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Making this tasty beef stir fry recipe is simple in your own kitchen! The homemade sweet and savory sauce rivals even the best takeout.
Some of my other takeout-style recipes include this Beef and Broccoli (30 Minutes!) and Ground Beef Stir Fry.
Why you’ll love it
This steak stir fry is another wonderful option to add to your rotation of Asian-inspired recipes to make at home. I like to change up my sauces, so in this one we’re going with a soy sauce based one with fresh ginger, honey, and a hint of apple cider vinegar.
What makes this the best beef stir fry is that it’s got protein and veggies, is healthier and cheaper than takeout, and is ready in just 30 minutes. Does a simple family weeknight meal get any better? Thinly sliced ribbons of flank steak and tender-crisp veggies and plenty of sauce… yum!
What you’ll need
For the stir fry
- Olive oil – for sautéing
- Flank steak – it’s a fantastic middle ground between cost and taste, and it’s very tender when cooked right
- Onion – sweet (Vidalia) onions are my preference here
- Veggies – I chose broccoli and red bell pepper
For the sauce
- Soy sauce and water – we’re going with low sodium
- Honey and apple cider vinegar – for a sweet touch and a little acidity
- Ginger and garlic – zesty, savory components
- Red pepper flakes – just enough for a gentle warmth, not making it spicy
- Cornstarch – to thicken up the sauce
Tips for success
- Make sure to cut the flank steak very thinly and slice against the grain. All this means is that you’re cutting in the opposite direction of the lines (muscle fiber) that run down the meat, like skipping across train tracks.
- Prep everything ahead of time since stir fries go quickly once you get started cooking.
- Don’t be afraid to cook it over high heat! Cast iron works great for this. Conversely, be mindful to not overcook your steak.
How to make beef stir fry
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Prep all your ingredients. Slice the steak into thin strips. In a mixing bowl, whisk together the stir fry sauce ingredients. Add half the oil to a skillet, and get it sizzling hot. Fry the veggies, tossing often, to desired tenderness. Set aside.
Add the rest of the oil to the skillet, and arrange the beef fairly spread out. Leave it for a minute to cook, then toss and cook for a short while longer. A little rare is ok. Return the veggies to the skillet, and toss with the sauce. Heat until thickened. Serve right away with rice or noodles.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- My 12″ Staub skillet is pictured. It’s a good size, and the meat isn’t too crowded in this one. Overcrowded beef will steam vs. fry.
- A Microplane is handy for grating the ginger.
- I like this cutting board. It’s sturdy with plenty of space for chopping the veggies.
- Kitchen tongs make it easy to toss the stir fry.
Substitutions and variations
- You can sub flank steak for sirloin or tenderloin if you like.
- If you want to use frozen broccoli, thaw it first, and you will likely need to cook it for less time as it’s already partially cooked.
- Prefer a sweeter sauce? Add another tablespoon or so of honey.
- This recipe isn’t particularly spicy as written, so feel free to increase the crushed red pepper flakes or leave them out altogether if you want it mild.
- You can definitely change up the veggies, just be sure they’re cut into similar size pieces so they cook at a similar rate (e.g. if adding carrots, slice them very thin or use matchstick cut carrots).
What to serve with beef stir fry
- Top with fresh bean sprouts for some added crunch or sesame seeds.
- I like a long-grain white rice like jasmine rice. Brown rice would work well too!
- You can also serve over your favorite noodles. Try ramen, Udon, or rice noodles.
Leftovers and storage
- Leftover beef stir fry will keep for 3-4 days in an airtight container in the fridge.
- Reheat leftovers in a covered saucepan or in the microwave over a low heat until warmed through.
- You can freeze leftovers, but the veggies will soften up.
More Asian-inspired recipes
If you made this simple beef stir fry or the blog post didn’t answer your questions, leave me a comment below! You can also tag me #saltandlavender on Instagram if you made it.
Easy Beef Stir Fry
Ingredients
- 2 tablespoons olive oil divided
- 1 pound flank steak sliced thinly against the grain
- 1 medium onion sliced
- 2 cups broccoli cut into small florets
- 1 red bell pepper cut into small pieces
Sauce:
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 1/4 cup honey
- 1 teaspoon fresh ginger grated
- 3-4 cloves garlic minced
- 1/2 teaspoon apple cider vinegar or rice vinegar
- 1/4 teaspoon crushed red pepper flakes or more to taste
- 3 tablespoons cornstarch
Instructions
- If making rice or noodles to serve with this stir fry, get that started. Prep all stir fry ingredients ahead of time as the actual cooking part goes very quickly. To prep the steak, trim off any fat and slice it across the grain into very thin bite-size pieces. Add the sauce ingredients to a bowl and whisk together thoroughly.
- Add one tablespoon of the olive oil to a large skillet over high heat. Let the pan heat up for a few minutes (oil should be shimmering).
- Add the onion, broccoli, and bell pepper and cook for 4-5 minutes, tossing/stirring often (they will end up tender-crisp). Transfer veggies to a plate.
- Add the other tablespoon of olive oil to the skillet. Add the beef in a single layer (just "sprinkle" it into the pan ensuring it's spread out a bit) and don't touch it for a minute. Stir/flip it (cooking tongs are helpful) and cook it for another minute or so. Important: it cooks fast and will easily overcook and become tough. Leaving it a bit rare at this point is best.
- Add the veggies back to the skillet and pour the sauce in. Stir/toss until coated and the sauce has thickened (about 1-3 minutes). Take the skillet off the heat and serve immediately over rice or noodles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I followed the recipe exactly and served it over Jasmine rice. The flavor was fairly good (not great). The sauce was extremely thick – it was pasty. When I reheated it I had to cut it with water. I recommend using 1 Tbsp of cornstarch.
I think you probably cooked it for a bit too long if the sauce got pasty.
Natasha, I made this recipe with a few modifications, first I used frozen stir fry vegetables( to try and save gathering separate veggies and next we had smoked a leg of lamb and I thought we’d see how it turned out, my wife was impressed with my stir-fry supper. Very delicious and definitely a meal that I’ll make again. Brian
I’m thrilled it was a hit, Brian!
Making this tonite for dinner actually. The first time I made this My kids absolutely went nuts over this recipe. I have to actually triple the recipe because they eat so much of it.
That’s so great to hear!! 😀
Tried this for the first time. My family loved it! I may go light on the crushed red pepper next time but it is definitely a repeat recipe 😊
I’m so glad it’s a new favorite, Kim!! 😀
Excellent recipe can not wait to have again
That’s great to hear, Kevin! Thank you.
VERY good.
I doubled sauce. So glad that I did.
Thank you so much.
You’re very welcome!
This an excellent recipe. I substituted coconut aminos for soy and added a little salt to balance the sweetness. Also used fresh orange squeeze instead of vinegar. Thank you!
You’re very welcome!!
Very good recipe. Did a little modification. But Very Good!
Great!
Superb. Just superb. I made this for my husband and we were licking the bowls because the flavor of the sauce was just so good.
That makes me so happy!
I made the Easy Beef Stir Fry when I had my sister over for dinner last night. We both absolutely loved it!
I made a few small changes but nothing major. I used rice vinegar instead of apple cider vinegar and powdered ginger instead of a ginger root.
I added a lot more vegetables including mushrooms, water chesnuts, sliced green onion, snow peas, green pepper in addition to the vegetables that were in the recipe.
I used Wagyu beef for the stir fry and it was extremely tender. I coated the beef with
corn starch and seared it over high heat before doing anything else. I set the beef aside and then added my vegetables to the frying pan and made sure they remained slightly crisp. I then poured the sauce over them and added the beef and heated it until it was a bit hotter but did not overcook it.
I used this recipe because I wanted a good sauce and this was. It did not overpower the vegtables and was very light.
I served it with white rice, a salad of butter lettuce, mandarin oranges, avacado, sliced almonds with an oil and vinegar dressing. Watermelon for desert!
I will definitely make this recipe again. My sister raved over the dinner and we were both very pleased with it!
I’m so glad you two enjoyed it, Marilyn!! 😀