Easy Beef Stir Fry

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Easy Beef Stir Fry is the perfect Chinese-restaurant-inspired dish that you can make at home. To get delicious flavor use lots of been, your favorite vegetables, and of course a great sauce. 

Serve this beef stir fry with white rice, egg noodles, or next to fried rice!

Overhead shot of Beef Stir Fry in a white bowl

Beef for Stir Fry

So, what kind of beef is best for stir fry? I use either sirloin or flank steak in my beef stir fry recipe because it is tasty, affordable, and can be easily tenderized. You can use chuck steak as well. The secret to making the best beef stir fry using flank steak is all in how you slice the meat. Thin slices, across the grain is the key. Here’s how to do it:

  • Trim away any silver skin, or other tough connective tissue that often surrounds a cut of beef.
  • Look at the way the grains are running, you will see long lines of muscle.
  • You want to slice across the long lines (across the grain) for the most tender meat. I cut 1/4 inch thick.

Now you’re ready to marinate and/or tenderize.

Overhead shot of Easy Beef Stir Fry in a pan surrounded by ingredients

How to Make Beef Stir Fry

This dish requires a little more prep time than many recipes, but it’s so worth it! Prep your veggies ahead of time and place them in a container in the fridge.  To make things super easy, our grocery store sells stir fry veggies cut and prepped.

  1. Cook the beef in batches in an oiled pan or wok about 2-3 minutes and then remove and set aside (overcrowding the pan causes the beef to steam, not fry).
  2. Cook the vegetables in a hot oiled pan or wok 4-5 minutes. They should still be crunchy. Set aside.
  3. In the same pan, combine the sauce ingredients, bring to a simmer and thicken with cornstarch. Add the beef and veggies back to the pan and cook until heated through.

Overhead shot of beef stir fry ingredients

Making Beef Tender

You know how Chinese food always has the most tender pieces of beef and chicken? They use a technique called velveting which makes the meat so … velvety!! This involves tossing the beef (or chicken) with cornstarch and usually rice vinegar/soy sauce and egg white and let it marinate a while. It’s then usually cooked in either oil or water to complete the process and then it’s used in stir-fries.

I always toss my beef (or chicken for chicken stir fry) with cornstarch while I prepare the rest of the ingredients. While it’s not the exact same velveting technique as found in Chinese restaurants, it does change the texture of the meat and tenderize it. The little bit of cornstarch on the outside also gets a nice crust and helps thicken the sauce. Win-win-win!

Overhead shot of Beef Stir Fry in a black pan

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Beef Stir Fry in a white bowl
4.98 from 241 votes
Review Recipe

Beef Stir Fry

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Author Holly Nilsson
Beef stir fry is the perfect stir fry recipe to make at home.


  • 2 tablespoons vegetable oil divided
  • 1 pound flank steak thinly sliced
  • 2 tablespoons cornstarch
  • 4 cups mixed vegetables
  • 3 cloves garlic minced
  • 1 teaspoon minced ginger
  • cup orange juice
  • cup water
  • ¼ cup low sodium soy sauce
  • 3 tablespoons brown sugar
  • 1 ½ teaspoons sesame oil
  • 1 tablespoon cornstarch

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  • Season steak with salt & pepper. Toss with cornstarch and set aside while you prepare the vegetables.
  • Place 1 tablespoon of oil in a pan or wok. Cook the beef in 2 small batches over medium high until browned, about 2-3 minutes (beef does not need to be cooked through). Remove from pan and set aside.
  • Add vegetables to the pan and cook about until tender crisp, 4-5 minutes. Remove from pan and set aside with the beef.
  • Combine sauce ingredients except corn starch in a bowl and stir well.
  • Turn the heat up to medium-high and add the sauce. Bring to a simmer. Combine cornstarch with 3 tablespoons water (or broth) and add it the sauce a little bit at a time while whisking to reach desired consistency. Let simmer 2 minutes. Add vegetables, beef (and any juices) to the pan and cook until heated through.
  • Serve with noodles or over rice.

Nutrition Information

Calories: 423, Carbohydrates: 43g, Protein: 31g, Fat: 15g, Saturated Fat: 8g, Cholesterol: 68mg, Sodium: 681mg, Potassium: 863mg, Fiber: 7g, Sugar: 10g, Vitamin A: 9285IU, Vitamin C: 29.9mg, Calcium: 84mg, Iron: 3.9mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword beef stir fry
Course Main Course
Cuisine Asian, Chinese
Beef Stir Fry with a title
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. This was really, really flavorful. I loved the mesh of flavors, and that there was lots of sauce to coat the beef, veggies and rice. Easy to make and a keeper!5 stars

  2. I used just random veggies from the fridge, and added a box of steamed green giant glazed carrots. I also used zucchini instead of broccoli. (I have a four-year old that hates it) It was really good, quick and I was able to make a meal out of my miscellaneous items.
    Thumbs up here!5 stars

  3. Great recipe but I was forced to make a weird substitution. I used pineapple juice instead of orange juice. It gave it a nice tangy flavor. I also used a good squirt of Sriracha in the sauce to give it some heat.

  4. The first time I have cooked Chinese, took me a little longer than 50 minutes, but it turned out wonderful. I told my husband now I understand why people go out to eat Chinese food! Delicious dinner with leftovers for later use. Thank you for sharing 5 stars

  5. Delicious! Both me and my husband love it. I added sambal oelek to the sauce and a jalapeno to the veggies.5 stars

    1. No video for this one. Just try it, you’ll do great! It’s a forgiving recipe, so I’m sure you’ll enjoy it KM.

  6. This is one of the best beef stir fry recipe I’ve ever had . My wife, and son were upset there wasn’t more to get. They said I should have known to make more it was so good.5 stars

    1. That may be what I should do. My husband and I had last night and even though I tasted the sauce before I added my vegetables and meat i couldn’t taste after I combined everything together. I’ll double the sauce next time.

  7. Love this recipe, sauce is wonderful, a little sweet a little savory, perfect balance. I didn’t have OJ, but did have tangelos so used that juice and reduced brown sugar a bit. I had fresh green beans, carrots and asparagus so used those veggies, served with udon noodles, huge hit!5 stars

  8. This packs a lot of flavor, it’s really tasty! I don’t know how faithful it is to what is considered authentic, but you will get a really tasty meal out of this recipe regardless.

    I’ve made it twice and the second time around I cut the sugar for the sauce in half and enjoyed it more, it came out more savory and umami.4 stars

  9. Fantastic recipe! I added some chilli to spice it up, gave it a 30sec fry before adding the veges – works well. Also added some fish sauce to the veges when stir fry.5 stars

  10. So good, I used asparagus, broccoli, cauliflower, & baby carrots. I didn’t put in the garlic – I wanted too I love garlic but hubby is allergic (sad I know, garlic tastes good on everything) anyway, it still turned out amazing! I slightly undercooked my steak in my cast iron, let it rest before slicing it, then added it to the veggie mix to finish cooking it and it was really tender. Great taste, thanks for sharing!!5 stars