All you need is 30 minutes for this Beef Stir-Fry that’s fast, fresh and better than takeout! Tender flank steak and crisp stir-fry veggies, all coated in a savory homemade brown sauce (a.k.a. the best part!). Whether you’re a stir-fry pro or making it for the first time, I’ll guide you through everything you need to know for takeout-inspired success right in your own kitchen.
Table of Contents
This beef stir-fry recipe has quickly become one of my go-to meals for busy weeknights. It’s fast, fresh, full of flavor and perfect for using up whatever veggies I have stashed in the fridge (or freezer!).
The best part? It comes together in just one pan, minimizing cleanup time after a hectic day. With a few simple ingredients and a quick cooking method, I can create a satisfying and wholesome dinner that everyone in the family will enjoy. Plus, it’s a great way to incorporate lots of colorful veggies into our diet.
For the Stir-Fry
- Beef: The best cuts for stir fry are flank steak, skirt steak and top sirloin steak. These cuts are naturally tender and cook quickly over high heat, making them ideal for stir-frying. My personal favorite is flank steak because it’s not only delicious but also budget-friendly.
- Vegetables: I used shredded carrots, sliced red bell pepper and sugar snap peas for a colorful, crunchy mix but feel free to swap in your favorites. Snow peas, bok choy, broccoli, baby corn or mushrooms all work well.
- Vegetable oil: A high-smoke-point oil is key for achieving that perfect sear. I stick with vegetable oil for its neutral flavor, but canola oil, avocado oil or peanut oil are also great choices.
For the Stir-Fry Sauce
I prefer a savory stir fry sauce with just a hint of sweetness—some sauces lean too sugary for my taste, so I skip the brown sugar and let the hoisin sauce do the heavy lifting. It brings just enough sweetness to balance the bold umami flavors.
- Soy sauce: I recommend using low-sodium soy sauce so you can better control the saltiness of your dish.
- Hoisin sauce: A thick, dark sauce made from fermented soybeans, sugar, vinegar and various spices. It has a sweet and savory flavor with a hint of spice.
- Beef broth: Makes the sauce more flavorful and enhances the overall savory flavor of the dish.
- Garlic: Freshly minced gives the best flavor, but a pinch of garlic powder works if that’s what you have on hand.
- Cornstarch: Thickens the sauce.
Time-Saving Tip: Use frozen veggies or grab a pre-cut stir-fry mix from the produce section. If you’re using frozen vegetables, toss them straight into the pan from frozen. They’ll release extra water as they cook, so keep the pan uncovered to allow the moisture to evaporate.
Easy, convenient and just as delicious!
See the recipe card for full information on ingredients and quantities.
- Prep everything ahead of time. Stir-frying happens fast, so it’s crucial to have all your ingredients ready to go before you even turn on the stove. Make the stir-fry sauce, slice the beef and chop your vegetables. Once the oil hits the pan, there’s no time for last-minute chopping!
- Slice the beef thinly against the grain. This shortens the muscle fibers, making the meat more tender and easier to chew.
- Tenderize the beef (optional, but worth it!). Ever wonder why the meat at your favorite Chinese restaurant is so incredibly tender while your homemade stir-fries don’t quite compare? The secret is velveting—a quick marinating technique. For an easy version, toss the sliced beef with a little cornstarch, soy sauce and a splash of water, and let it rest for 15 minutes. This locks in moisture and keeps the meat ultra-tender as it cooks.
- You don’t need a wok to make a fantastic stir-fry. The key, whether you’re using a wok or a skillet, is letting the oil get hot before adding the beef. This guarantees a nice sear on your beef and helps the veggies stay crisp-tender instead of soggy.
- Cook in batches if needed. If you’re making a large batch (or using a smaller skillet), it’s best to cook in smaller portions. Overcrowding the pan can lead to steaming rather than searing, which means you’ll get steamed beef instead of beautifully seared.
Now that you’re prepped and ready, let’s stir-fry!
- Make the stir-fry sauce. In a bowl, whisk together soy sauce, hoisin sauce, beef broth, garlic and cornstarch. Set aside.
- Cook the beef. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once the oil is hot, cook the steak in batches, stirring occasionally, until browned (about 2 minutes). Remove from the pan.
- Cook the veggies. Add the remaining oil, then toss in the vegetables. Stir constantly for 2 minutes until crisp-tender.
- Stir in the sauce. Bring to a boil and cook, stirring occasionally, until the sauce is thick and syrupy, about 2 minutes.
- Return the beef and any juices to the pan and stir to combine. Serve the stir-fry over rice or noodles with sesame seeds and green onions on top.
What to Serve with Stir-Fry
We’re big fans of takeout-inspired nights in our house. I like to serve this up buffet-style so everyone can build their perfect plate. I usually set out bowls of steamed white rice and flat rice noodles so everyone can pick their favorite base. Brown rice or fried rice (especially my bacon and egg fried rice recipe!) are also great options. My kids love these air fryer egg rolls, and my husband and I can’t resist a batch of baked crab rangoon, so both of those usually make an appearance, too.
And let’s talk condiments! A dash of sriracha, a sprinkle of sesame seeds, or a drizzle of chili garlic sauce can add just the right amount of heat and extra flavor.
Oh, and dessert? Homemade fortune cookies are a must!
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. I like to reheat leftovers in a skillet with a splash of beef broth to help restore moisture. You can also reheat leftover stir-fry in the microwave until warmed through.
Did you give this beef and vegetable stir-fry a try? I’d love to hear how it turned out! Drop a comment below, and if you enjoyed this recipe, be sure to check out my other stir-fry favorites—there’s always something new to try!
Ingredients
For the sauce:
- 1/4 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 2/3 cup beef broth
- 2 garlic cloves, minced
- 2 teaspoons cornstarch
For the stir-fry:
- 2 Tablespoons vegetable oil, divided
- 1 pound ribeye, flank or skirt steak, cut into 2-inch strips
- 1 large red bell pepper, cut into strips
- 2 cups sugar snap peas
- 1 1/2 cups shredded carrots
- Rice or noodles, for serving
Instructions
Make the sauce:
- In a medium bowl, whisk together the soy sauce, hoisin sauce, beef broth, minced garlic and cornstarch. Set the sauce aside.
Make the stir-fry:
- Add 1 tablespoon oil to a large nonstick skillet or wok set over medium-high heat. Once the oil is hot, add the beef in batches and cook, stirring occasionally, until it is browned on all sides, about 2 minutes. (Do not overcook it, as it will continue cooking alongside the vegetables and sauce.) Using a slotted spoon, transfer the beef to a plate and leave all drippings in the pan.
- Add the remaining 1 tablespoon oil to the pan then add the bell peppers, snap peas and carrots and cook, stirring constantly, for 2 minutes. (The vegetables should remain crisp-tender.)
- Stir in the sauce then bring it to a boil and cook, stirring occasionally, until the sauce is thick and syrupy, about 2 minutes. Return the beef and any juices to the pan and stir to combine.
- Serve the stir-fry over rice or noodles.
Kelly’s Notes
- Prep everything ahead of time. Stir-frying happens fast, so it’s crucial to have all your ingredients ready to go before you even turn on the stove. Make the stir-fry sauce, slice the beef and chop your vegetables. Once the oil hits the pan, there’s no time for last-minute chopping!
- Store leftovers in an airtight container in the refrigerator for up to 3 days. I like to reheat leftovers in a skillet with a splash of beef broth to help restore moisture. You can also reheat leftover stir-fry in the microwave until warmed through.
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Awesome
So glad you enjoyed it, Terry!