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–+ servings
top view of beef stir fry in a pan

Easy Beef Stir Fry

Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Makes 4 servings

Ingredients

Beef and Marinade

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

Stir Fry Sauce

The Rest:

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

Instructions

  1. In a medium bowl or a resealable plastic bag toss together the beef, soy sauce, ground black pepper and cornstarch (this ingredient is used in Chinese cuisine to "velvet" the meat, which tenderizes the meat, keeping it juicy and preventing overcooking). Set the marinated meat aside for 15 -30 minutes. Or allow to marinate for up to 4 hours in the refrigerator.
    sliced steak in a plastics bag with cornstarch, black pepper and soy sauce.
  2. In a small bowl whisk together the stir fry sauce ingredients. Soy sauce, broth or water, honey or brown sugar, sesame oil, garlic, ginger and cornstarch. Set aside.
    stir fry sauce in a small white bowl
  3. In a large wok or large skillet heat 1 tablespoon of oil over high heat (or medium-high heat). Cook the beef in 2 batches, not to overcrowd the wok or skillet.
    sliced flank steak cooking on a pan
  4. When the oil is hot, add half of the marinated beef, spreading it on a single layer for even cooking. Sauté for about 2-3 minutes or until lightly golden brown on one side. Toss and continue cooking, stirring frequently for about 1-2 minutes. The steak doesn't have to be fully cooked at this point. Transfer to a bowl and then, sauté the remaining batch (add additional oil if needed). Transfer the steak to the same bowl. Set aside.
  5. Heat the remaining oil. Stir in the onions, red bell pepper and carrots and sauté, stirring often for about 3-4 minutes or until the onions are translucent and the carrots are crisp.
    carrots, bell peppers and onions on a pan
  6. Stir in the broccoli and cook, tossing frequently for about 2 minutes or until crisp tender.
    cooking veggies on a pan
  7. Add the steak back into the wok or skillet with any collected juices. Toss to combine
    adding the seared steak to the cooked veggies
  8. Pour in the prepared stir fry sauce, and cook for about 2 minutes tossing and stirring frequently. Stir in the scallions and cook, tossing and stirring until the sauce slightly thickens. Remove from the heat and garnish with sesame seeds.Serve immediately with steamed rice (optional)
    pouring the marinade sauce

Notes

  • The Beef: You can use flank steak, sirloin steak, skirt steak, ribeye or New York strip steak.Keep in mind that steak cooks quickly.
  • Slicing Raw Beef: To slice the steak into thin strips easily, freeze the meat for about 30 minutes before slicing it.
  • Marinating: You can marinate the steak overnight.
  • Any Veggie You'd Like: You can use 3 to 4 cups of any vegetable of your choice. Some of our favorites are broccoli, baby corn, snow peas, sugar snap peas, asparagus, mushrooms and carrots)
  • Fresh Garlic Substitution: Substitute the fresh garlic with 2 teaspoons garlic paste. I keep this ingredient in the fridge at all times for when I run out of fresh garlic. It works and this Chef has no shame using it!
  • Fresh Ginger Substitution: You can substitute fresh ginger with ginger paste. I always keep a tube in the fridge for when I am out of fresh ginger (or for lazy days!)
  • Storing: Store in an airtight container, in the fridge for 2-3 days.
  • Freezing: I personally don't like freezing this dish, because the freezing/thawing process changes the texture of the veggies  turning them mushy (due to extra moisture). Reheating can also overcook the beef.

Nutrition

Calories: 301 kcal, Carbohydrates: 14 g, Protein: 28 g, Fat: 15 g, Saturated Fat: 4 g, Polyunsaturated Fat: 5 g, Monounsaturated Fat: 5 g, Trans Fat: 0.04 g, Cholesterol: 68 mg, Sodium: 1147 mg, Potassium: 682 mg, Fiber: 2 g, Sugar: 6 g, Vitamin A: 3401 IU, Vitamin C: 58 mg, Calcium: 64 mg, Iron: 3 mg
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