This Beef Stir Fry is ready in 30 minutes! With tender beef, crisp vegetables, and a flavourful sauce, it's the best easy weeknight dinner.
This beef stir fry is what I make when I'm craving takeout but am so hungry I don't want to wait for delivery. I've even figured out how to make the beef so tender, just like you'd experience in a restaurant.
Why you'll love this recipe
- Simple sauce: All you need are two ingredients that you probably already have in your pantry!
- Customizable: Try out different veggies and protein to make this stir fry your own.
- Restaurant-quality: The beef tastes just like the kind at a Chinese takeout joint!
Ingredients and substitutions
- Sesame oil – you can use canola oil, but it'll have a milder flavour.
- Sirloin steak – or another tender cut of beef like tenderloin or ribeye.
- Garlic – fresh minced garlic is best, but the jarred variety will work in a pinch.
- Broccoli – cauliflower, bok coy and cabbage would all be good too.
- Carrot – swap out for another veggie like mushrooms or water chestnuts.
- Baby corn – you can use frozen corn kernels, they just won’t be as crispy.
- Red pepper – yellow or orange pepper would also work.
- Rice – I like using white rice but brown rice or quinoa would be good too.
Stir fry sauce
- Low-sodium soy sauce – tamari or coconut aminos are the best substitutes here.
- Hoisin sauce – substitute for oyster sauce or use 2 tbsp of honey instead.
How to make this recipe
Step 1: Prep your ingredients.
Cook the rice and make the sauce.
Step 2: Sear the steak.
Sear with the garlic, then remove from the pan.
Step 3: Cook the veggies.
Cook in the pan until tender.
Step 4: Toss everything together.
Add the steak and sauce to pan, and cook until the sauce thickens. Serve over rice.
Recipe tips & variations
Creating a delicious and tender beef stir-fry is both an art and a science. Here are some ideas to elevate your stir-fry game:
- Use a wok: A wok distributes heat more evenly, so it'll cook faster and give you that tender-crisp texture.
- Tenderize the steak: Choose tender cuts of meat like ribeye or sirloin. Toss in cornstarch, baking soda and soy sauce for 30 mins to make it extra tender.
- Against the grain: Cut your steak in the opposite direction of the lines (against the grain). Make sure to keep the pieces thin!
- Make it hot: Don't be afraid to sear the beef over high heat!
- Don't overcrowd the pan: Stir-fry vegetables first to maintain crispness, then sear the beef over high heat.
- Add spice: Add some red chili flakes to the sauce to spice it up.
- Switch up the veggies: Feel free to use your favourite vegetables, whether they're fresh or frozen.
Frequently asked questions
Can I make this dish vegetarian or vegan?
Absolutely! Substitute the beef with firm tofu, tempeh, or even king oyster mushrooms for a delicious and protein-packed vegetarian stir-fry.
How do I prevent the beef from becoming tough?
To maintain tenderness, cook the beef over high heat for a short time, searing it quickly. And avoid overcrowding the pan, as this can cause the beef to steam rather than sear.
Can I make a low-carb stir-fry?
Yes! Use cauliflower rice or zucchini noodles instead of traditional rice or noodles.
Are there any healthy alternatives to soy sauce?
Yes! Try reduced-sodium soy sauce, coconut aminos, tamari, or even a homemade stir-fry sauce using rice vinegar, ginger, and garlic.
What to serve with beef stir fry
These sides will turn your beef stir-fry into a complete restaurant-quality meal!
- Classic choices like jasmine rice, brown rice, quinoa or cauliflower rice.
- Serve it over rice noodles, vermicelli, Chinese egg noodles or ramen.
How to store and reheat
Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheat: Warm in a pan over medium heat for 3-5 minutes or microwave in 1-minute intervals, stirring in between.
Freeze & reheat from frozen: Freeze without rice for up to 3 months. Thaw in the fridge overnight, then reheat in a pan or microwave until heated through.
More easy stir fry recipes
Meal prep tools
- Grab some glass meal prep bowls if you plan on turning this beef stir fry into your weekly lunches.
- A rice cooker will automatically cook the side dish of rice for you.
- I get all my grass-fed beef from Butcher Box, conveniently delivered to me frozen so I always have steak on hand!
- Use these Ziploc bag holders if you're marinating the steak ahead of time.
- Get a large wok to cook this stir fry in.
Easy Beef Stir Fry Recipe
Ingredients
- 1 tbsp sesame oil
- 8 oz sirloin steak, thinly sliced against the grain
- 4 cloves garlic, minced
- 1/4 tsp each salt & pepper
- 1 head broccoli, chopped
- 1 carrot, peeled and thinly sliced
- 1 can baby corn, drained and rinsed
- 1 red pepper, sliced
- Sesame seeds, for garnish (optional)
Stir fry sauce
- 1/4 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
Rice (optional, to serve)
- 1 cup dry white rice
- 2 cups water
- 1 tsp butter
Instructions
- Cook rice with water and butter together in a rice cooker (if serving with stir fry).
- Optional step for more tender beef (skip if you're in a rush): Add 1 tsp cornstarch, 1 tsp baking soda and 2 tbsp soy sauce to sliced steak. Toss to combine and let marinate for 30 minutes in a large bowl or Ziploc bag.
- Heat sesame oil in a large skillet over med-high heat. Add steak, garlic, salt and pepper, sauteeing for 2-3 minutes until seared. Remove from heat and transfer to a plate. Meanwhile, mix stir fry sauce ingredients together in a small bowl.
- Without wiping pan clean, add broccoli and carrots, then cover skillet with a lid. Cook for 3-4 minutes until veggies are tender, stirring occasionally. Add in baby corn and red pepper, sauteeing another 2 minutes.
- Add steak back to pan, along with stir fry sauce, tossing well to coat. Cook 1-2 minutes until sauce thickens slightly.
- Serve overtop of rice and garnish with sesame seeds. Enjoy!
Video
Comments & Reviews
Les A Golladay says
Thus recipe is so delicious. I love it.
Sara Mayer says
Followed the recipe exactly as written and it was so good!! Veggies were nice and tender with a lot of good flavour. Next time I will add water chestnuts.
Taylor Stinson says
So happy you enjoyed!
Debra says
How many carbs would that be without the rice?
Taylor Stinson says
I’m not able to give that info. You are welcome to calculate it using Myfitnesspal.
Maria V Arnold says
Hi Taylor, how crucial is the sesame oil? I don’t seem to have any and wondered if there was a suitable substitution. And apparently my local grocery stores don’t carry baby corn? So I grabbed little cans of bamboo shoots and water chestnuts, so hopefully that will work!
Taylor Stinson says
Those sub ins work perfectly! And you can use canola oil instead, the flavour will only be subtly changed 🙂
Robert Wagner says
You can sub canned or fresh corn