This Best Beef Stir-Fry Recipe is your go-to dish when you want something quick, flavorful, and downright satisfying. Picture tender, juicy flank steak mingling with crisp bell peppers, broccoli florets, and sweet onions, all coated in a luscious, savory sauce that hits every note from tangy to a touch of heat. It’s a perfect harmony of colors, textures, and tastes that comes together in just 30 minutes, proving that amazing home-cooked meals don’t have to be complicated. You’re going to love how easily this recipe turns ordinary ingredients into a restaurant-quality meal you’ll crave again and again.
Ingredients You’ll Need
These ingredients are delightfully simple but essential to crafting the perfect balance of flavors and textures in your stir-fry. Each one plays a vital role, whether it’s the tender beef, crisp vegetables, or the rich, savory sauce that ties everything together.
- 1 lb. flank steak (thinly sliced against the grain): Choosing flank steak and slicing it thinly ensures tender, flavorful beef that cooks quickly.
- 3 Tbsp. oil (avocado or olive, divided): Using a high-smoke-point oil keeps the stir-fry sizzling without burning, while adding subtle richness.
- 2 bell peppers (red or green, thinly sliced): These bring vibrant color and a sweet crunch to the dish.
- ½ white onion (thinly sliced): Adds a mild, aromatic sweetness that complements the beef perfectly.
- 1 head broccoli (cut into florets): Provides a fresh, crisp texture and a pop of green nutrition.
- ⅓ cup soy sauce or Tamari: The salty, umami backbone of the sauce; Tamari is great for gluten-free options.
- 2 Tbsp. packed brown sugar (white or coconut sugar): Balances the salty soy sauce with a gentle sweetness.
- 1 tsp. ginger paste: Adds a warm, zesty kick that brightens the entire dish.
- 2 cloves garlic (finely minced): Delivers a pungent depth that makes the stir-fry truly irresistible.
- ⅔ cup chicken broth (regular sodium, divided): Keeps the sauce rich and silky while helping it thicken beautifully.
- 1-2 tsp. Sriracha sauce (to taste): Provides a customizable spicy note—start mild and level up as you like.
- 2 tsp. sesame oil (toasted): Just a drizzle adds nuttiness and a fragrant finish.
- 2 Tbsp. cornstarch: Essential for thickening the sauce to that perfect clingy consistency.
- Toasted sesame seeds (optional): Adds a lovely crunch and extra sesame flavor.
- Green onions (sliced, optional): A fresh, sharp garnish that brightens each bite.
- Rice or cauliflower rice (optional): The ideal base to soak up all the amazing sauce.
How to Make Best Beef Stir-Fry Recipe
Step 1: Cook the Beef
Start by heating 2 tablespoons of oil in a large skillet or wok over medium-high heat. Adding thinly sliced flank steak cooks quickly and evenly. Sear the beef for about 6 to 8 minutes, flipping halfway through until it’s just no longer pink—overcooking can make it tough, so keep an eye on it! Once done, transfer the beef to a plate and set aside to rest, keeping all that lovely juiciness locked in.
Step 2: Sauté the Vegetables
With the skillet still hot, add the remaining tablespoon of oil. Toss in the vibrant bell peppers, sliced onion, and broccoli florets. Stir-fry these for about 5 to 7 minutes over medium-high heat until they’re tender-crisp. This way, they still have a satisfying crunch but are tender enough to meld beautifully with the sauce and beef.
Step 3: Mix and Add the Sauce
In a bowl, whisk together soy sauce, brown sugar, ginger paste, minced garlic, one-third cup of chicken broth, Sriracha sauce, and toasted sesame oil. This sauce brings together sweet, salty, spicy, and nutty flavors for the ultimate stir-fry coating. Add the cooked beef back into the skillet along with this sauce and vegetables, reduce the heat to medium, and let everything simmer gently for 2 to 3 minutes so the flavors meld.
Step 4: Thicken the Sauce
Now for the magic touch—mix the remaining one-third cup of warm chicken broth with the cornstarch to create a slurry. Pour this mixture into the skillet and cook for another few minutes over medium heat. Watch the sauce thicken up smoothly, clinging to every piece of beef and vegetable, turning your stir-fry into a glossy, irresistible masterpiece.
Step 5: Serve and Enjoy
Once thickened, your stir-fry is ready to be served! This Best Beef Stir-Fry Recipe is best enjoyed fresh and hot, ideally plated over fluffy cooked rice or a low-carb cauliflower rice alternative. Garnish with toasted sesame seeds and sliced green onions if you like an extra pop of flavor and texture.
How to Serve Best Beef Stir-Fry Recipe
Garnishes
To truly elevate your stir-fry presentation and flavor, sprinkle over toasted sesame seeds for a gentle crunch and nutty aroma. Thinly sliced green onions not only add a vibrant green pop of color but also bring a fresh, sharp flavor that cuts through the richness of the sauce. These simple garnishes make your dish look restaurant-worthy and taste so much better.
Side Dishes
While this beef stir-fry stands brilliantly on its own, pairing it with steamed jasmine or basmati rice makes it wonderfully comforting. For a lighter or paleo twist, cauliflower rice is an excellent alternative that holds up beautifully under the sauce. You could also serve it alongside simple steamed dumplings or a crisp cucumber salad to add a refreshing contrast.
Creative Ways to Present
Try serving your Best Beef Stir-Fry Recipe in individual bowls lined with banana leaves for an exotic touch at your dinner table. You can also layer it over noodles or inside lettuce cups for a fun, hand-held dinner experience. Using colorful plates or adding a sprinkle of crushed peanuts can add extra texture and visual wow factor that will delight your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover beef stir-fry in an airtight container in the refrigerator. It should stay good for up to 3 days without losing much flavor or texture. Keep the rice separate if you want to maintain the best texture for both components.
Freezing
This stir-fry freezes surprisingly well! Portion it into freezer-safe containers, leaving a little headspace for expansion. It can be frozen for up to 2 months. Just be sure to thaw it thoroughly in the refrigerator before reheating to preserve the best taste and texture.
Reheating
Reheat leftovers over medium heat in a skillet with a splash of water or chicken broth to revive the sauce’s consistency. Stir frequently until heated through but avoid extended cooking, which can dry out the beef and vegetables. Alternatively, microwaving in short bursts and stirring in between works fine for a quick fix.
FAQs
Can I use a different cut of beef for this stir-fry?
Absolutely! While flank steak is preferred for its tenderness and flavor, you can also use skirt steak or sirloin sliced thinly. Just be mindful to slice against the grain to keep the beef tender.
How can I make this dish gluten-free?
Simply swap regular soy sauce for Tamari, which is gluten-free, and ensure your other ingredients like chicken broth are gluten-free as well. This way, you’ll fully enjoy the Best Beef Stir-Fry Recipe without any gluten concerns.
Is it possible to make this stir-fry vegetarian?
You can try swapping the beef for firm tofu or tempeh and use vegetable broth instead of chicken broth. Adjust cooking times accordingly to ensure the tofu gets nicely browned and the flavors soak in.
Can I prepare parts of this recipe in advance?
Yes! You can slice your beef and vegetables ahead of time and keep them refrigerated. You can also mix the sauce ingredients and store them in the fridge until ready to cook. This saves time when you’re ready to stir-fry.
What is the best way to slice the beef for stir-frying?
For tender slices, freeze the beef for about 30 minutes until firm but not solid, then slice very thinly against the grain. This technique helps the meat cook quickly and stay tender in the stir-fry.
Final Thoughts
Once you try this Best Beef Stir-Fry Recipe, it will quickly become a favorite go-to meal for weeknights or whenever you want something fast, fresh, and full of flavor. It’s simple enough for beginners but delicious enough to impress anyone at the table. So grab your skillet, gather the ingredients, and get ready to enjoy a dinner that tastes like it came from your favorite Asian restaurant—all made by you!
Print
Best Beef Stir-Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Description
This Best Beef Stir-Fry Recipe features tender flank steak sautéed with vibrant bell peppers, onions, and broccoli in a savory soy-ginger sauce. Quick to prepare and bursting with flavor, it’s an ideal weeknight meal served over rice or cauliflower rice for a satisfying and wholesome dinner.
Ingredients
Beef and Vegetables
- 1 lb. flank steak (thinly sliced against the grain)
- 3 Tbsp. oil (avocado or olive, divided)
- 2 bell peppers (red or green, thinly sliced)
- ½ white onion (thinly sliced)
- 1 head broccoli (cut into florets)
Sauce
- ⅓ cup soy sauce or Tamari
- 2 Tbsp. packed brown sugar (white or coconut sugar can be used)
- 1 tsp. ginger paste
- 2 cloves garlic (finely minced)
- ⅔ cup chicken broth (regular sodium, divided)
- 1–2 tsp. Sriracha sauce (to taste)
- 2 tsp. toasted sesame oil
- 2 Tbsp. cornstarch
Optional Garnishes and Serving
- Toasted sesame seeds
- Green onions (sliced)
- Rice or cauliflower rice
Instructions
- Cook the flank steak: Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the thinly sliced flank steak and cook for 6-8 minutes, flipping halfway through until no longer pink. Remove the steak from the skillet and set aside.
- Sauté the vegetables: Add the remaining tablespoon of oil to the skillet. Add the thinly sliced bell peppers, onion, and broccoli florets. Cook over medium-high heat for 5-7 minutes until vegetables are tender-crisp.
- Prepare and combine the sauce: In a medium bowl, whisk together soy sauce, brown sugar, ginger paste, garlic, ⅓ cup chicken broth, Sriracha sauce, and toasted sesame oil. Add the cooked flank steak and the sauce mixture back into the skillet with the vegetables. Reduce heat to medium and let simmer for 2-3 minutes to meld flavors.
- Thicken the sauce: In a small bowl, whisk the remaining ⅓ cup warm chicken broth with 2 tablespoons cornstarch to make a slurry. Pour the slurry into the skillet and continue cooking over medium heat for a couple of minutes until the sauce thickens to a glossy consistency.
- Serve: Spoon the beef and broccoli stir-fry over cooked rice or cauliflower rice. Garnish with toasted sesame seeds and sliced green onions if desired. Enjoy hot.
Notes
- For a gluten-free version, use Tamari instead of soy sauce.
- Adjust Sriracha to your preferred spice level or omit if you prefer no heat.
- Thinly slicing the flank steak against the grain helps keep the meat tender.
- Vegetables can be substituted or added according to preference, such as snap peas or carrots.
- If you want a vegetarian version, substitute flank steak with tofu or tempeh and use vegetable broth.
