How To Cook Beef For Stir Fry

In this post I will be showing you how to cook beef for stir fry. The key to getting a good sauce for your beef stir fry is the amount of time you cook the meat. Medium rare or medium done is enough for the meat. To cook Stir Fry beef can be easy if you know what to do. And that’s what you’re going to find out in this article to make it more enjoyable and easy.

Basic beef and vegetable stir-fry

• 10m prep
• 10m cook
• 4 servings

Have dinner on the table in no time with this tasty beef and vegetable stir fry.

A

Alison Roberts

8.3

out of 10

Health Score*

HIGH

291 calories per serve

Allergens: Recipe may contain gluten, wheat, tree nut, groundnut and mollusc.

More nutrition information >

• 11 Ingredients
• 6 Method Steps

• 1 1/2 tbsp peanut oil
• 500g lean beef rump steak, cut across the grain into thin strips
• 1 brown onion, halved, thinly sliced
• 1 large red capsicum, cut into short, thin strips
• 125g pkt baby corn, halved lengthways
• 1 bunch broccolini, cut into 4cm lengths
• 1 tbsp water
• 2 tbsp oyster sauce
• 1 1/2 tbsp soy sauce
• 2 garlic cloves, crushed
• Steamed medium-grain white rice, to serve
• Select all ingredients

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• Step 1Heat a large wok over high heat. Once the wok is hot, add 1 tablespoon of the oil and carefully swirl around to coat the side of the wok. Heat until very hot.
• Step 2It is important to heat the wok before adding the oil, otherwise the oil can end up overheating and burning. You will know if the oil is hot enough if the beef starts to sizzle when added to the wok.
• Step 3Add one-third of the beef stripsUnsure of the quantity needed?Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!OK, GOT IT and stir-fry for 1-2 minutes or until the beef is browned and just cooked. Transfer to a plate. Repeat with the beef in two more batches, reheating the wok between each batch. Remove all beef from the wok.
• Step 4Adding and cooking the beef in batches is very important as it seals the meat, keeping in the juices. If you add too much meat at once, the wok will lose its heat and the meat will stew and become tough.
• Step 5Heat remaining oil in the wok over medium-high heat. Add the onion, capsicum, corn and broccolini. Stir-fry for 2 minutes. Add the water, cover and cook for 30-60 seconds or until the vegetables are just tender.
• Step 6Add the soy sauce, garlic and oyster sauce to the wok. Toss well to combine. Add the beef and toss until heated through. Serve immediately with rice.

RECIPE NOTES

You can use bought pre-cut stir-fry strips if you prefer.

30-Minute Steak Stir Fry Recipe

This 30-minute Steak stir-fry recipe is filling, tasty, and brimming with veggies. Super easy to make, it’s the perfect addition to your back-to-school weeknight dinner rotation.

We partnered with Beef. It’s What’s for Dinner., on behalf of the Beef Checkoff, to help you prepare for the back-to-school season with this protein-rich stir fry.

This Beef stir fry is a weeknight dinner lifesaver, especially when you’re dealing with the chaos of navigating the school season. When back-to-school preparation is in high-gear, it’s not just about buying new backpacks, pencils, and notebooks, shirts also a time to strategize about how you’re going to get healthy food on the table in between homework, after-school activities, and other day-to-day obligations. When you’re strapped for time, nothing beats a stir fry.

Teeming with Beef, this quick and easy stir fry is not only tasty, but it’s also full of protein and super versatile. Whether you’re packing lunches, preparing after-school snacks, or meal prepping for the week, it’s a wonderful dish to help you power through the week deliciously. My family loved this recipe and I know yours will too. Let’s get to it!

How to Make Steak Stir Fry

Making Steak stir fry only requires a couple, wholesome ingredients and a few simple steps to make. Below, find a quick hitter overview of the recipe.

• Prepare the Marinade: Using a whisk, mix together the marinade ingredients. Set aside.
• Chop the Veggies: Chop the bell pepper, broccoli, onion, and green onion. Set aside.
• Slice the Steak: Cut the Steak against the grain into thin slices using a sharp knife.
• Cook the Veggies: Over medium heat, stir fry the veggies in a wok or deep-frying pan and set aside.
• Stir Fry the Beef: In the same wok or pan, add the Beef and stir fry over high heat.
• Add Veggies & Sauce: Return the veggies into the wok with the Beef alongside the green onions. Add the sauce and stir fry until the sauce thickens. Enjoy as-is or alongside some steamed rice!

What does “against the grain” mean? Slicing against the grain means slicing against the muscle fibers in your cut of Beef versus alongside them. This breaks up the tough fibers and makes the Beef more tender and easier to chew!

Tips for the Best Beef Stir Fry

Below, find a collection of tips and tricks to help you make the best Beef stir fry on the planet.

• Slice the steak into similar-sized strips. By slicing your Steak into similar-sized pieces, you’ll promote even cooking.
• Partially freeze Steaks for easier slicing. Pop Steaks in the freezer for about 30 minutes before you slice them.
• Always slice Steak against the grain. Slicing against the muscle fibers of the Steak versus alongside them will make your stir fry more tender and easier to chew.
• Use Steak that is Choice or Prime grade. The better quality your Steak, the better quality your stir fry. Choice and Prime grades are superior.
• Pat Steaks dry before stir-frying. To help your Steak form a nice crust, pat it dry of any excess moisture with paper towels before stir frying.

What cut of Beef should I use? Always opt for Choice or Prime cuts of Beef. For this recipe, Flank Steak works best. However, you can also use Filet or Ribeye.

Serving Steak Stir Fry

This Steak stir fry can be served as a healthy lunch or dinner. You can also pack it into work lunches or serve it after-school as a hearty snack to tide you and your kids over until dinner (perfect for nights when you’re running to-and-from extracurricular activities!). For a well-rounded meal, pair it with some steamed white or brown rice, quinoa, or buckwheat.

Storing Steak Stir Fry

• Refrigerator: Store leftover Steak stir fry in an airtight container in the refrigerator. It will keep fresh for up to 5 days. Reheat it in the microwave or in a pan/wok with a bit of oil.
• Freezer: Freeze Steak stir fry by first allowing it to cool completely. Then, transfer it to a freezer-safe plastic bag or airtight container. Reheat it in the microwave or in a pan/work with a bit of oil.

THE EASIEST BEEF STIR FRY {2-INGREDIENT SAUCE!}

This is the EASIEST Beef Stir Fry recipe with a 2-ingredient stir fry sauce. You likely already have all the ingredients in your pantry!  

Ingredients and substitutions

• Sesame oil – use another cooking oil like grapeseed oil or canola oil instead.
• Sirloin steak – or another tender cut of beef like tenderloin or ribeye. You can also buy pre-cut strips at the grocery store.
• Garlic – fresh minced garlic is best but the jarred variety will work in a pinch.
• Salt & pepper – to taste.
• Broccoli – cauliflower, bok coy and cabbage would all be good too.
• Carrot – swap out for another veggie of your choice like mushrooms, onions or water chestnuts.
• Baby corn – you can use frozen corn kernels, they just won’t be as crispy.
• Red pepper – or any other colour bell pepper like yellow or red.
• Rice – I like using white rice but you can use another rice of your choice or even quinoa.

Stir fry sauce

• Low-sodium soy sauce – tamari or coconut aminos are the best substitutes here.
• Hoisin sauce – substitute for oyster sauce or use 2 tbsp. of honey instead.

How to make beef stir fry

1. Cook the rice.
2. Sauté the steak.
3. Mix together the stir fry sauce.
4. Cook the veggies.
5. Toss everything together.
6. Serve and enjoy!

Two-ingredient stir fry sauce

The great thing about this beef stir fry is that the sauce comes together with just TWO ingredients: hoisin sauce and soy sauce. If you don’t have hoisin sauce already on hand at home you can substitute the same amount of oyster sauce or add two tablespoons of honey instead. Really, it’s quite versatile and there’s no need to overthink it.

Frequently Asked Questions

What’s the best beef for stir fry?

You’ll want to use a tender cut of meat for this beef stir fry recipe. Stir fries are ready in about 10 minutes (the beef cooks for even less time), so you should use a cut of beef that has little to no fat or muscle fibres. I use sirloin steak and slice it against the grain into thin bite-sized slices, but other options for a beef stir fry include tri tip, tenderloin, top loin, flank steak, rib eye and shoulder cuts.

How do you make the meat more tender?

In order to tenderize the beef ahead of time, you can add 1 tsp of baking soda and 1 tsp of cornstarch to the beef along with 2 tbsp of soy sauce. Let it all sit in a large bowl or Ziploc bag for 30 minutes before sauteing on high heat. This should result in more tender beef, especially if you’re using a tougher cut of meat.
 
The baking soda and cornstarch will create a layer that will prevent the meat from drying out and overcooking. You don’t have to do this step if you’re in a hurry, but it will result in tastier, more flavourful meat and who doesn’t love that?!

How do you thicken the sauce?

If you’d like a thicker sauce, you can feel free to add in 1 tbsp of cornstarch. Mix all the ingredients in a small bowl and add the sauce towards the end just like you would do if you were making the recipe normally. This will make the sauce a bit thicker and have more substance if you’re choosing to serve the stir fry over rice or noodles.

Storing and reheating

This recipe is perfect for meal prep because it comes together in less than 30 minutes and in one skillet to boot. You can enjoy this stir fry for dinner, of course, but it also makes for amazing weekly lunches for work. Just divide everything up into glass meal prep containers and it will keep in the fridge up to 5 days.

I find that you don’t get the same “leftovers” taste with beef as you do with chicken so that’s always a bonus! To reheat, just pop the glass bowls into the microwave for 2-3 minutes and you’ve got one tasty lunch!

Freezing this recipe

I would not recommend freezing the stir fry itself because it depends heavily on the veggies you’ve used. Some of them can come out soggy when you reheat them, so as long as you don’t mind that aspect you should be okay to freeze it. Make sure to freeze it in glass meal prep bowls, then reheat in the microwave for 6-7 minutes.