beef · easy
Quick Beef Stir Fry with Easy Sauce (16 Minutes)
Tender flank steak in a quick soy and cornstarch marinade, stir-fried with red and yellow bell peppers and green onions in a garlic-ginger sauce. Ready in 16 minutes.
Nutrition per serving (estimate): 470 calories · 29 g protein · 18 g fat · 46 g carbs
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Filed under easy beef dinner recipes, quick rice recipes, one-pan dinner recipes and quick stir-fry recipes.
Have these ready before you start
The 16-minute total uses the ingredients in the form listed below. Allow extra time for cooking or thawing them if needed.
- Have 3 cups of cooked jasmine rice ready if serving it with rice. Cooking dry rice is not included in the stir-fry timing.
This quick beef stir fry recipe is the one to make when you want takeout flavor and a dinner on the table in 16 minutes. Thin strips of flank steak get an easy two-ingredient marinade, sear hard in a smoking-hot wok, then go back in with crisp red and yellow bell peppers, green onions and a glossy garlic-ginger soy sauce. Spoon it over jasmine rice, sprinkle with sesame seeds, and dinner is done.
The sauce gets all its depth from soy sauce, fresh ginger, garlic, a little honey and toasted sesame oil, and the whole dish is halal as long as you use halal beef.
Ingredients and swaps
Flank steak. Lean, beefy and easy to slice into strips. Skirt steak, sirloin or top round work too. Buy halal beef from a halal butcher or look for certification on the package.
Bell peppers. Red and yellow peppers are sweet and colorful. Orange peppers, snow peas, sliced onion, broccoli florets or mushrooms are all good substitutes; keep the total to about 4 cups of vegetables.
Soy sauce. Low-sodium soy keeps the sauce from getting too salty as it reduces. Use tamari for a gluten-free beef stir fry, or coconut aminos for a soy-free version (add a pinch of salt).
Honey. Just enough to balance the salt. Brown sugar or maple syrup work the same way.
The quick marinade
Soy sauce and cornstarch, tossed with the beef while you cut the vegetables. That’s it. This beef stir fry easy marinade is a simplified version of the Chinese technique called velveting: the starch forms a thin coating that protects the meat from the fierce heat, keeps it juicy and helps the sauce stick. You can marinate the beef in the morning and keep it covered in the fridge for up to 8 hours.
The easy stir fry sauce
Mix the sauce before you turn on the heat, because once the wok is hot everything happens in minutes. The cornstarch in the sauce thickens it in about 30 seconds, so don’t walk away. If it gets too thick, add a splash of water; if it’s too thin, let it bubble a little longer.
How to stir fry beef without it getting tough
- Slice across the grain, about 1/4 inch thick.
- Get the wok really hot. The oil should shimmer and just start to smoke.
- Cook in batches. Half a pound at a time browns; a whole pound at once steams.
- Undercook it slightly. Take the beef out while it’s still pink inside; it finishes in the sauce.
No wok? A 12-inch skillet, cast iron or stainless steel, works well. It just has less room, so keep the batches small.
Beef stir fry for two
Halve all the ingredients and use 8 oz of flank steak and one bell pepper (or half of each color). With less meat in the pan you can sear it in one batch, so the cooking time drops to about 6 minutes. Leftovers make an excellent lunch, so cooking the full recipe for two isn’t a bad idea either.
More beef dinners to try
If you want noodles instead of rice, the beef and broccoli noodles use sirloin, broccoli and quick-cook noodles in one pan. For a sweet-savory ground beef version with no slicing at all, try the Korean-style beef rice bowls. The chicken and snap pea stir-fry uses the same high-heat method with chicken. Browse more easy beef dinner recipes and quick stir-fry recipes.
Storage and reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet or wok with a splash of water for 2 to 3 minutes, or microwave in short bursts, stirring between each, so the beef doesn’t overcook. The peppers soften a little on reheating but still taste great. Cooked stir fry can be frozen for up to 2 months, though the peppers will be softer after thawing.
Quick supper
Recipe card
Ingredients
- 1 lb (450 g) halal flank steak
- For the quick marinade: 1 tbsp low-sodium soy sauce and 2 tsp cornstarch
- For the easy sauce: 2 tbsp low-sodium soy sauce, 1 tbsp honey, 1 tsp cornstarch, 1/4 cup beef or chicken broth (or water) and 2 tsp toasted sesame oil
- 2 tbsp neutral oil, such as avocado or canola, divided
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 4 green onions, cut into 2-inch pieces, white and green parts separated
- 3 garlic cloves, minced
- 1 tbsp finely grated fresh ginger
- 1 tsp toasted sesame seeds
- 3 cups cooked jasmine rice, warm, to serve
Instructions
Preparation images are AI-generated illustrations.
- 1
Slice the flank steak in half lengthwise with the grain, then cut each piece across the grain into strips about 1/4 inch thick. Toss with the marinade soy sauce and cornstarch and set aside while you prep the vegetables. In a small bowl, stir together all the sauce ingredients.
Step 1 · AI-generated illustration - 2
Heat 1 tbsp of the oil in a wok or large skillet over high heat until it just starts to smoke. Add half the beef in a single layer and sear without stirring for 1 minute, then stir-fry for 30 to 60 seconds until browned but still slightly pink inside. Move to a plate and repeat with the remaining beef.
Step 2 · AI-generated illustration - 3
Add the remaining 1 tbsp oil to the wok. Add the bell peppers and the white parts of the green onions and stir-fry for 2 to 3 minutes, until crisp-tender and lightly charred at the edges.
Step 3 · AI-generated illustration - 4
Add the garlic and ginger and stir for 30 seconds until fragrant. Stir the sauce (the cornstarch settles), pour it in and let it bubble for about 30 seconds until it thickens.
Step 4 · AI-generated illustration - 5
Return the beef and any juices to the wok with the green onion tops. Toss for 30 to 60 seconds until everything is glossy and the beef is hot. Sprinkle with sesame seeds and serve over jasmine rice.
Step 5 · AI-generated illustration
Helpful tips
- Cutting across the grain is the single biggest thing that makes stir-fried flank steak tender. Look for the long lines of muscle fiber and slice at a right angle to them.
- Firm up the steak in the freezer for 10 to 15 minutes before you start if you have time; it makes thin, even slices much easier.
- Sear the beef in two batches. A crowded wok drops in temperature, so the meat releases juice and turns gray instead of browning.
- Use warm leftover or microwavable jasmine rice to keep the whole dinner inside 16 minutes, or start a pot of rice before you slice the beef.
Frequently asked questions
What is the best quick marinade for beef stir fry?
A little soy sauce and cornstarch is all you need. Soy seasons the meat, and cornstarch coats each strip so it browns quickly, stays juicy and helps the sauce cling. Ten minutes while you cut the vegetables is enough; you can also marinate it in the fridge for up to 8 hours.
How do you make an easy sauce for beef stir fry?
Stir together 2 tbsp low-sodium soy sauce, 1 tbsp honey, 1 tsp cornstarch, 1/4 cup broth or water and 2 tsp toasted sesame oil. Pour it into the wok after the garlic and ginger and let it bubble for 30 seconds; it turns glossy and thick almost immediately.
How do I keep beef tender in a stir fry?
Slice the beef thinly across the grain, coat it in a quick cornstarch marinade, cook it over very high heat in small batches, and take it out while it's still a little pink. It finishes cooking when you toss it back into the sauce at the end.
Can I make this beef stir fry for two?
Yes. Halve every ingredient and use 8 oz of flank steak. You can sear all the beef in one batch in a large wok, so the cooking time drops by a couple of minutes. Serve with 1 1/2 cups of cooked rice.
Is this a healthy beef stir fry recipe?
It's a balanced meal: lean flank steak for protein, plenty of bell peppers, and a light sauce made with low-sodium soy sauce and only 1 tbsp honey. For a lighter plate, serve it over brown rice or cauliflower rice and add more vegetables such as snow peas or broccoli.
What cut of beef is best for stir fry?
Flank steak is ideal because it's lean, full of flavor and slices into neat strips. Skirt steak, sirloin and top round also work well when cut thinly across the grain. Avoid stew meat, which needs long, slow cooking to become tender.
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