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 518 votes↑ Click stars to rate now!
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Easy Beef Stir Fry

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


  • 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


  • 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.
4.98 from 518 votes

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.

Course Main Course
Cuisine Asian, Chinese
Beef Stir Fry with a title


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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. Delicious! I had leftover medium rare top sirloin roast and we wanted a stir fry. Sliced it thinly and quickly sautéed in the oil then removed from the pan, so it didn’t have any flour or cornstarch on it and we found it wasn’t needed. The meat was still very tender. Will definitely keep this recipe in our lineup. I also reduced the amount of brown sugar to 2 Tbps but will reduce to 1 Tbsp next time. Doubled the ginger. Fresh squeezed orange juice so used the zest as well.5 stars

  2. I forgot to mention, I always cut back on the sugar to one tablespoon. Last time I substituted marmalade for the sweetness & a splash of vinegar. I didn’t have an orange on hand.5 stars

  3. My husband, daughter and I loved it. Timed it just like the recipe said and the veggies were perfect . The only thing different that I did, was substitute canned Mandarin Orange juice for the orange juice and served the oranges on the side!

    Thanks for the great recipe!5 stars

  4. Delicious! I used Joshua’s tips. I think one table spoon of sugar is more then enough. I also squeezed oranges for the juice. I added some roasted peanuts and sesame on top!

  5. I love this recipe. I have used it since it came out at least a dozen times. Of course like everyone I adjusted to my taste.

    I added 6 cups of onion, carrot, peppers, snow peas, scallions, sliced chilis, orange zest, garlic, and doubled the ginger to give it a fresh punch of flavors. The sauce I agree needs to be doubled with any additions.

    I also velveted my steak my usual way. 3/4 tablespoons baking soda per 8oz beef strips. Mix with hands and let sit for 30 minutes while you prep. Rinse and pat dry. I marinade the stake for 15 minutes now that the meat is tender in soy sauce and rice vinegar.5 stars

  6. I did the same as Rita. Added a lot more veg and doubled the sauce (doubled the Ginger in the sauce ;-). OMG, So frick’n good!!!! Delicious.5 stars

    1. Hi Jacquelyn, we have only made this recipe as listed but you should be able to replace the cornstarch with flour and achieve similar results.

    2. I would suggest baking soda as it is what the fast dining Chinese restaurants use for quick prep. About 3/4 tablespoons per 8oz beef strips. Mix with hands and let sit for 30 minutes while you prep. Rinse and pat dry. Marinade for 15 minutes now that the meat is tender already, or just season and fry as you would.5 stars