This beef stir fry is your answer to a flavorful, fast, and fuss-free dinner. Loaded with tender slices of marinated beef, crisp-tender veggies, and a glossy homemade stir fry sauce, it’s the kind of meal that feels restaurant-quality but comes together in under half an hour. Pair it with rice, noodles, or even cauliflower rice for a healthier spin. Whether you’re feeding the family or just craving takeout-style comfort food at home, this recipe delivers big flavor with minimal effort.
Ingredients
For the Beef:
1 lb flank steak or sirloin, thinly sliced against the grain
2 tablespoons soy sauce
1 teaspoon cornstarch
For the Stir Fry:
2 tablespoons vegetable oil (divided)
3 cloves garlic, minced
1-inch piece fresh ginger, grated
2 cups broccoli florets
1 red bell pepper, thinly sliced
For the Sauce:
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
1 tablespoon cornstarch
Optional Garnish:
1 tablespoon sesame seeds
Instructions
Start by marinating the beef. In a medium bowl, toss the sliced steak with 2 tablespoons of soy sauce and 1 teaspoon of cornstarch. Set aside to marinate for 10 minutes while you prep the rest of the ingredients.
Chop the broccoli into small florets, thinly slice the red bell pepper, mince the garlic, and grate the ginger.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Working in batches if necessary, sear the marinated beef for 2–3 minutes until browned and just cooked through. Remove from the pan and set aside.
In the same pan, add the remaining oil. Add the garlic and ginger, stirring for about 30 seconds until fragrant. Add the broccoli and bell pepper. Stir fry for 3–4 minutes until the veggies are vibrant and just tender.
In a small bowl, whisk together the sauce ingredients: soy sauce, oyster sauce, sesame oil, brown sugar, and cornstarch.
Return the beef to the pan. Pour in the sauce and toss everything together to coat. Cook for another 2 minutes until the sauce thickens and everything is well combined.
Sprinkle with sesame seeds if using, and serve immediately over steamed rice, noodles, or a low-carb base like cauliflower rice.
Notes
Slice the beef thinly and against the grain for the most tender bite
You can swap broccoli and bell pepper for other veggies like snap peas, mushrooms, or carrots
To save time, prep the sauce and vegetables while the beef marinates
If you prefer a spicier kick, add crushed red pepper flakes or a splash of sriracha to the sauce
FAQs
Can I use a different cut of beef?
Yes! Sirloin, skirt steak, or even ribeye work well. Just make sure to slice it thin and against the grain
Is this stir fry gluten-free?
To make it gluten-free, use tamari or a certified gluten-free soy sauce and make sure your oyster sauce is also gluten-free
Can I meal prep this dish?
Absolutely. This stir fry stores well in the fridge for up to 3–4 days. Reheat in a skillet or microwave until warmed through
Can I make it vegetarian?
You can! Swap the beef for tofu or tempeh and skip the oyster sauce or use a plant-based version
What’s the best way to reheat leftovers?
For best texture, reheat in a skillet over medium heat. If you’re short on time, a microwave works too—just add a splash of water to keep it from drying out