Beef Stir-Fry

Helga Glaesel de BlandingMay 19, 2025

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

We love tossing together a quick stir fry on a busy weeknight—especially one that’s loaded with flavor and feels a little extra, without the extra effort. This beef stir fry is one of our go-to recipes when we want something easy, colorful, and packed with that irresistible umami punch.

Tender strips of beef are marinated and seared, then tossed with a mix of vibrant veggies and a silky-sweet soy-based sauce infused with garlic, ginger, and sesame. It’s the kind of meal that comes together fast, uses simple ingredients, and still feels like you treated yourself. It’s perfect for those evenings when you want dinner to be both low-stress and a little special.

Here are our tips for the best stir-fry:

Cut against the grain: This makes the beef more tender and easier to chew. Look for the direction of the muscle fibers and slice perpendicular to them.
Marinate while you prep: Let the beef soak in soy sauce, cornstarch, and black pepper while you chop your veggies, it only takes 10–15 minutes and makes a difference in texture.
High heat is your friend: Stir fries are all about quick cooking over high heat. A wok is ideal, but a large skillet works well too, just don’t overcrowd the pan. Cook the meat in batches.
Prep everything first: Stir fries move fast once you start cooking. Having everything sliced and ready helps you stay in the flow.

Helga

Beef Stir-Fry

Yields 4 servings

Ingredients, for beef and marinade:
2 lbs beef cut against the grain, in strips
2 tablespoon soy sauce
2 tablespoon cornstarch
1/2 teaspoon ground black pepper

Ingredients, for the stir-fry sauce:
8 tablespoons low sodium soy sauce
4 tablespoons chicken broth, or water
4 teaspoons rice vinegar
4 teaspoons brown sugar
3 teaspoons toasted sesame oil
3 cloves garlic cloves minced or grated
3 teaspoons fresh ginger peeled, minced or grated
2 teaspoon cornstarch

Ingredients for the Stir Fry Mix:
2 tablespoons vegetable oil
1 small to medium onion sliced vertically
2 small to medium red bell cut into thin slices
2 small carrots peeled and sliced thinly
2 cups broccoli florets
4 scallions sliced thinly
Sesame seeds for garnishing (optional)
Steamed rice, for serving.

Directions:

In a medium bowl, toss together the beef with the rest of the marinade ingredients. Set aside for 15-30 minutes. Or, allow to marinate for up to 4 hours in the refrigerator.
In a small bowl whisk together the stir fry sauce ingredients. Set aside.
In a large wok or large skillet heat 1 tablespoon of oil over medium-high heat. Cook the beef in 2 batches, not overcrowding the wok or skillet. Try spreading it in a single layer for even cooking. Sauté for about 2-3 minutes or until lightly golden brown on one side. Turn and continue cooking, for about 1-2 minutes. The steak doesn’t have to be fully cooked at this point. Transfer the beef to a bowl and then, sauté the remaining batch (add additional oil if needed).
Heat the remaining oil. Stir in the onions, red bell pepper and carrots and sauté, stirring often for about 3-4 minutes or until the onions are translucent and the carrots are crisp.
Stir in the broccoli and cook, tossing frequently for about 2 minutes or until crisp tender.
Add the steak back into the wok or skillet with any collected juices. Toss to combine
Pour in the prepared stir fry sauce and cook for about 2 minutes tossing and stirring frequently. Stir in the scallions and cook, tossing and stirring until the sauce slightly thickens. Remove from the heat and garnish with sesame seeds. Serve immediately with steamed rice

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