Why You’ll Love Quick Beef Stir‑Fry Recipe

Ready in about 25 minutes—perfect for busy weeknights.
Uses pantry staples and common produce—no exotic ingredients required.
Flexible: you can swap in different vegetables or beef cuts to suit your fridge.
Balanced: protein from the beef, veggies for colour and crunch, and just enough sauce to tie it all together.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

vegetable oil
beef sirloin, cut into 2‑inch strips
fresh broccoli florets
red bell pepper, cut into matchsticks
carrots, thinly sliced
green onion, chopped
minced garlic
soy sauce
toasted sesame seeds

Directions

Gather all ingredients.
Heat the vegetable oil in a large wok or skillet over medium‑high heat; add the beef and stir‑fry until browned, about 3‑4 minutes.
Move the beef to the side of the wok and add the broccoli, bell pepper, carrots, green onion, and garlic to the centre; stir‑fry the vegetables for about 2 minutes.
Stir the beef back into the vegetables, then season with the soy sauce and sesame seeds. Continue cooking and stirring until the vegetables are tender (about 2 more minutes).
Serve hot (for example over rice or noodles) and enjoy.

Servings and timing

This recipe makes 4 servings.
Prep time: approximately 15 minutes.
Cook time: approximately 10 minutes.
Total time: approximately 25 minutes.

Variations

Swap the beef sirloin for flank steak, skirt steak or sirloin tip if preferred.
Change up the vegetables: try snap peas, mushrooms, zucchini strips or snow peas.
For a spicier version, add a pinch of crushed red pepper flakes or a drizzle of Sriracha when you add the soy sauce.
To make it more saucy, stir in a splash of beef or chicken broth + a little cornstarch slurry at the end to thicken.
For a gluten‑free version, use tamari instead of soy sauce and ensure sesame seeds are certified gluten‑free.

Storage/Reheating

Store any leftovers in an airtight container in the fridge for up to 2 days.
For reheating, transfer to a skillet over medium heat, add a splash of water or broth to restore moisture, and stir‑fry until heated through. Avoid microwave reheating if you want to maintain the crispness of the vegetables and texture of the beef.
Do not refreeze once cooked.

FAQs

What cut of beef is best for this stir‑fry?

You can use flank steak, sirloin, skirt steak or even beef chuck (trimmed) for this recipe. The key is to slice it into thin strips so it cooks quickly and remains tender.

How thin should I slice the beef and vegetables?

Beef strips should be about 2 inches long and thin so they cook in a few minutes. Vegetables should be cut into bite‑sized pieces—matchsticks for the bell pepper, thin slices for the carrots, and small broccoli florets—so everything cooks evenly and quickly.

Can I prep part of this recipe ahead of time?

Yes. You can slice the beef and chop all the veggies ahead of time and store them in the fridge. When you’re ready to cook, just heat the oil and follow the steps. This reduces active cooking time even further.

What oil should I use for stir‑frying?

Use an oil with a high smoke point like canola, peanut or vegetable oil. This allows you to heat the pan hot without burning the oil, which is essential for achieving that quick wok‑style stir‑fry.

Can I make this vegetarian or vegan?

Yes—swap the beef for tofu (firm or extra‑firm, pressed and cubed) or tempeh. Use a vegan soy sauce or tamari and skip (or replace) the sesame seeds if you prefer. Adjust cooking time so tofu/tempeh gets browned but not over‑cooked.

How can I avoid overcooking the vegetables?

Stir‑fry on high heat and add vegetables after the beef has browned. Keep the cooking time short—about 2 minutes for the vegetables, then mix in the beef and sauce and cook only an additional 2 minutes. That keeps the veggies crisp‑tender.

What can I serve this with?

This goes great with steamed white or brown rice, lo‑mein or other noodles. You could also serve it with cauliflower rice for a lighter option, or alongside a simple green salad.

Can I make this ahead and reheat later?

While you can, it’s best eaten fresh so the beef and vegetables retain their texture. If you do store leftovers, reheat gently in a skillet with a splash of broth or water to keep things moist.

Is this recipe suitable for meal‑prep?

Yes—if you’re comfortable with slightly softer vegetables after refrigeration and reheating. Cook, refrigerate in individual portions, and reheat in a skillet. Add fresh chopped green onion or sesame seeds at the end for garnish and freshness when serving.

How can I adjust seasoning if I find it bland?

If it seems mild, add a little crushed red pepper, a drizzle of sesame oil, or a splash of rice vinegar for brightness. You could also increase the soy sauce or add a teaspoon of brown sugar for a lightly sweet‑savory edge.

Conclusion

This quick beef stir‑fry delivers big on flavour without demanding hours in the kitchen. With just a handful of ingredients and under 30 minutes from start to finish, it’s an excellent choice for any weeknight. The flexibility in protein, vegetables and seasoning makes it easy to customise to your taste—so you’ll likely find it becoming a go‑to in your dinner rotation.

Quick Beef Stir‑Fry