This easy Beef stir-fry is a quick, flavorful weeknight dinner. Tender slices of beef, fresh veggies, and a simple homemade sauce make this dish taste better than takeout.

Plus, you can use whatever vegetables you already have in your fridge or freezer. It’s flexible, budget‑friendly, and perfect for busy nights when you want something hearty without spending hours in the kitchen.

Ingredients

• Beef: I used beef sirloin. It’s affordable and tastes delicious. If you don’t have sirloin, you can use other cuts, like ribeye or flank.
• Veggies: I used a mix of fresh vegetables (including eggplant, bell peppers, and onions) and a frozen stir‑fry blend. Broccoli, bell peppers, onions, carrots, and sugar snap peas are all great options.
• Cornstarch: Helps tenderize the beef and it thickens the stir-fry sauce.

Scroll down to the recipe card to see the full list of ingredients and measurements.

What Cut of Beef Is Best For Beef Stir-Fry?

Flank steak is the most popular option for stir-fry. Sirloin is a great budget‑friendly option that stays tender with minimal effort. You can also use skirt steak, Denver steak, or even chuck steak (just trim off any tough connective tissue or silver skin so the beef cooks up tender).

Tips

Freeze the beef for 30 minutes before you slice it. It firms up and makes slicing it into thin strips easier.

Trim off connective tissue and large pieces of fat for the most tender bite.

Prep everything before you start cooking. Stir‑fries cook in a few minutes.

Use a high‑smoke‑point oil (canola or peanut oil) so nothing burns.

Make sure the pan is hot. The beef and veggies should sizzle as soon as they hit the skillet.

Variations & Substitutions

• Ditch the beef: Use chicken breast, chicken thighs, pork tenderloin, shrimp, or tofu.
• Make it spicy: Add sriracha, chili oil, or extra red pepper flakes.
• Low‑carb option: Serve the stir-fry with cauliflower rice or zucchini noodles.
• Meatless-Stir-fry: Double the vegetables or use only vegetables for a meatless stir-fry.

Storage Instructions

Store leftover beef stir-fry in an airtight container in the fridge for 3–4 days. The stir fry sauce will thicken as it cools, but it loosens up once reheated.

To reheat the beef stir fry, place it in a skillet. Heat over medium heat for 3–5 minutes. You can also microwave the stir-fry in 30‑second intervals until heated through. If the stir-fry sauce is too thick, add 1-2 teaspoons of water to loosen it up.

What to Serve with Beef Stir-Fry

Beef stir-fry is a versatile dish. You can serve it with:

• Jasmine rice or basmati rice
• Noodles (lo mein, rice noodles, udon, or ramen)
• Cauliflower rice for a lighter option
• Stir‑fried cabbage or bok choy
• Cucumber salad for something fresh and crunchy

Recommended Recipes:

Low-Carb Beef And Vegetable Skillet

Read More

Air Fryer Roast Beef

Read More

Air Fryer Whole Roast Chicken

Read More

Beef Stir-Fry

Recipe by Sarah Leadon

0.0 from 0 votes

Servings: 4

1/2x 1x 2x

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

336

kcal

Total time

30

minutes

This Beef Stir-Fry features tender slices of beef, colorful vegetables, and a savory homemade sauce that comes together in minutes. It’s flexible, flavorful, and perfect for using up whatever veggies you have on hand. Serve it over rice or noodles for a fast, satisfying meal.

Cook Mode

Keep the screen of your device on

Ingredients

• Marinade:

• 1 lb. ribeye, sirloin, or tenderloin steak, thinly sliced

• 1 tablespoon soy sauce

• 1 tablespoon cornstarch

• 1/4 teaspoon black pepper

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• Stir-Fry Sauce:

• 2 tablespoons apple cider vinegar

• 5 tablespoons soy sauce

• 2 tablespoons brown sugar

• 1 tablespoon gluten-free oyster sauce

• 2 cloves garlic, minced

• 1 tablespoon grated fresh ginger

• 1 teaspoon chili pepper flakes

• 2 teaspoons toasted sesame oil

• 3 tablespoons water

• 1 tablespoon cornstarch

• Stir-Fry:

• 3 tablespoons olive oil

• 1 medium white onion, sliced into 1/4-inch pieces

• 1 medium bell pepper, seeded, sliced into 1/4-inch pieces

• 1 medium eggplant, diced into 1/2-inch cubes

• 1 package frozen stir-fry vegetables (about 2 cups)

Directions

• Add the beef to a medium bowl. Add the soy sauce, cornstarch, black pepper, onion powder, and garlic powder, and toss to combine. Let it marinate for 15-30 minutes at room temperature or in the fridge for 4 hours.
• Next, combine the stir-fry sauce ingredients in a small bowl and set them aside.
• To make the stir-fry, place 1 tablespoon of olive oil in a large deep skillet. Set it over medium-high heat.
• Next, add half of the beef to the skillet in a single layer and cook it for 2-3 minutes until golden. Flip the beef over and cook for 1-2 minutes.
• Place the steak in a bowl, set it aside, then repeat step 4 to cook the remaining beef.
• Place the remaining oil in the same skillet. Add the onions, bell pepper, and eggplant. Cook the stir-fry for 3-4 minutes until the onions are translucent.
• Next, add the stir-fry vegetables and cook for 2-3 minutes until the stir-fry vegetables are heated through.
• Add the steak back to the skillet along with any juices and toss to combine. Add the stir-fry sauce. Toss to coat the vegetables and steak in the sauce.
• Cook for the beef stir-fry for 2 minutes, stirring often until the sauce thickens slightly.

Nutrition Facts

• Total number of serves: 4
• Calories: 336kcal
• Fat: 13.9g
• Saturated Fat: 2.1g
• Cholesterol: 15mg
• Sodium: 741mg
• Potassium: 556mg
• Carbohydrates: 43.5g
• Fiber: 6.5g
• Sugar: 15.5g
• Protein: 13.8g
• Calcium: 128mg
• Iron: 30mg

Did you make this recipe?

Tag @dafoodandmoodgyal on Instagram and hashtag it with

Like this recipe?

Follow @Foodandmoodcreations on Pinterest

Follow Us On Facebook

Follow us on Facebook