I just nailed a Beef Tip Stir Fry that’s ridiculously quick and makes everyone ask for seconds without me breaking a sweat.

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I’m obsessed with this beef stir fry because it’s loud, fast, and actually tastes like a real dinner. I love how the flank steak sears into little caramel pockets and how garlic punches through the sauce.

This is not fancified restaurant nonsense, it’s that Classic Stir Fry vibe I crave on weeknights. I adore how veggies still snap, which is why I always think about Beef And Vegetable Stir Fry Recipes when I need something the whole family will riff on.

But mostly I love biting into sticky, salty-sweet meat and rice. No fuss.

Every single damn time, trust me.

Ingredients

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Flank steak or top sirloin: hearty protein, thin slices stay tender if you cut against grain.
Plus soy sauce: salty, savory backbone that makes everything feel a bit more real.
Bascially cornstarch: gives a silky coating so sauce sticks to every bite.
Vegetable or canola oil: neutral high-heat carrier so things brown without flavor drama.
Garlic: punchy aromatic that makes the whole dish feel homey and bold.
Ginger: bright, slightly spicy lift that keeps it from tasting heavy.
Red bell pepper: sweet crunch and color, like a happy pop in every forkful.
Onion: soft sweetness and savory depth once it gets a little char.
Broccoli florets: green crunch and substance, actually pretty healthy with the steak.
Scallions: fresh, oniony zip scattered on top at the end.
Sesame oil: nutty finishing oil that smells amazing, use sparingly.
Brown sugar or honey: quick sweet note to balance salty and tangy.
Rice vinegar or lime juice: bright acid that keeps it from tasting flat.
Oyster or hoisin sauce: optional depth, richer and slightly sweet if you add it.
Black pepper: simple warmth, not much fuss but you’ll notice it.
Red pepper flakes: tiny heat kicks for when you want a little fire.
Toasted sesame seeds: small toasty crunch, looks and tastes nice on top.
Cooked rice: comfy, filling base that soaks up every saucy bite.

Ingredient Quantities

1 pound flank steak or top sirloin, thinly sliced against the grain

2 tablespoons soy sauce, plus 1 tablespoon for marinade

1 tablespoon cornstarch

2 tablespoons vegetable oil or canola oil, divided

3 cloves garlic, minced

1 tablespoon fresh ginger, grated or finely minced

1 large red bell pepper, thinly sliced

1 medium yellow or sweet onion, thinly sliced

2 cups broccoli florets, bite sized

3 scallions, sliced on the diagonal

1 tablespoon sesame oil (for finishing)

1 tablespoon brown sugar or honey

1 tablespoon rice vinegar or lime juice

1 tablespoon oyster sauce or hoisin sauce, optional but recommended

1/4 teaspoon black pepper, plus extra to taste

1/4 teaspoon red pepper flakes or a small pinch of cayenne, optional

1 teaspoon toasted sesame seeds, optional for garnish

Cooked white rice or brown rice, for serving (about 3 cups cooked)

How to Make this

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1. Slice the beef thinly against the grain, toss with 1 tablespoon soy sauce, 1 tablespoon cornstarch and 1/4 teaspoon black pepper; let it sit while you prep the veg and sauce, at least 10 minutes.

2. Mix the sauce: 2 tablespoons soy sauce, 1 tablespoon brown sugar or honey, 1 tablespoon rice vinegar or lime juice, 1 tablespoon oyster or hoisin sauce (if using), 1/4 teaspoon black pepper and a pinch of red pepper flakes or cayenne; set aside.

3. Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until very hot but not smoking.

4. Add half the beef in a single layer, sear quickly 1 to 2 minutes per side until browned but not fully cooked through, remove to a plate and repeat with the rest using the remaining 1 tablespoon oil.

5. In the same pan add the onion, bell pepper and broccoli, stir fry 3 to 4 minutes until they start to soften but still crisp, then push to the side.

6. Add garlic and ginger to the cleared spot, cook 20 to 30 seconds until fragrant, then toss everything together.

7. Return the beef to the pan, pour the prepared sauce over, stir to combine and cook 1 to 2 minutes until the sauce thickens and the beef is cooked through; if sauce needs thickening more, mix 1 teaspoon cornstarch with 1 tablespoon water and add a splash.

8. Stir in the scallions and finish with 1 tablespoon sesame oil for flavor, taste and adjust seasoning with extra soy sauce or pepper if needed.

9. Serve immediately over cooked white or brown rice, sprinkle with toasted sesame seeds if you like and maybe another pinch of red flakes for heat.

Equipment Needed

1. Large cutting board and a sharp chef knife for slicing the beef and veg
2. Medium bowl to toss the beef with soy and cornstarch
3. Small bowl and fork or whisk to mix the sauce
4. Large skillet or wok for stir frying
5. Heatproof spatula or tongs to move and sear the meat
6. Measuring spoons and a tablespoon measure for accuracy
7. Saucepan or rice cooker to cook the rice
8. Small ramekin or cup to mix cornstarch slurry if you need to thicken the sauce
9. Serving bowls and chopsticks or forks for plating and eating

FAQ

Q: Can I use a different cut of beef?

A: Yes, you can use skirt steak, hanger, or even thinly sliced tri-tip. Just slice against the grain and keep the pieces thin so they stay tender. Tougher cuts need thinner slices and a little extra cook time.

Q: How do I prevent the beef from getting tough?

A: Don’t overcrowd the pan, cook in batches if needed, and sear quickly on high heat. Toss the sliced beef with the 1 tablespoon soy and cornstarch before cooking, it helps lock in juices. Let the meat rest a minute after cooking so it reabsorbs juices.

Q: My veggies get soggy, what did I do wrong?

A: Most likely the pan wasn't hot enough or you added too many at once. Cook broccoli and peppers quickly on high heat, and remove them while still crisp-tender. You can blanch broccoli 1 minute then shock it in ice water to keep color and crunch.

Q: Can I make the sauce ahead and keep it thick?

A: Yes, mix the sauce ingredients and store in the fridge up to 2 days. If it thickens from the cornstarch, just whisk in a splash of water or stock and reheat briefly while stirring to loosen it.

Q: What can I substitute for oyster or hoisin sauce?

A: Use an extra tablespoon soy plus 1 teaspoon of brown sugar and a tiny splash of fish sauce if you have it. It won't be identical, but you'll get a similar sweet savory depth.

Q: How spicy will this be, and how do I adjust heat?

A: With the small pinch of cayenne or red pepper flakes it’s mildly spicy. Add more if you like heat, or omit entirely for kids. You can also serve chili flakes on the side so everyone controls their own heat.

Beef Stir Fry Recipe Substitutions and Variations

1 pound flank steak or top sirloin
- Skirt steak or hanger steak, same quick cook and great beef flavor
- Thinly sliced boneless chicken thigh, a milder, cheaper swap that stays juicy
- Firm tofu, pressed and sliced, for a vegetarian option (marinate longer)
- Tempeh, sliced thin and pan-fried, good if you want extra texture
2 tablespoons soy sauce
- Tamari, gluten free and almost identical flavor
- Coconut aminos, sweeter and lower sodium, good if avoiding soy
- Liquid aminos, similar salty-umami punch
- Reduced-sodium soy plus a pinch of sugar, if you want to control salt
1 tablespoon cornstarch
- Arrowroot powder, thickens clear and works well with acidic sauces
- All-purpose flour, use a bit more and cook slightly longer to remove raw taste
- Potato starch, great at high heat and gives glossy sauce
- Tapioca starch, similar to cornstarch for a shiny finish
1 tablespoon rice vinegar or lime juice
- Apple cider vinegar, a little earthier but works fine
- White wine vinegar, clean bright acid
- Fresh lemon juice, slightly different citrus note but tasty
- Sherry vinegar, if you want a deeper, nuttier tang

Pro Tips

1) Marinate a little longer if you can. Even 30 minutes helps the soy and cornstarch penetrate the meat so it stays tender. Don’t skip patting the slices dry before searing though or you’ll steam instead of get a good crust.

2) Cook the beef in batches. Crowding the pan drops the temp and makes soggy meat. Get the pan screaming hot, sear fast, pull it off while slightly underdone, then finish everything together at the end.

3) Keep the veggies crunchy by cutting them uniform and stir frying hot and fast. Start with the toughest first (broccoli, onion) then add peppers later so nothing turns mushy. A splash of water and a tight lid for 30 seconds helps the broccoli cook through without overcooking.

4) Final flavor tweaks matter. Make a quick cornstarch slurry if the sauce is thin, then finish with sesame oil and a squeeze of rice vinegar or lime to brighten it. Taste before serving and add a tiny pinch of sugar or more soy if it needs balance.

Beef Stir Fry Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I just nailed a Beef Tip Stir Fry that's ridiculously quick and makes everyone ask for seconds without me breaking a sweat.

Servings

servings

Calories

519

kcal

Equipment: 1. Large cutting board and a sharp chef knife for slicing the beef and veg
2. Medium bowl to toss the beef with soy and cornstarch
3. Small bowl and fork or whisk to mix the sauce
4. Large skillet or wok for stir frying
5. Heatproof spatula or tongs to move and sear the meat
6. Measuring spoons and a tablespoon measure for accuracy
7. Saucepan or rice cooker to cook the rice
8. Small ramekin or cup to mix cornstarch slurry if you need to thicken the sauce
9. Serving bowls and chopsticks or forks for plating and eating

Ingredients

1 pound flank steak or top sirloin, thinly sliced against the grain
2 tablespoons soy sauce, plus 1 tablespoon for marinade
1 tablespoon cornstarch
2 tablespoons vegetable oil or canola oil, divided
3 cloves garlic, minced
1 tablespoon fresh ginger, grated or finely minced
1 large red bell pepper, thinly sliced
1 medium yellow or sweet onion, thinly sliced
2 cups broccoli florets, bite sized
3 scallions, sliced on the diagonal
1 tablespoon sesame oil (for finishing)
1 tablespoon brown sugar or honey
1 tablespoon rice vinegar or lime juice
1 tablespoon oyster sauce or hoisin sauce, optional but recommended
1/4 teaspoon black pepper, plus extra to taste
1/4 teaspoon red pepper flakes or a small pinch of cayenne, optional
1 teaspoon toasted sesame seeds, optional for garnish
Cooked white rice or brown rice, for serving (about 3 cups cooked)

Directions

Slice the beef thinly against the grain, toss with 1 tablespoon soy sauce, 1 tablespoon cornstarch and 1/4 teaspoon black pepper; let it sit while you prep the veg and sauce, at least 10 minutes.
Mix the sauce: 2 tablespoons soy sauce, 1 tablespoon brown sugar or honey, 1 tablespoon rice vinegar or lime juice, 1 tablespoon oyster or hoisin sauce (if using), 1/4 teaspoon black pepper and a pinch of red pepper flakes or cayenne; set aside.
Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until very hot but not smoking.
Add half the beef in a single layer, sear quickly 1 to 2 minutes per side until browned but not fully cooked through, remove to a plate and repeat with the rest using the remaining 1 tablespoon oil.
In the same pan add the onion, bell pepper and broccoli, stir fry 3 to 4 minutes until they start to soften but still crisp, then push to the side.
Add garlic and ginger to the cleared spot, cook 20 to 30 seconds until fragrant, then toss everything together.
Return the beef to the pan, pour the prepared sauce over, stir to combine and cook 1 to 2 minutes until the sauce thickens and the beef is cooked through; if sauce needs thickening more, mix 1 teaspoon cornstarch with 1 tablespoon water and add a splash.
Stir in the scallions and finish with 1 tablespoon sesame oil for flavor, taste and adjust seasoning with extra soy sauce or pepper if needed.
Serve immediately over cooked white or brown rice, sprinkle with toasted sesame seeds if you like and maybe another pinch of red flakes for heat.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.