Beef Stir-Fry is a quick, satisfying dinner packed with tender strips of beef and crisp vegetables coated in a rich, savory sauce. This easy Beef Stir-Fry recipe comes together in under 30 minutes and is perfect for busy weeknights. Served over rice or noodles, it’s a flavorful and family-friendly meal that feels just like your favorite takeout.
Why You’ll Love This Recipe
This Beef Stir-Fry recipe delivers bold flavor with minimal effort. The savory stir-fry sauce combines soy sauce, hoisin sauce, garlic, and beef broth for a perfectly balanced glaze. Tender beef strips cook quickly while the vegetables stay crisp and colorful. It’s a versatile recipe you can easily customize with your favorite vegetables, and it’s perfect for meal prep or quick weeknight dinners.
Ingredients
For the sauce
1/4 cup low-sodium soy sauce
1/4 cup hoisin sauce
2/3 cup beef broth
2 garlic cloves, minced
2 teaspoons cornstarch
For the stir-fry
2 tablespoons vegetable oil, divided
1 pound ribeye, flank, or skirt steak, cut into 2-inch strips
1 large red bell pepper, cut into strips
2 cups sugar snap peas
1 1/2 cups shredded carrots
Rice or noodles, for serving
Instructions
- Prepare the sauce
In a medium bowl, whisk together the soy sauce, hoisin sauce, beef broth, minced garlic, and cornstarch until smooth. Set aside. - Cook the beef
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the beef in batches and cook for about 2 minutes, stirring occasionally, until browned on all sides. - Remove the beef
Transfer the cooked beef to a plate using a slotted spoon, leaving the drippings in the pan. - Cook the vegetables
Add the remaining 1 tablespoon oil to the pan. Add the bell peppers, sugar snap peas, and shredded carrots. Stir-fry for about 2 minutes until the vegetables are crisp-tender. - Add the sauce
Pour the prepared sauce into the pan and bring it to a boil. Cook for about 2 minutes, stirring occasionally, until the sauce thickens and becomes glossy. - Combine everything
Return the beef and any juices back to the pan. Toss everything together until the beef and vegetables are coated in the sauce and heated through. - Serve
Serve the Beef Stir-Fry immediately over steamed rice or noodles.
Tips & Tricks
Slice the beef thinly against the grain to keep it tender.
Cook the beef in batches so the pan stays hot and the meat browns instead of steaming.
Prep all ingredients before cooking because stir-frying moves quickly.
For extra flavor, add fresh ginger or a splash of sesame oil to the sauce.
Details
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Main Course
Method: Stir-Fry
Cuisine: Asian-Inspired
Difficulty: Easy
Dietary Notes: Dairy-Free
Notes
You can substitute vegetables based on what you have available. Broccoli, mushrooms, baby corn, or zucchini work beautifully in this stir-fry. Brown rice or whole wheat noodles are great healthier serving options.
Nutrition (Approximate)
Calories: 390
Protein: 32 g
Carbohydrates: 18 g
Fat: 20 g
FAQ
What is the best cut of beef for stir-fry?
Flank steak, ribeye, or skirt steak work best because they stay tender when cooked quickly over high heat.
How do you keep beef tender in stir-fry?
Slice the beef thinly against the grain and cook it quickly over high heat.
Can I make this stir-fry ahead of time?
Yes, you can prepare the sauce and chop the vegetables ahead of time to save cooking time later.
Can I add more vegetables?
Absolutely. Broccoli, mushrooms, bok choy, and baby corn are excellent additions.
Is beef stir-fry healthy?
Yes, it can be a balanced meal with lean beef, vegetables, and a moderate portion of rice or noodles.
Storage
Store leftover Beef Stir-Fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave. The stir-fry can also be frozen for up to 2 months, though the vegetables may soften slightly after thawing.
Similar Recipes
Beef Stir-Fry Recipe – Quick and Flavorful Dinner
Ingredients
For the sauce
- 1/4 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 2/3 cup beef broth
- 2 garlic cloves minced
- 2 teaspoons cornstarch
For the stir-fry
- 2 tablespoons vegetable oil divided
- 1 pound ribeye flank, or skirt steak, cut into 2-inch strips
- 1 large red bell pepper cut into strips
- 2 cups sugar snap peas
- 1 1/2 cups shredded carrots
- Rice or noodles for serving
Instructions
Prepare the sauce
- In a medium bowl, whisk together the soy sauce, hoisin sauce, beef broth, minced garlic, and cornstarch until smooth. Set aside.
Cook the beef
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the beef in batches and cook for about 2 minutes, stirring occasionally, until browned on all sides.
Remove the beef
- Transfer the cooked beef to a plate using a slotted spoon, leaving the drippings in the pan.
Cook the vegetables
- Add the remaining 1 tablespoon oil to the pan. Add the bell peppers, sugar snap peas, and shredded carrots. Stir-fry for about 2 minutes until the vegetables are crisp-tender.
Add the sauce
- Pour the prepared sauce into the pan and bring it to a boil. Cook for about 2 minutes, stirring occasionally, until the sauce thickens and becomes glossy.
Combine everything
- Return the beef and any juices back to the pan. Toss everything together until the beef and vegetables are coated in the sauce and heated through.
Serve
- Serve the Beef Stir-Fry immediately over steamed rice or noodles.
Notes
Conclusion
This Beef Stir-Fry recipe is a fast, flavorful meal that brings restaurant-quality taste to your kitchen. With tender beef, crisp vegetables, and a rich homemade sauce, it’s a dependable recipe you’ll want to make again and again for easy weeknight dinners