Beef Stir Fry

Beef Stir Fry is a restaurant-quality dish you can make at home in under an hour. Tender beef, crisp vegetables, and a savory homemade sauce come together for a satisfying meal that’s perfect for busy weeknights. With simple ingredients and easy steps, you’ll have a delicious takeout-style dinner ready in no time.

Ingredients

• 2 tablespoons vegetable oil, divided
• 1 pound flank steak or sirloin steak
• 2 tablespoons cornstarch
• 4 cups mixed vegetables
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• ⅓ cup orange juice
• ⅓ cup water
• ¼ cup low-sodium soy sauce
• 3 tablespoons brown sugar (light or dark)
• 1 ½ teaspoons toasted sesame oil
• 1 tablespoon cornstarch (for sauce thickening)

Instructions

1. Whisk together orange juice, water, soy sauce, brown sugar, garlic, ginger, and sesame oil in a bowl. Set aside.
2. Trim beef of silverskin and excess fat, then slice thinly across the grain.
3. Season beef with salt and pepper, toss with cornstarch, and set aside.
4. Cut vegetables into bite-sized pieces.
5. Heat 1 tablespoon of oil in a wok or skillet over medium-high heat. Cook half the beef for 2-3 minutes until browned. Remove and repeat with the remaining beef.
6. Add vegetables to the skillet with a little oil if needed. Stir fry 4-5 minutes until tender-crisp. Transfer to the bowl with beef.
7. Reduce heat to medium. Pour sauce into the skillet and bring to a simmer.
8. Mix 1 tablespoon cornstarch with 3 tablespoons water to form a slurry. Gradually whisk into the sauce until thickened to your liking. Simmer for 2 minutes.
9. Return beef and vegetables with juices to the pan. Stir until heated through and coated in sauce.
10. Garnish with sesame seeds or green onions if desired. Serve over rice or noodles.

Serving and Storage Tips

• Serve immediately over steamed rice, brown rice, or noodles for a complete meal.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a skillet or microwave with a splash of water or broth to loosen the sauce.
• Freeze cooled stir fry in freezer-safe containers for up to 2 months. Thaw in the fridge overnight and reheat before serving.

Variations

• Mongolian Beef Stir Fry: Swap the orange juice for beef broth, increase the brown sugar slightly, and add hoisin sauce for a rich, slightly sweet flavor.
• Beef and Broccoli Stir Fry: Keep it classic by using only broccoli florets and onions as the vegetables. Add oyster sauce to the stir fry sauce for authentic taste.
• Beef Chow Mein: Instead of rice, toss the stir fry with cooked chow mein or lo mein noodles for a hearty noodle dish.
• Korean-Style Beef Stir Fry: Use gochujang (Korean chili paste) in the sauce and add sesame seeds and green onions for authentic Korean flavors.
• Beef and Snow Peas: Replace mixed vegetables with just snow peas and carrots for a lighter, crisp version that’s ready fast.
• Garlic Black Pepper Beef: Add plenty of freshly cracked black pepper and more garlic for a bold, peppery dish.
• Sweet and Sour Beef Stir Fry: Replace orange juice with pineapple juice and add chunks of pineapple and bell peppers for a tangy-sweet twist.
• Thai Basil Beef Stir Fry: Add Thai basil leaves at the end of cooking, along with a splash of fish sauce and chili peppers for a fragrant, spicy variation.
• Sesame Beef Stir Fry: Increase toasted sesame oil and sprinkle with extra toasted sesame seeds for nutty flavor.
• Beef and Mushroom Stir Fry: Use mushrooms (shiitake, button, or portobello) as the main vegetable. The earthy flavor pairs beautifully with beef.
• Cashew Beef Stir Fry: Stir in roasted cashews at the end for crunch and nutty richness.
• Beef and Green Bean Stir Fry: Swap mixed veggies for just green beans sautéed until tender-crisp, giving a fresh and simple dish.
• Beef Hoisin Stir Fry: Add hoisin sauce to the base sauce for a thicker, sweeter glaze. Works especially well with carrots and bell peppers.
• Ginger Beef Stir Fry: Increase ginger to 2–3 teaspoons for a zesty, warming dish that’s especially good in cooler months.
• Beef and Cabbage Stir Fry: Replace the vegetables with shredded cabbage and carrots for a budget-friendly, hearty option.

FAQs

1. What is the best beef for stir fry?
   Flank steak or sirloin are the best cuts because they’re tender when sliced thinly across the grain.
2. Can I use frozen vegetables?
   Yes, just thaw and pat dry before stir-frying to avoid excess water.
3. How do I keep beef tender in stir fry?
   Slice it thinly against the grain and don’t overcook it. Cornstarch coating also helps keep it tender.
4. What can I substitute for soy sauce?
   Use tamari for gluten-free, or coconut aminos for a lower-sodium alternative.
5. Can I make the sauce ahead of time?
   Yes, mix and store in the fridge for up to 3 days. Shake well before using.
6. How do I thicken the sauce without cornstarch?
   Arrowroot powder or potato starch work as substitutes.
7. Is beef stir fry healthy?
   Yes, it’s packed with protein and vegetables. Use lean beef and control the sugar for a lighter version.
8. Can I meal prep beef stir fry?
   Absolutely. Cook and portion into containers with rice or noodles for easy grab-and-go meals.
9. How do I prevent soggy vegetables?
   Cook them on high heat quickly so they stay crisp-tender.
10. What side dishes go with beef stir fry?
    Steamed dumplings, egg rolls, or a simple cucumber salad pair perfectly.

This homemade Beef Stir Fry is a simple and delicious dish that delivers big flavor in every bite. With tender beef, colorful vegetables, and a rich savory sauce, it’s healthier, faster, and more budget-friendly than takeout. Perfect for weeknight dinners or meal prep, this recipe is sure to become a family favorite.

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