This Quick and Easy Beef Stir Fry is one of my favorite dinners to throw together. It’s loaded with veggies, tender beef, and the easiest sauce ever. No need to order takeout! This recipe will be done faster than the food could get delivered to your door.
Get ready to toss out that pre-made sticky jar of stir fry sauce in your fridge! Time to move on to much better things. My sauce is made with just 4 ingredients, and I promise it’ll blow whatever you can get in a bottle out of the water.
I love making stir fry for dinner. It’s the ultimate one-pot meal! This recipe is also super easy to customize depending on what you prefer, or what you have on hand. The most important part of my stir fry recipe is the technique. Everything else can be adjusted if you’re feeling creative!
For the stir fry:
- Peanut oil – This is a very lightly flavored oil that can be subbed with vegetable, canola, or olive oil. You can also use a more flavored sesame oil.
- Beef – I used sirloin. Flank or skirt steak will work too.
- Salt – Season to taste. Keep in mind the sauce will have soy sauce as well, so it’s best to have the stir fry slightly under seasoned.
- Broccoli – You can use a bag of broccoli already cut up into florets, frozen broccoli, or slice up a fresh head.
- Red bell pepper – I prefer the sweetness from a red pepper, but any type of bell pepper will work.
- Carrot – I used a full carrot sliced. You can also shred it with a cheese grater, or buy pre-julienned carrot if you can find it at the store.
- Green onion – Leeks or shallots would also be great for a mild onion flavor.
- Garlic – You can use as much or as little as you like.
- Sesame seeds – You can leave these out if you don’t like sesame seeds. Use as much or as little as you want!
- Ginger – I used fresh ginger grated on a microplane. You can use jarred ginger, or 1/2 tsp dried ginger.
For the sauce:
- Soy sauce – I like to use low-sodium soy sauce.
- Honey – Agave will also work. To cut down on sweetness, you can use less honey or cut it out completely.
- Oyster sauce – Hoisin will work instead if you can’t find any oyster sauce.
- Mirin – 2 tbsp dry sherry plus 1 tsp granulated sugar will work instead.
How to Make Beef Stir Fry
- Cook the beef: Heat the oil in a large skillet or wok. Add the sliced beef, season with salt, and sauté until browned. About 2-3 minutes stirring occasionally.
- Cook the veggies: Move the beef to the side of the pan. Add the broccoli, carrot, green onion, and garlic. Stir well and cook for another 2 minutes.
- Finish the stir fry: Mix all the sauce ingredients in a bowl. Add the sauce, sesame seeds, and garlic to the skillet. Bring the beef back into the center of the pan and mix everything well. Cook for another 2 minutes, or until the veggies are tender.
What Else Can I Mix Into My Stir Fry?
This is a great opportunity to use up veggies in your fridge that need some love! Here are a few ideas for you:
- Sliced mushrooms
- Snap or snow peas
- Baby corn
- Chili peppers
- Shredded cabbage
- White, yellow, or red onion, sliced
You can also use other types of protein for this recipe! Try it out with chicken, shrimp, pork, or even tofu.
How to Serve
This stir fry is perfect to serve over rice (any type you prefer), quinoa, or Asian style noodles such as rice vermicelli, udon, soba, or ramen noodles. If you want to cut down on carbs you can also serve this over some easy cauliflower rice. This stir fry is also great all on its own if you prefer!
Can I Freeze This?
This is such a great recipe for freezing! You can make a big batch of it, and store it in the freezer for an easy homemade dinner on a busy weeknight. This is also a great option for freezing in individual servings and enjoying as a week full of meal prepped lunches. Store in an airtight container up to 3 months.
You can reheat your stir fry in the microwave, or over medium-low heat in a skillet on the stovetop. If you reheat on the stove, you’ll have to keep a close eye on it. Add a splash of water or beef broth if it starts to dry out at all.
How to Store Leftovers
Your leftovers will last in an airtight container in the fridge for 5 days. You can store it right over top of the rice or noodles, or you can keep them separate. Refer to the section above for instructions on how to reheat your leftovers.
Looking for More Fast and Delicious Dinners? Try These!
- Mongolian Beef Ramen Noodles
- Instant Pot Cashew Chicken
- Baked Thai Salmon
- Asian Style Pepper Steak
- Pan Roasted Chicken and Vegetables
- Beef Broccoli Noodle Stir Fry
- Chicken Teriyaki
- Easy Fried Rice
Quick And Easy Beef Stir Fry
- 1 tbsp peanut oil, or vegetable oil
- 1 lb beef sirloin, or flank steak, thinly sliced
- 1/2 tsp salt, or to taste
- 2 cups broccoli, cut into sall florets
- 1 small red bell pepper, deseeded and sliced
- 1 large carrot, peeled and sliced
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 tbsp sesame seeds
- 1 tsp fresh ginger, grated
- 1/4 cup soy sauce, low sodium
- 2 tbsp honey
- 1 tbsp oyster sauce
- 2 tbsp mirin , or dry sherry
- 2 tbsp water
- Heat the oil in a large wok or skillet over medium-high heat. Add the beef sliced, season with salt and stir. Cook until browned, 2 to 3 minutes, stirring occassionally.
- Move the beef to one side of the skillet and add the broccoli, bell pepper, carrot, green onion and garlic. Stir and cook for 2 minutes.
- Meanwhile combine all the sauce ingredients in a small bowl.
- Stir in the sauce, sesame seeds and ginger, then stir the vegetables together with the beef. Continue cooking, stirring, until the vegetables are tender, 2 more minutes.
- Freezing: This is such a great recipe for freezing! You can make a big batch of it, and store it in the freezer for an easy homemade dinner on a busy weeknight. This is also a great option for freezing in individual servings and enjoying as a week full of meal prepped lunches. Store in an airtight container up to 3 months.
- You can reheat your stir fry in the microwave, or over medium-low heat in a skillet on the stovetop. If you reheat on the stove, you’ll have to keep a close eye on it. Add a splash of water or beef broth if it starts to dry out at all.
- Fridge: Your leftovers will last in an airtight container in the fridge for 5 days. You can store it right over top of the rice or noodles, or you can keep them separate. Refer to the section above for instructions on how to reheat your leftovers.