Beef Stir Fry Recipe
This quick and easy Beef Stir-Fry recipe is packed with thin slices of beef and fresh vegetables tossed in a homemade sauce. I love that I can have it ready to serve my family on a busy weekday in less than 30 minutes.
Ingredients
For the Beef:
- 1 pound thinly sliced flank steak
- 3 finely minced cloves of garlic
- 1 teaspoon peeled finely grated fresh ginger
- 3 tablespoons soy sauce
- 1 large egg
- 3 tablespoons corn starch
- coarse salt and fresh cracked pepper to taste
- 2 tablespoons cooking oil
For the Vegetables and Sauce:
- 2 seeded and thickly sliced red bell peppers
- 1 cup julienned shiitake mushrooms
- ½ peeled thinly sliced yellow onion
- 4 green onions cut into 2” long pieces
- 2 heads of trimmed broccoli
- ½ cup matchstick carrots
- 2 tablespoons cooking oil
- 3 tablespoons oyster sauce
- 2 tablespoons dry sherry wine
- 1 tablespoon sugar
- 3 tablespoons soy sauce
- 4 cups cooked jasmine rice
Instructions
- Add the sliced beef, salt and pepper, garlic, ginger, soy sauce, egg, and corn starch to a bowl and mix until completely combined.
- Next, add 3 tablespoons of cooking oil to a large wok over high heat.
- Once it begins to roll smoke add in the beef and immediately move it up the sides of the pan so that it doesn’t clump, and all of the pieces can get cooked.
- Stir-fry for 2 to 3 minutes and set aside.
- Add 3 tablespoons of cooking oil to the wok and return it to the burner over high heat until it rolls smoke again.
- Add in the bell peppers, onions, mushrooms, and green onions and stir fry for 1 to 2 minutes or until a light sear has been created.
- Pour the oyster sauce, sherry, sugar and soy sauce to the wok with stir-fried vegetables and cook for 1 to 2 minutes stirring constantly.
- Add the broccoli and carrots to a separate large pot of boiling water and cook for 1 to 2 minutes. Strain and add it to the wok with the other ingredients.
- Serve the beef stir fry with jasmine rice and add optional garnishes of sliced green onions and sesame seeds.
Notes
The most important expert tip I would give for making beef stir fry a success every time is to have all your ingredients prepped before you start cooking. Stir fry moves fast, and once the oil is hot there is no time to stop and chop. If everything is sliced, measured, and ready to go, even someone new to cooking can keep up with the heat of the wok and end up with tender beef, crisp vegetables, and a flavorful sauce every time.
Slice the beef thin: I always slice the beef as thin as possible, sometimes even placing it in the freezer for 10 to 15 minutes to make slicing easier. I also cut on a bias and against the grain so the meat stays tender and not chewy, which is exactly what we want.
Keep the wok hot: Stir fry is all about high heat. I make sure the oil is smoking before adding anything so the meat and vegetables sear quickly without steaming.
Do not overcrowd: I cook the beef in batches if needed. Overcrowding the wok lowers the heat and keeps the beef from getting that nice sear.
Use fresh vegetables: Crisp, colorful veggies not only look great but also add amazing texture and flavor to the dish.
Versatile dish: In place of beef, I sometimes use chicken, shrimp, tofu, or pork. It is an easy way to change up the recipe while keeping it just as delicious.
Make-Ahead: This is meant to be eaten when it's done cooking.
How to Store: Cover it and keep it in the refrigerator for up to 2 days. It does not freeze well as it will turn your vegetables to mush.
How to Reheat: Add the desired amount of stir-fry back to a hot wok with a little oil and stir fry for 2 to 3 minutes or until hot.
Nutrition
Calories: 786kcalCarbohydrates: 88gProtein: 44gFat: 30gSaturated Fat: 5gCholesterol: 109mgSodium: 2077mgPotassium: 1886mgFiber: 12gSugar: 14gVitamin A: 6609IUVitamin C: 352mgCalcium: 224mgIron: 6mg