This easy 20-minute beef stir fry turns a handful of pantry staples and whatever vegetables you have into a saucy dinner that beats takeout. Thin strips of beef get a quick sear, the vegetables stay crisp, and a quick soy and oyster sauce ties it all together. Spoon it over rice or noodles and dinner is done.
The best part is that you don’t need a wok or special ingredients. A big skillet, soy sauce, garlic, and a little cornstarch are enough. Below you’ll learn how to get tender beef every time, which vegetables work best, easy swaps, and how to store leftovers.
Why This Recipe Works
- Cornstarch keeps the beef tender. A light coating protects the meat from the high heat and helps the sauce stick.
- High heat, fast cooking. Searing in batches browns the beef instead of steaming it.
- Flexible vegetables. Fresh or frozen, whatever is in your fridge or freezer will work.
- A sauce made from the pantry. Soy sauce, oyster sauce, garlic, and ginger. No bottled stir-fry sauce needed.
Ingredients You’ll Need
- 1 pound flank or sirloin steak, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 to 3 cups mixed vegetables (carrots, bell pepper, broccoli, or frozen stir-fry mix)
- 2 tablespoons oyster sauce or extra soy sauce
- Cooked rice, for serving
How to Make It
- Marinate the beef. Toss the sliced beef with soy sauce and cornstarch and let it sit for 10 minutes.
- Sear. Heat oil in a large skillet or wok over high heat and cook the beef in a single layer until browned, about 2 minutes per side. Remove and set aside.
- Cook the vegetables. Add the garlic, ginger, and vegetables to the same pan and stir fry for 3 to 4 minutes until crisp-tender.
- Bring it together. Return the beef to the pan, add the oyster sauce, and toss everything together for 1 to 2 minutes.
- Serve. Serve hot over rice.
How to Slice Beef for Stir Fry
Look for the lines (the grain) running along the steak and slice across them into strips about ¼ inch thick. Cutting against the grain makes each bite tender instead of chewy. A tip that makes this much easier: put the steak in the freezer for 15 to 20 minutes first. Slightly firm meat is easier to cut thin.
Tips for the Best Stir Fry
- Cook in batches. Crowding the pan drops the temperature and the beef turns gray and tough.
- Have everything ready. Stir-frying moves fast, so chop and slice everything before you turn on the stove.
- Hard vegetables first. Carrots and broccoli take longer than peppers and snap peas. Add them a minute earlier.
- Frozen vegetables: Add them straight from frozen and cook a minute or two longer until any water cooks off.
- Don’t overcook the beef. It only needs a minute or two per side. It finishes cooking when it goes back into the sauce.
Easy Substitutions
- Chicken or shrimp: Chicken breast strips need 4 to 5 minutes (cook to 165°F). Shrimp need 1 to 2 minutes per side.
- Vegetarian: Use extra-firm tofu, pressed and cubed, tossed in cornstarch and pan-fried until golden.
- Gluten-free: Use tamari or coconut aminos and a gluten-free oyster sauce.
- Spicy: Add red pepper flakes, a spoon of chili garlic sauce, or sriracha with the oyster sauce.
- No oyster sauce: Use 2 extra tablespoons of soy sauce with a teaspoon of brown sugar.
- Budget swap: Thinly sliced chuck steak works if you slice it very thin and don’t overcook it.
What to Serve With It
Steamed jasmine rice is the classic. Ramen or lo mein noodles turn it into a noodle stir fry, and fried rice makes it extra hearty. Have leftover rice? Check our meal prep and leftovers recipes for fried rice ideas.
Storage and Reheating
- Fridge: Store in an airtight container for up to 3 to 4 days.
- Freezer: Freeze for up to 2 to 3 months. The vegetables will soften a little after thawing.
- Reheat: Warm in a skillet over medium heat with a splash of water to loosen the sauce, or microwave, covered, in 1-minute bursts until hot.
- Meal prep: Pack it with rice in containers for easy lunches all week.
Easy 20-Minute Beef Stir Fry
Ingredients
Method
- Toss the sliced beef with soy sauce and cornstarch and let it sit for 10 minutes.
- Heat oil in a large skillet or wok over high heat and cook the beef in a single layer until browned, about 2 minutes per side. Remove and set aside.
- Add the garlic, ginger, and vegetables to the same pan and stir fry for 3 to 4 minutes until crisp-tender.
- Return the beef to the pan, add the oyster sauce, and toss everything together for 1 to 2 minutes.
- Serve hot over rice.
Notes
Frequently Asked Questions
What’s the best cut of beef for stir fry?
Flank steak and sirloin are the best balance of tenderness and price. Skirt steak also works well.
Why is my beef chewy?
It was probably sliced with the grain, overcooked, or cooked in a crowded pan. Slice against the grain, cook in batches, and keep the cooking time short.
Can I prep this ahead?
Yes. Slice the beef and vegetables up to a day ahead and keep them covered in the fridge. Marinate the beef just before cooking.
Do I need a wok?
No. A large skillet works fine. Just make sure it’s hot before the beef goes in.
Can I double this recipe?
Yes, but cook the beef in three or four batches so the pan stays hot.
More Quick Dinners to Try
If you like this, try our budget ground beef and rice skillet or our 25-minute honey garlic salmon bowls. More pantry-friendly ideas are in our budget and pantry meals collection.
