Published on April 12, 2023 This easy Beef Stir Fry is a weeknight dinner favorite and is easy to make at home. It has tender beef, a flavorful sauce, and lots of colorful veggies. Serve with rice or noodles for a well-rounded meal! I also love this stir fry recipe because the leftovers are great! Heat up for lunch or enjoy for a quick and easy dinner! I am all about not cooking, when I don’t have to:)
Beef, it’s What’s for Dinner!
This Beef Stir Fry starts with beef, of course! It provides a great base and cooks to perfection. Flank steak and sirloin are your best cuts of meat for this stir fry because they are tender, affordable, and we often have some in our freezer. Cut the steak, against the grain to shorten the muscle fibers, which will help tenderize the meat. You want the strips to be thin, about 1/4-inch thick, so the pieces will cook quickly. Plus, the bite size pieces make it easy to eat!
Stir Fry Sauce
The secret is in the sauce! This sauce is made with pantry staples and comes together in no time. It adds so much flavor and really brings the whole dish together.
Soy sauce Beef broth Rice wine vinegar Minced fresh ginger Garlic Brown sugar Chili garlic sauce Hoisin sauce Cornstarch
Vegetables
You can really stir fry any of your favorite vegetables! This is a great recipe for using up whatever is in the veggie drawer. We like to use:
Red bell pepper Carrots Snow peas Green onions
Other good veggies include:
Broccoli Cauliflower Mushrooms Brussels sprouts Green beans Water chestnuts
How to Make Beef Stir Fry
Get the beef started! Season it with salt and pepper, then place it with cornstarch and rice wine vinegar in a bowl to sit while you make the sauce. The sauce is made by combining the soy sauce, beef broth, rice wine vinegar, ginger, garlic, brown sugar, chili garlic sauce, hoisin sauce, and cornstarch in a small bowl and giving it a good whisk until combined. Now we stir fry! In a large wok (or a saute pan!) heat the oil over medium-high heat and cook the beef in two batches. You want to brown each side for 1-2 minutes, then pull it from the pan and set it aside. Keep that pan hot! Add in the red bell pepper, carrot, and snow peas. Cook them until tender (about 3-5 minutes) with just an occasional stir. Stir in the sauce and add the beef. The cornstarch in the sauce will make it thicken after about 2 minutes! Finish with the green onions and fresh herbs, if desired.
How to Serve
You can serve the stir fry over rice or noodles. Quinoa would also be good, use whatever is in your pantry. If you don’t want a starch, enjoy as is or serve in lettuce cups. Garnish with sesame seeds, a little fresh cilantro or Thai basil, and sliced green onions and you are good to go! Dinner is served!
How to Store
To Store: Place leftovers in an airtight storage container and keep in the refrigerator for up to 3 days. To Reheat: Gently rewarm beef and vegetables in a skillet on the stove over medium-low heat. You can also reheat in the microwave. To Freeze: Store cooled beef and vegetables in an airtight, freezer container or bag in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
More Easy Weeknight Dinners
Stovetop Mac & Cheese Teriyaki Chicken Easy Skillet Chicken Thighs Sheet Pan Sausage Gnocchi Ground Beef Tacos
Beef Stir Fry
Nutrition
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