Beef Stir-Fry Recipe

Skip the takeout tonight and try this Chinese-inspired dinner for yourself at home!

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I don’t know about you, but when I’m craving Chinese food, there’s no changing my mind about it. I’ve already started imagining the juicy, saucy beef slices, the array of perfectly cooked veggies, and the smell of stir-fried goodness. However, I could do without the long wait times, delivery fees, and to-go boxes taking over my apartment. That’s why I’m so excited to show you this recipe! If I had a fortune cookie right now, it would read: A delicious home-cooked meal is in your future.

Before we get into it, I have to geek out a little bit on the history of this delicious dish. There is no clear record of the first ever time stir-frying was used as a cooking method in ancient China. However, there is archaeological evidence of woks and thinly sliced food dating as far back as the Han Dynasty (206 BC to 220 AD), with the technique gaining widespread popularity in the late Ming Dynasty (1368 to 1644 AD). I’m sorry, but if you don’t think that’s cool, we have major beef. The puns are just getting started!

The stir-fry method was designed to cook food quickly and all together in one dish (okaaay, I’m sold!) using high heat and steam to cook the food. Today, you can find cooks stir-frying their food from Asia to America and beyond. But for all the options out there, this beef stir-fry might be my favorite.

Made with a tender, juicy flank steak, a rainbow of fresh vegetables, and a perfectly balanced combo of ginger and garlic, this is the best introduction to making Chinese-inspired stir-fries at home.

Is a Beef Stir-Fry Healthy?

It’s hard to believe that a dish packed with so much flavor could be good for you, but this beef stir-fry is also packed with nutritional benefits! Using lean meat provides a hearty amount of low-fat protein and nutrients, and each vegetable brings its own array of healthy properties to the table, like vitamin C from the bell pepper and broccoli, beta-carotene from the carrot, and lots of fiber from all three. Serve this stir-fry over a bed of brown rice, and you’ve added extra magnesium and fiber to the meal.

Mastering The Art Of Stir-Fry

The stir-fry technique is great for quick and easy cooking, but it’s not as simple as throwing everything into a wok and calling it a day. A lot goes into mastering this ancient process, but I’ve got a few tips to get you started.

First, you want to cook your meat, then add your vegetables, as they will take less time to cook than the meat. You’ll also want to save any sauces—in this case, soy sauce and oyster sauce—for the end to avoid burning them. Once you’ve learned the basics, you’ll wok it out of the park in no time!

INGREDIENTS

1 pound flank steak, thinly sliced
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 cup broccoli florets
1 medium carrot, thinly sliced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon cornstarch
1/4 cup water
1 teaspoon minced garlic
1 teaspoon grated ginger
Salt and pepper to taste

INSTRUCTIONS

Prep

Season and stir-fry beef.

Combine

Add vegetables and stir-fry.

Serve

Mix in sauce, thicken, and serve over rice.

Devour!

FAQs & Tips

How to Make Ahead and Store

To prep ahead of time, you can prepare all the ingredients, store them separately in airtight containers in the refrigerator, and cook the stir-fry within 24 hours or before the sliced veggies start to soften.
After cooking, you can store this beef stir-fry in an airtight container in the refrigerator for 3 to 4 days. You can reheat it gently in the microwave, or return the stir-fry to a skillet and warm it on low heat.

How To Tenderize Beef

Flank steak can be quite tough because of its low-fat content. If you want to make your steak more tender before cooking, there’s an easy way to prepare it. Simply sprinkle a few tablespoons of baking soda over the meat, toss it with your fingers to evenly coat each piece, and let it sit for 30 minutes. Then, rinse the meat and pat it dry with a paper towel. Too much baking soda can make the meat mushy, so aim for a teaspoon per pound of meat, and make sure to rinse off all the baking soda before cooking to avoid a soapy taste.

Other Stir-Fry Recipes

There are so many things you can do when it comes to stir-frying. If you’re looking for a vegetarian alternative, a keto option, or just more versatile recipes, I’ve got you covered! Here are a few of my favorites: this Paleo Strawberry Rhubarb Chicken Stir-Fry, this Chinese Spicy Zucchini Stir-Fry, this Low Carb Keto Stir-Fry, and this Vegetarian Stir-Fry with Cashew Cream Sauce.

Serving Suggestions

Another opportunity to customize your stir-fry is with your base and sides. You can serve this beef stir-fry over Honey Garlic Noodles, Vegetable Fried Rice, or any other base you like. Just don’t forget a side of Air Fryer Egg Rolls! However you wok this dish, you’ll be grateful to have ditched the takeout on your next night in.