Beef Stir Fry

Ingredients

• 120 ml (½ cup)low-sodium beef stock
• 80 ml (⅓ cup)low-sodium soy sauce
• 30 ml (2 tablespoons)honey
• 10 ml (2 teaspoons)sesame oil
• 30 ml (2 tablespoons)fresh ginger, minced
• 3 cloves, mincedgarlic
• 15 ml (1 tablespoon)cornflour
• ⅛–¼ teaspoon, to taste (optional)crushed red pepper flakes
• 30 ml (2 tablespoons), dividedavocado oil or olive oil
• 454 g (1 pound)sirloin or flank steak, thinly sliced into bite-sized pieces
• ¼ teaspoonground black pepper
• 2 cupsbroccoli florets, cut into bite-sized pieces
• 2 mediumcarrots, thinly sliced on the diagonal
• 1red pepper, thinly sliced
• 1 cupmangetout or sugar snap peas
• 4spring onions, white and light green parts only, sliced
• As neededcooked rice or noodles, to serve
• To taste (optional)sesame seeds, to garnish

Instructions

1. 1

   Mix the sauce

   Put all the stir-fry sauce ingredients in a small bowl, whisk until combined, then set aside.

2. 2

   Cook the beef

   Heat 1 tablespoon of oil in a large frying pan or wok over medium-high heat. Add the beef and sprinkle it evenly with the black pepper. Cook for about 5–7 minutes, stirring occasionally, until cooked through. Transfer to a clean plate.

3. 3

   Stir-fry vegetables

   Add the remaining tablespoon of oil to the pan. Add the broccoli and carrots and cook, stirring often, for 2 minutes. Add the red pepper and mangetout or sugar snap peas, then stir-fry for about 2 more minutes, until crisp-tender.

4. 4

   Thicken the sauce

   Whisk the sauce again to recombine it, then pour it into the pan and add the cooked beef. Cook for about 2 minutes, until the sauce has thickened.

5. 5

   Finish and serve

   Stir in the spring onions. Serve over cooked rice or noodles, with sesame seeds sprinkled on top if desired.

What is beef stir-fry?

Stir-frying is a quick-cooking method associated with Chinese cooking, in which ingredients are cooked over high heat while being moved around the pan. This version pairs beef with a colourful mix of vegetables and a ginger, garlic and soy-based sauce.

Thinly sliced steak cooks quickly, while the vegetables keep some bite. The sauce brings sweet, savoury and gently spicy notes together without needing a long simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 342 calories, 30g protein, 24g carbs, 15g fat.

The beef supplies most of the protein, while the rice or noodles and vegetables contribute carbohydrates. The oils and sesame oil are the main sources of fat, with the sauce adding honey and soy. For a more balanced plate, serve with a generous share of vegetables alongside the rice or noodles.

Choosing the beef

Cut: Sirloin or flank steak both work well here. Slice across the grain into bite-sized strips so each piece is easier to eat and cooks quickly.

Preparation: Keep the pieces similar in size, and have them ready before heating the pan. This helps the beef cook evenly during its short time in the pan.

Building the sauce

Balance: Soy sauce and beef stock form the savoury base, while honey rounds it out. Ginger, garlic, sesame oil and optional chilli add aromatic depth.

Cornflour: Whisk it into the sauce ingredients before they go into the pan. Give the mixture another whisk just before adding it, since the cornflour can settle.

Keeping vegetables crisp

Order: Start with broccoli and carrots, which need a little more time, then add the red pepper and peas. Stir often so the vegetables cook without sitting in one spot for too long.

Doneness: The recipe cooks the vegetables for about 4 minutes in total. They should be crisp-tender rather than soft, with the peas and pepper still retaining some texture.

Managing the heat

Pan: A large frying pan or wok gives the ingredients room to cook quickly. If the pan is crowded, the beef and vegetables may release moisture instead of stir-frying.

Timing: Prepare and slice the ingredients before turning on the heat. Once cooking begins, the beef and vegetables move through their stages quickly.

Serving the stir-fry

Rice or noodles: Serve the stir-fry over either, as suggested in the recipe. Their mild flavour works well with the savoury sauce.

Finish: Add the spring onions at the end to keep their fresh flavour. Sesame seeds are an optional garnish for a little extra nuttiness.

Recipe notes & tips

• Slice the steak thinly across the grain for tender, easy-to-eat pieces.
• Prepare all the vegetables and sauce before you start cooking.
• Use a large pan so the ingredients have room to stir-fry.
• Whisk the sauce again just before pouring it into the pan.
• Add the chilli flakes gradually if you prefer a milder stir-fry.

Variations

• Change the vegetables: Use other quick-cooking vegetables in place of the listed mix.
• Adjust the heat: Leave out the red pepper flakes for a milder sauce.
• Use another oil: Choose avocado oil or olive oil, as listed.
• Choose your base: Serve with cooked rice or noodles.
• Finish with sesame: Sprinkle sesame seeds over the stir-fry if you like.

Common mistakes to avoid

• Crowding the pan: The ingredients can steam instead of stir-frying; use a large pan and avoid packing it tightly.
• Cutting thick steak strips: They take longer to cook; slice the beef thinly into bite-sized pieces.
• Skipping the second whisk: Cornflour may settle in the bowl; whisk the sauce again before adding it.
• Overcooking the vegetables: They can lose their crisp bite; follow the brief cooking times and stir often.
• Adding the sauce too early: It thickens quickly; add it after the vegetables and cooked beef are in the pan.

How to store

Refrigerate leftovers in an airtight container and use within 3 days. Reheat in a pan over medium heat, stirring until piping hot, or microwave in short bursts; add a small splash of water if the sauce has thickened too much.

Frequently asked questions