The Best Beef Stir Fry Recipe

This Chinese-style Beef Stir Fry combines thin pieces of tender beef steak with an array of colorful, crunchy fresh veggies bathe in the absolute best, savory-sweet beef stir fry sauce. This nutritious meal comes together quickly and is a great alternative to takeout!

Beef Stir Fry Flavor Profile

This easy beef stir fry recipe is made with thin strips of velvety tender, lean flank steak, seared to perfection, crisp-tender bell peppers, broccoli, onions, carrots and green onions are coated in a flavorful homemade brown sauce.

The sauce is made with soy sauce, sesame oil, fresh ginger and a touch of honey. The cooking technique and the aromatic, savory, lightly sweet sauce is just like the authentic stir fries served at Chinese restaurants.

What Cut of Beef is Good For Beef Stir-Fry?

For best results, use a tender cut of meat, here are a few options: 

• Flank Steak: Slice the steak thinly, cut across the grain (muscle fibers) that run along the length of the beef).
• Skirt Steak: The loose fibers of this steak cut, picks up on the flavors of the marinade quickly. It’s also easy to slice.
• Sirloin Steak: (top sirloin) is a popular and affordable lean cut of meat. Cut it against the grain.
• Strip Steak or Rib-Eye: These expensive cuts of meat are melt-in-your-mouth tender. They cook very quickly (they overcook quickly too). 

Ingredients and Substitutions

Not all ingredients are listed here. For the complete list of ingredients and their quantities, check the recipe card below.

For the Beef and Stir Fry

• Beef: Flank steak is my favorite cut followed by skirt steak. Top sirloin is also an affordable option.
• Marinade: Marinate the steak quickly with regular soy sauce, light soy sauce or low sodium soy sauce. use tamari for a gluten-free option. Cornstarch (to velvet the beef) and black pepper. Cornstarch can be replaced with baking soda (only in the marinade – not in the sauce).
• Veggies: Broccoli florets, red bell pepper, sliced onions, sliced carrots, scallions or green onions. For other vegetables onions check below. 
• Oil: In Chinese cooking stir fries are cooked in a hot pan with a neutral oil like vegetable oil or any another high smoke point oil. Avocado oil, grapeseed and canola oil can be used.

What Veggies are Best for Stir Fry?

Besides onions, carrots, bell peppers in any color, and broccoli florets, some of the best veggies to use on a stir fry are mushrooms (shiitake, white or cremini), snow peas, bean sprouts, baby corn, baby bok choy and asparagus. Other ingredients like water chestnuts, Chinese cabbage, snap peas, green beans, zucchini and eggplant also add flavor, great texture and even a bit of crunch (I’m looking at you water chesnuts)

The Best Stir Fry Sauce Ingredients

• Fresh Ginger and Fresh Garlic: These two aromatics are essential when making any Chinese style recipe like chicken stir fry, beef and broccoli stir fry, etc. Garlic paste and ginger paste are the next best options. 
• Rice Wine: Shaoxing wine is a rice wine used in most Chinese restaurants. This ingredient can be substituted with rice wine vinegar, mirin or with dry sherry (a cooking wine – not the same as sherry vinegar). Alternatively, apple cider vinegar can be used.
• Soy Sauce: Possibly the main ingredient in this Asian recipe. Regular soy sauce, light soy sauce or low sodium soy sauce can be used. Gluten-free tamari is a good substitute.
• Toasted Sesame Oil: This flavorful oil adds a delightful nuttiness and Asian flare to the dish. Unlike regular sesame oil, toasted sesame oil is darker in color (like maple syrup). It’s flavor is also stronger. A little bit goes a long way. .
• Broth: I use chicken broth or vegetable broth or water (pictured below).
• Cornstarch: This ingredient is used as a sauce thickener. Arrowroot powder can be used as well.
• Honey: Alternately, light brown sugar (picture below) or dark brown sugar can be used.

How to Make Beef Stir Fry Step by Step

After slicing the meat and chopping the veggies, the rest of the recipe comes together quickly. Do all your prep work before you start cooking.

1. Marinate the Beef: Combine the meat with the soy sauce, black pepper and cornstarch. Marinate for a minimum of 15 minutes and as long as 4 hours. If refrigerated, let the meat sit at room temperature for 15-20 minutes before cooking it so is not “refrigerator cold” when stir frying.
2. Make Stir Fry Sauce: Combine the marinade ingredients and set aside.

3. Stir Fry the Beef: In a large wok or skillet heat one tablespoon of oil over high heat. Cook the meat in batches, spreading it out in a single layer. Cook until lightly golden brown on one side 2-3 minutes. Toss and continue to cook, stirring frequently for about 1-2 minutes. The steak doesn’t have to be fully cooked at this point. Transfer to a bowl.

1. Stir Fry Veggies: Add the remaining oil and when hot, stir fry the onions, bell peppers and carrots for about 3-4 minutes. Then, add the broccoli and cook briefly.
2. Return the steak and any collected juices to the wok or skillet.
3. Pour in the stir fry sauce and sauté tossing and stirring frequently. add the scallions and sauté until the sauce thickens. Garnish with sesame seeds (optional). Serve immediately.

How to Make Beef Stir-Fry Meat Tender?

When making stir fry, the secret to extra tender melt-in-your-mouth beef or steak is using a technique called velveting. Velveting, a method used in Chinese cooking consist of marinating meat with cornstarch or baking soda. This effective and simple method tenderizes tough cuts of beef while creating a thin and velvety layer that keeps the meat juicy, preventing overcooking. The velveting method is used for proteins like chicken and pork also.

What’s the Secret to the Best Stir Fry?

• Use the Chinese velveting technique by adding cornstarch or baking soda to marinate the beef. Velveting tenderizes the beef and keeps it juicy.
• Cut your ingredients evenly and in small pieces.
• Use a wok, over high heat and toss the food while it cooks to prevent it from burning.

Can I Make Stir Fry with Frozen Veggies?

Yes, you can use frozen veggies although it’s not ideal. Frozen vegetables have extra moisture and won’t have the same crisp-tender texture than when using fresh ingredients. If you (must) use frozen veggies, thaw them completely and pat them dry as much as possible before cooking them.

What to Serve with Beef Stir Fry?

This healthy and nutritious steak stir fry is packed with lean protein and veggies. You can serve it over white rice, brown rice, quinoa and noodles. For a low-carb option, serve it with cauliflower rice.

Making Ahead, Storing, Freezing and Reheating

Make it Ahead (Ideal for Meal Prep)

• Slice the beef a day ahead and store it in the refrigerator.
• Chop the veggies a day ahead. To keep the veggies super fresh, cover them with a piece of dump paper towel and store them in a resealable bag or air tight container the refrigerator.
• Combine the sauce ingredients a day ahead and store it in a lidded jar or airtight container in the refrigerator

Storing

• Store any leftovers in an airtight container in the refrigerator for 3 days.

Freezing

• You can freeze stir fries but you need to keep in mind that after thawing, the texture of the vegetables won’t remain the same. they will get mushy because of the excess moisture.
• When reheating, you risk overcooking the steak.
• To freeze, store in a freezer-safe container in the freezer for a month.

Reheating

• Reheat in a wok or skillet over medium-heat, tossing as needed. You can add a little bit of broth if the stir fry seems a bit dry.
• Reheat briefly in the microwave, covered until warm through.

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