Beef Stir-Fry Recipe (Easy!)

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You will love this simple The practice of fried beef — Here’s an easy one-pan stir-fry that achieves perfect results healthy dinner On a busy weeknight!Served with thin tender slices flank steak, an array of colorful vegetables, an easy homemade beef stir-fry sauce, and quick prep, there’s a lot going on in this dish.I do it almost always Chicken Stir Fry!

Ingredients and Substitutes

This section explains how to choose the best ingredients for your beef stir fry recipe, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.

Beef Stir-Fry Sauce and Marinade:

• coconut aminos – this is my favourite soy sauce substitute And forms the basis of marinades and sauces. It adds a hint of sweetness without the brown sugar often found in stir fry recipes. You can also use low-sodium soy sauce if you prefer, but the sauce will be less sweet.
• lime juice – The acid tenderizes the beef.I often use bottled lime juice For convenience, but given the opportunity, it tastes even better with fresh lime juice. You can also substitute other acidic ingredients such as lemon juice or rice vinegar.
• garlic – Freshly chopped garlic will give you the best flavor (you’ll need four cloves), but you can use 2 tsp instead canned garlic For convenience.
• fresh ginger – Freshly grated ginger works best here, but you can substitute a pinch of grated ginger if desired.
• Honey – You can use regular honey, or for a healthier option, unsweetened honey.

Variations: Want a thicker sauce?

Add 1-2 teaspoons of cornstarch or cornstarch substitute Add to the sauce, not while marinating but before adding to the skillet. Skip this step if you want to keep this dish low-carb.

Stir-Fry Beef and Vegetables:

• olive oil – for roast beef. Avocado oil works too.
• flank steak – The best beef for stir-fry is flank steak, but you can also use other cuts such as skirt steak, sirloin steak, or flat iron steak. Slice against the grain before marinating.
• brocoli – Cut fresh broccoli into small florets, or buy pre-cut broccoli florets for convenience.
• snow peas – Sweet peas, green beans or asparagus are great substitutes for snow peas.
• Bell Pepper – I used 1/2 red bell pepper and 1/2 yellow bell pepper for various colors. You can use any color you like.
• sea ​​salt & Black pepper – You can also add some crushed red pepper flakes if you want extra heat.
• decorations – These are options, but I like sesame seeds and shallots as toppings.

Variations: Use other veggies in the beef stir fry recipe!

Try carrots, cauliflower, mushrooms, onions, cabbage, sprouts, celery, cabbage or water chestnuts. One of the best things about stir frying is that you can use what you have on hand!

How to Stir-Fry Beef

This section shows how to cook beef stir-fry, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

1. Make beef stir fry sauce. In a small or medium bowl, whisk together coconut aminos, lime juice, garlic, ginger, and honey.
2. Marinate the steak. Place the sliced ​​steaks in a ziplock bag and pour the marinade over them. Close the bag and move the steak to coat evenly. (You can also put the beef and marinade together in a large bowl and cover with plastic wrap.) Marinate in the refrigerator.

3. Fried steak. Heat olive oil in a large skillet over medium-high heat. (I prefer this cast iron skillet, but a wok will work too. Choose a heavier serving for best results. ) Fry the steak until browned on both sides. (Avoid constant stirring.) Remove, cover, and set aside.

Note: Do not discard the marinade!

You’ll need it for beef stir fry sauce later!

4. Fried vegetables. Add broccoli, bell pepper flakes, snow peas, sea salt, and black pepper to pot. Saute until the vegetables are crisp-tender.

5. Add the sauce. Pour in remaining marinade and bring to a simmer. Return steak to skillet and toss to coat. Continue to cook until the marinade is slightly reduced.
6. decorate. Serve hot with sesame seeds and scallions, if desired.

Tips for the Best Beef Stir-Fry Recipe

This popular Chinese dish is easy to make at home, but here are some tips:

• Quick-frozen steaks can be sliced ​​more easily. Putting the flank steak in the refrigerator for about 30 minutes before slicing will firm up it and help you slice it thinner. The thinner the better!
• If you have time, bring steaks to room temperature before cooking. This is not necessary, but will help cook more evenly. You can leave it on the counter for the last 20 minutes of marinating.
• Do not move the steak too much while frying. Let the steak cook on one side before flipping. This will give it a nice sear on both sides. Leftovers from the stir fry can be used to cook vegetables and sauces.
• When sautéing vegetables, you want them to be slightly undercooked. They should be bright in color but still crisp. Once the sauce is added, they finish cooking.

storage instructions

• shop: Store leftovers in an airtight container in the refrigerator for 3-4 days.
• Meal Prep: You can chop your vegetables up to a few days in advance and marinate your beef in a stir fry sauce up to 24 hours in advance. You can also prepare the entire beef stir fry recipe ahead of time and portion it into meal prep containers for easy lunches!
• Reheat: For best results, place the beef in a hot skillet with a few tablespoons of oil and saute until warm. You can reheat it in the microwave if needed, but the texture isn’t as good that way.
• freeze: Cool completely, then transfer to a zip lock bag or airtight container and freeze for up to 3 months.

What to serve with fried beef

This Beef Stir Fry recipe is an easy one-pot meal on its own, but if you want to add something…

More Easy Stir-Fry Recipes

Stir fry is my go-to dinner when I’m short on time or energy! Try some of these favorites:

Beef Stir-Fry Recipe (Easy!)

You’ll love this easy beef stir fry recipe with tender steak, colorful vegetables and a simple stir fry sauce. Perfect for busy weeknights!

Prepare: 10 minute

chef: 15 minute

Marinating time: 1 Hour

all: 1 Hour 25 minute

Serving Size: 6 (Adjust according to recipe ratio)

raw material

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instruct

Click on the time in the instructions below to start the kitchen timer while cooking.

1. in a small bowl, brush Marinade: coconut aminos, lime juice, garlic, ginger and honey.

2. Place the sliced ​​steaks in a plastic bag and pour the marinade over them. Remove excess air and seal. Toss with your hands to evenly coat the steak with the marinade.Refrigerate at least 1 houror up to 24 hours.

3. Heat olive oil in a pan large frying pan Use medium-high heat. Add steak. (Reserve the marinade in the bag for later.)

4. Fry the steak until browned on both sides, about 2-3 minutes each side. Remove steaks from pan and cover with foil to keep warm.

5. Add broccoli, bell pepper, snow peas, salt, and pepper to pot.cook about 5 minutesstirring frequently, until the vegetables are crisp-tender.

6. Pour in remaining marinade and bring to a simmer.

7. Return steak to skillet and toss to coat.keep cooking 4-5 minutesuntil the marinade is slightly reduced.

8. Garnish with sesame seeds and scallions, if desired.

Last Step: Leave a Rating!

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recipe notes

Serving Size: 1 cup

Nutritional Information Purposes unsweetened honeyand does not include optional decorations.

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 211

fat 8.5 grams

protein 17.9 grams

total carbohydrates 15.4 grams

net carbs 13.5 grams

fiber 1.9 grams

sugar 12.1 grams

Nutrition Facts are provided as a courtesy. Questions about calculations or why do I get different results?Please view our nutrition policy.

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