Easy Beef Stir Fry Is The Perfect Restaurant Recipe

I perfected an easy teriyaki beef stir fry that’s so much better than takeout, and my Beef Stir Fry With Rice twist is the one I pull out when entertaining.

I never thought a weeknight could taste this restaurant quality. My Easy Beef Stir Fry hits every spot, and honestly I use flank steak thinly sliced across the grain with garlic minced to build that punch.

There’s a tiny trick I learned that makes the sauce cling and gives the beef that shiny sticky finish you crave, not like bland takeout. If you like figuring things out, this is the one you want to bookmark under How To Make Beef Stir Fry.

Try it once, and you’ll start canceling takeout without even realizing it.

Ingredients

• Flank steak: Lean protein, rich in iron, cooks fast and stays tender
• Broccoli: High in fiber, vitamin C and K, adds crunch
• Red bell pepper: Sweet, vitamin packed, adds color and natural sweetness its bright
• Garlic and ginger: Punchy aromatics that cut richness and add warmth
• Soy sauce and brown sugar: Umami, salty balance with sticky sweet finish
• Cornstarch: Thickens sauce into glossy coating, helps cling to beef
• Sesame oil and seeds: Tiny nutty aroma, seeds add toasty crunch and visual pop
• Rice (optional): Carbs to soak sauce, makes dish filling and kid friendly

Ingredient Quantities

• 1 lb flank steak thinly sliced across the grain
• 2 tbsp cornstarch for coating the beef
• 2 tbsp vegetable oil
• 3 cloves garlic minced
• 1 tbsp fresh ginger grated
• 2 cups broccoli florets
• 1 red bell pepper thinly sliced
• 1 medium carrot thinly sliced
• 1 small onion thinly sliced
• 2 green onions sliced (for garnish)
• 1/3 cup low sodium soy sauce
• 3 tbsp brown sugar
• 2 tbsp mirin (or 1 tbsp rice vinegar if you dont have mirin)
• 1/4 cup water
• 1 tbsp cornstarch for sauce slurry
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds optional
• Salt and pepper to taste
• Cooked rice for serving optional

How to Make this

1. Slice 1 lb flank steak as thin as you can across the grain, season lightly with salt and pepper and toss with 2 tbsp cornstarch till it’s coated; let it sit 5-10 minutes so the cornstarch sticks and gives a nice sear.

2. Whisk together 1/3 cup low sodium soy sauce, 3 tbsp brown sugar, 2 tbsp mirin (or 1 tbsp rice vinegar if you dont have mirin), and 1/4 cup water; stir in 1 tsp sesame oil. In a small cup mix 1 tbsp cornstarch with about 2 tbsp cold water to make the slurry.

3. Heat a wok or large skillet over high heat till very hot. Add 1 tbsp vegetable oil and let it shimmer.

4. Shake off any excess cornstarch from the beef and sear in a single layer, about 30-60 seconds per side till browned but not totally cooked; work in batches so you dont crowd the pan. Remove beef to a plate.

5. Add the remaining 1 tbsp vegetable oil to the hot pan, then add 3 cloves minced garlic and 1 tbsp grated ginger; stir for 20-30 seconds till fragrant.

6. Toss in 1 small thinly sliced onion, 1 medium thinly sliced carrot, 1 red bell pepper thinly sliced and 2 cups broccoli florets; stir-fry 3-5 minutes until veggies are crisp tender, season with a pinch of salt and pepper.

7. Return the beef and any juices to the pan, pour in the soy-brown sugar-mirin mixture, bring to a simmer.

8. Stir in the cornstarch slurry slowly while simmering until the sauce thickens and coats the beef and veggies, about 1-2 minutes; if it gets too thick add a splash of water to loosen.

9. Taste and adjust salt and pepper if needed, then remove from heat and sprinkle with 2 sliced green onions and 1 tbsp toasted sesame seeds if using.

10. Serve over cooked rice if you want; quick hacks: slice the steak partially frozen for easier thin slices, pat meat dry before cornstarch so it sears, and dont overcrowd the pan or youll steam the beef instead of getting that restaurant crust.

Equipment Needed

1. Sharp chef’s knife, for super thin across-the-grain slices (slice easier if steak is a little frozen)
2. Large cutting board
3. Wok or large heavy skillet, gets really hot for searing and stir fry
4. Tongs or a sturdy spatula for flipping and stirring
5. 2 mixing bowls, one to toss the beef in cornstarch and one for the sauce
6. Measuring cups and spoons
7. Small cup or bowl plus a whisk or fork for the cornstarch slurry
8. Plate or tray and paper towels to rest the seared beef before you finish the sauce

FAQ

Easy Beef Stir Fry Is The Perfect Restaurant Recipe Substitutions and Variations

• Flank steak: skirt steak, flat iron steak, top sirloin, or thinly sliced chicken thighs (they’ll cook a bit faster)
• 2 tbsp cornstarch (for coating): potato starch, arrowroot powder, tapioca starch, or all-purpose flour (flour won’t give the same silky sear)
• 1/3 cup low sodium soy sauce: tamari, regular soy sauce (use a little less if it’s salty), coconut aminos, or liquid aminos
• 2 tbsp mirin: 1 tbsp rice vinegar + 1 tsp sugar, a splash of sake with a pinch of sugar, dry sherry, or just rice vinegar if you prefer a brighter tang

Pro Tips

1) Let the steak be a little firm from the freezer for easier thin slicing, pat each slice very dry then dust with cornstarch and shake off the extra. That cornstarch gives a quick brown crust and helps the sauce cling, but too much will gum things up.

2) Get the pan screaming hot and cook the beef in small batches so the pan temperature stays up. If you crowd the pan you’ll steam the meat and lose that restaurant crust.

3) Mix the cornstarch slurry with cold water first, then whisk it into a simmering sauce slowly so you dont get lumps. If the sauce tightens up too fast, add a tablespoon or two of water until its the texture you want.

4) Cut veggies to similar sizes and stir fry on high just until crisp tender, then return the beef at the end so nothing gets overcooked. Finish with sesame oil and green onion for bright flavor right before serving.