What type of beef is best for making a tender stir fry?

Flank steak and sirloin are top choices for beef stir fry because of their balance between flavor, texture, and cost. Flank steak should be sliced thinly against the grain to maximize tenderness, while sirloin offers a slightly more tender bite and can also be sliced thinly. Other cuts like skirt steak and ribeye are options but may require different cooking times or preparation methods to stay tender.

How can I keep beef tender when cooking a stir fry?

To keep beef tender, slice it very thinly across the grain, about ¼-inch thick. Removing silver skin and connective tissues before slicing also helps. Tossing the beef in a light coating of cornstarch before cooking helps retain moisture and gives a slight crispness. Cooking the beef quickly over high heat prevents it from drying out.

Can I use frozen vegetables in a beef stir fry recipe?

Yes, frozen vegetables can be used effectively in beef stir fry. They save prep time and are convenient. Just be sure to thaw and drain them well to avoid excess water in the pan. Adjust cooking time slightly to ensure vegetables are heated through but still crisp.

What are good side dishes to serve with beef stir fry?

Beef stir fry pairs well with steamed white rice, jasmine rice, or brown rice. Noodles such as lo mein, udon, or rice noodles also complement the dish nicely. For extra texture and flavor, top the stir fry with fresh bean sprouts or toasted sesame seeds.

Can I prepare the sauce for beef stir fry ahead of time?

Yes, the sauce can be made up to one day in advance. Store it in an airtight container at room temperature or refrigerated if preferred. Making the sauce ahead saves time during cooking and lets the flavors meld for a richer taste.

Beef Stir Fry Recipe: Quick And Easy Meals For Busy Nights

Name: Simple and Fast Beef Stir-Fry Recipe for Busy Weeknights
Prep time: PT-493939H18M55S
Cook time: 15 min
Total time: PT-493939H18M55S
Cuisine: Chinese-American
Ingredients: 1 pound (about 450 g) beef flank or skirt steak (sirloin or ribeye can be substituted for tenderness); 1 tablespoon soy sauce or tamari (for gluten-free option); 12 ounces (340 g) green beans, trimmed; 4 cloves garlic, minced; 3 medium scallions, thinly sliced (keep white and light green parts separate from dark green parts); 1/4 cup (32 g) cornstarch; 1/3 cup (80 ml) vegetable or canola oil, divided; 1/4 cup (60 ml) water; 1/4 teaspoon kosher salt; White rice, for serving; 1/4 cup (85 g) honey; 2 tablespoons Shaoxing wine or dry sherry (can substitute chicken broth for non-alcoholic); 2 tablespoons soy sauce or tamari; 2 tablespoons water

Ingredients

Scale

1 pound (about 450 g) beef flank or skirt steak (sirloin or ribeye can be substituted for tenderness)
1 tablespoon soy sauce or tamari (for gluten-free option)
12 ounces (340 g) green beans, trimmed
4 cloves garlic, minced
3 medium scallions, thinly sliced (keep white and light green parts separate from dark green parts)
1/4 cup (32 g) cornstarch
1/3 cup (80 ml) vegetable or canola oil, divided
1/4 cup (60 ml) water
1/4 teaspoon kosher salt
White rice, for serving

For the sauce:
1/4 cup (85 g) honey
2 tablespoons Shaoxing wine or dry sherry (can substitute chicken broth for non-alcoholic)
2 tablespoons soy sauce or tamari
2 tablespoons water

Cook Mode Prevent your screen from going dark

Instructions

1. Slice beef thinly across the grain and marinate briefly with soy sauce or tamari.
2. Coat beef pieces in cornstarch.
3. Heat half the oil in a well-seasoned wok or large skillet over medium-high heat.
4. Fry the beef in batches until golden and crispy on both sides, then drain any excess oil.
5. Meanwhile, steam the green beans with water and salt until bright green and tender-crisp, about 3 to 5 minutes.
6. Stir-fry the steamed green beans with garlic and the white and light green parts of scallions in the remaining oil until fragrant.
7. Whisk together honey, Shaoxing wine or sherry, soy sauce, and water to make the sauce.
8. Pour the sauce over the vegetables and add the crispy beef back to the pan.
9. Stir continuously over medium heat until the sauce thickens and evenly coats the beef and green beans.
10. Garnish with the dark green scallion parts and serve hot with white rice.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🔪 For easier slicing, place beef in the freezer for about 15 minutes beforehand.
🍽️ Cutting the beef thinly against the grain ensures tenderness.
🥒 Prepare all ingredients ahead of time, as stir-frying is a quick process.

Author: Brandi Oshea
Prep Time: 15 to 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Frying
Cuisine: Chinese-American
Diet: Gluten-Free option available

Nutrition

Serving Size: 1 portion
Calories: 538
Sugar: 20.6 g
Sodium: 789 mg
Fat: 27.9 g
Saturated Fat: 5.3 g
Carbohydrates: 44.0 g
Fiber: 3.0 g
Protein: 28.0 g