Try it and let me know how it turns out in the comments below!
Easy Beef Stir Fry
Easy Beef Stir Fry with tender sirloin, crisp veggies, and a savory garlic-ginger sauce, ready in 30 minutes for a perfect weeknight meal.
🧂 Ingredients
- 1 lb (450g) beef sirloin, thinly sliced against the grain
- 2 tablespoons (30ml) soy sauce (low sodium if preferred)
- 1 tablespoon (8g) cornstarch
- 2 tablespoons (30ml) vegetable oil, divided
- 1 red bell pepper, sliced into strips
- 1 cup (150g) snow peas, trimmed
- 2 carrots, julienned or thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon (15g) fresh ginger, grated
- 1/4 cup (60ml) beef broth
- 1 tablespoon (15ml) oyster sauce
- 1 teaspoon (5ml) sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- 2 green onions, sliced (for garnish)
📋 Instructions
- 1Prep the beef — In a medium bowl, combine the sliced beef, soy sauce, and cornstarch. Toss well to coat. Let it marinate for 10 minutes while you prep the vegetables.
- 2Make the sauce — In a small bowl, whisk together the beef broth, oyster sauce, sesame oil, and red pepper flakes (if using). Set aside.
- 3Heat the wok — Place a wok or large skillet over high heat (about 400°F / 200°C). Add 1 tablespoon of vegetable oil and swirl to coat. The oil should shimmer but not smoke.
- 4Sear the beef — Add the beef in a single layer (work in batches if needed). Cook without stirring for 1-2 minutes until browned on one side. Flip and cook for another 1-2 minutes until just cooked through. Transfer to a plate and set aside.
- 5Stir-fry the vegetables — Add the remaining 1 tablespoon of oil to the wok. Add the carrots and bell pepper, stir-fry for 2 minutes. Add the snow peas, garlic, and ginger, and stir-fry for 1 more minute until vegetables are crisp-tender.
- 6Combine and sauce — Return the beef to the wok. Pour in the sauce and stir everything together. Cook for 1-2 minutes until the sauce thickens and coats the beef and vegetables.
- 7Garnish and serve — Remove from heat. Garnish with sliced green onions and serve immediately over steamed rice or noodles.
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