Beef Stir Fry features tender bites of steak and a medley of vibrant veggies served in the best homemade teriyaki sauce! This easy weeknight dinner has got a great amount of protein, nutrients, and mouthwatering flavor. The best part? You can have it on the dinner table in less than 30 minutes!
Beef Stir Fry
I love a light, fresh, and super fast dinner with protein and veggies all in one! That’s why I’m obsessed with this quick and easy Beef Stir Fry recipe. Tender bites of steak are cooked to perfection in a medley of vibrant veggies. What really keeps you coming back for more, though, is the homemade teriyaki sauce that holds it all together. Ingredients like soy sauce, rice vinegar and brown sugar create the most incredible savory and sweet signature teriyaki flavor.
What Cut of Beef for Stir Fry?
My absolute favorite cut of steak to use in this recipe is skirt steak! When it’s cut into thin strips (going against the grain) and cooked for just about 5 minutes or so, it really has the best tender and juicy consistency. With that being said, you could always use sirloin, ribeye, or tenderloin if preferred.
How to Make Beef Teriyaki Stir Fry
Prepare the ingredients. This is a quick moving recipe, so you’ll want everything ready to go before you start cooking. Cut the steak and chop the veggies so they’re ready to go!
Make the sauce. Add all of the sauce ingredients to a bowl. Whisk until smooth, then set aside.
Cook the steak. Heat oil in a large wok/skillet over high heat. Add the steak and cook for about 3-5 minutes, stirring occasionally, until the meat is cooked through. Remove the steak from the pan.
Cook the veggies. Add a little more oil to the pan if needed. Add the broccoli, peppers and green beans and sauté all of the veggies for about 3-4 minutes. Return the steak to the pan and stir in the garlic and ginger.
Make it saucy! Give the sauce another quick whisk, then pour it into the skillet. Stir to combine. Cook for about 2 more minutes or until the sauce has thickened.
Serve. Top the stir fry with green onions and sesame seeds. Enjoy!
Storing Beef Stir Fry
Once cooled to room temperature, you can store this beef stir fry with teriyaki sauce in an airtight container in the fridge for about 3-4 days. Feel free to reheat in the microwave, or for even better results, right back in the skillet over medium-low heat until warmed all the way through. I don’t recommend freezing beef stir fry. The vegetables never seem to be as crisp after they’ve been frozen!
Ingredients Notes for Beef Teriyaki Stir Fry
Vegetables – Stir fry is so versatile. Use whatever veggies your family likes. Great options include broccoli, carrots, green beans, pea pods, peppers, onion, mushrooms, water chestnuts or baby corn.
Garnishes – Swap the green onions and sesame seeds for a garnish of chopped cashews or peanuts if you prefer.
Rice – While rice isn’t listed here as an essential ingredient, it does make a great base to serve this stir fry on top of! You can top it off with the stir fry to really round out the meal and make sure that the teriyaki sauce doesn’t go to waste. White and brown rice both work very well.
Soy Sauce – You can swap this for tamari or coconut aminos if preferred.
Beef Stir Fry
- 1 Tablespoon Olive Oil or Sesame Oil
- 1 Pound Skirt Steak cut into thin strips
- 2 Small Heads Broccoli chopped (about 3 cups)
- 1 Orange Bell Pepper cut into small chunks
- 10 Ounces Fresh Green Beans chopped
- 4 Cloves Garlic minced
- 1/2 teaspoon Grated Ginger
- 2 Tablespoons Light Brown Sugar
- 1 Tablespoon Rice Vinegar
- 1/4 Cup Low Sodium Soy Sauce
- 1/4 Cup Water
- 1 Tablespoon Cornstarch
- 2 Medium Green Onions thinly sliced (about 3-4 tablespoons)
- 1 Tablespoon sesame seeds Optional
- Prepare the ingredients. Cut the steak into thin strips against the grain. Chop the broccoli, bell pepper and green beans into bite sized pieces. Finely slice the green onions.
- Make the sauce. Add the brown sugar, vinegar, soy sauce, water and cornstarch to a small bowl. Whisk it together until well combined and no lumps remain. Set aside.
- Heat oil in a large wok or skillet over high heat. Add the steak and cook 3-5 minutes, stirring occasionally, until the steak is opaque and cooked through. Remove the steak from the pan.
- Add a little more oil to the pan, if needed. Add the broccoli, peppers and green beans and sauté until the vegetables are tender-crisp, about 3-4 minutes. Return the steak to the pan, and add the garlic and ginger.
- Give the sauce another quick whisk to reincorporate if necessary. Pour the sauce into the skillet. Stir to combine all the ingredients. Cook for about 2 more minutes, until the sauce has thickened enough to coat the back of a spoon.
- Top the stir fry with green onions and sesame seeds and enjoy!
- Stir fry is best cooked at high heat for a short period of time. This keeps the vegetables tender-crisp, and prevents them from losing too much texture. Keep your stovetop at high or medium-high heat. Be attentive during cooking and stir frequently to avoid burning the stir fry.
- Because stir fry cooks so quickly, I highly recommend prepping all ingredients before you start cooking. Having the meat, chopped veggies and sauce all sitting by ready to be added will allow you to focus on cooking everything to perfection!
- You can also use frozen/thawed green beans instead of fresh if necessary.
- You can use 1/4 teaspoon of ground ginger instead of fresh grated.