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This Beef Stir Fry Recipe is a quick and easy weeknight meal with tender steak, crisp veggies, and a sweet and savoury sauce. This quick dish is ready in 30 minutes and so good it might replace your usual takeout order!
For more stir fry recipes, try my Ramen Stir Fry and Tofu Stir Fry next.
This is the best beef stir fry for busy nights when you want something quick, flavourful, and satisfying. With tender beef strips, crisp broccoli, and a rich soy-based sauce, it’s got that bold, Asian-inspired flavour that makes takeout so tempting—but it’s even better homemade.
It’s a simple family meal that comes together fast—just chop, mix, and toss everything in the skillet for an easy dinner. The recipe itself is super forgiving too. Swap ingredients and use whatever you have in the fridge! You can also make this ahead because it freezes well for even more convenience.
What is the secret to good stir fry?
The secret to a good stir fry is high heat and quick cooking. Searing the beef in a hot skillet keeps it tender while developing great flavour. Keeping the veggies crisp means not overcooking them. Just a quick toss in the pan with the stir fry sauce is enough!
Ingredients
- Beef Stir-Fry Strips: Flank, inside round, or chuck steak work well for stir fry. Slice the beef thinly against the grain for the most tender texture.
- Garlic Powder & Onion Powder: Both seasonings enhance the savoury notes in the dish.
- Crushed Red Chili Pepper Flakes: Adds a touch of heat, but you can adjust the amount to suit your spice preference.
- Salt & Black Pepper: Simple seasonings that bring out the natural flavours of the beef and balance the sauce.
- Tri-Colored Bell Peppers: A mix of red, green, and yellow peppers adds sweetness, crunch, and vibrant color to the dish.
- Broccoli: Provides a fresh, slightly crunchy contrast to the tender beef and soaks up the sauce beautifully.
- Red Onion: Adds a mild sweetness and a bit of bite to the stir fry.
- Cornstarch & Cold Water: Mixed into a slurry to thicken the sauce, giving it that glossy, takeout-style finish.
- Olive Oil: Used to sear the beef and stir-fry the vegetables, ensuring everything cooks quickly without sticking.
- Sesame Seeds, Green Onions & Crushed Red Chili Flakes: Optional garnishes that add texture, freshness, and a little extra spice.
Steak Stir Fry Sauce
- Fresh Ginger & Garlic: Key aromatics that give the sauce bold flavour.
- Brown Sugar: Balances the saltiness of the soy sauce with a hint of sweetness.
- Beef Broth: Adds depth and prevents the sauce from being too thick.
- Soy Sauce: The base of the sauce, giving it a rich umami taste.
- Honey: Adds natural sweetness and helps the sauce caramelize.
How to Make Beef Stir-Fry
Season the Beef First
I always start by seasoning the beef strips with salt, black pepper, garlic powder, and onion powder. This adds flavour right from the start and gives the meat a little extra depth as it cooks. Once it’s seasoned, I set it aside while prepping everything else.
Prep the Veggies and Sauce
Chopping and measuring everything ahead makes stir-frying so much easier. I slice the broccoli, bell peppers, and red onion into similar-sized pieces so they cook evenly. Then, I whisk together the sauce ingredients in a bowl and mix the cornstarch slurry in a separate dish.
Sear the Beef Properly
A hot skillet is key! I heat some olive oil in a pan over high heat, then quickly sear the beef in batches to keep it from steaming. Once it’s browned and tender, I take it out and set it aside.
Stir-Fry the Veggies and Combine Everything
I toss the veggies into the same pan and sauté them for about a minute before pouring in the sauce. The beef goes back in, and I stir everything together until it’s coated. To finish, I pour in the cornstarch slurry, mix until the sauce thickens, and take it off the heat.
Garnish and Serve Beef and Vegetable Stir Fry
A sprinkle of sesame seeds, extra chili flakes, or sliced green onions adds the perfect final touch. This dish comes together fast, so I make sure to have my rice or noodles ready to serve it with.
Beef Stir Fry Recipe Tips
- Cut vegetables into similar-sized pieces. This ensures they cook evenly and at the same rate, so nothing ends up undercooked or mushy.
- Preheat your skillet or wok. A hot pan is key for a good sear on the beef and veggies, preventing them from steaming instead of stir-frying.
- Prep ahead to save time. You can chop the vegetables and mix the sauce up to three days in advance, storing them in the fridge until you’re ready to cook.
- Let the beef sit at room temperature. Giving it 20 minutes out of the fridge helps it cook evenly and keeps the pan hot for a proper sear.
- Cook the beef in batches. Overcrowding the pan causes the meat to release too much moisture, leading to steaming instead of frying.
- Use a cornstarch slurry to thicken the sauce. Mixing cornstarch with cold water allows you to control the sauce’s consistency, giving it that perfect glossy finish.
Recipe Variations
- Protein: Swap the beef for chicken, shrimp, or tofu if you want to switch things up. Each one works well with the sauce and cooks quickly.
- Vegetables: Use your favorite combination! Snap peas, carrots, bean sprouts, baby corn, zucchini, and cauliflower all work great in this recipe.
- Spicy: Add sriracha, your favorite hot sauce, or extra crushed red pepper flakes for a kick of heat. Adjust to your spice preference.
- Vegetarian: Replace the beef with crispy tofu and load up on extra veggies for a hearty, meat-free option.
What to Serve with this Beef Stir Fry Recipe
This beef stir fry goes great with white rice, fried rice, or lo mein noodles for a filling and flavorful meal. If you want something lighter, serve it over zoodles (zucchini noodles) or add extra veggies for a low-carb option. No matter what you choose, the sauce brings everything together perfectly.
Storage
Store leftover beef stir fry in an airtight container in the fridge for up to four days.
Freeze: To freeze, let the stir fry cool completely, then transfer it to a freezer-safe container or bag, keeping the sauce and beef together for the best texture.
Reheat: When ready to eat, thaw overnight in the fridge, then reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce. Avoid microwaving for too long, because it can make the beef tough. Short 30-second bursts while stirring in between work best.
FAQs (Frequently Asked Questions)
Flank steak, inside round, or chuck steak are great choices because they stay tender when cooked quickly over high heat. Just be sure to slice the beef thinly against the grain to keep it from becoming chewy.
Make sure to slice the beef thinly against the grain and let it sit at room temperature for 20 minutes before cooking. A hot skillet is also key—searing the beef quickly in batches prevents it from steaming and keeps it juicy.
Yes! If you don’t have cornstarch, you can use arrowroot powder or a bit of flour to thicken the sauce. Just mix it with cold water before adding it to prevent clumping.
More 30-Minute Dinner Ideas
- Lobster Pasta in Lemon Butter Sauce
- Jamaican Style Mackerel
- Creamy Parmesan Orzo with Sausage
- Easy One Pot Cajun Shrimp and Rice
- Honey Sriracha Salmon
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Easy Beef and Vegetable Stir-Fry
Ingredients
Beef
- 2 lbs Beef Stir-Fry Strips , angus beef inside round, flank or chuck steak, thinly sliced
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Crushed Red Chili Pepper Flakes, more or less as desired
- 1 tsp Salt
- 1/2 tsp Black Pepper
Vegetables
- 1/2 Tri-Coloured Bell Peppers, red, green, yellow, orange, julienned
- 1 head Broccoli, cut into small florets
- 1/2 Red Onion, medium, or red onion, julienned
Garlic Ginger Soy Sauce
- 2 tsp Fresh Ginger, grated
- 6 Cloves Garlic, minced
- 3 tbsp Brown Sugar
- 1/3 cup Beef Broth
- 1/3 cup Soya Sauce
- 1/3 cup Honey
Cornstarch Slurry to Thicken Sauce
- 2 tsp Cornstarch
- 2 tsp Cold Water
- Olive Oil
Garnishes
- Sesame Seeds, Sliced Green Onions, Crushed Red Chili Pepper Flakes, for garnish, if desired
Instructions
- Season beef with salt, black pepper, garlic powder and onion powder; cover and set aside while you prep your veggies and sauce.
- Prepare veggies – red, green and yellow bell peppers, broccoli and red onion; set aside. Then add all garlic ginger soy sauce ingredients in a small bowl – ginger, garlic, brown sugar, beef broth, soya sauce and honey until well combined. Last, prepare cornstarch slurry by mixing 2 tsp cornstarch and 2 tsp cold water together until incorporated.
- Heat 2 tbsp of olive oil in a skillet or wok over high heat. Once the skillet is hot, pan sear seasoned beef strips (work in batches if needed to get a good sear) until browned. Remove from skillet, and set aside. Next, add veggies and sauté for about a minute then add sauce, allow to simmer. Return beef to skillet and stir until everything everything coated in sauce. Pour in cornstarch slurry to thicken sauce to liking, mix until all incorporated and remove from heat.
- Garnish with sesame seeds, more red chili pepper flakes, or sliced green onions as desired.
Delicious! Thank you for this quick and delicious recipe! The entire family enjoyed it, even my toddler. 🙂
Toddlers are the true critics, if I passed then that means a lot! Thanks so much!!