Steak Stir Fry

This steak stir fry recipe is one of my go-to 30-minute dinners for busy weeknights. It’s simple to prepare in just one pan and a great use of any veggies I have on hand. Plus, it delivers a delicious high-protein, nutrient-rich meal that still feels comforting. The homemade stir-fry sauce is slightly sweet, savory, and garlicky, and it coats the tender slices of steak and crisp vegetables perfectly. Not to mention the fact that leftovers store and reheat well, making this an easy option to prep quick healthy lunches to enjoy throughout the week.

Ingredients To Gather

In my opinion, the best beef stir fry recipes are made with a homemade sauce. But don’t worry: the ingredient list is still short and simple. Here are a few of my notes about the key components: 

• Steak: I always look for high-quality red meat and typically use thinly sliced sirloin steak, which is low in saturated fat and higher in monounsaturated fat. That said, any lightly marbled cut of beef, such as flank steak, skirt steak, or ribeye, works well. Feel free to substitute a different cut of meat, like boneless pork chops, venison, bison, or boneless chicken breasts or thighs to make different versions.
• Cornstarch: Drawing inspiration from the Chinese cooking technique known as velveting, I use this to coat the steak to lock in flavor and moisture and prevent the meat from drying out. It also helps thicken the sauce so that it clings to the stir-fry. I’ve seen some velveting techniques use baking soda and egg whites. But since I don’t use egg whites, the baking soda doesn’t work as a 1:1 substitute for cornstarch.
• Rice vinegar: The acidic ingredient helps tenderize the meat. It also adds a tangy, slightly sweet taste to the marinade and sauce.
• Low-sodium soy sauce: I use this to form the base of the stir-fry sauce, creating a savory, salty, umami taste. For a gluten-free option, I substitute coconut aminos or tamari, which yield nearly identical flavors.
• Vegetables: Broccoli florets, red bell pepper, carrots, and green onions are my preferred veggies for this steak stir fry recipe. However, really anything goes. I also sometimes incorporate zucchini, summer squash, mushrooms, bok choy, snap peas or snow peas, cabbage, coleslaw mix, broccoli slaw, sliced celery, water chestnuts, mini bell pepper rings, eggplant, bamboo shoots, or onions, depending on the season and what I have on hand.

Find the ingredient list with exact measurements in the recipe card below.

Time To Get Cooking!

Stir-fries are one of my favorite weeknight meals, because they come together in one frying pan and always cook quickly. Here’s an overview of how I make my better-than-takeout steak stir fry: 

1. Marinate the steak: To begin, I place the sliced beef in a bowl and sprinkle salt, pepper, cornstarch, and vinegar on top, tossing to combine and coat the ingredients. Then, I set the meat aside to marinate and tenderize while I prep the remaining ingredients.
2. Make the sauce: Next, I whisk all the stir-fry sauce ingredients in a bowl until well combined.
3. Cook the beef: After a few minutes, I heat a wok or large skillet over medium-high heat, mist it with cooking spray, and add a small amount of oil. I prefer avocado oil over canola oil, but any neutral-tasting, high-heat oil works. Once the oil begins to shimmer, I add half of the beef to the pan, leaving space between each piece, and cook for a minute or so on each side. This helps it cook evenly and develop a nice sear. Once cooked, I transfer the beef to a plate and repeat the process until all the beef is seared. 
4. Sauté the veggies: Working in the same skillet, I increase the heat to medium-high. Then I add more cooking spray and cook the vegetables until tender, stirring occasionally. I find that adding 1-2 tablespoons of water to the skillet helps the vegetables cook if they aren’t becoming tender fast enough.
5. Combine: Next, I add the sauce and return the cooked beef to the skillet. I cook and stir all the ingredients until the sauce thickens (it will thicken quickly as it nears a simmer).
6. Serve: To finish, I remove the skillet from the heat. Then I stir in the green parts of the green onions. I garnish servings with toasted sesame seeds and serve it nice and hot.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Serve Over Rice And Enjoy

I typically serve my stir-fry as a main course over cooked white rice, cauliflower fried rice, cauliflower rice, or cooked brown rice. My girls often enjoy it spooned over cooked chow mein noodles.

With protein, veggies, carbs, and fiber, it’s a well-rounded and filling dinner on its own. If my family is extra hungry or I’m feeding my daughters’ school friends as well, I might add this Asian cucumber “noodle” salad or a simple green salad made with this tasty fresh ginger sesame vinaigrette, too.

Storing And Reheating Leftovers

Once cool, I transfer leftovers to my favorite airtight containers and store them in the fridge for up to 4 days. For a longer-lasting option, I freeze leftover stir-fry for up to 3 months. To serve, I thaw frozen containers in the fridge overnight. Then, I warm individual portions in 30-second increments in the microwave or heat a larger batch in a skillet or wok over medium heat on the stove. I often add a splash of water or broth to loosen up the sauce again.

Recipe Changelog

• January 2026: We previously published a version of this stir-fry that was Whole30 friendly and made with a stir-fry sauce that called for coconut aminos. The vegetable mixture and type of beef has changed, as well. Download the previous version here.

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The photos in this post were taken by Megan McKeehan.

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