Easy Beef Stir Fry
Easy homemade beef stir fry recipe ready in 30 minutes. Tender beef with fresh vegetables in savory sauce, perfect weeknight dinner.
Health Scores
Ingredients
- 1.25 pounds beef flank steak, thinly sliced against the grain
- 3 tablespoons soy sauce, divided
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil, divided
- 4 garlic cloves, minced
- 1.5 tablespoons fresh ginger, minced
- 2 medium bell peppers (red and yellow), sliced into strips
- 1 medium yellow onion, sliced into wedges
- 3 cups fresh broccoli florets
- 1 cup snap peas, trimmed
- 0.75 cup beef broth
- 1.5 tablespoons oyster sauce
- 1.5 tablespoons rice vinegar
- 1.5 teaspoons sesame oil
- 3 scallions, chopped into 1-inch pieces
- 0.75 cup water chestnuts, sliced
Instructions
- 1
Pat the beef slices dry with paper towels to remove excess moisture, which helps them brown properly rather than steam.
- 2
Combine 1.5 tablespoons of soy sauce with cornstarch in a small bowl and toss the beef pieces to coat evenly, then set aside for 15 minutes.
- 3
Whisk together beef broth, remaining 1.5 tablespoons soy sauce, oyster sauce, rice vinegar, and sesame oil in a separate bowl, then set this sauce mixture aside.
- 4
Heat 1.5 tablespoons of vegetable oil in a large wok or skillet over high heat until it shimmers, about 2 minutes.
- 5
Working in two batches to avoid overcrowding, sear the marinated beef for 2-3 minutes per batch until golden brown, then transfer to a clean plate.
- 6
Add the remaining 1.5 tablespoons of oil to the wok and immediately add minced garlic and ginger, stirring constantly for about 30 seconds until fragrant.
- 7
Add the broccoli florets to the wok and cook for 3-4 minutes, tossing frequently, until they begin to brighten and soften slightly.
- 8
Stir in the sliced onion and bell peppers, cooking for another 2-3 minutes while maintaining constant movement with your cooking utensil.
- 9
Add the snap peas and water chestnuts to the wok and toss everything together for 1 minute until the vegetables are just tender-crisp.
- 10
Pour the prepared sauce over the vegetables and return the beef to the wok, stirring continuously for 1-2 minutes until the sauce thickens and coats everything.
- 11
Remove from heat and fold in the chopped scallions, reserving a small handful for garnish.
- 12
Serve immediately over steamed jasmine or brown rice, garnished with reserved scallions and a drizzle of sesame oil if desired.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Beef flank steak | Chicken breast or turkey breast, thinly sliced | Lower in saturated fat and reduces overall inflammation markers while maintaining protein content |
| Vegetable oil | Extra virgin olive oil or avocado oil | Contains heart-healthy monounsaturated fats and polyphenols that support anti-inflammatory response |
| Regular soy sauce | Low-sodium soy sauce or tamari | Reduces sodium intake, which helps manage blood pressure and inflammation without sacrificing umami depth |
| White rice | Brown rice, quinoa, or cauliflower rice | Brown rice and quinoa have lower glycemic index and higher fiber content; cauliflower rice reduces carbohydrate load significantly |
| Oyster sauce | Mushroom-based oyster sauce or miso paste diluted in water | Mushroom-based versions provide umami without added sugars; miso offers probiotics for gut health |
| Cornstarch | Arrowroot powder or tapioca starch | Both are easier to digest and have lower inflammatory properties than refined cornstarch |
Nutrition Information
Per serving (serves 4)
| Calories | 352 |
| Total Fat | 12g |
| Saturated Fat | 3g |
| Cholesterol | 75mg |
| Sodium | 485mg |
| Carbohydrates | 22g |
| Fiber | 5g |
| Sugar | 4g |
| Protein | 39g |