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Classic beef Stir Fry

Beef Stir Fry

This mouthwatering classic beef stir fry is my go-to when I need a quick dinner that doesn’t skimp on flavour! Tender strips of marinated beef sizzle alongside rainbow-coloured bell peppers, crisp broccoli florets, and crunchy snow peas. The savoury sauce – a perfect balance of soy, ginger, garlic, and a touch of honey – creates that irresistible glaze that clings to every bite.

What I LOVE about this dish (besides how it disappears from my family’s plates in minutes!) is its impressive nutritional profile. Each serving delivers about 30g of muscle-building protein, making it perfect for post-workout refueling or simply keeping you satisfied for hours. The macros are equally impressive: approximately 350 calories, 15g fat, 20g carbs, and that fantastic 30g protein punch per serving.

The secret to stir-fry success? High heat and quick cooking! I prep everything in advance, then the magic happens in just 10 minutes of cooking time. The beef gets that gorgeous caramelized exterior while staying juicy inside, and the vegetables maintain their vibrant colors and satisfying crunch.

Served over steamed rice or cauliflower rice (for my low-carb friends!), this dish has saved countless busy weeknights at my house. The best part? You can customize it with whatever veggies are hanging out in your crisper drawer! Trust me, once you master this simple technique, you’ll never reach for takeout menus again!

Main Ingredients for making this Classic Beef Stir Fry Recipe

  • Sirloin steak: Thinly sliced against the grain for tenderness
  • Bell peppers: Adds colour, crunch and vitamin C
  • Broccoli: Provides texture and nutritional value
  • Snow peas: Offers fresh crispness and bright green colour
  • Garlic and ginger: Creates aromatic base flavours
  • Soy sauce: Provides savory umami foundation
  • Oyster sauce: Adds richness and depth
  • Honey: Balances flavours with subtle sweetness
  • Rice vinegar: Adds mild acidity
  • Cornstarch: Thickens the sauce and helps tenderize the beef
  • Sesame oil: Contributes distinctive nutty flavour
  • Vegetable oil: For high-heat cooking

Instructions for Classic Beef Stir Fry

Begin by slicing 1 pound of sirloin steak into thin strips against the grain. Place in a bowl and toss with 2 tablespoons soy sauce, 1 teaspoon sesame oil, and 1 tablespoon cornstarch. Let marinate for 15 minutes while you prep other ingredients.

Meanwhile, whisk together your sauce: ¼ cup low-sodium soy sauce, 2 tablespoons oyster sauce, 1 tablespoon honey, 1 teaspoon rice vinegar, and ½ cup beef broth. Set aside.

Prepare your vegetables by slicing bell peppers, cutting broccoli into florets, and trimming snow peas. Mince 3 cloves of garlic and 1 tablespoon fresh ginger.

Heat a wok or large skillet over high heat until smoking hot. Add 1 tablespoon of vegetable oil, then carefully add beef in a single layer. Sear for 1-2 minutes without disturbing, then flip and cook another minute until browned but still slightly pink inside. Remove to a plate.

Add another tablespoon of oil to the wok. Quickly stir-fry garlic and ginger for 30 seconds until fragrant. Add your prepared vegetables and stir-fry for 3-4 minutes until bright and crisp-tender.

Return beef to the wok along with any accumulated juices. Pour in the sauce mixture and bring to a simmer, stirring constantly. Cook for 1-2 minutes until the sauce thickens and gloriously coats everything.

Remove from heat and garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately over steamed rice or cauliflower rice for a complete meal that’s bursting with flavour and nutrition.

Storage & Reheating Suggestions

Storage:

  • Refrigerate leftovers in airtight containers for up to 3-4 days
  • Separate rice from stir fry if possible to prevent sogginess
  • Freeze in freezer-safe containers for up to 2-3 months
  • Label with date and contents for easy identification

Reheating:

  • Microwave: Heat for 1-2 minutes, stirring halfway through
  • Stovetop: Warm in skillet over medium heat for 4-5 minutes until heated through
  • Add a splash of water or broth if mixture seems dry
  • Stir occasionally while reheating to distribute heat evenly

Classic Beef Stir Fry

Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course dinner
Cuisine Asian
Servings 4
Calories 350 kcal

Equipment

  • 1 wok or a plain stainless steel pan

Ingredients
  

For the Beef and Marinade:

  • 1 pound sirloin steak, thinly sliced against the grain
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch

For the Sauce:

  • ¼ cup low-sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice vinegar
  • ½ cup beef broth

For the Stir Fry:

  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 cups broccoli florets
  • 1 cup snow peas, trimmed
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons vegetable oil

For Garnish:

  • 3 green onions, thinly sliced
  • 1 tablespoon sesame seeds

For Serving:

  • Steamed rice or cauliflower rice

Instructions
 

Prep the Beef:

  • Slice 1 lb sirloin steak into thin strips against the grain. Marinate for 15 minutes in a mixture of 2 tbsp soy sauce, 1 tsp sesame oil, and 1 tbsp cornstarch.

Make the Sauce:

  • Whisk together ¼ cup low-sodium soy sauce, 2 tbsp oyster sauce, 1 tbsp honey, 1 tsp rice vinegar, and ½ cup beef broth.

Prep Vegetables:

  • Slice 1 red bell pepper, 1 yellow bell pepper, 2 cups broccoli florets, and 1 cup snow peas. Mince 3 garlic cloves and 1 tbsp fresh ginger.

Cook the Beef:

  • Heat 1 tbsp oil in a wok or large skillet over high heat until smoking. Add beef in a single layer and sear for 1-2 minutes per side until browned but still pink inside. Remove to a plate

Stir Fry Vegetables:

  • Add another tbsp of oil to the pan. Add ginger and garlic, stir for 30 seconds. Add vegetables and stir fry for 3-4 minutes until crisp-tender.

Combine and Finish:

  • Return beef to the pan. Pour in sauce and bring to a simmer. Cook for 1-2 minutes until sauce thickens and coats everything. Garnish with sliced green onions and sesame seeds.

Serve:

  • Plate over steamed rice or cauliflower rice. Enjoy while hot!

Notes

  • Slice beef while semi-frozen for easier, thinner cuts that cook quickly
  • Pat meat dry before marinating to maximize browning
  • Don’t overcrowd the pan – cook beef in batches if necessary
  • Use high heat throughout the cooking process for proper caramelization
  • Keep ingredients moving constantly in the pan to prevent burning
  • Prep all ingredients before heating the wok – stir-frying moves quickly!
  • Cut vegetables uniformly for even cooking
  • Add harder vegetables first (like broccoli), followed by quicker-cooking ones
  • Adjust sauce thickness by adding more cornstarch slurry if needed
  • Taste before serving and adjust seasonings as needed
  • Substitute proteins like chicken, shrimp, or tofu for variety
  • Use a large wok or skillet to provide enough surface area for proper searing
  • Consider blanching broccoli briefly before stir-frying for perfect texture
  • Rest the meat after marinating to bring to room temperature
  • Have a splash of water nearby to quickly reduce heat if needed