Name: Beef Stir Fry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 pound flank steak (or sirloin steak); 2 tablespoons cornstarch; 4 cups mixed vegetables; 2 tablespoons vegetable oil (divided); ⅓ cup orange juice; ⅓ cup water; ¼ cup less sodium soy sauce; 3 tablespoons brown sugar (light or dark); 1½ teaspoons toasted sesame oil; 3 cloves garlic (minced); 1 teaspoon minced fresh ginger; 1 tablespoon cornstarch

Beef Stir Fry

Holly’s Recipe Highlights: Beef Stir Fry

Flavor: Savory, slightly sweet, and citrusy, with bright orange, a warm spicy kick from the ginger and garlic, and a rich sesame-soy finish.

Why Make It: Cooking the beef and vegetables separately keeps the steak browned and the vegetables crisp-tender.

Tools: A wok is handy, but a large skillet works just as well and gives the beef room to brown.

Total Time: 50 Mins (20 Mins Prep) Servings: 4 Cooking Method: Stovetop

Ingredient Notes

Steak: Flank steak or sirloin steak both work well. Flank steak has a rich, beefy flavor, while sirloin is a little more tender. Or replace with skirt steak.

Vegetables: Use about 4 cups of your favorite mixed vegetables. Bell peppers, broccoli, carrots, snap peas, mushrooms, and onions all work well. Cut everything into similar-sized pieces so the vegetables cook evenly.

Orange Juice: Adds natural sweetness and bright acidity to balance the savory soy sauce. Pineapple juice is a good substitute if you prefer a slightly sweeter, more tropical flavor.

Low-Sodium Soy Sauce: Adds salty, savory flavor without making the sauce overly salty. Tamari or coconut aminos can be used as alternatives.

Brown Sugar: Light or dark brown sugar both work well, or swap for honey.

How to Make Beef Stir Fry

Whisk the sauce ingredients (full recipe below), slice the beef across the grain, and toss it with cornstarch.

Cook the beef in batches in a hot skillet, then set it aside.

Stir-fry the vegetables, then remove them from the skillet.

Simmer the sauce, whisk in the cornstarch slurry, then return the beef and vegetables to the pan.

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

Slice Across the Grain: Cut the beef against the grain to shorten the muscle fibers, resulting in a more tender bite. I use the same slicing technique in my easy homemade Mongolian beef.
Chill Before Slicing: Place the steak in the freezer for about 15 minutes before slicing. Slightly firming the beef makes it much easier to cut into thin, even strips.
Cook in Batches: Avoid overcrowding the skillet. Cooking the beef in batches helps maintain a high enough temperature to brown the meat instead of steaming it.
Add Vegetables in Stages: If using a variety of vegetables, add them according to how long they take to cook. Start with firmer vegetables like carrots and broccoli, then add quick-cooking options such as snap peas, bean sprouts, or bok choy leaves.

Overhead shot of Beef Stir Fry in a black pan

Reheat and Repeat

Keep leftovers in an airtight container in the refrigerator for up to 4 days. Store rice or noodles separately when possible so they don’t absorb all of the sauce.

Freeze the beef stir fry in an airtight container in the freezer for up to 3 months. The beef and sauce freeze well, although some vegetables will be softer after thawing. Thaw overnight in the refrigerator before reheating.

Reheat leftovers in a skillet over medium heat. If the sauce has thickened, add a splash of water or broth.