Tender Beef Stir-Fry with Crisp Veggies and Savory Sauce

Craving takeout? This easy beef stir fry recipe delivers tender slices of steak, crisp vegetables, and a bold, savory sauce. It’s all cooked in one pan for a fast and flavorful weeknight dinner.

If you love this recipe, make sure to try my beef with broccoli or Mongolian beef for a spicy kick!

Bowl of beef stir fry in a bowl with white rice.

Recipe Science

Slicing flank steak against the grain shortens muscle fibers, making each bite more tender.
Cornstarch in the marinade creates a protective layer, locking in moisture and preventing the beef from drying out during cooking.
Baking soda raises the meat’s surface pH, causing the muscle fibers to repel rather than contract, resulting in a more tender and juicy texture.

Why It Works

To achieve tender, restaurant-style beef stir fry at home, slice the flank steak thinly against the grain, which helps break down the muscle fibers. A quick marinade with soy sauce and cornstarch not only adds flavor, but it also forms a light coating that helps lock in moisture during high-heat cooking. If you’re looking for extra tenderness, a small amount of baking soda in the marinade can help by raising the pH and loosening the proteins—it’s a simple trick that makes a big difference.

This recipe is perfect for busy nights when you want something fresh and flavorful without spending hours in the kitchen. It’s packed with crisp-tender veggies and tossed in a savory, glossy sauce thickened with cornstarch. If you’re getting comfortable with how to make a stir fry, this is a great place to start—one pan, easy prep, and a fast, delicious dinner on the table in under an hour.

Ingredients You’ll Need

Ingredients needed to make this beef stir fry recipe at home.

Beef: I use flank steak for beef stir-fry because it’s lean, flavorful, and becomes incredibly tender when sliced thin against the grain. It’s perfect for quick, high-heat cooking in the wok.
Marinade: I combine soy sauce to infuse umami into the meat, cornstarch to lock in moisture and create a crust, baking soda to tenderize the beef, and sesame oil to prevent the surface from drying out too quickly.
Stir-Fry Sauce: I use a mix of unsalted beef stock or beef broth, soy sauce, and oyster sauce to build a rich, savory base. Cornstarch thickens the sauce, allowing it to cling to the beef and vegetables, while rice vinegar adds brightness and brown sugar balances the saltiness with a hint of sweetness.
Oils: I use a neutral-tasting vegetable oil, canola, or peanut oil to sear the strips of beef. Adding a small amount of sesame oil delivers a toasted and nutty aroma to the dish.
Vegetables: Red bell peppers, carrots, and white onion add a vibrant color, natural sweetness, and crisp-tender texture. They balance the savory beef to create a more flavorful, fiber-rich, and nutrient-packed stir-fry.
Aromatics: I add minced garlic and ginger to the stir-fry because they infuse the dish with bold, pungent, and aromatic flavor. Just a quick sauté brings out their natural oils for maximum impact.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

This beef stir-fry recipe is simple to customize! Try these delicious options:

Beef Swaps: Try sirloin steak, skirt steak, or flat-iron steak. These tender cuts of beef are flavorful and cook quickly. Tougher cuts of meat, like chuck steak require marinating for at least 30 minutes with baking soda to tenderize.
Make it Gluten-Free: There are a few brands that sell gluten-free oyster sauce. Use tamari or coconut aminos as a substitute for soy sauce.
Vegetables: Add sliced zucchini, sugar snap peas, eggplant, snow peas, baby corn, bok choy, mushrooms, or water chestnuts.
Oyster Sauce Swap: You can use all soy sauce, or use low-sodium soy sauce for a less salty taste. Add dark soy sauce, starting with ½ teaspoon for a richer flavor and hint of sweetness. Use hoisin sauce, but start with half the amount and add more to taste.

How to Make Beef Stir Fry

Piece of flank steak on a white cutting board.

Step 1: Prepare the Beef

Cutting flank steak against the grain is key for tenderness. The muscle fibers in flank steak run in long strands, so slicing across them shortens the fibers, making the meat easier to chew and helping it stay tender during quick stir-frying.

Experimentation Encouraged: I prefer hearty pieces of beef about ¼ inch thick. If you enjoy thinner strips, such as those found at Chinese restaurants, slice the beef ⅛ inch thick.

Step 2: Marinate the Beef

Marinating helps build flavor and improve texture. The soy sauce seasons the meat, while cornstarch forms a light coating that locks in moisture. Sesame oil adds aroma, and baking soda raises the pH level on the meat’s surface to tenderize it and keep the pieces moist. A short 10-minute soak is all it takes to make a big difference.

Ingredient Chemistry: If you have more time, marinate the beef in the baking soda mixture for 30 minutes. Soaking the meat in baking soda raises the surface pH, causing muscle fibers to repel each other rather than contract. It prevents moisture from being forced out of the meat, for a tender and juicy texture.

Step 3: Make the Sauce

Whisk together beef stock, soy sauce, oyster sauce, cornstarch, rice vinegar, and brown sugar. Mixing the sauce in advance ensures even flavor and a smooth, glossy texture, as the cornstarch thickens when cooked. You don’t need a separate cornstarch slurry because the sauce has enough liquid to fully dissolve and activate the starch without clumping.

Step 4: Cook the Beef

Heating the pan before adding oil ensures even cooking, and medium-high heat kickstarts the Maillard reaction for a flavorful sear. Letting the beef cook undisturbed builds that golden crust, while a quick stir-fry keeps it tender and juicy.

Broccoli, onions, and peppers being cooked and tossed in a wok.

Step 5: Cook the Vegetables

Cruciferous broccoli benefits from adding water to quickly steam the florets so they turn vibrant green and tender-crisp. Stir-frying the remaining veggies, such as sliced bell peppers, carrots, and onions, preserves their texture and color. Briefly cooking the garlic and ginger at the end releases their aromatic oils without burning.

Beef and vegetables being tossed in a stir fry sauce.

Step 6: Thicken the Sauce

Adding the sauce to the center of the hot pan activates the cornstarch quickly, thickening it into a smooth and glossy glaze. Stirring continuously prevents lumps and ensures the beef and vegetables are evenly coated, locking in flavor while gently reheating the ingredients.

Bowl of homemade beef stir fry served on steamed white rice.

Step 7: To Serve

Right before serving, I like to garnish the dish with sesame seeds and sliced green onions.

Frequently Asked Questions

What is the best cut of beef to use for stir fry?

Flank steak is lean, flavorful, and inexpensive, and it becomes super tender when sliced thinly against the grain. You can also use other quick-cooking cuts, such as sirloin, skirt steak, or flat iron, which all work well with high heat and absorb marinades beautifully.

How to make the beef tender for stir-fry?

To make the beef tender for stir-fry, start by slicing it thinly against the grain—this shortens the muscle fibers so each bite is easier to chew. For extra tenderness, you can also use a technique called velveting, where you add a small amount of baking soda to the marinade and let it sit for 10 to 30 minutes. This raises the pH on the surface of the meat, helping the proteins loosen up so the beef stays juicy and tender, even when cooked quickly over high heat.

How long should I marinate the beef before cooking?

I recommend marinating the beef for at least 10 minutes in a soy-based marinade, especially if it includes a little baking soda for tenderizing. For even better results, 30 minutes allows the flavors to soak in more thoroughly and helps the beef remain tender during cooking. You can also marinate it overnight for maximum flavor, and store it in an airtight container in the fridge.