Beef Stir Fry

A quick and satisfying Beef Stir Fry recipe that combines tender steak with crisp vegetables and a savory sauce, perfect for busy evenings.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 400

Ingredients Method Notes

Ingredients

Meat

1 lb skirt steak or flank steak Tender and flavorful; slice against the grain for best results.

Sauce

1/4 cup oyster sauce Adds richness and depth; can substitute with hoisin sauce for a sweeter flavor.
1/4 cup beef broth or water Keeps the stir fry moist; stock or vegetable broth works too.
2 tablespoons soy sauce For umami; low-sodium soy sauce is a healthier option.
1/2 teaspoon sesame oil Brings nuttiness; consider avocado oil if allergic to sesame.
2 tablespoons brown sugar Balances the dish’s flavors; substitute with honey for a natural sweetener.
1/2 teaspoon red pepper flakes Adds heat; adjust depending on spice preference.
2 teaspoons fresh grated ginger Enhances flavor; dried ginger can also work in a pinch.
1 tablespoon cornstarch Helps thicken the sauce; consider arrowroot as a gluten-free option.
1 teaspoon kosher salt Enhances flavors; use sea salt or table salt as an alternative.
1/2 teaspoon black pepper Complements the beef; freshly cracked is preferred.

Vegetables

1 cup red bell pepper (sliced) Adds color and sweetness; any peppers can be replaced similarly.
1 cup onions (sliced) Brings sweetness and crunch; shallots or green onions work too.
2 cups snow peas (trimmed and cut in half) Vibrant and crunchy; can use green beans or broccoli.
2 tablespoons garlic (minced) Infuses the dish with warmth; shallots can be used for a milder flavor.
3 tablespoons vegetable oil (divided) Provides fat for cooking; coconut oil is a healthy substitute.
Green onions for garnish A pop of freshness; cilantro can be a savory alternative.

Method

Preparation

In a bowl, combine oyster sauce, beef broth, soy sauce, sesame oil, brown sugar, and red pepper flakes. Stir until well mixed.
Prep the meat and vegetables in advance to allow for quick cooking.

Cooking

Heat a pan over high heat and add 1 tablespoon of vegetable oil.
Sear the skirt steak or flank steak until browned, about 3–4 minutes per side.
Remove the beef from the pan and set it aside.
In the same pan, add another tablespoon of vegetable oil and sauté garlic, onions, and bell peppers until softened.
Add snow peas and continue to sauté for another 1–2 minutes.
Return the beef to the pan, pour in the sauce, and add cornstarch, mixing well.
Cook for an additional 2–3 minutes until everything is well combined and heated through.

Notes

Serve immediately over rice or quinoa. Store leftovers in an airtight container in the fridge for up to 3 days. Freeze in an airtight container for up to 3 months.