Name: Beef Stir Fry Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 20 oz beef steak; 1 tsp cornstarch; 1/2 tsp baking soda; 1/2 tsp sea salt; 3 Tbsp hoisin sauce (or oyster sauce); 2 Tbsp soy sauce; 2 Tbsp rice vinegar (or apple cider vinegar/Shaoxing wine); 1 Tbsp brown sugar (or honey/maple syrup/a sugar alternative); 1 Tbsp cornstarch (or arrowroot flour/tapioca starch); 1 Tbsp water; 11 oz bell peppers (mixed colors); 4 oz onion (1 small); 1.4 oz green onions; 0.3 oz garlic (2 cloves); 0.2 oz ginger (1/2 Tbsp minced); 1 Tbsp sesame oil; 1/4 cup vegetable oil (or canola oil); sesame seeds (to taste, raw or toasted)

There’s just something so satisfying about a quick, colorful stir fry that hits all the right notes. This Beef Stir Fry Recipe is one of those go-to dishes you’ll want on repeat—it’s bursting with flavor, tender beef, and crisp veggies, all wrapped in a mouthwatering sauce that doesn’t take hours to pull together.

A black bowl filled with a layer of white rice at the bottom, topped with a mix of brown stir-fried beef strips and colorful vegetables including red, green, and orange bell pepper slices, green onions, and light brown onions. The beef and vegetables are coated in a shiny sauce and sprinkled with white sesame seeds. Another bowl with the same contents is partly visible behind. Both bowls rest on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Beef Stir Fry Recipe
Top Tip
How to Serve Beef Stir Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Beef Stir Fry Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this Beef Stir Fry Recipe with you because it’s one of those meals that feels special but actually comes together in a flash. After years of trial and error, I nailed a balance of tender beef and crisp veggies in a sauce that's sweet, tangy, and savory all at once.

Speedy Prep: You can whip this up in about 25 minutes—perfect for busy weeknights without sacrificing flavor.
Simple Ingredients: No fancy or hard-to-find stuff here, just easy pantry staples and fresh produce.
Customizable: I’ll share how you can swap veggies or sauces to suit what you’ve got on hand or your taste buds.
Perfect Texture: Tender beef with a nice sear, crunchy peppers, and a glossy sauce that clings to everything just right.

Ingredients & Why They Work

Every ingredient here plays a key role. The cornstarch and a touch of baking soda help tenderize the beef and give it that lovely velvety texture. The combo of hoisin, soy, and vinegar brings complexity to the sauce, balancing sweet, salty, and tangy flavors. Fresh veggies add crunch and color.

Flat lay of a thick raw beef steak with rich marbling, a few bright mixed-color bell peppers sliced, one small white onion quartered, fresh green onions with green stalks and white roots, two whole uncracked brown garlic cloves, a small pile of freshly grated ginger, a small white ceramic bowl of golden sesame oil, a small white bowl with glossy dark hoisin sauce, a small white bowl containing glossy soy sauce, a small white bowl of clear rice vinegar, a small white bowl of light brown soft brown sugar, a small white bowl with white cornstarch powder, a small white bowl of water, a small white bowl filled with coarse sea salt crystals, a few raw sesame seeds scattered neatly on the surface, arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef steak: I prefer flank or sirloin for tenderness and flavor; thinly slicing against the grain is a game-changer for texture.
Semi-solid fats (Sesame oil, vegetable oil): Sesame oil adds nutty aroma while the vegetable oil helps get a high-heat sear to lock in flavors.
Cornstarch & baking soda: These are secret weapons to tenderize the beef and create that velvety stir-fry texture.
Hoisin sauce (or oyster sauce): Adds sweet, savory depth that’s essential for a rich, balanced sauce.
Soy sauce: Brings classic umami and saltiness to the mix.
Rice vinegar (or apple cider vinegar/Shaoxing wine): Adds just the right tang to brighten the dish.
Brown sugar (or alternatives): Counters the tang and salt with a touch of sweetness for harmony.
Bell peppers (mixed colors): I love the vibrant color and crispness fresh bell peppers bring—adds visual appeal and texture contrast.
Onion: Adds aromatic sweetness when softened.
Green onions: A fresh, mild onion flavor with a nice pop of color.
Garlic & ginger: The dynamic duo! Garlic gives depth, and ginger adds a gentle zing that wakes up the palate.
Sesame seeds: Either raw or toasted, they add a lovely nutty crunch as a finishing touch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe is super flexible, and it’s fun to mix it up depending on what you have or want. I often like to switch up the veggies — sometimes adding snap peas or broccoli — and adjusting the sweetness or heat level in the sauce to suit my mood.

Meat variations: I’ve tried this recipe with thinly sliced chicken or pork, and it still comes out amazing with just small tweaks to cooking time.
Veggie swaps: Feel free to add mushrooms, snap peas, broccoli florets, or baby corn for extra contrast and nutrition.
Heat it up: I like adding a splash of chili garlic sauce or a pinch of red pepper flakes if I’m craving a bit of spice.
Make it gluten-free: Simply use tamari instead of soy sauce and check your hoisin or oyster sauce labels for gluten-free options.

Step-by-Step: How I Make Beef Stir Fry Recipe

A white bowl filled with a bottom layer of steamed white rice topped with several pieces of brown cooked beef strips mixed with colorful vegetables including green, red, and orange bell pepper slices and green chili peppers, all coated in a shiny sauce and sprinkled with white sesame seeds; the bowl is placed on a white marbled surface next to a pair of dark wooden chopsticks. Below the bowl, there is a black pan filled with more of the same beef and vegetable stir-fry. A folded gray cloth napkin is visible on the right side. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Beef Like a Pro

Start by slicing your beef thinly against the grain—that’s the key to tenderness. Toss the strips in a mix of cornstarch, baking soda, and sea salt. I let mine sit for about 10 minutes while prepping veggies. This tenderizes the meat and sets you up for that velvety texture everyone loves.

Step 2: Whip Up the Sauce

While the beef marinates, combine the hoisin sauce, soy sauce, rice vinegar, brown sugar, a bit of water, and one tablespoon of cornstarch in a small bowl. This sauce is where all the magic happens, balancing sweet, salty, and tangy flavors with that perfect thickness.

Step 3: Stir-Fry the Beef and Veggies

Heat a mix of vegetable and sesame oil in a large pan or wok over high heat. Quickly sear the beef in batches until browned but still juicy—this should take 1-2 minutes per side. Remove and set aside. Then toss in onion, bell peppers, garlic, and ginger, stir-frying just until crisp-tender (about 3 minutes). Return the beef to the pan, pour over the sauce, and stir until everything’s glossy and perfectly coated.

Step 4: Finish with Green Onions & Sesame Seeds

Once off the heat, garnish generously with sliced green onions and a sprinkle of sesame seeds. It adds that fresh bite and nutty crunch that pulls the dish together beautifully.

Top Tip

Over the years, I’ve learned a few tricks that really make this Beef Stir Fry Recipe shine. These little details will help you get restaurant-quality results, even if you’re cooking in a busy kitchen with limited time.

Slice Against the Grain: Cutting beef against the grain makes all the difference in tenderness—don’t skip this step!
Don’t Overcrowd Your Pan: Stir-frying works best with high heat and quick cooking; doing too much at once can steam your food instead of searing it.
Use a Wide Pan or Wok: Plenty of surface area allows the beef and veggies to cook evenly and get that perfect sear.
Prep Everything First: Stir-frying is fast! Have your sauce and ingredients ready before the heat goes on.

How to Serve Beef Stir Fry Recipe

Garnishes

I always finish this dish with fresh green onions and a generous sprinkle of toasted sesame seeds—they add a nutty crunch and fresh bite that brightens the rich sauce. Sometimes a handful of fresh cilantro or a squeeze of lime juice adds a wonderful pop, especially if you want a bit of brightness.

Side Dishes

For sides, I’m a fan of steamed jasmine rice or brown rice to soak up all that glorious sauce. Noodles like lo mein or simple rice noodles also work beautifully. If you want something lighter, a crisp Asian cucumber salad or simple steamed bok choy pairs perfectly.

Creative Ways to Present

For a casual dinner party, I like serving the stir fry family-style in a big colorful bowl with separate bowls of rice and garnishes so everyone can build their own perfect plate. Wrapping the stir fry inside lettuce cups or serving on top of freshly made scallion pancakes is a fun twist that always gets compliments.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge—usually they’re perfectly good for 3-4 days. The flavors deepen overnight, but to keep the veggies from getting soggy, I recommend reheating gently and adding any fresh garnishes after warming.

Freezing

I’ve frozen this Beef Stir Fry Recipe once or twice, but keep in mind the veggies soften quite a bit. If you plan to freeze, consider undercooking the veggies slightly and freezing separately from rice or noodles for best texture after thawing.

Reheating

When reheating, I recommend tossing leftovers in a hot pan or wok for just a few minutes to keep the beef tender and veggies crisp. Avoid microwaving unless you’re in a pinch, as it can make the beef rubbery and the sauce separate.

Frequently Asked Questions:

What cut of beef is best for this Beef Stir Fry Recipe?

The best cuts are flank steak, sirloin, or skirt steak because they’re flavorful and become tender when sliced thinly against the grain and quickly cooked. Avoid tougher cuts that need long cooking times.

Can I make this recipe gluten-free?

Absolutely! Use tamari or a gluten-free soy sauce alternative and check that your hoisin or oyster sauce is gluten-free as well. This way, you can enjoy the same great flavors without worry.

How do I prevent the beef from becoming chewy?

The key is to slice the beef thinly against the grain and marinate it with cornstarch and baking soda for at least 10 minutes before cooking. Also, sear the beef quickly over high heat and avoid overcooking it to keep it tender and juicy.

Can I add other vegetables to this stir fry?

Definitely! Feel free to toss in snap peas, mushrooms, broccoli, or baby corn based on your preference or what’s in season. Just keep an eye on cooking times to keep the veggies crisp-tender.

Final Thoughts

This Beef Stir Fry Recipe is one of those dependable dishes I keep coming back to because it’s quick, flavorful, and comforting without requiring me to be a short-order cook. Whether you’re new to stir-frying or a seasoned pro, these tips and tricks will help you nail it every time. Give it a try—I’m sure it’ll become a favorite in your dinner rotation, just like it did in mine!