By Becky Hardin
Published Jan 31, 2022
When I first learned how to make beef stir fry, it was a godsend! This easy one-pan meal has saved me more times than I can count. Making stir fry is one of my favorite ways to get a healthy and flavorful dinner on the table fast! Loaded with fresh veggies, steak, and a from-scratch sauce, this beef stir fry is a real weeknight hero!
Learning how to make beef stir fry from scratch has saved me so much money that I would’ve otherwise spent on takeout. This meal is full of healthy ingredients and takes just 30 minutes to make– that’s faster than any delivery order I’ve ever made!
What’s in This Beef Stir Fry Recipe?
- Soy Sauce: Adds savory, umami flavor to the meat and sauce.
- Sesame Oil: Adds a touch of nuttiness to the meat and sauce.
- Sugar: Granulated sugar adds a touch of sweetness and helps the meat brown.
- Beef: I love using sirloin steak for stir fry, but ribeye, tri-tip, and tenderloin are all great choices. No matter what type of beef you use, slice it thinly so it cooks quickly in the skillet.
- Garlic: Adds savory flavor to the dish.
- Green Onions: Add a pop of fresh oniony flavor.
- Vegetables: I used broccoli, cremini mushrooms, red bell pepper, and baby corn. Feel free to try any combination of green onions, broccoli, cauliflower, mushrooms, bell peppers, baby corn, or carrots.
- Cooked Rice : I love to serve this dish over freshly cooked rice for a complete meal.
Tips for Success
- To easily cut thin strips of steak, place it in the freezer for 10 minutes. This will make it easier to cut uniform, thin slices!
- Try not to overcook the vegetables – they should still have a bit of crunch and bite to them.
- Frozen vegetables work great in this recipe. Add any frozen veggies straight into the skillet in step 4 – no need to defrost them first. You might need to add a few extra minutes to the cooking time to warm the veggies through.
- For a little extra kick, add red pepper flakes to the stir fry sauce. You could also add diced fresh red chiles with the veggies in step 4.
How to Store and Reheat
Store leftover beef stir fry in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating on the stovetop set over medium-low heat until warmed through.
Serving Suggestions
Once you’ve learned how to make beef stir fry, then you can get to the fun part… sides! This stir fry is a full meal by itself, but I also like to switch things up once in a while and serve it over noodles or quinoa instead of rice. It’s great with my favorite Asian cucumber salad or a side of egg rolls , too!
5-Star Review
“Super easy to make with items I already had in stock. My previous stir fry dishes always ended up with overcooked everything but the beef was tender, the veggies were just right and the sauce was amazing. Thank you!” -Cindy
Ingredients1x2x3x
- ▢ ¼ cup soy sauce
- ▢ 1 teaspoon sesame oil
- ▢ 1 teaspoon granulated sugar
- ▢ ½ teaspoon ground black pepper
- ▢ 2 tablespoons vegetable oil
- ▢ 1½ pounds beef sirloin cut into 2-inch strips
- ▢ 2 cloves garlic minced
- ▢ 2 green onions thinly sliced, plus more for garnish
- ▢ 1½ cups broccoli florets
- ▢ 4 ounces cremini mushrooms sliced
- ▢ 1 red bell pepper julienned
- ▢ 12 ounces baby corn drained (1 standard can)
- ▢ Sesame seeds optional, for garnish
- ▢ 3 cups cooked rice
Video
Instructions
- In a medium bowl, whisk together the soy sauce, sesame oil, sugar, and pepper. Add the beef and toss to coat. ¼ cup soy sauce, 1 teaspoon sesame oil, 1 teaspoon granulated sugar, ½ teaspoon ground black pepper, 1½ pounds beef sirloin
- Heat the oil in a large wok or skillet set over medium-high heat. Add the beef and liquid and cook, stirring until browned, about 3-4 minutes. Transfer the beef to a bowl and set aside. 2 tablespoons vegetable oil
- Allow the remaining liquid to simmer in the skillet until it begins to thicken, then add the garlic and green onion and cook for 1 minute. 2 cloves garlic, 2 green onions
- Add the broccoli, mushrooms, bell pepper, and baby corn, cooking and stirring for 2-3 minutes until tender-crisp. 1½ cups broccoli florets, 4 ounces cremini mushrooms, 1 red bell pepper, 12 ounces baby corn
- Return the beef to the skillet and stir fry for 2 more minutes, until warmed through. Garnish with sesame seeds and serve over freshly cooked rice. Sesame seeds, 3 cups cooked rice
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Beef Stir Fry Step by Step
Marinate the Beef: In a medium bowl, whisk together ¼ cup of soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of granulated sugar, and ½ teaspoon of ground black pepper. Add 1½ pounds of sliced beef sirloin and toss to coat.
Sear the Beef: Heat 2 tablespoons of vegetable oil in a large wok or skillet set over medium-high heat. Add the beef and liquid and cook, stirring until browned, about 3-4 minutes. Transfer the beef to a bowl and set aside.
Make the Sauce: Allow the remaining liquid to simmer in the skillet until it begins to thicken, then add 2 cloves of minced garlic and 2 sliced green onions and cook for 1 minute.
Add the Veggies: Add 1½ cups of broccoli florets, 4 ounces of sliced cremini mushrooms, 1 sliced red bell pepper, and 12 ounces of baby corn, cooking and stirring for 2-3 minutes until tender-crisp.
Garnish and Serve: Return the beef to the skillet and stir fry for 2 more minutes, until warmed through. Garnish with sesame seeds and serve over 3 cups of cooked rice.
More Asian-Inspired Recipes to Try!
Chicken Stir Fry
Mongolian Beef and Broccoli
Crockpot Sweet and Sour Chicken
Crockpot Teriyaki Meatballs
Beef Stir Fry Recipe
Ingredients
- ¼ cup soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- ½ teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1½ pounds beef sirloin cut into 2-inch strips
- 2 cloves garlic minced
- 2 green onions thinly sliced, plus more for garnish
- 1½ cups broccoli florets
- 4 ounces cremini mushrooms sliced
- 1 red bell pepper julienned
- 12 ounces baby corn drained (1 standard can)
- Sesame seeds optional, for garnish
- 3 cups cooked rice
Instructions
- In a medium bowl, whisk together the soy sauce, sesame oil, sugar, and pepper. Add the beef and toss to coat. ¼ cup soy sauce, 1 teaspoon sesame oil, 1 teaspoon granulated sugar, ½ teaspoon ground black pepper, 1½ pounds beef sirloin
- Heat the oil in a large wok or skillet set over medium-high heat. Add the beef and liquid and cook, stirring until browned, about 3-4 minutes. Transfer the beef to a bowl and set aside. 2 tablespoons vegetable oil
- Allow the remaining liquid to simmer in the skillet until it begins to thicken, then add the garlic and green onion and cook for 1 minute. 2 cloves garlic, 2 green onions
- Add the broccoli, mushrooms, bell pepper, and baby corn, cooking and stirring for 2-3 minutes until tender-crisp. 1½ cups broccoli florets, 4 ounces cremini mushrooms, 1 red bell pepper, 12 ounces baby corn
- Return the beef to the skillet and stir fry for 2 more minutes, until warmed through. Garnish with sesame seeds and serve over freshly cooked rice. Sesame seeds, 3 cups cooked rice
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
