This post may contain affiliate links. Please read my disclosure policy.
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!
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!
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.
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.
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.
In an airtight container in the fridge, any leftovers you have will stay fresh for up to 4 days.
Here are just a few more of my favorite stir fry recipes!
- Honey Garlic Ginger Shrimp Stir Fry
- Basil Beef Stir Fry
- Spicy Chili Tofu Stir Fry
- Zucchini Noodle Cashew Stir Fry
Beef Stir Fry
- 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
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.
- 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.
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.