Beef Stir-Fry Recipe

Ingredients

• 454 g (1 lb)beef sirloin, thinly sliced
• 30 ml (2 tbsp)soy sauce
• 15 ml (1 tbsp)oyster sauce
• 15 ml (1 tbsp)vegetable oil
• 2 clovesgarlic, minced
• 1bell pepper, sliced
• 1onion, sliced
• 240 ml (1 cup)broccoli florets

Instructions

1. 1

   Heat the wok

   Set a wok over high heat and add the vegetable oil.

2. 2

   Cook the garlic

   Add the minced garlic and stir-fry for 30 seconds.

3. 3

   Brown the beef

   Add the beef and cook until browned, about 3–4 minutes.

4. 4

   Stir-fry vegetables

   Add the bell pepper, onion and broccoli. Stir-fry for another 3–4 minutes.

5. 5

   Add the sauces

   Pour in the soy sauce and oyster sauce, then stir well to combine.

6. 6

   Serve the stir-fry

   Serve hot over steamed rice.

What is beef stir-fry?

Stir-frying cooks small pieces of food quickly in a hot pan while they are moved around, a method associated with Chinese cooking and used widely across Asian cuisines. This version pairs beef with vegetables and a simple soy-and-oyster sauce.

Thinly sliced sirloin cooks quickly, while the vegetables bring contrasting colour and texture. Keep the wok hot and have the ingredients ready before you begin.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 25g protein, 10g carbs, 20g fat.

The beef supplies most of the protein, while the vegetable oil and sirloin contribute much of the fat. The soy and oyster sauces add some carbohydrate, and serving it with rice would add more. To balance the plate, serve with a generous portion of vegetables alongside a measured amount of rice.

Choosing the ingredients

Sirloin: Thin slices are practical for fast cooking and easy to eat. If slicing it yourself, cut across the grain for a more tender bite.

Vegetables: Bell pepper, onion and broccoli give the dish a mix of sweetness and bite. Cut them into similar-sized pieces so they cook at a similar pace.

Sauces: Soy sauce brings saltiness, while oyster sauce adds a savoury depth. Both go in near the end, after the beef and vegetables have had time to cook.

Getting the wok ready

High heat: Heat the wok before adding the oil so the ingredients begin cooking promptly. Keep the garlic moving once it hits the pan; it needs only 30 seconds and can burn if left in place.

Batch size: The recipe adds all the beef at once. If your wok is too small to leave the beef in a fairly loose layer, cook it in batches so it browns rather than steams.

Check the texture

Beef: The recipe gives a browning time of about 3–4 minutes. Thin slices cook quickly, so watch for browned surfaces and avoid leaving them in the wok longer than needed.

Vegetables: Stir-fry them for another 3–4 minutes. They should be hot and cooked through while retaining some bite; check the broccoli and pepper as you go.

Timing and order

Prepare first: Slice the beef and vegetables and measure the sauces before heating the wok. Stir-frying moves quickly, leaving little time to pause and chop.

Sauce last: Add the soy and oyster sauces after the vegetables have cooked for 3–4 minutes, then stir to coat everything. This keeps the sauce step brief and helps the vegetables retain texture.

Serving ideas

Rice: The method suggests serving the stir-fry over steamed rice. Rice makes a simple base to catch the savoury sauce.

On the side: For another easy accompaniment, serve with extra steamed vegetables. Add any side dish separately, as it is not included in the recipe's ingredient list.

Recipe notes & tips

• Pat the beef dry before cooking to help it brown in the hot wok.
• Slice the beef and vegetables before heating the wok so you can keep the stir-fry moving.
• Use a wok or wide frying pan that gives the ingredients room to cook.
• Stir the garlic continuously during its brief 30-second cooking time.
• Add the sauces only after the beef and vegetables have cooked.
• Serve as soon as it is ready for the best contrast between browned beef and crisp vegetables.

Variations

• Add ginger: Stir in a little minced fresh ginger with the garlic for a warm, aromatic note.
• Swap the vegetables: Replace the bell pepper with sliced courgette, keeping the pieces similar in size.
• Make it hotter: Add sliced chilli while stir-frying the garlic.
• Use another cut: Thinly sliced flank steak can stand in for sirloin; slice it across the grain.
• Add sesame: Finish with a small drizzle of sesame oil for a toasted aroma.

Common mistakes to avoid

• Crowding the wok: The ingredients can steam instead of brown; cook the beef in batches if needed.
• Burning the garlic: It cooks quickly; stir it for 30 seconds and add the beef promptly.
• Cutting uneven pieces: Different sizes cook at different speeds; aim for pieces of similar thickness.
• Overcooking the vegetables: They can lose their bite; check them during the 3–4-minute stir-fry.
• Adding sauce too early: It can interfere with browning; wait until the beef and vegetables have cooked.
• Leaving the beef in too long: Thin slices cook quickly; check for browning around the 3-minute mark.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until steaming hot, either in a pan or in the microwave, stirring partway through.

Frequently asked questions