This easy beef stir fry is a quick weeknight meal with the most delicious sauce.
Tender strips of beef and fresh vegetables are stir fried and tossed in a tangy, sweet, and savory sauce.
Serve this beef stir-fry over rice or egg noodles.
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This Is The Best Beef Stir Fry Because…
- This method ensures the beef actually comes out tender.
- The reviews speak for themselves, it’s VERY delicious.
- It can be prepped ahead, and it cooks quickly.
- The homemade sauce has lots of flavor and is easy to make.
- Clean out the fridge – you can use any variety of vegetables.
Ingredients for Beef Stir Fry
- Beef: The best beef for stir fry is either sirloin or flank steak because it is tasty, affordable, and easy to tenderize. Other cuts of beef such as chuck steak or ribeye can also be used.
- Veggies: Use whatever vegetables you have on hand, personal favorites are broccoli, snap peas, and bell peppers.
For the Stir-Fry Sauce
- Ginger/Garlic: Freshly minced garlic and ginger add tons of flavor. Jarred minced garlic or ginger can be used in this recipe.
- Orange juice: Adds a sweet and tangy flavor to the sauce. Replace the oj with pineapple juice or apple juice.
- Soy sauce: Adds umami (savory flavor).
- Brown sugar: Adds a hint of sweetness. Use either light or dark brown sugar.
- Sesame oil: Adds a nutty flavor.
How to Make Beef Stir Fry
- Cut and then toss the beef with cornstarch. Pan fry (recipe below) and then set aside.
- Stir-fry the vegetables and transfer to the bowl with the beef.
- Mix the sauce ingredients. Cook the sauce in the pan.
- Slowly add cornstarch. Add the vegetables and beef.
How to Keep The Beef Tender
- To make tender strips of beef, trim any silverskin, connective tissue, or large bits of fat, and then ensure you’re cutting slices across the grain (¼-inch thick).
- Don’t skip the step of tossing the beef with cornstarch as it tenderizes the meat and adds a crust for the sauce to stick to.
Tips for a Great Stir Fry
- For easier slicing, place the beef in the freezer for 15 minutes before cutting.
- Prepare all ingredients ahead of time, as a stir fry comes together quickly.
- Don’t overcrowd the pan, or the beef won’t crisp.
- The meat, vegetables, and sauce can be prepared and stored separately for up to 48 hours before cooking.
Store leftovers in an airtight container in the fridge for 3-4 days.
Five Star Favorite Stir-Fry Recipes
Did you enjoy this Easy Beef Stir Fry? Leave a comment and a rating below!
Equipment
Ingredients
- 2 tablespoons vegetable oil divided
- 1 pound flank steak or sirloin steak
- 2 tablespoons cornstarch
- 4 cups mixed vegetables
For the Sauce
- 3 cloves garlic minced
- 1 teaspoon minced fresh ginger
- ⅓ cup orange juice
- ⅓ cup water
- ¼ cup less sodium soy sauce
- 3 tablespoons brown sugar light or dark
- 1 ½ teaspoons toasted sesame oil
- 1 tablespoon cornstarch
Instructions
- Whisk the sauce ingredients except corn starch in a bowl. Set aside.
- Trim any silverskin, connective tissue, or large bits of fat from the beef. Cut ¼-inch slices across the grain.
- Season the beef with salt & pepper and toss with cornstarch. Set aside while you prepare the vegetables.
- Cut the vegetables into bite-sized pieces.
- Heat 1 tablespoon of oil over medium-high heat in a wok or large skillet. Add half of the beef and cook until browned, about 2-3 minutes (beef does not need to be cooked through). Transfer to a bowl and repeat with the remaining beef.
- Add the vegetables to the skillet, adding more oil if needed, and cook until tender-crisp, about 4-5 minutes. Transfer to the bowl with the beef.
- To make the sauce, reduce the heat to medium. Stir the sauce, pour it into the skillet, and bring to a simmer. In a small bowl, combine cornstarch with 3 tablespoons water (or broth).
- Gradually add the cornstarch slurry to the simmering sauce while whisking to reach the desired consistency, you may not use all of the cornstarch mixture. Let simmer for 2 minutes.
- Add the vegetables and beef with any juices to the pan and cook until heated through. Garnish with green onions and sesame seeds if desired.
- Serve with noodles or over rice.
Notes
- For easier slicing, place the beef in the freezer for 15 minutes before cutting.
- Prepare all ingredients ahead of time, as a stir fry comes together quickly.
- Don’t overcrowd the pan, or the beef won’t crisp.
- The meat, vegetables, and sauce can be prepared and stored separately for up to 48 hours before cooking.
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
How does this freeze? I’m only
Cooking for 1 and I like to freeze leftovers for another day.
This should freeze just fine. The veggies will be a little bit softer when thawed but will still taste delicious.
Easy to make and delicious.
I put sesame seeds on finished dish before serving. I will be making this again!
Excellent! Just finished a huge plate of this! Easy and delicious. Thx for sharing.
This is my favorite stir fry recipe! I love the sauce soo much. I double the veggies and its perfect. Highly recommend. Thanks for sharing!
Hands down, my favorite beef stir fry sauce! Add 1/2 tsp of red pepper flakes, if you like a little heat.
Very good! Quick and easy to put together!
This is better than takeout. I can’t tell you how much I love this recipe! I added everything bagel seasoning to top it off, and it was incredibly good. Thank you for posting this!!
My 4 year old begged me to make this again! Everyone loves it! It’s fast and tastes yummy!
This was amazing! Hubby loved it so much that he asked me to make it every Sunday for dinner. I’m so happy I came across this recipe and can’t wait to make it again on Sunday!
Very good recipe! Did a double batch on sauce cuz I cooked lots of veggies! Awesome!
Turned out AMAZING!! I did make a double batch of the sauce since I had more beef and veggies. Served over rice!! My family couldn’t get enough. Thank you for this yummy goodness!!
I’m always looking for good recipes. I get tired of the same old meals
Sue, you’re in the right place! You can click here to sign up to receive emails. Look forward to sending you recipes!
Very good yet simple and tasty sauce. Made with chicken and will make again soon to try beef.
Amazing! This is the best sauce I have come across in my journey for good stir fry recipes. Huge hit in my house and can’t wait to make again. Next time I will double the sauce because I like to add tons of fresh veggies. Used ramen noodles instead of rice just as a preference and topped with sunflower seeds and crushed red pepper. Delicious!
What type of noodles should I use? Can it be spaghetti??
Hi Patricia, spaghetti noodles will work just fine! :)
I made this last night and my family loved it! My kids wanted seconds. I will definitely make it again. I can’t believe how quick and easy it was.
Awesome recipe. Really good.
Made this tonight. Delicious!!!! Loved the sauce! Added some extra salt and pepper and some red pepper flakes at the end because I had more veggies and meat than the recipe called for and overwhelmed my sauce. I might try a different velveting technique next time as well- this turned out a bit “gloopy” on the otherwise super tender meat and I’m not sure how to fix that with this method.
Step 5 is confusing. After we turn the heat up to medium high, do we bring it to a boil or a simmer?
You bring it to a simmer.
I’m new,haven’t tried anything recipes yet.
This is an easy one for you to try Joseph!
Really good and adaptable. Had some left over cooked rice sticks so added them at the last minute. Was generous w ginger so had a little bite. Sauce was perfect and plentiful and cornstarch added lots of character and tenderness to the beef[sirloin .81#]. Loved the tip to prep the vegs early. I did them the night before and it made it so much easier. Used vegs I had on hand and used up little bits so wasted nothing. Served 2 for dinner w 2 lunches next day
I have a very picky teenage daughter and have tried many different stir fry recipes. This one is her favorite!! And mine too.