This beef stir fry recipe is simple to make and it’s oh so tasty.
My teen is the one that stumbled across a recipe that of course, had nothing in it she would eat except for meat and noodles. We decided that a beef dish sounded great (we spend so much time eating chicken) and played around with it. Three tries later, we had a delicious beef stir fry that everyone in our family loved. It’s a keeper with the right amount of flavor and a combo of veggies that even my picky teen adores. We think you’ll like it too.
For this recipe, I use thinly sliced sirloin steak because that’s what happened to be on sale when I went to the store. You can also make this with flank steak and if you’re really lazy, you can probably skip the cooking the beef part altogether and just use some leftover steak from the night before. Just omit the step with the second pan and toss the steak in once the veggies are cooked the way you like them.
While I love spicy food, my teen doesn’t so there’s not a ton of ginger in this recipe. If you’re a ginger lover, go ahead and double the amount. It will still be delicious. Want a little more pop? Take up the garlic as well. If you’ve ever been to a Mongolian Grill you add more spices to get different flavors. Go ahead and play around. Honestly, you can’t wreck a good stir fry unless you over cook everything and get soggy veggies.
- 1 1/2 lbs Sirloin Steak sliced thinly
- 1 tbs oilive oil
- 1/2 cup soy sauce
- 2 tsp brown sugar
- 2 tsp corn starch
- 1 1/2 tsp minced ginger
- 3 cloves of minced garlic
- 1/2 cup chopped broccoli
- 1 carrot thinly sliced
- 1 zucchini thinly sliced
- 1/2 cup edamame
- 1/4 red bell pepper
- Mix soy sauce, corn starch, ginger, garlic and brown sugar in a bowl.
- Toss meat in marinade and set aside
- Heat olive oil in large pan over medium heat.
- Cook broccoli and carrots first. Add zucchini and red pepper.
- Heat a second pan on medium heat.
- Cook meat without the marinade to desired temperature in second pan.
- Add the veggies to the pan with the meat, toss in edamame and add marinade.
- Cook a few minutes longer to meld flavors.
- Serve over rice or noodles.
We love this recipe and think it’s perfect for a quick weeknight dinner. If you don’t like beef, you can make this with chicken (that’s one of my favorite substitutions at Pei Wei). What’s your favorite kind of stir fry?