I love this recipe because it comes together quickly while still tasting better than takeout. The homemade stir-fry sauce is rich, savory, slightly sweet, and coats every ingredient beautifully.
I also like how versatile this recipe is. I can swap vegetables, adjust the sauce, or serve it with rice or noodles depending on what I have available.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
20 oz beef steak 1 tablespoon sesame oil 1 teaspoon cornstarch ½ teaspoon baking soda ½ teaspoon sea salt 3 tablespoons hoisin sauce or oyster sauce 2 tablespoons soy sauce 2 tablespoons rice vinegar 1 tablespoon brown sugar 1 tablespoon cornstarch 1 tablespoon water 11 oz bell peppers, mixed colors 4 oz onion 1.4 oz green onions 1/4 cup vegetable oil 2 cloves garlic 1/2 tablespoon ginger, minced Sesame seeds, for serving
Directions
Step 1: Prepare the Beef
First, I place the beef in the freezer for about 30 minutes if it is not pre-sliced. This makes it easier to cut into thin strips.
I slice the beef against the grain into thin strips about 1/4 inch thick.
Next, I place the beef into a bowl and add the sesame oil, baking soda, cornstarch, and sea salt. I massage everything together well and let the beef marinate for about 15 to 30 minutes.
Step 2: Prepare the Sauce and Vegetables
While the beef marinates, I mix the hoisin sauce, soy sauce, rice vinegar, and brown sugar in a small bowl.
In another bowl, I stir together the cornstarch and water to make a slurry.
Then, I mince the garlic and ginger. I slice the bell peppers and onions into even strips and cut the green onions into pieces, separating the white and green parts.
Step 3: Stir-Fry the Beef
I heat about one-third of the vegetable oil in a large skillet or wok over medium-high heat.
Once hot, I add the beef in a single layer and cook it for about 2 to 3 minutes per side until browned and no longer pink. I cook the beef in batches if necessary to avoid overcrowding.
After cooking, I remove the beef and set it aside.
Step 4: Cook the Vegetables
I add another portion of oil to the skillet and stir-fry the bell peppers and onions for about 2 to 3 minutes until tender-crisp.
Then, I add the remaining oil and reduce the heat slightly before sautéing the garlic and ginger for about 1 minute until fragrant.
Step 5: Finish the Stir Fry
I pour the prepared sauce and cornstarch slurry into the pan, stirring constantly until the sauce thickens and becomes glossy.
If the sauce is too thick, I add a splash of water or broth. If it is too thin, I add a little more slurry.
Finally, I return the cooked beef and vegetables to the pan along with the green onions. I toss everything together until evenly coated.
I serve the stir fry hot with sesame seeds on top if desired.
I like adding broccoli, mushrooms, snap peas, carrots, or baby corn for extra vegetables and texture.
Sometimes I make it spicy by adding chili flakes or sriracha to the sauce. I can also swap the beef for chicken, shrimp, or tofu.
storage/reheating
I store leftover stir fry in an airtight container in the refrigerator for up to 4 days.
To reheat, I warm it in a skillet over medium heat for a few minutes until heated through. I can also microwave individual portions in short intervals.
FAQs
Why is baking soda added to the beef?
I use baking soda to tenderize the beef and give it a softer restaurant-style texture.
What cut of beef works best?
I like using flank steak, sirloin, or skirt steak because they stay tender when sliced thinly.
Can I make this stir fry ahead of time?
Yes, I can prepare the sauce and slice the vegetables ahead of time to make cooking faster later.
What should I serve with beef stir fry?
I usually serve it with steamed rice, fried rice, noodles, or cauliflower rice.
How do I keep the vegetables crisp?
I cook the vegetables quickly over high heat so they stay tender-crisp instead of soft.
Conclusion
Easy Beef Stir Fry is one of my favorite quick dinners because it is flavorful, colorful, and ready in just 25 minutes. I love how the tender beef, crisp vegetables, and glossy stir-fry sauce create a satisfying homemade meal that feels both easy and delicious.
Easy beef stir fry recipe with tender beef strips, colorful bell peppers, savory garlic ginger sauce, and delicious Asian-inspired flavors.
Author:Ella
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:4 servings
Category:Main Course
Method:Stir-Fry
Cuisine:Asian-Inspired
Ingredients
Easy beef stir fry recipe with tender beef strips, colorful bell peppers, savory garlic ginger sauce, and delicious Asian-inspired flavors.
Instructions
Prepare the Beef
If needed, freeze the beef for 30 minutes to make slicing easier.
Slice beef into thin strips against the grain.
In a bowl, combine beef with sesame oil, cornstarch, baking soda, and salt. Massage well and let marinate for 15 to 30 minutes.
Prepare the Sauce
In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, and brown sugar.
In another bowl, mix cornstarch and water to create a slurry.
Mince garlic and ginger. Slice bell peppers, onions, and green onions.
Stir Fry
Heat one-third of the oil in a large skillet or wok over medium-high heat.
Add beef in a single layer and cook for 2 to 3 minutes per side until browned. Cook in batches if necessary. Remove and set aside.
Add another third of the oil and stir-fry bell peppers and onions for 2 to 3 minutes until tender-crisp. Remove if desired.
Add remaining oil, reduce heat to medium, and sauté garlic and ginger for 1 to 2 minutes until fragrant.
Pour in the stir-fry sauce and cornstarch slurry, stirring constantly until glossy and thickened.
Return beef and vegetables to the pan along with green onions. Toss everything together until coated.
Garnish with sesame seeds and serve immediately.
Notes
Baking soda helps tenderize the beef for a restaurant-style texture.
Adjust sauce thickness with extra slurry or water as needed.
Serve over rice or noodles for a complete meal.
Use flank steak, sirloin, or ribeye for best results.
