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Quick Beef Stir Fry
15
min active
·
4
servings
·
20
min total
Tender beef and crisp vegetables tossed in a savory sauce in under 20 minutes.
Avo's Tip
Slice beef against the grain.
No beef? Thinly sliced chicken breast or pork tenderloin work the same way.
Gluten-free? Swap soy sauce for tamari.
Using up vegetables? Any vegetables work — just cut dense ones smaller so everything cooks at the same rate.
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.
Storage & Reheating
Fridge: Store in an airtight container for up to 3 days.
Why It Works
Thin-sliced beef cooks quickly for weeknight speed.
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Ingredients
1
1 lb flank steak, cut in 2 inch strips
2
2 cups mixed stir-fry vegetables (bell pepper, broccoli, snap peas, etc.)
3
3 tbsp low-sodium soy sauce
4
1 red bell pepper, cut
5
2 tbsp Olive oil
6
1 tbsp sesame oil
7
1 green onion, chopped
8
1 teaspoon garlic, minced
Instructions
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.
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.
ingrediENTS
—
1
1 lb flank steak, cut in 2 inch strips
—
2
2 cups mixed stir-fry vegetables (bell pepper, broccoli, snap peas, etc.)
—
3
3 tbsp low-sodium soy sauce
—
4
1 red bell pepper, cut
—
5
2 tbsp Olive oil
—
6
1 tbsp sesame oil
—
7
1 green onion, chopped
—
8
1 teaspoon garlic, minced
instructions
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.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Quick Beef Stir Fry
15
min active
·
20
min total
·
4
servings
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