Quick & Easy Beef Stir Fry Recipe

A closeup of beef stir fry with red chop sticks.

5 from 10 votes

Stir fries are great for dinner and this one is ready in less than 30 minutes! This beef stir fry recipe is made with tender steak cooked in a quick and tasty stir fry sauce with fresh and colorful vegetables.

Prep Time10

Cook Time15

Total Time25

Course: dinner

Cuisine: Asian

Servings: people

Calories: 159kcal

Author: Amanda Mason

Equipment

Deep Skillet or Wok

Ingredients

For The Stir Fry

1 tablespoons olive oil
½ lb fresh broccoli cut into bite-sized pieces
1 lb flank steak or flat iron steak, sliced and cut into thin strips, 2 inches long and ¼ inch wide
1 red bell pepper, seeded, de-ribbed, and cut into thin strips 2 inches long and ¼ inch wide
8 ounces sliced fresh mushrooms
1 8 ounce can water chestnuts, drained and sliced
1 tablespoon cornstarch, optional for slurry
1 tablespooon water, optional for slurry

For The Sauce

3 tablespoons soy sauce,
1 teaspoon fresh ginger, peeled and finely chopped
1 garlic clove, minced
1 green onion, sliced

Instructions

Start by chopping the fresh vegetables into bite-sized pieces. Wash thoroughly and set aside.
Next, start preparing the stir fry sauce. Add the soy sauce, finely chopped ginger, chopped garlic, and green onion slices to a small bowl. Whisk to combine and then set aside.
Add 1 tablespoon of olive oil to a skillet or wok over medium-high heat and saute the beef strips in 2 batches, for 2-3 minutes, until browned but still pink inside. Remove the steak from the skillet and set aside.
Add the raw chopped vegetables to the skillet with the juice remaining from the steak.
Stir-fry over medium-high heat until the vegetables just begin to wilt, about 3-5 minutes.
Next, add the partially cooked beef into the skillet with the stir fried vegetables. Toss to combine and allow to cook for 1-2 minutes.
Add the stir fry sauce and mix to combine. Continue to stir fry for 3-5 more minutes until the vegetables are al dente.
Expert Tip: You want the vegetables to be slightly crunchy.
If the sauce is still a bit too thin for your preference, you can thicken the stir fry sauce by adding a cornstarch slurry. To thicken the sauce, add one tablespoon of cornstarch to one tablespoons of water into a small bowl.
While the skillet is still on medium-heat, whisk the ingredients together until it forms a slurry. Then, whisk the cornstarch slurry into the beef and vegetable stir fry and toss until the sauce starts to thicken, about 1 minute. Remove the skillet from the heat and set aside.
Serve over rice, noodles, or enjoy it without the added carbs!

Notes

To make it easier to slice, put the steak in the freezer 15 minutes before slicing.
You can prepare the steak and vegetables 24 hours ahead of time and place them in a sealed container in the refrigerator until you are ready to cook. You can also stir the sauce ingredients together up to 24 hours in advance. Make sure to store the meat, vegetables, and sauce separately in the refrigerator.
Using fresh vegetables is best. If you use frozen veggies, let the vegetables thaw completely before adding them,, ensuring you pat dry any excess moisture.
If you choose to use asparagus in this dish, you'll need to parboil the asparagus pieces for 2 minutes, drain, and then rinse in cold water. From there, saute the asparagus in a wok or skillet in 1 tablespoon of olive oil for about 2 minutes until lightly browned. Remove from the skillet and then add in the asparagus with the other vegetables.
Don't overcook the steak. Overcooking the sliced beef will make it tough and dry. As soon as the thinly sliced strips of beef have minimal to no pink, the steak is done.
Store any remaining leftovers in a sealed container in the refrigerator for 3-4 days.
To freeze, store the cooked beef and vegetables in an airtight freezer-safe container in the freezer for up to 3 months. To re-heat, allow the cooked meat and vegetables to thaw in the refrigerator and then warm in a skillet over medium heat on the stovetop. Prepare and add the sauce during the reheating process.

Nutrition