The Best Beef Stir Fry Recipe

Tender beef steak and a variety of vibrant, crisp fresh vegetables covered in the best savory-sweet beef stir-fry sauce are combined in this Chinese-style dish. This wholesome dish takes 30 minutes to prepare and can be prepared in a wok or one pan. customizable and gluten-free. Make use of your preferred vegetables.

Thin slices of tender beef steak are combined with a variety of vibrant, crisp fresh vegetables in this Chinese-style beef stir-fry, which is served with the greatest savory-sweet beef stir-fry sauce. This healthy dish is a fantastic substitute for takeout and is easy to prepare!

Why This Steak Stir Fry Recipe Works?

• Right Technique: This recipe includes “velveting beef,” a simple, traditional Chinese cooking method that tenderizes and keeps the meat from drying out. Over the years, I have applied this method in both home and restaurant kitchens.
• Right Cooking Temperature: Temperature: To keep the beef juicy and the vegetables crisp-tender, cook this stir-fry over high heat in a wok or big skillet.
• Better Ingredients: Compared to restaurant-style stir fries, this dish is healthier since it uses less oil and honey instead of sugar.

Beef Stir Fry Flavor Profile

A fragrant homemade brown sauce coats the crisp-tender bell peppers, broccoli, onions, carrots, and green onions, and the thin strips of silky delicate, lean flank steak are cooked to perfection in this simple beef stir fry recipe.

Sesame oil, fresh ginger, soy sauce, and a little honey are the ingredients of the sauce. The cooking method is identical to that of real stir fries found in Chinese restaurants, as does the flavorful, savory, and slightly sweet sauce.

What Beef is Good For Stir-Fry?

Here are a few of our favorite cuts of meat to make the best stir fry:

• Flank Steak: Cut the steak thinly by cutting across the muscular fibers, or grain, that run the length of the cow.
• Skirt Steak: This steak cut’s loose fibers rapidly absorb the marinade’s flavors. It’s also simple to cut.
• Sirloin Steak: (top sirloin) is a well-liked and reasonably priced lean meat. Slice it in opposition to the grain.
• Strip Steak or Rib-Eye: These pricey slabs of beef are so delicate they melt in your mouth. They cook quickly, but they can overcook quickly.

Ingredients

Beef and Marinade

• 1 pound flank steak, skirt steak or top sirloin cut against the grain, bite-sized pieces
• 1 tablespoon cornstarch (or arrowroot)
• 1 tablespoon soy sauce or tamari (regular, light or low-sodium)
• 1/4 teaspoon ground black pepper

Stir Fry Sauce

• 4 tablespoons soy sauce or tamari low-sodium, regular or light.
• 2 teaspoons rice wine (like Shaoxin) or rice vinegar (mirin, rice wine vinegar or Sherry wine)
• 2 tablespoons chicken broth, veggie broth or water
• 2 teaspoons toasted sesame oil
• 2 teaspoons fresh ginger peeled, minced or grated
• 2 teaspoons honey or brown sugar
• 3 cloves garlic cloves minced or grated
• 1 teaspoon cornstarch

The Rest:

• 1 small to medium onion sliced
• 2 tablespoons vegetable oil, divided, or more if needed (avocado oil, grapeseed oil or canola)
• 1 small to medium red bell pepper cored, seeded and cut into thin slices
• 1 1/2 cups broccoli florets
• 1 carrot peeled and sliced thinly
• 2 scallions sliced thinly
• Steamed rice (optional)
• Sesame seeds for garnishing (optional)

Instructions

1. Combine the beef, soy sauce, ground black pepper, and cornstarch in a medium dish or a resealable plastic bag. In Chinese cooking, this ingredient is used to “velvet” the meat, which keeps it moist and prevents overcooking. Give the marinated meat 15 to 30 minutes to rest. Or let it marinade in the fridge for up to 4 hours.
2. Whisk the ingredients for the stir-fry sauce in a small bowl. Cornstarch, honey or brown sugar, sesame oil, ginger, garlic, soy sauce, or broth or water. Put aside.
3. Heat 1 tablespoon of oil in a big wok or large pan over high heat, or medium-high heat. Avoid packing the wok or skillet too full by cooking the steak in two batches.
4. Spread half of the marinated beef on a single layer in the hot oil to ensure equal frying. Sauté until one side is softly golden brown, about 2 to 3 minutes. Toss and heat for another one to two minutes, stirring often. This is not the time to properly cook the steak. After transferring to a bowl, sauté the remaining mixture, using more oil if necessary. The steak should be moved to the same bowl. Put aside.
5. Warm up the leftover oil. Add the carrots, red bell pepper, and onions. Sauté for 3–4 minutes, turning often, or until the carrots are crisp and the onions are transparent.
6. Add the broccoli and cook, stirring often, until crisp-tender, approximately 2 minutes.
7. Return the steak to the skillet or wok along with any juices that have accumulated. Toss to mix.
8. After adding the prepared stir fry sauce, simmer for approximately two minutes, swirling and turning often. Add the scallions and heat, swirling and tossing, until the sauce thickens a little. Take off the heat and add sesame seeds as a garnish.Serve with steaming rice right away. (optional)