Why You’ll Love This Easy Stir Fry
- Healthy. If you frequently order Chinese beef stir fry with vegetables from takeout, I strongly urge you to try this wholesome version. It is loaded with protein-rich beef, a variety of nutritious vegetables, and a lightened-up teriyaki sauce.
- Choose Your Own Adventure. This healthy beef stir fry recipe is happy to be served with noodles, rice, or even wrapped in side lettuce leaves, but how you serve it is entirely up to you.
- Uses What You Have. I feel like a culinary wizard when I make stir fries like Teriyaki Chicken Stir Fry. There are only a few shaky vegetables in the fridge, and a bottle of soy sauce is in the pantry. After a spell of garlic and a pan flash, magic is created. Despite the differences between each stir fry, they all share a few key ingredients.
- Master of Meal Prep. Healthy stir-fries are our favorite dishes to make ahead. They are simple to prepare in advance and can be enjoyed for days, from this recipe for beef stir fry to this one for pork.
How to Make this Beef Stir Fry Recipe
- Sirloin Steak. A sirloin steak cut of meat is teriyaki’s best friend. It’s the best, most tender beef for stir fry. It cooks quickly and will take on the flavors of the cooking liquid (such as our sauce for beef stir fry). But if you want to make teriyaki beef, you can also use flank steak or chuck steak.
- Beef Stir Fry Marinade. Our simple marinade for beef stir fry uses soy sauce and black pepper. The beef has a deep flavor thanks to this umami-rich marinade from the beginning.
- Vegetables. Anything you can find will do, but a red bell pepper gives our stir fry a lovely pop of color. Try teriyaki beef and broccoli, snap peas, or carrots for the mixed vegetables. Only have frozen veggies on hand? No problem. Frozen vegetables can be used to make a beef stir fry (see suggestions below).
- Water Chestnuts. The crunchy element you didn’t know you needed. You won’t want to make a stir fry without them after you’ve tried them in one.
- Green Onions. A mouthwatering, fresh crunch and delicate bite to complete your stir fry
For the Teriyaki Sauce
- Soy Sauce. The umami bomb component that gives this teriyaki sauce its incredible flavor
- Maple Syrup. To naturally sweeten the sauce. Honey would also work well here.
- Rice Vinegar. Adds acidity to the sauce.
- Garlic + Ginger. Subtle but powerful ingredients in a stir fry recipe.
- Red Pepper Flakes. For a touch of spice.
- Cornstarch. To help the stir fry sauce recipe become thicker, a tiny bit of cornstarch is required.
- Marinate the Beef. Prepare the homemade teriyaki sauce.
- Brown the Beef. You want to cook it all the way through.
- Sauté the Vegetables. Use your favorites here!
- Put It All Together. In a pan, combine the vegetables and all of the ingredients for the stir fry. ENJOY! .
- To Store. Refrigerate leftover stir-fry for up to three days in an airtight container.
- To Reheat. In a skillet on the stove, gently reheat the beef and the vegetables over medium-low heat. You can also reheat this dish in the microwave.
- To Freeze. For up to three months, keep beef and vegetables in the freezer in an airtight container. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Cut your beef up to 24 hours ahead of time, and refrigerate it. Up to one day in advance, combine the ingredients for the sauce, and prepare the vegetables for chopping.
Toss cooked lo mein noodles with leftover beef from a stir fry for a unique take on homemade beef lo mein.
What to Serve with Teriyaki Beef Stir Fry
- Wok. The best beef stir-fry can be made without a wok, but if you intend to make stir fries frequently (like tofu stir-fry), it’s a wise investment. This saute pan would also work well.
- Heatproof Spatula. Perfect for stirring this beef teriyaki recipe.
- Liquid Ingredient Measuring Cups. You can measure and mix your sauce in these cups.
Recipe Tips and Tricks
- Use Frozen Veggies. The ability to use frozen vegetables in simple stir fries like this one is one of their best features. If properly prepared, they won’t be as crisp as fresh ones, but they’ll still be delicious. The key to flavorful stir-fried vegetables is letting them thaw completely before adding them, as well as patting off any extra moisture.
- Size Matters. How you cut your veggies makes a big difference. Aim to cut your vegetables so that they all cook in about the same amount of time (for instance, harder vegetables like carrots should be cut smaller and thinner than softer ones like asparagus).
- Get the Pan HOT. The key to a successful stir fry is using a pan that is nice and hot. A hot, empty pan is required for both the vegetables and the teriyaki beef strips to properly sear and caramelize. The stir fry ingredients will have excellent texture and flavor thanks to the sear.
Teriyaki Beef Stir Fry
- 1 pound sirloin steak cut into thin, bite-sized pieces
- 1 tablespoon low-sodium soy sauce
- 1/2 teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil divided
- 1 red bell pepper cored and cut into thin slices
- 3 cups of your favorite chopped mixed vegetables, like carrots, broccoli, or snap peas
- 1 (8-ounce) can sliced water chestnuts drained
- 3 medium green onions finely chopped; divided
- 1 tablespoon sesame seeds optional
- prepared quinoa, cauliflower rice, white rice, brown rice, or noodles — for serving
For the Teriyaki Sauce:
- 1/3 cup low-sodium soy sauce
- 1/4 cup water
- 3 tablespoons pure maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 teaspoon red pepper flakes plus additional to taste
- 1 tablespoon cornstarch
- Put the beef in a bowl and sprinkle with black pepper and 1 tablespoon soy sauce. As you prepare the remaining ingredients, stir to coat and then set aside to marinade.
- To make the sauce, combine the soy sauce, water, maple syrup, rice vinegar, garlic, ginger, red pepper flakes, and cornstarch in a medium mixing bowl or large measuring cup. Set aside.
- Continue with the stir fry by heating 1/2 tablespoon oil over medium-high heat in a sizable, deep sauté pan or wok. Add the beef to the hot but not smoking oil. Cook for about 4 minutes, or until the beef is thoroughly cooked and browned on all sides. Take the beef out of the skillet, along with any juices that have accumulated, and place it on a plate.
- Heat the remaining 1/2 tablespoon oil. Add the bell pepper and other vegetables. Until slightly softened and lightly browned, cook for 4 minutes.
- Add the water chestnuts once the vegetables are finished cooking, then add the beef back into the pan with its juices. Pour in the sauce and toss to coat. Simmer for 3 to 4 minutes to thicken and completely warm the beef. Stir in about half of the green onions. Top with the remaining green onions and sesame seeds. Serve warm with extra soy sauce and/or red pepper flakes as desired.
- Stir-fry leftovers can be kept in the refrigerator for up to three days if they are placed in an airtight container.
- REHEAT: In a wok over medium-low heat, gently reheat the beef and vegetables. You can also reheat this dish in the microwave.
- BEEF AND VEGETABLES CAN BE FREEZED FOR UP TO 3 MONTHS in an airtight, freezer-safe storage container. Let thaw overnight in the refrigerator before reheating.
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Here are the three guidelines for stir-frying beef to prevent it from becoming tough or chewy: Slice Across (not with) the Grain. To make your beef tender, cut it thinly across (perpendicular to) the grain. This aids in breaking down the fibers and makes stir-fried beef tender. 2. Don’t Overcook It. Overcooking your beef will make it tough and unpleasantly dry. In this recipe, the beef strips are prepared when they are no longer pink. 3. Marinate It. Our beef teriyaki marinade for this recipe not only gives the beef flavor, but also aids in tenderizing it. Even a short amount of time while preparing the remaining ingredients can have a significant impact.
Overcooking is most likely why your stir-fry beef is chewy. For additional recommendations if your beef is not overcooked, see the FAQ up top.
We enjoy using some mixed vegetables and a red bell pepper. Broccoli, snow peas, snap peas, carrots, mushrooms, eggplant, bok choy, or baby corn would all be delectable additions to the mixed vegetables.
More Delicious Beef Recipes
There is something for everyone, including the two best beef and broccoli stir fry recipes and a mouthwatering pepper steak!
How to Cook Perfect Beef Stir Fry Every Time
What goes well with beef stir fry?
Some great options are:Sliced Green Onions. Fried or Boiled Eggs. Toasted Nuts such as cashews, peanuts or almonds. Crispy Roasted Chickpeas. Sesame Seeds. Extra Stir Fry Sauce. Other Favourite Sauces. Coconut Aminos, Soy Sauce or Tamari. Sriracha. Hoisin Sauce. Oyster Sauce.
How do you make stir-fry beef so it’s tender?
Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g/8 oz sliced economical beef cuts to tenderize beef quickly and easily. Toss with fingers, leave for 30 minutes. Rinse, pat off excess water. Proceed with stir fry recipe. It can be cooked plain or marinated with wet or dry seasonings.
What to use for stir-fry meat?
The most widely used steak for stir-frying is flank. But you can also use beef chuck, skirt steak, Denver steak, or sirloin steak. The cheapest option is beef chuck steak, but it does need some additional trimming.
What foods are suitable for stir-frying?
Bell peppers, zucchini, carrots, broccoli, yellow or white onions, green onions, pea pods, cabbage, spinach, asparagus, mushrooms, and leafy Asian greens in the “choy” family, like bok choy and yu choy, are all excellent vegetables for stir-frying. You can use a 16-ounce bag of frozen stir-fry vegetables if you’re in a rush.