Beef stir fry is incredibly easy and loaded with tender beef and crisp vegetables.
The best thing about stir fries is that they come together super quick, which makes it a perfect meal for those busy weeknights. Once you start making stir fries at home, you’ll never feel the need to order takeout again. Stir-fries are super versatile, healthy, and a great way to use up all those extra veggies in your fridge.
What is the best beef for stir fry?
There are several cuts of beef that are great for stir-frying. The good news is it doesn’t have to break the bank. These are the most popular Sirloin, skirt steak, flank steak, and rib-eye you can also use leftovers from my Ribeye Roast Recipe. Whichever you choose, it’s important to cut thin slices against the grain and cook in a fast, hot wok or skillet.
Tips for making beef stir fry
- Whisk the sauce together and set aside
- Cut and slice your veggies
- Slice the steak against the grain into thin slices
- Toss the steak in salt, pepper, and cornstarch
- Heat a wok or skillet or super high heat, and cook steak in batches if needed. Remove to a plate
- Add onions and peppers, then snap peas, garlic and ginger.
- Add beef and sauce back in, Toss for 1-2 minutes until thickened.
- Serve over rice or pasta
Beef Stir Fry
Ingredients
For The Sauce
- 1/4 cup Oyster Sauce
- 1/4 cup beef broth or water
- 2 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 2 tablespoon brown sugar
- 1/2 teaspoon red pepper flakes
- 2 teaspoon fresh grated ginger or 1 teaspoon ground
Stir Fry
- 1 lb skirt steak or flank steak sliced against the grain very thin
- 1 tablespoon cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 3 tablespoons vegetable oil divided
- 2 tablespoon garlic minced
- 1 cup red pepper sliced
- 1 cup onion sliced
- 2 cups snow peas trimmed and cut in half
- green onions for garnish
Instructions
For The Sauce
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In a small bowl, whisk together all the ingredients for the sauce and set aside.
Stir Fry
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Slice beef into thin slices against the grain and place in a bowl. Add the cornstarch salt and pepper and mix until combined. Set aside
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Heat 2 tablespoons of the oil in a wok or skillet on high heat (see notes). Add meat (in batches if needed, you don’t want to overcrowd the wok or skillet) and cook 1-2 minutes and remove to a plate. Repeat until all the meat is cooked.
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Reduce the heat to medium-high and add the remaining tablespoon of oil and onions and peppers, and cook 2-3 minutes just until soft, add in snow peas, garlic, and cook another 1-2 minutes.
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Add the beef back in with the sauce mixture toss until combined. Simmer 1-2 minutes.
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Serve over white rice or noodles. Garnish with green onions
Notes
The beef cooks fast, 1-2 minutes on high heat is all you need. It will cook a bit more in the sauce.
