YumVerseEats
Asian-Inspired
Quick Beef Stir Fry
A fast stir-fry with tender beef and vegetables in a savory sauce, ready in minutes.
RECIPE AT A GLANCE
15
min
Active Time
20
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Thin-sliced beef cooks quickly for weeknight speed.
Ingredients
Protein
• 1 lb flank steak, cut in 2 inch strips
Vegetables
• 2 cups mixed stir-fry vegetables (bell pepper, broccoli, snap peas, etc.)
Sauce
• 3 tbsp low-sodium soy sauce
• 1 red bell pepper, cut
Seasoning
• 2 tbsp Olive oil
• 1 tbsp sesame oil
• 1 teaspoon garlic, minced
Topping
• 1 green onion, chopped
How to Make It
1
In a small bowl, whisk together the soy sauce and sesame oil. Set aside.
2
Pat the flank steak strips dry with paper towels and season lightly with salt and pepper.
3
Heat 1 tablespoon olive oil in a large skillet or wok over high heat until shimmering. Add the beef in a single layer — work in batches if needed — and sear 1–2 minutes per side until browned. Remove from pan and set aside.
4
Add the remaining tablespoon of olive oil to the same pan. Add the mixed vegetables and red bell pepper and stir-fry over high heat for 3–4 minutes, tossing frequently, until tender-crisp.
5
Add the garlic and cook 30 seconds, tossing constantly. Return the beef to the pan and pour the sauce over everything. Toss to coat and cook 1–2 minutes until the sauce thickens and everything is glossy.
6
Remove from heat. Serve immediately over rice or noodles, topped with chopped green onion.
How to Make It
1
In a small bowl, whisk together the soy sauce and sesame oil. Set aside.
2
Pat the flank steak strips dry with paper towels and season lightly with salt and pepper.
3
Heat 1 tablespoon olive oil in a large skillet or wok over high heat until shimmering. Add the beef in a single layer — work in batches if needed — and sear 1–2 minutes per side until browned. Remove from pan and set aside.
4
Add the remaining tablespoon of olive oil to the same pan. Add the mixed vegetables and red bell pepper and stir-fry over high heat for 3–4 minutes, tossing frequently, until tender-crisp.
5
Add the garlic and cook 30 seconds, tossing constantly. Return the beef to the pan and pour the sauce over everything. Toss to coat and cook 1–2 minutes until the sauce thickens and everything is glossy.
6
Remove from heat. Serve immediately over rice or noodles, topped with chopped green onion.
Ingredients
Protein
• 1 lb flank steak, cut in 2 inch strips
Vegetables
• 2 cups mixed stir-fry vegetables (bell pepper, broccoli, snap peas, etc.)
Sauce
• 3 tbsp low-sodium soy sauce
• 1 red bell pepper, cut
Seasoning
• 2 tbsp Olive oil
• 1 tbsp sesame oil
• 1 teaspoon garlic, minced
Topping
• 1 green onion, chopped
Storage & Reheat
Store:
Store in an airtight container for up to 3 days.
Reheat:
Reheat gently in the microwave add a dash of water to prevent dry rice and beef.
Swaps
No soy sauce? Use tamari in the same amount.
Avo's Tip
Slice beef against the grain.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Best cut of beef?
Flank or sirloin.
Gluten-free option?
Use tamari.
Why is beef chewy?
Overcooked or sliced wrong.
Quick Fixes
Beef chewy: Slice against the grain, as thin as possible. Partially freezing the steak for 20 minutes makes this much easier.
Sauce not thickening: Make sure cornstarch is dissolved in cold liquid before adding to the hot pan — stir constantly for 30 seconds.
Vegetables overcooked: Add them in order of density — hard vegetables first, leafy greens last.
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