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Beef Stir Fry

This Beef Stir Fry delivers a fast, savory dinner made with thinly sliced steak, crisp mixed vegetables, and a glossy sauce that comes together in about thirty minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Main Course
Cuisine Asian-inspired
Servings 3 servings
Calories 310 kcal

Ingredients
  

Beef and Marinade

  • 12 oz Beef flank steak or sirloin, thinly sliced against the grain Use flank for lean texture; sirloin for tenderness
  • 1/4 cup Soy sauce (low-sodium recommended) Low-sodium prevents oversalting with oyster sauce
  • 1 tbsp Cornstarch For velveting the beef and thickening the sauce
  • 2 tbsp Water for cornstarch slurry Mix with cornstarch to coat the beef evenly

Vegetables and Aromatics

  • 3 cups Mixed vegetables (bell peppers, snap peas, carrots, broccoli florets) Choose similar-sized pieces for even cooking
  • 3 cloves Garlic, minced Fresh garlic gives brighter flavor than pre-minced jarred garlic
  • 1 tbsp Fresh ginger, minced Peel and finely dice for balanced heat
  • 2 tbsp Green onions, sliced Use both white and green parts for texture contrast

Oils and Sauces

  • 1 tbsp Sesame oil To finish for aroma; do not use as primary cooking oil
  • 2 tbsp Vegetable oil (canola or grapeseed) High smoke point oils allow very hot searing
  • 2 tbsp Oyster sauce (or hoisin sauce as substitute) Oyster adds umami; hoisin adds sweetness if preferred
  • 1/4 cup Additional water for sauce Adjust for sauce consistency

Instructions
 

Preparation

  • Slice the beef thinly against the grain into strips one quarter inch thick for quick cooking.
  • Toss the beef slices with one tablespoon soy sauce to season and begin tenderizing the meat.
  • Mix one tablespoon cornstarch with two tablespoons water to form a smooth slurry then add to beef.
  • Set the coated beef aside for at least five minutes to absorb the slurry and seasoning.
  • Chop the mixed vegetables into bite-sized pieces and finely mince garlic and ginger.

Cooking

  • Heat a wok or large skillet over medium-high heat until very hot and nearly smoking.
  • Add two tablespoons vegetable oil and swirl to coat the pan surface evenly.
  • Add the beef in a single layer and sear without overcrowding to encourage browning.
  • Stir-fry the beef until browned but still slightly pink inside, about two minutes per side.
  • Remove the beef to a plate and let the pan remain hot for the vegetables.
  • If the pan looks dry, add a splash more oil before adding garlic and ginger.
  • Sauté the garlic and ginger for about thirty seconds, stirring constantly until fragrant.
  • Add the mixed vegetables and stir-fry until crisp-tender, approximately four to five minutes.
  • Combine remaining soy sauce, oyster sauce, and one quarter cup water in a small bowl until mixed.
  • Pour the sauce into the pan with vegetables and stir to distribute evenly.
  • Return the seared beef to the pan and stir everything to combine and rewarm evenly.
  • Allow the sauce to bubble and thicken for two minutes, coating beef and vegetables well.

Serving

  • Turn off the heat and drizzle one tablespoon sesame oil over the stir fry for aroma.
  • Sprinkle sliced green onions on top and gently toss to distribute the garnish.
  • Transfer the stir fry to a warmed serving dish and serve immediately with rice or noodles.

Notes

Sear in batches to avoid steaming; crowding the pan drops temperature and prevents browning. Use a high smoke point oil and add sesame oil off the heat for best results.
Keyword Beef Stir Fry, Easy Weeknight Meal, Quick Dinner, Savory, stir fry