Dinner · Asian-inspired

Easy Beef Stir Fry

Name: Easy Beef Stir Fry
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Yield: 4 servings
Cuisine: Asian-inspired
Ingredients: 1.25 lb (570 g) flank or sirloin steak, sliced very thin against the grain; 1 tablespoon cornstarch (for the beef); 1 tablespoon soy sauce (for the beef); 3 tablespoons neutral oil, divided; 1 head broccoli, cut into small florets; 1 red bell pepper, sliced; 1 yellow onion, sliced; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; For the sauce: 1/3 cup low-sodium soy sauce, 2 tablespoons oyster sauce, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1 tablespoon cornstarch, 1/2 cup beef broth or water; 2 spring onions, sliced; Cooked rice, to serve

Thin-sliced beef seared hot and fast with peppers and broccoli.

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The difference between chewy stir-fried beef and tender stir-fried beef comes down to two things: how you slice it and how briefly you cook it. Flank steak sliced thinly against the grain, tossed with a spoonful of cornstarch and soy sauce, seared for barely ninety seconds a side, stays soft and juicy in a way that longer cooking simply undoes. The vegetables follow in the same hot pan, then everything comes back together with a garlicky soy and oyster sauce that thickens on contact. Serve it over rice, and have everything chopped before you start, because from the moment the pan is hot the whole thing takes six minutes.

❤️ Why You'll Love This Recipe

Tender beef from an inexpensive cut, using a simple velveting trick.
Twenty-two minutes total, including the sauce.
One pan, high heat, and vegetables that still have bite.
Cheaper and faster than beef and broccoli from a takeaway.

📋 Recipe Details

Prep Time: 12 min
Cook Time: 10 min
Total Time: 22 min
Servings: 4
Difficulty: Easy

🧄 Ingredients

4 servings

1.25 lb (570 g) flank or sirloin steak, sliced very thin against the grain
1 tablespoon cornstarch (for the beef)
1 tablespoon soy sauce (for the beef)
3 tablespoons neutral oil, divided
1 head broccoli, cut into small florets
1 red bell pepper, sliced
1 yellow onion, sliced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
For the sauce: 1/3 cup low-sodium soy sauce, 2 tablespoons oyster sauce, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1 tablespoon cornstarch, 1/2 cup beef broth or water
2 spring onions, sliced
Cooked rice, to serve

👨‍🍳 Step-by-Step Instructions

1
Toss the sliced beef with 1 tablespoon cornstarch and 1 tablespoon soy sauce and set aside for 10 minutes. This keeps it tender during the quick sear.
2
Whisk all the sauce ingredients together until the cornstarch dissolves completely.
3
Heat 1.5 tablespoons of oil in a large wok or heavy skillet over high heat until it just begins to smoke.
4
Add half the beef in a single layer. Sear undisturbed for 60 to 90 seconds, then stir for another 30 seconds and remove to a plate. Repeat with the second batch. The beef should still be slightly pink; it finishes later. Whole cuts of beef are safe at 145°F (63°C), and thin slices in a stir fry cook past this quickly.
5
Add the remaining oil, then the broccoli and onion. Stir fry for 3 minutes, adding 2 tablespoons of water to help the broccoli steam briefly.
6
Add the bell pepper and stir fry for 2 minutes more.
7
Push the vegetables aside, add the garlic and ginger and cook for 30 seconds.
8
Return the beef and juices to the pan, pour in the sauce, and toss for 1 to 2 minutes until glossy and thickened. Serve over rice with spring onions.

💡 Cooking Tips

Freeze the steak for 20 minutes before slicing — it firms up and slices far more thinly.
Slicing against the grain shortens the muscle fibres and is the main reason the beef is tender.
Two batches, always. Crowded beef steams grey instead of searing brown.
Have the sauce whisked and beside the stove before you begin cooking.

🔄 Ingredient Substitutions

Skirt steak, flat iron or thinly sliced chuck all work.
Mushroom stir-fry sauce replaces oyster sauce for a shellfish-free version.
Snap peas, bok choy, carrots, green beans or mushrooms can stand in for the vegetables.
Use tamari and gluten-free oyster sauce to make it gluten-free.

🧊 How to Store

Refrigerate in an airtight container for up to 4 days, with rice stored separately.

♨️ How to Reheat

Reheat quickly in a hot skillet for 2 to 3 minutes so the beef does not overcook, or microwave covered in 45-second bursts. Heat until steaming hot.

❄️ Can I Freeze It?

Freezing works for up to 2 months but the beef firms up and the vegetables soften considerably. If you plan to freeze it, undercook the vegetables slightly, thaw overnight in the refrigerator and reheat fast over high heat.

🥑 Nutrition Information

Per serving. These values are an estimate only and will vary with the exact ingredients and brands you use.

Calories: 510 kcal
Protein: 38 g
Carbs: 31 g
Fat: 25 g
Sodium: 1090 mg

❓ Frequently Asked Questions

Why is my beef tough?

Either it was sliced with the grain or cooked too long. Slice thinly across the grain and sear for no more than two minutes per batch.

What does the cornstarch do?

It forms a light coating that protects the beef from the direct heat and helps the sauce cling — a simplified version of velveting.

Can I use frozen broccoli?

Yes, but thaw and dry it first, and add it later since it needs less cooking than fresh.

💭 Final Thoughts

Thin slices, a hot pan and a sauce ready to pour — beef stir fry rewards preparation more than skill. It will be on the table before the rice finishes steaming.

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