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Savory beef stir fry overflowing with colorful vegetables is ready in just 30 minutes, making for a quick and healthy weeknight dinner.

Savory Beef Stir Fry

This Savory Beef Stir Fry is a quick and easy weeknight meal packed with tender beef, crisp-tender vegetables, and a flavorful savory sauce. Ready in just 30 minutes, it's a customizable and budget-friendly option that's sure to become a family favorite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound beef sirloin or flank steak, thinly sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup sliced carrots
  • 4 oz sliced mushrooms
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes optional
  • Cooked rice, for serving
  • Sesame seeds, for garnish
  • Chopped green onions, for garnish

Equipment

  • Large skillet or wok
  • Medium bowl
  • small bowl
  • cutting board
  • knife
  • measuring cups and spoons
  • spatula or wooden spoon

Method
 

  1. In a medium bowl, combine the thinly sliced beef with 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, 1/2 teaspoon ground ginger, and 1/4 teaspoon black pepper. Toss to coat evenly.
  2. In a separate small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon cornstarch, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1/2 teaspoon ground ginger, and 1/4 teaspoon red pepper flakes (if using). Set aside.
  3. Heat 1/2 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and cook for 2-3 minutes per side, or until browned and cooked through. Remove the beef from the skillet and set aside.
  4. Add the remaining 1/2 tablespoon of vegetable oil to the skillet. Add the sliced onion and cook for 2-3 minutes, or until softened. Add the minced garlic and cook for another minute, until fragrant.
  5. Add the bell peppers, broccoli florets, carrots, and mushrooms to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are crisp-tender.
  6. Pour the prepared sauce over the vegetables and bring to a simmer. Cook for 1-2 minutes, or until the sauce has thickened slightly.
  7. Return the cooked beef to the skillet and toss to coat everything evenly with the sauce.
  8. Serve immediately over cooked rice. Garnish with sesame seeds and chopped green onions, if desired.

Notes

For tender beef, slice it thinly against the grain. Partially freezing the beef for 30 minutes before slicing can help. Don't overcrowd the pan to ensure proper searing. Prep all ingredients beforehand for a smooth cooking process. To make it gluten-free, use tamari instead of soy sauce. Leftovers can be stored in the refrigerator for up to 3-4 days and reheated in a skillet or microwave.