Tulo

Beef Stir Fry Recipe

Sliced beef and broccoli, bell pepper, and carrot glazed in a dark soy-based sauce, served over white rice in a black bowl with chopsticks resting on the side.
Photo by Jana Ohajdova on Pexels

Slicing the beef thin against the grain and briefly marinating it in cornstarch and soy sauce (a technique called velveting) keeps it tender and juicy even at high heat, while cooking the beef and vegetables in separate hot batches means everything sears instead of stewing in its own liquid.

Prep
20 min
Cook
15 min
Total
35 min
Servings
4

Ingredients

Servings4
  • 1 lb flank steak or sirloin, thinly sliced against the grain
  • 4 tbsp soy sauce
  • 2 tbsp cornstarch
  • 3 tbsp vegetable oil, divided
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 cups broccoli florets
  • 1 medium red bell pepper, sliced
  • 1 medium carrot, thinly sliced on the bias
  • 2 tbsp oyster sauce
  • 1/4 cup beef broth or water
  • 1 tsp toasted sesame oil
  • 2 stalks green onions, sliced

Nutrition per serving

Calories
410
Protein
31g
Carbs
15g
Fat
26g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1In a bowl, toss the sliced beef with 2 tablespoons soy sauce and the cornstarch. Let sit at room temperature for 15 minutes.
  2. 2Whisk together the remaining 2 tablespoons soy sauce, oyster sauce, beef broth, and sesame oil in a small bowl; set aside as the stir fry sauce.
  3. 3Heat a wok or large heavy skillet over high heat until a drop of water sizzles and evaporates instantly. Add 2 tablespoons oil, then add the beef in a single layer and let it sear undisturbed for 60-90 seconds before stirring.
  4. 4Continue cooking, stirring, until the beef is just cooked through but still pink in the center, about 2 minutes total. Transfer to a plate.
  5. 5Add the remaining 1 tablespoon oil to the wok. Add the garlic and ginger and stir for 15 seconds until fragrant.
  6. 6Add the broccoli, bell pepper, and carrot. Stir-fry over high heat for 3-4 minutes, until the vegetables are crisp-tender and lightly charred in spots.
  7. 7Return the beef to the wok along with the sauce. Toss everything for 1-2 minutes until the sauce thickens slightly and coats the beef and vegetables.
  8. 8Remove from heat, scatter with green onions, and serve immediately over rice or noodles.
How to Season a Wok

Tips & variations

  • Slice the beef against the grain (perpendicular to the visible muscle fibers), not with it; slicing with the grain gives long, stringy, chewy pieces no matter how briefly it cooks.
  • Partially freeze the steak for 15-20 minutes before slicing; a firmer piece of meat is much easier to cut into thin, even slices.
  • Cook the beef and vegetables in separate batches and don't crowd the wok; a pan that's too full drops in temperature and the food steams instead of searing.
  • Swap in snap peas, mushrooms, or baby corn for the vegetables listed, keeping the total volume roughly the same so the sauce-to-solids ratio doesn't change.
  • For a spicier version, add 1-2 teaspoons chili garlic sauce or a sliced fresh chile along with the garlic and ginger.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a hot skillet or wok for 2-3 minutes to re-crisp the vegetables; microwaving works but softens them further. This dish doesn't freeze well since the vegetables turn watery on thawing.

Tips from the Tulo kitchen

  • Have all the ingredients sliced and the sauce mixed before turning on the heat; stir-frying moves fast and there's no time to chop mid-cook.
  • A wok holds heat and searing temperature better than a flat skillet because of its shape, but a large, heavy stainless or cast-iron skillet works fine if that's what's on hand.

FAQ

What's the best cut of beef for stir fry?

Flank steak and sirloin are the most reliable choices because they're lean enough to sear quickly but still tender when sliced thin against the grain. Skirt steak and flat iron also work well.

How do I keep the beef from turning tough and chewy?

Slice it thin against the grain, coat it in a cornstarch-soy marinade (velveting) before cooking, and sear it in a very hot pan for only a couple of minutes total; overcooking thin slices toughens them fast.

Why does my stir fry come out watery instead of glossy?

Overcrowding the pan is the usual cause: too much food at once drops the pan's temperature, so ingredients release liquid and steam rather than sear. Cook in batches and keep the heat high throughout.

Can I make beef stir fry ahead of time?

The sauce and sliced vegetables can be prepped up to a day ahead and refrigerated separately, but the actual stir-frying is best done just before serving since the vegetables lose their crisp-tender texture on reheating.

More recipes