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Skip greasy take-out tonight and instead make this homemade Beef Stir Fry! It’s easy and flavorful as can be. Flank steak is tossed in a skillet with broccoli, carrots, snow peas, and more. Plus, the homemade savory, yet sweet sauce is guaranteed to make your mouth water!

Steak and veggies have been cooked together in a skillet and garnished with sesame seeds.
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Stir fry for dinner? Always count me in. Honestly, I don’t think I’ve ever met a stir fry I didn’t like! There’s something so delicious about meat and veggies all tossed together in an Asian-inspired sauce. And while I do love just about every stir fry I’ve tried, they’re not all created equal. This one is one of the best!

As much as I love the steak in this easy stir fry, the veggies have a tendency to steal the show. They’re a delicious combination of fresh flavors that all compliment one another and add nutrients to your dinner. This stir fry is the best of both worlds – it’s healthy, yet gives you all the satisfaction of your favorite take-out order.

Instead of just tossing the steak right into the pan, I like to let it marinate for a little bit in soy sauce and cornstarch. That helps it not only be more flavorful, but it also creates a wonderful crispiness to the steak that’s seriously good. After that, you pretty much just toss everything into the skillet and go to town!

overhead image of ingredients for beef stir fry: broccoli, cornstarch, garlic powder, carrots, brown sugar, ground ginger, scallions, soy sauce, red bell peppers, sesame seeds, sugar snap peas, and vegetable oil

What You’ll Need

For the steak, you’ll need:

  • Steak – Flank steak works best.
  • Soy Sauce – Use a low sodium soy sauce, tamari, or coconut aminos.
  • Cornstarch – This is what adds that perfect crisp!
  • Oil – Vegetable oil is great for this recipe.
  • Veggies – I like to use a combo of broccoli, carrots, snow peas, bell peppers, and green onions.

The sauce calls for:

  • Soy Sauce
  • Brown Sugar – This adds the best subtle sweetness to the sauce!
  • Garlic Powder – Just a dash of garlic powder adds great flavor.
  • Ginger – Careful not to add too much, as this is one strong ingredient!
  • Sesame Seeds – They’re best after they’ve been toasted.
A large skillet is filled with steak, veggies, and sesame seeds.

How to Make Beef Stir Fry

For more detailed instructions, scroll to the bottom of this post.

Marinate. Cut the beef and let it marinate in a cornstarch and soy sauce mixture for about 30 minutes at room temperature.

Prep. Chop all of your vegetables and whisk the sauce ingredients. That way, you have everything you need ready to go.

Cook the meat. Fry up the meat in some oil in a skillet over high heat. Remove from the pan and set aside.

Cook the veggies. Add all of the veggies (except the green onions) to the skillet and cook for 2 minutes.

Stir fry! Toss the meat and sauce into the pan. Stir fry it all together, and enjoy with sesame seeds and green onions on top.

A wooden spoon is placed in a skillet full of beef stir fry.

Common Questions

I can’t find flank steak – what other cut of beef will work? Skirt steak will work well too, or if you can’t find that you could use sirloin steak.

What other vegetables could I use in this stir fry?  Some other vegetables that would work would be mushrooms, baby corn, zucchini, celery, bean sprouts, bok choy, or cabbage.

It seems like with that much soy sauce the dish may be salty? If you find it too salty, you could add a teaspoon of vinegar to balance that flavor. I find that low sodium soy sauce gets the job done.

I don’t have any brown sugar – could I use white sugar? Yes, that will be delicious as well!

Do I have to toast the sesame seeds – and what is the best way to do this? I think the flavor of the toasted sesame seeds is preferable but you can get away without toasting them. I find that the easiest way is to toast them in a skillet at medium heat for 3-5 minutes. Watch them carefully as they can turn very quickly. They should be golden or medium brown.

Chopsticks are placed on a plate with rice and beef stir fry.


In an airtight container in the fridge, any leftovers you have will stay fresh for up to 4 days.

Rice and beef stir fry is presented with chopsticks.

Here are just a few more of my favorite stir fry recipes!

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4.57 from 30 votes

Beef Stir Fry

Steak and veggies tossed together in a savory, yet slightly sweet sauce is a quick and easy dinner you'll crave all week long.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4



  • 1 pound (454 g) flank steak
  • 2 Tablespoons low-sodium soy sauce
  • 2 Tablespoons cornstarch
  • 2 Tablespoons cooking oil
  • 2 cups (182 g) broccoli florets
  • 1 cup (128 g) shredded carrots
  • 1 cup (98 g) snow peas
  • 1 red bell pepper, sliced
  • 1 green onion, sliced

For the sauce:

  • ½ cup (118 ml) low-sodium soy sauce
  • 3 Tablespoons brown sugar
  • ½ teaspoon garlic powder
  • 1 teaspoon (2 g) ginger
  • 2 Tablespoons sesame seeds, toasted


  • Cut beef thinly across the grain (no more than ½ inch thick, 2 inch long strips). Place it in a freezer bag (or medium bowl). Stir in 2 Tablespoons of soy sauce and the 2 Tablespoons cornstarch and set aside. Allow this to marinate at room temperature for at least 30 minutes.
  • Prepare the vegetables and set aside.
  • Prepare the sauce: Whisk together ½ cup soy sauce, brown sugar, garlic powder, and ginger. Set this aside.
  • Heat the oil to high heat in a large deep skillet or wok.
  • Add half of the meat to the skillet and fry for 3 minutes. Remove this meat from the skillet and fry the other half. Then remove it from the skillet. (You don’t want to crowd the meat or it will not sear properly.)
  • Add the vegetables (except the green onions) to the skillet and fry for 2 minutes.
  • Then add the beef back to the skillet. Stir in the sauce and heat through.
  • Sprinkle the green onions and toasted sesame seeds over top.
  • Serve over noodles or rice.


Store leftovers in an airtight container in the fridge for 3-4 days.  They reheat well in the microwave.


Serving: 1serving, Calories: 362kcal, Carbohydrates: 26g, Protein: 31g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 68mg, Sodium: 1539mg, Potassium: 931mg, Fiber: 4g, Sugar: 14g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Recipe Rating


  1. Was amazing, I used some skinless Muscovy duck (I breed and raise them) and they have a texture and flavor akin to beef and slightly reminiscent of dark meat turkey, and I didn’t include the sesame seeds, and added fresh squeezed orange juice to the brine, and it was outstanding!

  2. Delicious! Doubled the recipe. Feeding several folks. Used a medley of Frozen veggies with Broccoli, snap peas, carrots and water chestnuts. Plus added red bell pepper and edamame. Served over brown rice.

  3. This recipe was the absolute bomb. This was the first time I made it so it was only for me but I can’t wait to make this for friends. The beef came out so tender and delish, it was crazy. I added some angel hair pasta (wasn’t in the mood for rice) and I ended up having 2 huge bowls. All I can say is wow wow wow

  4. This is delicious. I used Bok Choy that I had on hand instead of snow peas. Also added an extra onion. I had to add extra oil to brown the second half of the meat. I always find that true with stir fry. Maybe I’m doing something wrong? I’m determined to add more vegetable to my diet and this recipe fits the bill. Thank you. It’s delicious and very authentic Asia.

  5. For less sodium, i modified the sauce and used 2T soy sauce, chicken broth and a tiny dab of better than beef bouillon, along with a little sesame oil to make up the 1/2 c of soy sauce called for. Everything else the same and we loved it! The trick for crispy beef is a keeper!

  6. Love this recipe! And my whole family too. I cooked some rice noodles instead of rice as a side dish. I also added a bit of minced garlic to the sauce when cooking it with the other vegetables, a little more of ginger powder and more salt. And I added mushrooms as one of my vegetables instead of carrots.
    And thanks for the beautiful pictures! That was the first reason that made me choose your recipe.

    1. thanks for the feedback! i’m so glad you and your whole family loved this recipe. thank you about the photography – they say you eat with your eyes first, right? :)