How to Make Beef Stir Fry
This beef stir fry is SO EASY! Tender beef, crisp vegetables, and a savory sauce come together quickly for a flavorful weeknight meal.
Equipment
- Wok or large skillet
- Sharp Knife
- Cutting Board
- Spatula or wooden spoon
- Measuring cups and spoons
Ingredients
- 1 cup Soy Sauce
- 1 teaspoon Sesame Oil
- 1 teaspoon Granulated Sugar
- Ground Black Pepper to taste
- 2 tablespoons Vegetable Oil
- 1 pound Beef Sirloin cut into 2-inch strips
- 2 cloves Garlic minced
- 2 Green Onions thinly sliced, plus more for garnish
- 1 cup Broccoli Florets
- 4 ounces Cremini Mushrooms sliced
- Red Bell Pepper julienned
- 12 ounces Baby Corn drained (1 standard can)
- Sesame Seeds optional, for garnish
- 3 cups Cooked Rice
Instructions
Step 1: Prepare the Ingredients
- Slice beef sirloin into 2-inch strips. Mince garlic, slice green onions, cut broccoli into florets, julienne red bell pepper, and slice cremini mushrooms.
Step 2: Make the Sauce
- In a small bowl, whisk together soy sauce, sesame oil, granulated sugar, and ground black pepper. Set aside.
Step 3: Heat the Wok
- Place wok or large skillet over medium-high heat, add vegetable oil, and heat until shimmering.
Step 4: Cook the Beef
- Add beef strips in a single layer; sear 2-3 minutes on each side until browned but slightly pink inside. Remove beef and set aside.
Step 5: Stir Fry the Vegetables
- Add minced garlic to the wok and stir for 30 seconds until fragrant. Add broccoli, cremini mushrooms, red bell pepper, and baby corn. Stir fry 4-5 minutes until tender-crisp.
Step 6: Combine and Finish
- Return beef to wok with vegetables. Pour sauce over all and toss to coat. Stir fry 2 more minutes to heat through and thicken sauce.
Step 7: Serve
- Remove from heat. Serve over cooked rice, garnish with sliced green onions and optional sesame seeds. Enjoy!
Notes
- For a festive twist, add sliced carrots or snow peas during winter holidays.
- Try fresh zucchini or seasonal bell peppers in summer for vibrant flavor.
- Add pineapple chunks for a sweet and tangy variation.
- Substitute soy sauce with gluten-free tamari to make this dish gluten-free.
- Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with a splash of water or soy sauce if dry.