When you’re in need of a tasty, quick, and healthy dinner, give homemade Beef Stir Fry a try! Loaded with tons of flavor, fresh veggies, steak, and a from scratch sauce, you’ll be surprised at how easily this stir fry comes together.
Quick Beef Stir Fry
When it comes to quick and easy weeknight dinners, stir fry is always a good idea! Combine fresh ingredients and a simple homemade sauce to create a delicious one pan meal in less than 30 minutes!
Made with strips of sirloin steak, this is a hearty and filling Chinese-inspired dish. Serve over rice, noodles, or quinoa for a flavorful dinner the whole family will love.
Be sure to try my Cilantro Chicken Stir Fry and Beef Lo Mein, too!
Why You’ll Love this Beef Stir Fry Recipe:
- HEALTHY: Loaded with veggies and protein, this is a well-balanced meal.
- QUICK: Ready to serve in less than 30 minutes, this is a great go-to when you’re short on time.
- ONE PAN: All made in a skillet or wok on the stovetop, even clean up is a breeze!
Full of flavor and simple to make, this is a healthier alternative to your usual takeout. Made from scratch, this is a real dinner winner!
How to Make Beef Stir Fry
Be sure to see the recipe card below for full ingredients & instructions!
- Make the stir fry sauce.
- Add the beef to the sauce.
- Brown the beef in a hot skillet.
- Remove the beef and let the sauce thicken.
- Add the veggies and cook until tender.
- Add the beef, warm through, and serve.
I love using sirloin steak for stir fry, but ribeye, tri-tip, and tenderloin are all great choices. No matter what type of beef you use, slice it thinly so it cooks quickly in the skillet.
Definitely. Dice chicken breasts or thighs and add it to the sauce before cooking. Make sure the chicken is fully cooked through before removing it from the skillet in step 2.
I love making stir fry on nights when I want to use up a bunch of fresh veggies! Any firm, crisp veggies are wonderful choices for stir fry. Try any combination of green onions, broccoli, cauliflower, mushrooms, bell peppers, baby corn, or carrots.
Yes! Let it cool fully, place in airtight containers, and refrigerate for up to 4 days. Quickly reheat on the stovetop for a quick weekday lunch or dinner.
Serving Suggestions
Bursting with veggies and protein, stir fry is a full meal by itself! Enjoy straight from the pan, or serve over rice, noodles, or quinoa for a hearty and filling meal.
Tips!
- To easily cut thin strips of steak, place it in the freezer for 10 minutes. This will make it easier to cut uniform, thin slices!
- Try not to overcook the vegetables – they should still have a bit of crunch and bite to them.
- If making this stir fry ahead of time, let it cool fully before refrigerating.
Beef stir fry is wonderfully simple with bold flavors everyone will love.
Can I use frozen vegetables for stir fry?
Absolutely! Frozen vegetables work great in this recipe. Add any frozen veggies straight into the skillet in step 4 – no need to defrost them first. You might need to add a few extra minutes to the cook time to warm the veggies through.
Can I serve beef stir fry with noodles instead of rice?
Yes! Instead of rice, serve beef stir fry with your favorite noodles, couscous, or quinoa.
How can I make this stir fry spicy?
For a little extra kick, add red pepper flakes to the stir fry sauce. You could also add diced fresh red chiles with the veggies in step 4.
Healthier than takeout, you can feel good about adding homemade beef stir fry to the dinner menu!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Beef Stir Fry Recipe
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
When you’re in need of a tasty, quick, and healthy dinner, give homemade Beef Stir Fry a try! Loaded with tons of flavor, fresh veggies, steak, and a from scratch sauce, you’ll be surprised at how easily this stir fry comes together.
Instructions
In a medium bowl, whisk together the soy sauce, sesame oil, sugar, and pepper. Add the beef and toss to coat.
¼ cup soy sauce, 1 teaspoon sesame oil, 1 teaspoon granulated sugar, ½ teaspoon ground black pepper, 1 ½ pounds beef sirloin
Heat the oil in a large wok or skillet set over medium-high heat. Add the beef and liquid and cook, stirring until browned, about 3-4 minutes. Transfer the beef to a bowl and set aside.
2 tablespoons vegetable oil
Allow the remaining liquid to simmer in the skillet until it begins to thicken, then add the garlic and scallions and cook for 1 minute.
2 cloves garlic, 2 green onions
Add the broccoli, mushrooms, bell pepper, and baby corn, cooking and stirring for 2-3 minutes until tender-crisp.
1 ½ cups broccoli florets, 4 ounces cremini mushrooms, 1 red bell pepper, 12 ounces baby corn
Return the beef to the skillet and stir fry for 2 more minutes, until warmed through. Serve with rice, garnish with sesame seeds, and enjoy.
Cooked rice, Sesame seeds
Becky’s tips
- Slice the beef as thinly as you can. You can place the steak in the freezer for 10 minutes and this will make it easier to cut.
- Don’t overcook the vegetables. They should still have a bit of crunch and bite to them, no be mushy and soft.
- If making ahead of time, let the dish cool fully before storing.
Nutrition Information
Calories: 342kcal (17%) Carbohydrates: 26g (9%) Protein: 43g (86%) Fat: 8g (12%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Cholesterol: 94mg (31%) Sodium: 925mg (40%) Potassium: 1113mg (32%) Fiber: 4g (17%) Sugar: 8g (9%) Vitamin A: 1429IU (29%) Vitamin C: 75mg (91%) Calcium: 71mg (7%) Iron: 4mg (22%)
