Beef Stir-fry
Tender strips of beef seared quickly and tossed with crisp, colorful bell peppers and broccoli in a savory ginger-soy sauce. This quick weeknight stir-fry comes together in under 30 minutes and delivers that irresistible takeout-style flavor without leaving home.
For 4 servings
- prep · ~10 min
Marinate the beef.
1.In a mixing bowl, combine sliced beef with 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil.2.Mix well to coat every strip and set aside at room temperature for 10 minutes.TIPSlice the beef when it's slightly frozen for the cleanest, thinnest strips. - mix · ~2 min
Prepare the stir-fry sauce.
1.In a small bowl, whisk together the remaining 2 tbsp soy sauce, 1 tbsp cornstarch, water, and brown sugar until the cornstarch dissolves completely.2.Season with a pinch of salt and black pepper. - fry · ~6 min
Sear the beef in batches.
1.Heat a wok or large skillet over high heat until smoking hot.2.Add 2 tbsp vegetable oil and swirl to coat the pan.3.Spread half the beef in a single layer and let it sear undisturbed for 1 minute, then stir-fry for another 30 seconds until just browned.4.Remove beef to a plate and wipe the pan clean. Repeat with the remaining beef using the last 1 tbsp of oil.TIPDon't crowd the pan. Searing in batches keeps the beef juicy and gives it a proper crust. - fry · ~4 min
Stir-fry the vegetables.
1.Return the wok to high heat and add the onion wedges, stirring for 1 minute.2.Add the broccoli florets and stir-fry for 2 minutes until bright green and slightly tender.3.Add the bell pepper strips and stir-fry for 1 more minute. - fry · ~1 min
Add the aromatics.
1.Push the vegetables to the sides of the wok, creating a well in the center.2.Add the minced garlic and grated ginger directly into the well.3.Stir the aromatics in the center for 30 seconds until fragrant, then toss everything together.TIPAdd a tiny splash of water if the pan gets too dry; it prevents the garlic from burning. - fry · ~2 min
Combine and finish the dish.
1.Return the cooked beef and any collected juices to the wok.2.Give the sauce a quick re-stir, then pour it over the beef and vegetables.3.Toss everything continuously for 1-2 minutes until the sauce thickens and coats each piece evenly.4.Drizzle the remaining 1 tsp sesame oil over the top and toss once more. - garnish
Garnish with sliced scallions and serve immediately.
Pile the stir-fry onto a platter, scatter with fresh scallions, and serve piping hot over steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice beef partially frozen for thin, even strips that cook quickly.
- 2Don't skip the 10-minute marinade; it tenderizes and flavors the meat.
- 3Sear beef in batches to get a proper crust, not a steamed texture.
- 4Use high heat throughout to keep vegetables crisp and beef tender.
- 5Re-stir the cornstarch slurry just before adding to prevent clumps.
- 6Add scallions off-heat to preserve their fresh crunch and color.
Adapt it for your goals.
Low-carb
Swap the brown sugar for a sugar-free sweetener or omit it entirely, and serve over cauliflower rice instead of steamed rice.
spicySpicy
Add 1-2 teaspoons of sriracha, chili garlic sauce, or red pepper flakes along with the aromatics for a fiery kick.
vegetarianVegetarian
Replace the beef with extra-firm tofu or sliced mushrooms (like shiitake or oyster) and use the same marinade and sauce.
gluten freeGluten-free
Use tamari or coconut aminos instead of soy sauce, and ensure the cornstarch is labeled gluten-free.
Why this is on our healthy list.
Rich in Protein
Beef sirloin provides high-quality protein that supports muscle repair and keeps you full longer.
Packed with Vitamin C
Bell peppers and broccoli deliver a hefty dose of vitamin C, which supports immune health and collagen production.
Good Source of Fiber
Broccoli and bell peppers contribute dietary fiber, aiding digestion and promoting gut health.
Antioxidant-Rich Veggies
Colorful bell peppers and broccoli contain antioxidants like beta-carotene and sulforaphane that fight oxidative stress.
Frequently asked questions
Tough beef usually results from overcrowding the pan or overcooking. Sear in small batches over high heat for just 90 seconds per batch.
