Easy Beef Stir Fry Recipe

Ben Carraoli

I just whipped up this recipe for what I’ll call the Easy Beef Stir Fry Recipe, and I’ve got to tell you—it hits the spot. I had a long day, and when I finally got around to cooking, I wanted something quick, flavorful, and satisfying. I grabbed a handful of fresh veggies, some steak from the fridge, and within 20 minutes, I had a hot pan and dinner on the table.

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Prep Time 10

Cook Time 15

Servings: 4

Ingredients Method Notes

Ingredients

2 tablespoons vegetable oil or olive oil — using an oil with a high smoke point keeps things from burning.
1 pound beef sirloin or flank steak cut into 2-inch strips — choosing a tender cut helps avoid chewy meat.
1½ cups broccoli florets — fresh is best; frozen can get soggy when stir-frying.
1 red bell pepper cut into strips — adds sweetness plus crunch and color.
1 cup matchstick carrots — thin carrots cook quickly and add brightness.
2 cloves garlic minced — fresh garlic gives that sharp aromatic punch; use freshly minced rather than jarred for the best flavor.
2 tablespoons low-sodium soy sauce — for savory depth; low-sodium keeps salt levels balanced.
1 tablespoon brown sugar — a little sweetness helps balance the salty soy sauce.
1 tablespoon sesame oil — for a nutty rich finish; drizzle it in at the end.
1 teaspoon sriracha — adds a gentle kick of heat; adjust to taste.
¼ cup sliced green onions — for a burst of freshness and mild onion flavor.
2 tablespoons toasted sesame seeds — add crunch and make it look gorgeous when serving.

Method

I started by slicing the beef into thin 2-inch strips. Then, I heated my wok over medium-high heat and added the vegetable oil. You’ll know it’s ready when the oil shimmers slightly—it’s key for a perfect sear.
Once the pan was hot, I tossed in the beef strips and sprinkled with salt and pepper. They cooked for about 3–4 minutes, just until browned on the outside. Don’t overcrowd the pan—this helps the beef sear properly instead of steaming.
Next, I moved the beef to one side and added the broccoli, bell peppers, and carrots to the same pan. They cooked for around 3 minutes until slightly tender but still crisp. Then, I stirred in the minced garlic and let it sizzle for another 30 seconds.
After that, I poured in the soy sauce and brown sugar mixture, stirring everything together so the beef and vegetables were evenly coated. Once the sauce thickened slightly, I drizzled in the sesame oil and sriracha for that final burst of flavor.
Finally, I sprinkled green onions and toasted sesame seeds over the top, giving it that fresh and nutty finish. I removed the pan from heat right away to keep the veggies crisp and vibrant.

Notes

Always let the pan get super hot before adding beef—it locks in flavor and gives that perfect stir-fry sear.
Slice beef against the grain so it stays tender and easy to chew.
Have all your veggies chopped and ready before you start cooking. Stir-frying is fast, and you won’t have time to prep mid-way.
If you like your sauce a little thicker, mix 1 teaspoon of cornstarch with water and add it at the end—it coats the beef beautifully.
A splash of rice vinegar or lime juice at the end brightens up the flavor.