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This Beef Stir Fry is one of my favorite quick and easy dinners for busy weeknights. Tender beef strips cooked with colorful vegetables and tossed in a sweet-and-savory stir-fry sauce that’s perfect for serving over rice. It’s a healthy, protein-packed meal that’s naturally gluten-free and dairy-free.
Skip the takeout and make this Easy Beef Stir Fry at home instead. It comes together in just 25 minutes, and it’s one of those quick dinners my whole family enjoys.
As a certified nutrition coach, I’m always looking for meals that are packed with protein while still including plenty of vegetables. This beef stir fry is one of my favorites because it’s easy to customize with whatever veggies you have in the fridge and tastes just as good as your favorite takeout.
Recipe Overview
Ingredient Notes
Below are the ingredients needed to make this stir fry. Full measurements are listed further down in the recipe card.
- Flank Steak: Flank steak is my favorite because it cooks quickly and stays tender when sliced thinly against the grain. Sirloin, skirt steak, or flat iron steak also work well.
- Baby Corn: Fresh baby corn gives the best texture, but canned baby corn works in a pinch.
- Carrots: Slice them thin so they cook quickly and stay slightly crisp.
- Soy Sauce: I always use low-sodium soy sauce so the stir-fry isn’t overly salty. Coconut aminos are a great gluten-free substitute.
- Honey: Adds just enough sweetness to balance the savory sauce.
- Sesame Oil: A little goes a long way and gives the stir-fry its classic flavor.
How to Get Tender Beef Every Time
The secret to tender stir fry is choosing the right cut of beef and not overcooking it.
- Slice the beef as thinly as possible against the grain.
- Let it marinate while you prepare the vegetables.
- Cook the beef over high heat so it sears quickly.
- Avoid overcrowding the pan. Cook in batches if needed.
- Remove the beef while it’s still slightly underdone. It will finish cooking when you add it back to the sauce.
Common Mistakes to Avoid
Slicing the Beef Too Thick: Thin slices cook quickly and stay much more tender.
Overcrowding the Pan: Too much beef in the pan at once causes it to steam instead of sear. Cook in batches if needed.
Overcooking the Vegetables: The vegetables should stay slightly crisp for the best texture.
Adding the Sauce Too Early: Cook the beef and vegetables first, then add the sauce during the final few minutes so it thickens without burning.
Skipping the Garnishes: Green onions and sesame seeds add freshness, crunch, and extra flavor.
How to Make Beef Stir-Fry
- Prep the beef. Cut the beef into 2-inch-thick strips and place it into a shallow dish.
- Make the sauce and marinate the meat. In a small bowl, whisk all the sauce ingredients. Pour half of the sauce over the beef. Mix well and let marinate for a few minutes while you prep the rest of the ingredients.
- Chop the veggies. Cut the onion into half rings and the carrots into thin strips.
- Cook the beef. Next, heat oil in a wok or skillet over medium-high heat. Add the marinated beef in a single layer and cook, stirring occasionally, until evenly golden brown. Once done, use a slotted spoon to remove the beef to a plate lined with a paper towel and set aside.
- Cook the veggies. In the same pan, add onion and garlic, then sauté until the onion is slightly softened and the garlic is fragrant. Next, add carrots and baby corn, then continue cooking until all the vegetables have reached the desired doneness.
- Combine stir-fry. Stir the beef into the vegetables and drizzle with the remaining sauce. Cook for a few minutes until hot.
- Garnish and serve. Garnish with sliced green onion and sesame seeds. Serve warm with cooked rice and enjoy!
The Best Vegetables for Beef Stir Fry
One of my favorite things about stir fry is that you can use almost any vegetables you have on hand. Here are some great options to consider:
- Broccoli
- Bell peppers
- Snow peas
- Mushrooms
- Zucchini
- Green beans
- Bok choy
- Sugar snap peas
- Water chestnuts
- Cabbage
I like using a colorful mix because it makes the dish more flavorful and nutritious.
Easy Variations
- Make It Spicy: Add red pepper flakes, sriracha, or sliced fresh chilies.
- Add More Vegetables: Throw in broccoli, mushrooms, bell peppers, or snap peas.
- Serve with Noodles: Swap the rice for rice noodles, ramen, or lo mein noodles.
- Use Chicken Instead: Chicken breast or thighs work just as well if you don’t have beef.
- Low-Carb Version: Skip the rice and serve over cauliflower rice or extra vegetables.
Common Questions
The key is to not overcook the beef. Cook it until it is golden brown but just underdone. It will finish cooking when you add it back in with the sauce, but won’t get tough because it won’t overcook.
Yes. Frozen stir-fry vegetables are a great shortcut for busy nights. Add them directly to the pan and cook until they’re tender-crisp.
Yes! This recipe reheats really well, making it perfect for meal prep.
Maple syrup or brown sugar both work well if you don’t have honey on hand.
Storage, Freezing & Meal Prep
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For meal prep, divide the beef stir fry into containers with cooked rice or quinoa for easy lunches throughout the week.
You can also freeze it for up to 2 months. Thaw overnight in the refrigerator and reheat gently in a skillet or microwave until warmed through.
More Stir Fry Recipes
- Spicy Chicken Stir Fry
- Easy Chicken Asparagus Stir Fry
- Easy Orange Chicken Stir Fry
- The Best Teriyaki Chicken Stir Fry
- Beef and Broccoli Stir Fry
- Easy Shrimp Stir Fry Noodles
- Mongolian Beef Stir Fry
- Easy Szechuan Shrimp Stir Fry
What to Serve with Beef Stir Fry
This stir fry is delicious served with:
- Steamed jasmine rice
- Brown rice or Fried rice
- Quinoa
- Rice noodles or Lo mein noodles
- Cauliflower rice
- Steamed broccoli or Edamame
- Asian cucumber salad
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and ⭐️ rating below.
Easy Beef Stir Fry
Ingredients
- 2 pounds flank beef, chopped
- 2 large carrots
- 1 white onion
- 1 pound baby corn
- 1 tablespoon olive oil, for frying
- 2 green onions, sliced to garnish
- 1 tablespoon sesame seeds, to garnish
- 2 garlic cloves , minced
Sauce
- 2 garlic cloves, minced
- 1/4 cup light-sodium soy sauce
- 1/2 tablespoon sesame oil
- 2 tablespoons honey
Instructions
- Cut the 2 pounds flank beef into 2-inch-thick strips and place it in a shallow dish.
- In a small bowl, whisk all the sauce ingredients (2 garlic cloves, 1/4 cup light-sodium soy sauce, 1/2 tablespoon sesame oil, and 2 tablespoons honey). Pour half of the sauce over the beef. Mix well and let marinate for a few minutes until you prep the rest of the ingredients.
- Cut the 1 white onion into half rings and the 2 large carrots into thin strips.
- Next, heat 1 tablespoon olive oil in a wok or skillet over medium-high heat. Add the marinated beef in a single layer, and cook, stirring occasionally, until evenly golden brown. Once done, use a slotted spoon to remove the beef to a plate lined with a paper towel and set aside.
- In the same pan, add onion and 2 garlic cloves ; sauté until onion is slightly softened and garlic is fragrant. Add carrots and 1 pound baby corn; continue cooking until all the vegetables reach the desired doneness.
- Stir the beef into the vegetables, and drizzle with the remaining sauce. Cook for a few minutes until hot.
- Garnish with sliced 2 green onions and 1 tablespoon sesame seeds. Serve warm with cooked rice and enjoy!
Notes
- Slice the beef thinly against the grain for the most tender bites.
- Prep all of your ingredients before you start cooking since stir-fries cook quickly.
- Cook the beef in batches if needed so it browns instead of steaming.
- Feel free to swap in your favorite vegetables or use a frozen stir fry mix.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What is the suggested serving size?
Depends on the veggies you use. Divide it into 6 equal portions would be the best way to do it. But my guess would be close to 3/4 cup
Loved this recipe! The whole fam was a fan 😉
Glad everyone loved it.