This Beef Stir Fry is ready in 30 minutes! With tender beef, crisp vegetables, and a flavorful sauce, it's the best 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 stir fry 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
Here are some of my top tips for making this beef stir fry:
- Use a wok: A wok distributes heat more evenly, so it'll cook faster and give you a tender-crisp texture.
- Tenderize the steak: Toss in cornstarch, baking soda and soy sauce for 30 mins to make it tender.
- Don't overcrowd the pan: Cook the steak and veggies separately so they both get a nice sear.
Frequently Asked Questions
How do you make the beef tender?
To make the beef extra tender, toss it in baking soda, cornstarch and soy sauce for 30 minutes before cooking.
What's the best beef to use?
Use a cut of beef that has little to no fat or muscle fibres like sirloin, tri tip, tenderloin, top loin, flank or rib eye.
What other vegetables can you add?
You can add any veggies of your choice! Broccoli, carrot, red pepper, baby corn, mushrooms, onions, water chestnuts, cauliflower, bok choy and cabbage would all be yummy.
How to serve beef stir fry
Here are some ideas on how to serve this stir fry:
- Over rice: Serve it over white rice or brown rice.
- Over noodles: Serve it over rice noodles, vermicelli, Chinese egg noodles or ramen.
- Low carb: For a low-carb option, serve over cauliflower rice.
Storing and reheating
Storing: Store the leftovers in the fridge for 5 days.
Freezing: Freeze the stir fry without the veggies for 3 months then thaw in the fridge.
Reheating: Reheat in a skillet over medium-low heat or in the microwave for 1-2 minutes.
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.
Quick & Easy Beef Stir Fry
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!
Comments & Reviews
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