Beef Stir-Fry
32 min
|
easy
|
high-protein,
low-fat
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 12 min | 32 min |
Introduction
This easy beef stir-fry gives you tender, flavorful strips of sirloin with crisp veggies in a rich, savory sauce.
It is perfect for busy weeknights when you want takeout-style flavor but need dinner on the table fast.
Colorful bell peppers, broccoli, garlic, and ginger add fresh crunch and brightness that make every bite feel satisfying.
Ingredients (4 servings)
Ingredients for the Beef
Ingredients for the Stir-Fry
Ingredients for the Stir-Fry Sauce
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How to Make Beef Stir-Fry
-
Marinate the beef
In a medium bowl, combine the soy sauce, cornstarch, sesame oil, and black pepper for the beef.
Add the sliced beef and toss until every piece is evenly coated.
Let the beef marinate while you prep the vegetables, at least 10 minutes.
-
Make the stir-fry sauce
In a small bowl or measuring cup, whisk together the soy sauce, beef broth, hoisin sauce, brown sugar, and rice vinegar.
Whisk in the cornstarch until the sauce looks smooth with no visible lumps.
-
Prep the vegetables
Slice the bell peppers and onion, and cut the broccoli into bite-size florets if needed.
Keep the garlic and ginger separate, since they cook very quickly.
-
Sear the beef
Heat 1 tablespoon of vegetable oil in a large wok or wide skillet over medium-high heat.
Add half the beef in a single layer and cook until browned, about 1 to 2 minutes per side.
Transfer the beef to a plate, then repeat with the remaining oil and beef.
-
Stir-fry the vegetables
Return the empty pan to medium-high heat and add a splash more oil if the pan looks dry.
Add the broccoli and onion and cook, stirring often, until they just start to soften.
Add the bell peppers and cook for 2 to 3 minutes until bright and crisp-tender.
-
Add aromatics and sauce
Push the vegetables to the sides of the pan and add the garlic and ginger to the center.
Cook for about 30 seconds, stirring constantly, until very fragrant but not browned.
Stir the sauce, then pour it into the pan and bring it to a simmer.
Cook until the sauce thickens and looks glossy, 1 to 2 minutes.
-
Finish the stir-fry and serve
Return the cooked beef and any juices to the pan and toss with the vegetables until heated through.
Sprinkle with sesame seeds and serve hot over steamed rice or noodles.
Substitutions
- Beef sirloin -> flank steak or skirt steak
- Use thinly sliced flank steak or skirt steak for a slightly beefier flavor and a similar tender texture.
- Soy sauce -> low sodium soy sauce or tamari
- Swap in low sodium soy sauce to keep the dish savory but a little lighter on salt. Tamari works well too and keeps the flavor deep while making the recipe gluten free.
- Broccoli -> snap peas or green beans
- Use crisp snap peas or trimmed green beans for a similar crunch and bright green color. They cook quickly and stay sweet, which pairs nicely with the salty, savory sauce.
Tips
- Slice the beef very thin
- For the most tender bites, slice the beef across the grain into very thin strips. Partially freeze the meat for 20 minutes to make ultra thin slicing easier.
- Use real high heat
- Stir-fry works best in a very hot wok or skillet, so preheat until a drop of water sizzles. High heat gives the beef good browning and keeps the vegetables crisp.
- Do not crowd the pan
- Cook the beef in two batches so the slices sear instead of steaming. Crowding the pan can cool it down and dull the flavors.
- Have everything prepped before cooking
- Stir-frying moves fast, so chop vegetables and stir the sauce before you turn on the stove. This keeps the garlic and beef from overcooking while you search for ingredients.
- Adjust the sauce thickness
- If the sauce seems too thick, add a tablespoon of water or broth at a time while tossing. If it seems thin, simmer for another minute until it clings nicely to the beef and vegetables.
Nutrition Facts *
| Energy | 428 | kcal |
|---|---|---|
| Protein | 43 | g |
| Total Fat | 19 | g |
| Carbohydrates | 22 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the beef from turning tough or chewy?
- Slice against the grain, keep the strips thin, and cook them very quickly over high heat. Overcooking even by a few minutes can make lean beef firm, so pull it off as soon as it browns.
- Why is my stir-fry watery instead of glossy and thick?
- Make sure the pan is very hot and avoid crowding it with too many ingredients at once. Also measure the cornstarch carefully and simmer the sauce for a minute so excess liquid can reduce.
- Can I make this beef stir-fry ahead of time?
- You can cook the beef and vegetables, cool them, and refrigerate for up to three days. Reheat in a hot pan with a splash of water until warmed and the sauce loosens again.
- Can I add extra vegetables or change them?
- Yes, just choose vegetables that cook in about the same time, like carrots, snap peas, or baby corn. If you add many extra vegetables, double the sauce so everything still tastes well seasoned.
- How can I make this stir-fry spicy?
- Stir a teaspoon of chili garlic sauce, sambal, or sriracha into the stir-fry sauce before cooking. You can also sprinkle red pepper flakes over the finished dish for a quick heat boost.
Serving Suggestions
This beef stir-fry makes a fast weeknight dinner with bright vegetables and a rich, savory sauce.
Pair it with steamed jasmine rice, brown rice, or chewy noodles to soak up every drop of that glossy sauce.
For a fun twist, top each bowl with sliced scallions, a squeeze of lime, or a drizzle of chili oil.
More pairings:
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