Homemade beef stir fry 78d8bd4a73

Homemade Beef Stir Fry

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Homemade Beef Stir Fry

A quick, flavorful stir fry with tender beef, crisp vegetables, and a savory-sweet sauce — better than takeout.

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Ingredients

  • 16.1 ounces flank steak or sirloin, thinly sliced against the grain
  • 2 tablespoons soy sauce (for marinade)
  • 1 tablespoons cornstarch (for marinade)
  • 1 teaspoons sesame oil (for marinade)
  • 0.5 teaspoons baking soda (tenderizer)
  • 3 tablespoons soy sauce (for sauce)
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch (for sauce)
  • 0.3 cups beef broth or water
  • 1 teaspoon sesame oil (for sauce)
  • 3 tablespoons vegetable oil
  • 4 pieces garlic cloves, minced
  • 1 tablespoons fresh ginger, grated
  • 7.1 ounces broccoli florets
  • 1 pieces bell pepper, sliced
  • 3.6 ounces snap peas
  • 1 piece of carrots, julienned
  • 3 pieces green onions, sliced
  • 1 tablespoon sesame seeds, for garnish

Steps

Homemade Beef Stir Fry

Marinate the beef: In a bowl, combine 16.1 ounces of flank steak or sirloin, thinly sliced against the grain, with 2 tablespoons soy sauce (for marinade), 1 tablespoon cornstarch (for marinade), 1 teaspoon sesame oil (for marinade), and 0.5 teaspoons baking soda (tenderizer). Mix well to coat evenly and let marinate.

Make the sauce: Whisk together 3 tablespoons soy sauce (for sauce), 2 tablespoons oyster sauce, 1 tablespoon brown sugar, 1 tablespoon cornstarch (for sauce), 0.3 cups beef broth or water, and 1 teaspoon sesame oil (for sauce) in a small bowl until the sugar and cornstarch are fully dissolved. Set aside.

Sear the beef: Heat 3 tablespoons vegetable oil in a wok or large skillet over high heat until smoking. Add the marinated beef in a single layer and sear without stirring for 2 minutes , then stir-fry for another 1–2 minutes until browned. Remove beef and set aside.

Stir-fry aromatics & veggies: In the same wok, add a splash more oil if needed. Add 4 pieces of garlic cloves, minced, and 1 tablespoon of fresh ginger, grated, and stir-fry for 4 minutes  until fragrant. Add 7.1 ounces broccoli florets, 1 piece bell pepper, sliced, 3.6 ounces snap peas, and 1 piece carrots, julienned. Stir-fry over high heat for 3–4 minutes until vegetables are crisp-tender.

Combine & sauce: Return the beef to the wok. Pour the sauce over everything and toss to coat. Stir-fry for 1–1m 30s  until the sauce thickens and everything is glossy and well coated.

Garnish & serve: Remove from heat and top with 3 pieces green onions, sliced, and 1 tablespoon sesame seeds, for garnish. Serve immediately over steamed rice or noodles.

Notes

Velvet the beef: The baking soda in the marinade is a Chinese restaurant trick called “velveting” — it breaks down the proteins for incredibly tender beef. Don’t skip it!\n\nHigh heat is key: Stir fry on the highest heat your stove allows. This gives you that smoky “wok hei” flavor.\n\nVeggie swaps: Feel free to use mushrooms, baby corn, bok choy, or zucchini — whatever you have on hand.\n\nMake it spicy: Add 1–2 tsp chili garlic sauce or a pinch of red pepper flakes to the sauce.

Homemade Beef Stir Fry

Here’s your Homemade Beef Stir Fry recipe! A few highlights to make it a success:

  • Slice the beef thin — partially freezing it for 20–30 minutes beforehand makes this much easier.
  • Don’t crowd the pan — sear the beef in batches if needed so it browns rather than steams.
  • Prep everything first — stir-frying moves fast, so have all your ingredients ready before the wok hits the heat.

You can use the servings adjuster to scale the recipe up or down, and tap any step to start the built-in timer. Enjoy!