Learning how to make beef stir fry from scratch has saved me so much money that I would’ve otherwise spent on takeout. This meal is full of healthy ingredients and takes just 30 minutes to make– that’s faster than any delivery order I’ve ever made!
What’s in This Beef Stir Fry Recipe?
Soy Sauce: Adds savory, umami flavor to the meat and sauce. Sesame Oil: Adds a touch of nuttiness to the meat and sauce. Sugar: Granulated sugar adds a touch of sweetness and helps the meat brown. Beef: I love using sirloin steak for stir fry, but ribeye, tri-tip, and tenderloin are all great choices. No matter what type of beef you use, slice it thinly so it cooks quickly in the skillet. Garlic: Adds savory flavor to the dish. Green Onions: Add a pop of fresh oniony flavor. Vegetables: I used broccoli, cremini mushrooms, red bell pepper, and baby corn. Feel free to try any combination of green onions, broccoli, cauliflower, mushrooms, bell peppers, baby corn, or carrots. Cooked Rice: I love to serve this dish over freshly cooked rice for a complete meal.
How to Store and Reheat
Store leftover beef stir fry in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating on the stovetop set over medium-low heat until warmed through.
Serving Suggestions
Once you’ve learned how to make beef stir fry, then you can get to the fun part… sides! This stir fry is a full meal by itself, but I also like to switch things up once in a while and serve it over noodles or quinoa instead of rice. It’s great with my favorite Asian cucumber salad or a side of egg rolls, too!
How to Make Beef Stir Fry Step by Step
Marinate the Beef: In a medium bowl, whisk together ¼ cup of soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of granulated sugar, and ½ teaspoon of ground black pepper. Add 1½ pounds of sliced beef sirloin and toss to coat. Sear the Beef: Heat 2 tablespoons of vegetable oil in a large wok or skillet set over medium-high heat. Add the beef and liquid and cook, stirring until browned, about 3-4 minutes. Transfer the beef to a bowl and set aside. Make the Sauce: Allow the remaining liquid to simmer in the skillet until it begins to thicken, then add 2 cloves of minced garlic and 2 sliced green onions and cook for 1 minute. Add the Veggies: Add 1½ cups of broccoli florets, 4 ounces of sliced cremini mushrooms, 1 sliced red bell pepper, and 12 ounces of baby corn, cooking and stirring for 2-3 minutes until tender-crisp. Garnish and Serve: Return the beef to the skillet and stir fry for 2 more minutes, until warmed through. Garnish with sesame seeds and serve over 3 cups of cooked rice.
