Easy beef stir fry, garnished with scallions and sesame seeds, in a large skillet on a counter.

This easy beef stir fry is fast, tasty, and best of all—easy. Use whatever veggies you have on hand, adjust the amount of hot sauce to accommodate your tablemates, serve with rice or noodles, and rejoice in only having one pot to wash. See? Easy-peasy.

Easy beef stir fry, garnished with scallions and sesame seeds, in a large skillet on a counter.

Adapted from Christy Denney | Scrumptious | Shadow Mountain, 2021

One-pan meals are my go-to when I need an easy fuss-free dinner. Busy weeknights call for a simple meal that the whole family loves. And what about dishes? There's only one to do! Cleanup doesn't get easier than that.—Christy Denney

Easy Beef Stir Fry FAQs

What is the best steak to use in a stir fry?

Denney's recipe calls for sirloin or flank steak because they don't need much tenderizing. You can also use chuck or strip steak, but you'll have to do some tenderizing first (see below). Save anything with lots of fat and marbling for the grill.Beef Cuts

How do I tenderize steak strips for this recipe?

Depending on the cut you go with, you might want to tenderize it a bit before cooking. Salting your beef is a good start so salt the entire piece before slicing it—but make sure to let it sit for at least 40 minutes before cooking. The other way to ensure that you have tender beef for your stir fry is by cutting it against the grain. Hold your knife at a 45-degree angle and slice thin strips to make the muscle fibers shorter, making the beef less chewy.

What is the best pan to use for a stir fry?

A large, cast-iron or stainless steel skillet or wok. Anything well-seasoned is what you need here. Unfortunately, because of the heat needed for a stir fry, anything with a non-stick coating should be avoided. The high heat damages the coating. Stick with your old-school pans instead.

Easy Beef Stir Fry

Easy beef stir fry, garnished with scallions and sesame seeds, in a large skillet on a counter.

This meal is a great way to eat veggies. You can add whatever veggies you have on hand. We like carrots, broccoli, and red peppers but feel free to add anything that your family will eat.

Christy Denney

Prep 15 mins

Cook 15 mins

Total 30 mins

  • 2 tablespoons mild vegetable oil
  • 1 pound beef sirloin or flank steak sliced into 2inch (5 cm) longstrips
  • 1 1/2 cups (4 1/2 oz) broccoli florets
  • 1 (5 oz) red bell pepper cut into strips
  • 1 cup (4 oz) matchstick carrots
  • 1/2 cup (1 3/4 oz) sliced scallion
  • 2 cloves garlic minced
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon store-bought or homemade sriracha
  • 2 tablespoons toasted sesame seeds

  • In a large skillet or wok over medium-high heat, warm the oil. Add beef and cook until browned, 3 to 4 minutes. Use a slotted spoon to move the beef to a bowl.

  • Add broccoli, red bell pepper, carrots, and scallion to the skillet. Cook vegetables until beginning to soften, about 3 minutes. Stir in garlic and cook for 30 seconds more.

  • Return the beef and any accumulated juices to the skillet. Stir in soy sauce and brown sugar. Cook until vegetables are tender, 2 to 3 minutes more.

  • Drizzle with sesame oil and sriracha. Sprinkle with toasted sesame seeds. Serve immediately.

Serving: 1 serving Calories: 397 kcal (20%) Carbohydrates: 13 g (4%) Protein: 22 g (44%) Fat: 29 g (45%) Saturated Fat: 10 g (63%) Polyunsaturated Fat: 3 g Monounsaturated Fat: 12 g Trans Fat: 1 g Cholesterol: 81 mg (27%) Sodium: 404 mg (18%) Potassium: 651 mg (19%) Fiber: 3 g (13%) Sugar: 7 g (8%) Vitamin A: 6170 IU (123%) Vitamin C: 79 mg (96%) Calcium: 102 mg (10%) Iron: 4 mg (22%)

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Originally published December 9, 2021

Recipe © 2021 Christy Denney. Photo © 2021 Christy Denney. All rights reserved. All materials used with permission.

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