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.
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!
Beef Stir Fry
This easy beef stir fry recipe is a Chinese restaurant-quality dish, made right at home!
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.
Really quite simple and tastes great! Do happy I found this recipe! Followed recipe except omitted ginger. We loved it
This is truly a 5 star dinner. With a bit of prep it is a guest worthy meal. My neighbor had dinner with us and I truly thought he was going to lick the bowl before I offered seconds!!!!!
There’s noodles in the picture no noodles in the recipe… what kind of noodles are you supposed to use?
Step 6 says to serve over noodles or rice. You can use any noodles or rice you prefer or have on hand!
Doubled sauce recipe & added 1/4 tsp hot sauce. Served w/ rice. Very good.
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.
Love this recipe – bookmarked! The only thing I did different was marinade the beef in a little baking soda for 30 minutes to assist in tenderizing, rinse and dry. I love the sauce as written. Thank you!
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.
This is one of my “go to” recipes. Last night I had left over beef, so I put that in at the end.
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!
That sounds delicious, thanks for sharing your alterations.
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!
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.
That sounds delicious, Joshua! Thank you for sharing your adjustments.
Delicious & very easily adapted to what you might have on hand. I reduce the sugar to 1 tablespoon
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.
Awesome! Added a lot more veg, doubled the sauce and served it over brown rice. Best stir fry I’ve ever make!
good presentation
One of the best and simplest recipes I’ve ever made n my family loves it!
I really appreciate you sharing your recipes.
Thanks for sharing.
So glad you are enjoying them! Thanks Elsie.
Love your recipes. Thanks for sharing.
I do appreciate it.
I love this recipe! What’s a healthy alternative for the corn starch that still works well?
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.
If you have an allergy to corn, you could use tapioca starch.
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.
Arrow root!
Looks Great
Looking Delicious and Yummy