Description
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
- Whisk together orange juice, water, soy sauce, brown sugar, garlic, ginger, and sesame oil in a bowl. Set aside.
- Trim beef of silverskin and excess fat, then slice thinly across the grain.
- Season beef with salt and pepper, toss with cornstarch, and set aside.
- Cut vegetables into bite-sized pieces.
- 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.
- 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.
- Reduce heat to medium. Pour sauce into the skillet and bring to a simmer.
- 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.
- Return beef and vegetables with juices to the pan. Stir until heated through and coated in sauce.
- Garnish with sesame seeds or green onions if desired. Serve over rice or noodles.
Notes
-
- 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.