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Easy Beef Stir Fry

Tender strips of beef, crisp colorful vegetables, and a glossy savory sauce come together in one pan in under 30 minutes. Fast, satisfying, and a weeknight hero that the whole family will love.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb flank steak or sirloin, thinly sliced against the grain
  • 2 tablespoons vegetable oil, divided
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 1 medium carrot, julienned
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
Sauce
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
  • 1 teaspoon brown sugar
Seasoning & Garnish
  • to taste salt and pepper
  • sesame seeds, for garnish
  • sliced green onions, for garnish

Method
 

Make the Sauce
  1. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, and the cornstarch slurry. Set aside.
Marinate and Prep the Beef
  1. Season the sliced beef lightly with salt, pepper, and a teaspoon of soy sauce. Let it sit for 10 minutes while you prep the vegetables. Slice everything as thin and uniform as possible so it all cooks evenly.
Sear the Beef
  1. Heat 1 tablespoon of oil in a large wok or heavy skillet over high heat until you see a faint wisp of smoke. Add the beef in a single layer and let it sear undisturbed for about 60 seconds.
  2. Flip and cook another 30 seconds, then remove and set aside. Cook in batches if needed to avoid overcrowding the pan.
Stir Fry the Vegetables
  1. Add the remaining oil to the same pan. Toss in the carrots and broccoli first and cook for about 2 minutes.
  2. Add the bell peppers, garlic, and ginger and stir fry everything for another 2 minutes until the vegetables are just tender but still have a satisfying crunch.
Bring It All Together
  1. Return the seared beef to the pan and pour the sauce over everything. Toss continuously for about 1–2 minutes over high heat until the sauce thickens and turns glossy, coating every piece of beef and vegetable.
  2. Once the sauce clings and the pan looks shiny and irresistible, pull it off the heat immediately.
Garnish and Serve
  1. Scatter sesame seeds and sliced green onions over the top. Serve immediately over steamed rice or noodles.

Notes

Slice the beef and chop all vegetables the night before and store them separately in airtight containers in the fridge for faster weeknight cooking. Swap flank steak for ground beef or thinly sliced chicken thighs if needed. For a soy-free version, use coconut aminos. Use high heat to properly sear the beef and avoid overcrowding the pan. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in a hot skillet with a splash of water or broth to revive the sauce.