Easy Beef Stir Fry

Name: Easy Beef Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: ½ cup low-sodium soy sauce; 3 garlic cloves, (minced); ¼ cup Mirin or rice wine vinegar; 1 teaspoon sesame oil; 1 lime, (juiced + lime wedges for serving); 1 teaspoon ground ginger; 1 ¼ pounds skirt steak or flank steak, (sliced against the grain); 1 Tablespoon cornstarch; 2 Tablespoons vegetable oil, (divided); 1 red bell pepper, (sliced); 1 yellow onion, (sliced); 1 cup snow peas; 1 cup fresh basil leaves; Fresh cilantro, (chopped for garnish); 2 green onions, (chopped for garnish); Cooked white rice, (for serving)

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Bursting with amazing flavors and simple to make, this Easy Beef Stir Fry recipe is ready to eat in 25 minutes. Thin slices of tender steak and fresh, colorful vegetables are paired with a rich, silky sauce and served over rice.

Overhead image of cooked beef and vegetables stir fry in a skillet.

Stir fry recipes are some of my favorites because you can add your favorite veggies--or whatever happens to be in your fridge. Flexibility is important when everyone is hungry and you want to get dinner on the table quickly, and this beef stir fry delivers!

Recipe Ingredients

Soy sauce: This versatile ingredient gives the sauce its savory and salty notes.
Garlic: Fresh minced garlic or from a jar will work for this recipe.
Mirin: This can be found in your local grocery store near the soy sauce.
Sesame oil: Having a nutty flavor, this oil adds depth to stir fry dishes.
Lime: Delivers a bright and tangy flavor to the dish.
Ground ginger: Adds a subtle zesty taste and a touch of warmth.
Skirt steak: A flavorful cut with rich marbling, its a popular choice for stir fry dishes.
Cornstarch: Helps thicken the sauce, and makes it able to cling to the beef and vegetables.
Vegetable oil: This creates a non-stick surface for the stir fry.
Bell pepper: These have a sweet and tangy flavor and add a crunch.
Snow peas: They add a crunch and have a sweetness that balances other flavors.
Yellow onion: Popular in stir fry recipes, onions develop a savory flavor when cooked.
Basil, cilantro & green onions: Added at the end, these add a fresh pop to the flavors of the stir fry.

Overhead image of sliced beef, vegetables and sauces in individual bowls.

How to Make Easy Beef Stir Fry

Be sure to see the recipe card for full ingredients and instructions.

Stir. Whisk together the soy sauce, garlic, Mirin, sesame oil, lime juice, and ground ginger in a medium bowl. Set aside.
Cut. Slice the steak against the grain and add it to a large bowl. Mix the steak with 1 tablespoon of cornstarch. Set aside.

Overhead shot of liquid ingredients in a clear bowl with a wisk.

Sliced beef on a plate, sprinkled with corn starch.

Preheat. Heat a large skillet over medium-high heat. Add 1 tablespoon of vegetable oil to the hot skillet.

Sear. Add the steak, and sear on all sides for 3 to 5 minutes. Remove the steak to a plate.

Sliced beef in a cast iron skillet, ready to be cooked.

Sauté. Heat the additional tablespoon of vegetable oil in the same skillet. Add the bell peppers, onions, and snow peas. Saute the vegetables until tender, about 5 minutes.

Thicken. Add the steak and soy sauce mixture to the skillet. Stir and cook until the sauce has thickened, 1 to 2 minutes.

Sliced onion, red bell peppers and snow peas in a skillet before cooking.

Cooked vegetables with cooked beef place on top of them in a skillet.

Garnish. Turn off the heat and stir in the basil.

Close up image of beef and vegetable stir fry in a pan, with a wooden spoon visible near the top of the image.

Finish. Serve the stir-fry over rice garnished with cilantro, green onions, and lime wedges.

Recipe FAQ's

What vegetables can I use in a beef stir fry?

Bell peppers, onion and snow peas are suggested in this recipe, but add your favorites. Some common additions include diced zucchini, broccoli, bok choy, baby corn, carrots, snap peas, mushrooms, and asparagus.

Are there healthier substitutions instead of white rice?

This versatile dish tastes great with cauliflower rice, noodles, or in lettuce wraps. Substitute brown rice for a healthier type of rice as well.

What is the best type of beef for a stir fry?

I prefer skirt or flank steak for this recipe, but you can use any cut of steak that you like. Consider ribeye, filet mignon, and New York strip as good options.

Top Tips

Mirin or rice wine vinegar can be found in most Asian food aisles in grocery stores. It enhances the complexity of the sauce, adding a touch of sweetness and a umami richness.

Overhead image of beef, vegetables, white rice and a lime in a bowl with a fork.

Recipe Variations

Using fresh ginger root instead of ginger powder will give you amazing flavor. If you do find fresh ginger, peel the skin off and then use a Microplane to grate it into the soy sauce mixture. You can store the peeled ginger in a ziplock bag in the freezer.
Ground beef will also work here. Use one pound of 90% lean ground beef and brown the beef in a skillet. Once finished, remove the cooked beef to a plate and drain the grease from the pan. Proceed with step 5 in the instructions.
Vegetable add-ins: Try adding diced zucchini, broccoli, baby corn, mushrooms, and asparagus. This is a versatile recipe that you can customize to your liking.

Storage & Reheating

To store: Leftovers will store in an airtight container in the refrigerator for up to 3 days.
To reheat: Pour into a skillet or saucepan and heat on low until warmed through. Add a splash of soy sauce or water to loosen the sauce if needed.

What to Serve With Beef Stir Fry Recipes

If you want to keep things simple, pair your stir fry with a green salad with a light vinaigrette dressing. If you're up for putting in a little more effort, here are some easy side dishes that will make this a full meal.

Steamed edamame
Spring rolls or wontons
Cucumber salad

Beef stir fry in a skillet, with a wooden spoon closely displaying some of the cooked meal.

More Recipes

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Easy Beef Stir Fry

Thin slices of tender steak and fresh, colorful vegetables are paired with a rich, silky sauce and served over rice. This easy recipe is bursting with flavor and comes together in 25 minutes.

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Prep: 10

Cook: 15

Total: 25

Course: Main Course

Cuisine: Chinese

Servings: servings

Calories: 376kcal

Ingredients

½ cup low-sodium soy sauce
3 garlic cloves, minced
¼ cup Mirin or rice wine vinegar
1 teaspoon sesame oil
1 lime, juiced + lime wedges for serving
1 teaspoon ground ginger
1 ¼ pounds skirt steak or flank steak, sliced against the grain
1 Tablespoon cornstarch
2 Tablespoons vegetable oil, divided
1 red bell pepper, sliced
1 yellow onion, sliced
1 cup snow peas
1 cup fresh basil leaves
Fresh cilantro, chopped for garnish
2 green onions, chopped for garnish
Cooked white rice, for serving

Instructions

Whisk together the soy sauce, garlic, Mirin, sesame oil, lime juice, and ground ginger in a medium bowl. Set aside.
Slice the steak against the grain and add it to a large bowl. Mix the steak with 1 tablespoon of cornstarch. Set aside.
Heat a large skillet over medium-high heat. Add 1 tablespoon of vegetable oil to the hot skillet.
Add the steak, and sear on all sides for 3 to 5 minutes. Remove the steak to a plate.
Heat the additional tablespoon of vegetable oil in the same skillet. Add the bell peppers, onions, and snow peas. Saute the vegetables until tender, about 5 minutes.
Add the steak and soy sauce mixture to the skillet. Stir and cook until the sauce has thickened, 1 to 2 minutes.
Turn off the heat and stir in the basil.
Serve the stir-fry over rice garnished with cilantro, green onions, and lime wedges.

Notes

I prefer skirt or flank steak for this recipe, but you can use any cut of steak that you like (ribeye, filet mignon, New York strip).
Serve this over white or brown rice, or for a healthier option, try cauliflower rice, noodles, or in lettuce wraps.

To store: Leftovers will store in an airtight container in the refrigerator for up to 3 days.
To reheat: Pour into a skillet or saucepan and heat on low until warmed through. Add a splash of soy sauce or water to loosen the sauce if needed.