This beef stir fry is built for using up whatever vegetables you already have in the fridge, and it comes together faster than delivery using a simple pantry sauce.
Why This Recipe Works
Slicing the beef thin and cooking everything over high heat in stages keeps the meat tender and the vegetables crisp, which is the real secret to good stir fry at home.
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 blend)
- 2 tablespoons oyster sauce or extra soy sauce
- Cooked rice, for serving
How to Make It
- 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.
Tips for Success
Slice the beef against the grain for maximum tenderness, and don’t overcrowd the pan so everything sears instead of steaming.
Storage & Reheating
Keeps well in the fridge for up to 3 days. Reheat in a hot skillet rather than the microwave to keep the vegetables from getting soggy.
Final Thoughts
This 20-minute beef stir fry is proof that fast meals can still taste amazing. It is packed with flavor, uses simple pantry ingredients, and cleanup is easy. Make it tonight for a satisfying dinner your whole family will love and request again.
