Beef Stir Fry

Ingredients

• 60 ml (1/4 cup)soy sauce (or coconut aminos)
• 16 g (2 tablespoons)cornflour
• 2 medium clovesgarlic, minced or grated
• 15 g (1 tablespoon)minced ginger (or ginger paste)
• 21 g (1 tablespoon)honey (or brown sugar; omit if using coconut aminos)
• 10 ml (2 teaspoons)sesame oil
• 2.5 g (1/2 teaspoon)kosher salt
• 1/2 teaspoonblack pepper
• 15 ml (1 tablespoon)sesame oil
• 15 ml (1 tablespoon)avocado oil
• 1 largeonion, cut into 2.5 cm (1 inch) strips
• 2 medium clovesgarlic, minced
• 2.5 g (1/2 teaspoon)kosher salt
• 1/4 teaspoonblack pepper
• 283 g (10 ounces)broccoli florets
• 1red pepper, thinly sliced
• 1yellow pepper, thinly sliced
• 680 g (1 1/2 pounds)sirloin steak, cut into thin strips
• 3spring onions, thinly sliced
• 7 g (1/2 tablespoon)sesame seeds

Instructions

1. 1

   Mix the sauce

   In a small bowl, whisk or stir together all the sauce ingredients, breaking up any lumps of cornflour. Set the sauce aside or refrigerate it.

2. 2

   Heat the pan

   Set a large frying pan or wok over a medium-high heat. Once hot, add the sesame oil and avocado oil.

3. 3

   Cook the aromatics

   When the oil starts to shimmer, add the onion, garlic, salt and pepper. Stir constantly for 1–2 minutes, until fragrant.

4. 4

   Stir-fry vegetables

   Add the broccoli and both peppers. Stir-fry for 3–4 minutes, until softened but with the broccoli still bright green. Transfer the vegetables to a bowl and set aside while you cook the beef.

5. 5

   Sear the beef

   If the pan looks dry, add another 1–2 tablespoons of oil. Add the beef strips and sear for 1–2 minutes per side, browning both sides.

6. 6

   Thicken the sauce

   Once the beef is cooked on both sides, return the vegetables to the pan and pour in the sauce. Toss everything together and cook for 2–3 minutes, until the sauce thickens.

7. 7

   Garnish and serve

   Serve on its own or over rice or noodles. Finish with the sliced spring onions and sesame seeds.

What is beef stir-fry?

Stir-frying is a cooking method associated with Chinese cuisine, while this version uses familiar American-style steakhouse ingredients and a homemade soy-based sauce. Thinly sliced beef and vegetables cook quickly over high heat, making the dish practical for a busy evening.

The combination of sirloin, broccoli and peppers gives each serving a mix of savoury beef and crisp vegetables. A cornflour-thickened sauce coats the ingredients without needing a long simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 268 calories, 29g protein, 15g carbs, 11g fat.

The sirloin supplies most of the protein, while the cornflour, honey and vegetables contribute carbohydrates. Sesame and avocado oils, along with the sesame garnish, provide most of the fat. To balance the plate, serve it with extra vegetables or a measured portion of rice.

Build a balanced sauce

Sauce base: Soy sauce brings savoury depth, while ginger and garlic add a fresh, aromatic edge. Honey or brown sugar rounds out the salty flavour; leave it out if using coconut aminos, as directed.

Cornflour: Whisk it in thoroughly before cooking so it does not form lumps. The sauce will thicken in the pan as it heats.

Keep the vegetables bright

Aromatics first: Cook the onion and garlic briefly, stirring all the time, until fragrant. This short start flavours the oil without letting the garlic burn.

Vegetables next: Give the broccoli and peppers 3–4 minutes, then take them out of the pan. They finish cooking when returned to the beef, helping them keep some bite and colour.

Get a good sear on the beef

Thin strips cook quickly, so cut the sirloin evenly and add it to a hot pan. If the pan is crowded, work in batches so the meat can brown rather than steam.

Sear for 1–2 minutes per side, then combine it with the vegetables and sauce. The final 2–3 minutes are for coating everything and thickening the sauce, not for prolonged cooking.

Timing and texture cues

The vegetables are ready to come out when they have softened slightly but the broccoli remains vivid green. Keep stirring frequently so the onion and garlic do not catch on the pan.

The sauce is ready when it clings to the beef and vegetables. If it thickens before everything is evenly coated, toss the ingredients through the sauce rather than cooking it for much longer.

Serving ideas

Serve the stir-fry as it is for a vegetable-and-beef meal, or spoon it over rice or noodles to make the portions more substantial. Add the spring onions and sesame seeds just before serving for a fresh finish and a little crunch.

If serving with a side, plain rice works well with the savoury sauce, while extra steamed broccoli or another simple vegetable adds more colour.

Recipe notes & tips

• Slice the sirloin into similarly sized strips so it cooks evenly.
• Have the sauce and vegetables ready before you start cooking the beef.
• Use a large pan or wok to give the ingredients room to brown.
• Stir the sauce again before adding it if it has been sitting, as the cornflour can settle.
• Keep the beef cooking time short to help it stay tender.

Variations

• Coconut aminos: Swap them for the soy sauce and omit the honey or brown sugar as specified.
• Brown sugar: Use it in place of honey for a different sweet note.
• Extra vegetables: Add sliced mushrooms or mangetout alongside the peppers.
• Rice bowl: Serve over cooked rice to make the dish more filling.
• Noodle bowl: Spoon the stir-fry over cooked noodles and toss to coat.

Common mistakes to avoid

• Lumpy sauce: Whisk the cornflour thoroughly into the sauce ingredients before setting the mixture aside.
• Pale beef: Make sure the pan is hot and avoid crowding it; sear in batches if needed.
• Soft broccoli: Cook the vegetables just 3–4 minutes before removing them from the pan.
• Burnt garlic: Stir constantly and cook the onion and garlic for only 1–2 minutes.
• Overcooked beef: Sear the thin strips briefly, then let them finish with the sauce for 2–3 minutes.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a frying pan over a medium heat until piping hot, stirring gently; add a small splash of water if the sauce has thickened too much.

Frequently asked questions