Easy Beef Stir Fry

Ingredients

• 450 g (1 lb)flank steak, skirt steak or top sirloin, cut against the grain into bite-sized pieces
• 1 tbspsoy sauce or tamari
• 1 tbspcornflour or arrowroot
• ¼ tspground black pepper
• 4 tbspsoy sauce or tamari
• 2 tbspchicken stock, vegetable stock or water
• 2 tsprice wine, such as Shaoxing, or mirin, rice wine vinegar or sherry
• 2 tsphoney or brown sugar
• 2 tsptoasted sesame oil
• 3 clovesgarlic, minced or grated
• 2 tspfresh ginger, peeled and minced or grated
• 1 tspcornflour
• 2 tbsp, divided, or more if neededvegetable oil, avocado oil, grapeseed oil or rapeseed oil
• 1 small to mediumonion, sliced
• 1 small to mediumred pepper, cored, deseeded and thinly sliced
• 1carrot, peeled and thinly sliced
• 135 g (1½ cups)broccoli florets
• 2spring onions, thinly sliced
• To taste, optionalsesame seeds, to garnish
• To serve, optionalsteamed rice

Instructions

1. 1

   Marinate the beef

   In a medium bowl or resealable bag, toss the beef with 1 tablespoon soy sauce, the pepper and 1 tablespoon cornflour. Leave for 15–30 minutes, or refrigerate for up to 4 hours.

2. 2

   Mix the sauce

   Whisk together the 4 tablespoons soy sauce, stock or water, rice wine, honey or brown sugar, sesame oil, garlic, ginger and 1 teaspoon cornflour in a small bowl. Set aside.

3. 3

   Heat the oil

   Heat 1 tablespoon of the oil in a large wok or frying pan over a high or medium-high heat. Cook the beef in two batches so the pan is not crowded.

4. 4

   Sear the steak

   When the oil is hot, spread half the beef in a single layer and cook for 2–3 minutes, until lightly golden on one side. Toss and stir-fry for another 1–2 minutes; it need not be fully cooked yet. Transfer to a bowl and repeat with the remaining beef, adding more oil if needed, then set it all aside.

5. 5

   Cook the vegetables

   Heat the remaining oil. Add the onion, red pepper and carrot, and stir-fry for 3–4 minutes, until the onion is translucent and the carrot is still crisp.

6. 6

   Add the broccoli

   Stir in the broccoli and cook, tossing frequently, for about 2 minutes, until crisp-tender.

7. 7

   Return the steak

   Add the beef and any juices from the bowl back to the wok or pan, then toss everything together.

8. 8

   Finish with sauce

   Pour in the prepared sauce and cook for about 2 minutes, tossing and stirring often. Add the spring onions and continue cooking until the sauce thickens slightly. Take off the heat, garnish with sesame seeds and serve straight away with steamed rice if you like.

What is beef stir-fry?

Stir-frying is a Chinese cooking method in which ingredients are cooked quickly over high heat while being moved around the pan. This Chinese-style version brings together beef, vegetables and a glossy, savoury-sweet sauce.

The method works well because the steak is briefly marinated, then cooked in batches before the vegetables. That keeps the pan hot and gives the beef a chance to brown rather than steam.

Nutrition and macros by portion

The nutrition label shows one serving as written: 301 calories, 28g protein, 14g carbs, 15g fat.

The beef provides most of the protein, while the vegetables and optional rice contribute carbohydrates. Cooking oil, sesame oil and the beef account for much of the fat. For a balanced plate, serve with a moderate portion of rice and add extra vegetables if you like.

Choosing the beef

Cut: Flank steak, skirt steak and top sirloin are all suitable choices. Slice the meat against the grain into bite-sized pieces to make it easier to chew.

Marinade: Soy sauce seasons the beef, while the cornflour coating helps it stay juicy as it cooks. Give it at least 15 minutes to rest, or refrigerate it for up to 4 hours.

Getting the sauce right

Balance: Soy sauce brings savoury depth, while honey or brown sugar adds sweetness. Rice wine, ginger, garlic and toasted sesame oil round out the flavour.

Thickening: Whisk the cornflour into the sauce ingredients before pouring them into the pan. Stir as the sauce cooks so it thickens evenly and coats the beef and vegetables.

Managing the heat

Beef batches: Let the wok or frying pan get hot, then sear the beef in two batches. Crowding it lowers the heat and makes browning harder.

Vegetables: Keep them moving in the pan so they cook evenly but retain some bite. Add the broccoli after the onion, pepper and carrot have had a few minutes to soften.

When it is ready

Steak: The beef is only partly cooked during the first sear; it finishes when returned to the pan with the sauce. Avoid leaving it in the pan longer than needed.

Vegetables and sauce: The broccoli should be crisp-tender, and the carrot should remain slightly crisp. The sauce is ready when it has thickened a little and clings to the ingredients.

Serving suggestions

Rice: Serve the stir-fry straight away, with steamed rice if desired to catch the sauce. Add sesame seeds as a finishing garnish.

On the side: A simple cucumber salad or lightly dressed leafy greens can offer a fresh contrast to the warm, savoury stir-fry.

Recipe notes & tips

• Slice the beef against the grain for a more tender bite.
• Pat the beef dry if it is wet before adding the marinade.
• Have all the vegetables and sauce ready before heating the wok, as the cooking moves quickly.
• Cook the beef in batches rather than filling the pan.
• Whisk the sauce again just before adding it if the cornflour has settled.
• Serve as soon as the sauce has thickened to keep the vegetables crisp.

Variations

• Change the vegetables: Swap in sliced courgette, mushrooms or green beans for vegetables you have to hand.
• Make it gluten-free: Use tamari and check that the stock and other packaged ingredients are labelled gluten-free.
• Add heat: Stir chilli flakes or sliced fresh chilli into the sauce.
• Use a different sweetener: Choose honey or brown sugar according to what you have available.
• Serve without rice: Spoon the beef and vegetables into lettuce leaves for a lighter serving.

Common mistakes to avoid

• Crowding the pan: The beef can steam instead of brown; cook it in two batches.
• Slicing with the grain: This can make the steak chewier; cut across the visible fibres.
• Adding the sauce too early: The vegetables may lose their bite; cook them first, then return the beef and add the sauce.
• Overcooking the beef: It continues cooking after it goes back into the pan; remove the dish from the heat once the sauce thickens.
• Skipping the sauce whisk: Settled cornflour can leave the sauce uneven; whisk it again just before pouring.

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, adding a splash of water if the sauce has thickened too much. Store rice separately if possible.

Frequently asked questions