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.
This was delicious! For vegetables I used snow peas, mushrooms, carrot and red pepper. I also had to use fresh squeezed orange juice. Thank you for such a yummy recipe.
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!
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!
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.
Good stuff thanks
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
Great flavor and relatively easy. Whole family loved it and we are looking forward to leftovers
Awesome sauce! Tough to execute but tasty!!!
It really is that fast, easy and delicious!
OMG. BEST SAUCE EVER! Thank you!
You’re welcome Heather!
Delicious! Both me and my husband love it. I added sambal oelek to the sauce and a jalapeno to the veggies.
This is at least the 10th or 12th time I’ve made this recipe. It is perfect!
Hi is there any sort of video to go along with this? I’m very nervous to try it and I need a visual.
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.
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.
Beef stir fry recipe
The ONLY stir fry recipe I use now. I double the sauce, it’s so good!
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.
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!
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.
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.
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!!
Sounds just perfect Melanie!