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Beef Stir Fry recipe with rice
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5 from 10 votes

Beef Stir Fry

Beef stir fry, loaded with tons of fresh vegetables and a tasty sauce, is a quick and easy dinner best cooked in a wok that your family will love.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Asian
Servings: 4 servings
Author: Krissy Allori

Equipment

Ingredients

  • 2 tablespoons vegetable oil or other high heat oil
  • 1 pound beef sirloin cut into thin strips, see note
  • 2 cups broccoli fresh florets
  • 1 red bell pepper cut into thin strips
  • 2 large carrots peeled and cut into thin strips
  • 1 small zucchini thinly sliced
  • 2 green onions thinly sliced
  • 1 teaspoon garlic minced
  • 1/2 teaspoon ginger freshly grated
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons sesame seeds toasted

Instructions

  • Ensure meat and all vegetables are cut prior to cooking.
    raw vegetables on cutting board for Beef Stir Fry recipe
  • Heat 2 tablespoons vegetable oil in a large wok or skillet over high heat. When oil is near it's smoking point, cook and stir 1 pound beef sirloin until browned, 3 to 4 minutes. It will continue cooking later, so it doesn't need to be fully cooked at this point. You just want a nice sear on it.
  • Transfer beef to a plate. Add 2 cups broccoli, 1 red bell pepper, 2 large carrots, 1 small zucchini, and 2 green onions to the center of the wok. Cook and stir vegetables for 2 minutes. Add 1 teaspoon garlic, 1/2 teaspoon ginger, and 1/2 teaspoon red pepper flakes and stir well.
    Beef Stir Fry cooked vegetables
  • Add beef into vegetables and season with 2 tablespoons soy sauce, 2 tablespoons fish sauce, and 2 tablespoons sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.
    Beef Stir Fry in wok
  • Serve hot over rice or noodles.

Video

Notes

Slicing meat that is partially frozen or very cold is easiest. Slice against the grain to get the most tender bite.
Cooking tip: Throughout entire recipe, do not overcrowd your wok. You're better off cooking in small batches, setting aside, and combining everything at the end. You want everything to have a nice sear on it but not be soggy and overly cooked.

Nutrition

Calories: 279kcal | Carbohydrates: 11g | Protein: 28g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 62mg | Sodium: 1324mg | Potassium: 863mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7420IU | Vitamin C: 87.4mg | Calcium: 113mg | Iron: 3.7mg