Our fried beef is better than takeaway! Easy to make and the result is delicious! Between the flavors, textures and deliciousness…it just begs to be devoured. This is a family favorite dinner that you can make faster than takeout!
It’s no secret that we love cooking at The Stay at Home Chef. We’re constantly inspired by the meals we eat in restaurants, and takeout has a special place in our hearts. When we find something we like, it’s always fun to recreate it in our kitchen. Not only do we love experimenting, but there’s also the peace of mind of knowing exactly what ingredients are used. No more mystery meat or too much salt. This beef stir fry recipe is one of our favorite takeout meals to recreate. We like to start with the sauce. It’s the perfect balance of sweet and savory, and goes perfectly with tender beef and vegetables. Serve this stir fry over rice and you can’t go wrong! The next time you want to order, why not do this? About the same time it takes for a delivery order to be delivered to your door. Our homemade version is so much better!
The star of this recipe (of course) is the beef! Flank steak is our favorite because it cuts nicely into strips without the fuss of tendons or spots of fat. It has such a rich, tangy, rich flavor that we can’t get enough of it! You can also use:
One important tip to remember when cutting – go against the grain!
You can keep it simple and use bell peppers, broccoli, snow peas, and carrots as described on the recipe card below. Or, if you want your stir fry recipe to be a little heavier on the veggies, feel free to add:
- water chestnut
- Chinese cabbage
Do I need a wok?
By far the best pan for stir frying beef is a wok. It has a rounded bottom and is deep enough to hold many ingredients at once. If you don’t already have one at home, we definitely recommend investing in one! If you don’t, you can simply use a large skillet.
What oil should be used for cooking?
We recommend using vegetable or canola oil in your beef stir fry recipe. They have a neutral flavor and a higher smoke point than olive oil.
Troubleshooting: Chewy Beef
The key is the size of the beef cubes! The thinner you slice the meat, the more tender it will be. We like to chop ours into ¼-inch to ½-inch thick pieces. When you keep the beef slices very thin, you don’t have to cook them any longer. Overcooked beef tends to be chewy, you want to avoid that!
We like to keep it simple and serve our stir fried beef recipe over rice or noodles. If you’re not sure what to choose, here are some options:
- jasmine rice
- brown rice
- soba noodles
- Udon noodle
Storage and Reheating Instructions
You can store leftover beef stir fry in an airtight container in the refrigerator for 3-4 days. To reheat, microwave in 30-second intervals until fully heated through. It shouldn’t take more than a few minutes.
If you liked this recipe, you might be interested in these other delicious takeout recipes:
watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.
Our fried beef is better than takeaway! Easy to make and the result is delicious! Between the flavors, textures and deliciousness…it just begs to be devoured. This is a family favorite dinner that’s ready in just 30 minutes!
- 1/2 cup water
- 1/2 cup beef soup
- 2 tablespoon i am willow
- 2 tablespoon minced garlic
- 1 tablespoon fresh chopped ginger
- 2 teaspoon corn starch
- 1 teaspoon Honey
- 1 1/2-2 pound flank steak sliced, against the grain
- 2 tablespoon corn starch
- 3 tablespoon vegetable or canola oil Divided into
- 2 tablespoon sesame oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon minced garlic
- 1/2 medium sized onion slice
- 1 red bell pepper cut into 1-inch strips
- 1 Green pepper cut into 1-inch strips
- 2 cup broccoli
- 2 cup snow peas
- 1 cup matchstick carrot
- 1/4 cup sliced onion
- sesame seeds decoration (optional)
In a small mixing bowl, whisk together water, beef broth, soy sauce, ginger, garlic, honey, and cornstarch.
Thinly sliced beef. Stir in the cornstarch.
Heat a wok or large skillet over high heat. Pour in the sesame oil and 2 tablespoons cooking oil, and add the beef. Sprinkle with salt and pepper.
Stir and cook beef until it starts to brown, about 5 minutes. Work in batches so the pot is not crowded. Set aside when the cooked beef is done.
Add 1 tablespoon cooking oil, garlic, onion, bell pepper, broccoli florets, snow peas, and carrot sticks. Let the vegetables sauté for another 5 minutes.
Once the vegetables start to soften, return the beef to the pot with the sauce mixture and continue cooking over medium heat for 5 minutes. Stir occasionally. The sauce will thicken.
Serve with rice or noodles and garnish with sliced green onions.
Calories: 527kcal | carbohydrate: 12G | protein: 30G | fat: 40G | Saturated fat: 13G | Polyunsaturated fats: 4G | Monounsaturated fats: 18G | Trans fat: 2G | cholesterol: 107mg | sodium: 914mg | Potassium: 726mg | fiber: 3G | sugar: 5G | Vitamin A: 1282unit | Vitamin C: 91mg | calcium: 79mg | iron: 4mg