This Chinese-inspired Beef Stir Fry features tender beef steak paired with a vibrant medley of fresh, crunchy vegetables, all tossed in a rich, savory-sweet stir fry sauce. This wholesome dish is prepared in just one skillet or wok and is ready in 30 minutes. It’s easy to adapt for a gluten-free option and works perfectly with your favorite vegetables!
INGREDIENTS
Beef and Marinade:
- 1 pound flank steak, skirt steak, or top sirloin, cut against the grain into bite-sized pieces
- 1 tablespoon soy sauce or tamari (regular, light, or low-sodium)
- 1 tablespoon cornstarch (or arrowroot)
- 1/4 teaspoon ground black pepper
Stir Fry Sauce:
- 4 tablespoons soy sauce or tamari (regular, light, or low-sodium)
- 2 tablespoons chicken broth, vegetable broth, or water
- 2 teaspoons rice wine (like Shaoxing) or rice vinegar (mirin, rice wine vinegar, or Sherry)
- 2 teaspoons honey or brown sugar
- 2 teaspoons toasted sesame oil
- 3 cloves garlic, minced or grated
- 2 teaspoons fresh ginger, peeled and minced or grated
- 1 teaspoon cornstarch
Vegetables and Garnishes:
- 2 tablespoons vegetable oil, divided (avocado oil, grapeseed oil, or canola)
- 1 small onion, sliced
- 1 small red bell pepper, cored, seeded, and thinly sliced
- 1 carrot, peeled and thinly sliced
- 1 1/2 cups broccoli florets
- 2 scallions, thinly sliced
- Sesame seeds for garnish (optional)
- Steamed rice for serving (optional)
INSTRUCTIONS
- Marinate the Beef: In a medium bowl or resealable bag, combine the beef, soy sauce, black pepper, and cornstarch. Toss to coat the meat evenly. Let it marinate for 15–30 minutes at room temperature, or refrigerate for up to 4 hours.
- Prepare the Stir Fry Sauce: In a small bowl, whisk together soy sauce, broth or water, honey or sugar, sesame oil, garlic, ginger, and cornstarch. Set aside.
- Cook the Beef: Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add half the beef in a single layer and cook for 2–3 minutes until browned on one side. Stir and cook for another 1–2 minutes. Transfer to a bowl. Repeat with the remaining beef, adding more oil if needed, and set aside.
- Cook the Vegetables: Heat the remaining oil in the wok or skillet. Add the onion, bell pepper, and carrot. Stir-fry for 3–4 minutes until the onions are translucent and the carrots are tender-crisp. Add the broccoli and cook for another 2 minutes, stirring frequently, until crisp-tender.
- Combine and Finish: Return the beef and any juices to the wok. Pour in the stir fry sauce, stirring to coat evenly. Cook for about 2 minutes, stirring often, until the sauce thickens slightly. Add the scallions, toss, and remove from heat.
- Serve: Garnish with sesame seeds and serve immediately over steamed rice if desired.
RECIPE TIPS
- Beef Options: Flank steak, sirloin, skirt steak, ribeye, or New York strip all work well. These cuts cook quickly and stay tender.
- Slicing Tip: For easier slicing, freeze the beef for 30 minutes before cutting.
- Vegetable Variations: Swap in your favorite veggies like baby corn, snap peas, mushrooms, or asparagus. Aim for 3–4 cups.
- Substitutes for Garlic and Ginger: Use 2 teaspoons of garlic paste or ginger paste as a convenient alternative to fresh.
- Storage: Store leftovers in an airtight container in the fridge for 2–3 days.
- Freezing: Not recommended, as thawing can make veggies mushy and overcook the beef during reheating.
Enjoy this quick and flavorful stir fry that’s perfect for busy weeknights!
