When life gets busy and cravings hit hard, there’s nothing better than this Easy Beef Stir Fry. It’s colorful, savory, and packed with that irresistible umami punch. The best part? It comes together faster than ordering takeout. I’ve made this recipe dozens of times, and it never fails to impress both me and anyone lucky enough to be around during dinner.
I still remember the first time I tossed everything into the hot pan—the sizzle of beef, the aroma of garlic and soy, the vibrant pop of bell peppers and zucchini. It’s a sensory experience from start to finish. The stir fry sauce coats everything in a glossy, flavorful glaze that clings to each bite, perfectly balancing sweet, salty, and just a hint of heat.
What I love most is how versatile it is. Whether I’m cleaning out the fridge or trying to use up some leftover rice, this stir fry fits the bill. I often pair it with jasmine or basmati rice, but I’ve also wrapped it in lettuce leaves or spooned it over noodles. This is a recipe that works hard for you without asking much in return.
Why You’ll Love This Easy Beef Stir Fry
This stir fry is one of those recipes that delivers maximum flavor with minimal effort. The ingredients are fresh and simple—thinly sliced beef, crisp bell peppers, zucchini, garlic, soy sauce, and sesame oil. It’s the kind of dish you can whip up on a weeknight but still feel like you’re indulging in something special.
You’ll love the contrast of textures: tender beef against the crunch of stir-fried vegetables. The sauce comes together in seconds and packs a punch that makes every bite pop. Plus, it’s naturally gluten-free if you use tamari instead of soy sauce, and easy to adapt to what you have on hand.
If you like comforting, meaty meals like my Creamy Beef and Shells or the ultra-satisfying Stovetop Creamy Ground Beef Pasta, this stir fry will be your new weeknight favorite.
How to Make Easy Beef Stir Fry
Step 1: Prepare the ingredients.
Start by slicing your beef thinly against the grain for maximum tenderness. I usually go with flank steak or sirloin. Wash and slice your bell peppers and zucchini into strips. Mince the garlic and grate a little fresh ginger if you’re using it.
Step 2: Make the sauce.
In a small bowl, whisk together soy sauce (or tamari), sesame oil, a bit of honey or brown sugar, minced garlic, grated ginger, and a splash of rice vinegar. If you like heat, a pinch of red pepper flakes or a dash of sriracha adds a nice kick.
Step 3: Cook the beef.
Heat a large skillet or wok over medium-high heat. Add oil and sear the beef slices in batches to avoid overcrowding. Cook until just browned, then transfer to a plate.
Step 4: Stir fry the vegetables.
In the same pan, add a touch more oil if needed and toss in the veggies. Stir fry for 3-4 minutes until they start to soften but still have a bite.
Step 5: Combine and finish.
Return the beef to the pan and pour in the sauce. Stir everything together and cook for another minute or two until the sauce thickens slightly and everything is evenly coated.
Recipe Variations and Possible Substitutions
This recipe is endlessly customizable. Swap the beef with chicken, shrimp, or even tofu if you prefer. You can change up the vegetables too—broccoli, snap peas, mushrooms, or carrots all work beautifully.
If you want a low-carb version, serve it over cauliflower rice or tucked into lettuce wraps. To make it spicy, increase the chili flakes or drizzle in more sriracha. And for a heartier, saucier stir fry, double the sauce ingredients and add a cornstarch slurry to thicken it up even more.
Serving and Pairing Suggestions
This Easy Beef Stir Fry is incredibly flexible when it comes to serving. My favorite way is over a bed of warm, fluffy jasmine rice—the sauce soaks into every grain. It also pairs perfectly with white or brown rice, noodles like soba or rice noodles, or even on top of quinoa for a wholesome twist.
For a lighter option, try it wrapped in butter lettuce leaves. It becomes a great handheld dinner or party appetizer. I sometimes pair it with a simple miso soup or cucumber salad to round out the meal with a refreshing contrast.
Storage and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. It reheats beautifully either in the microwave or a skillet over low heat—just add a splash of water or soy sauce to loosen it back up.
You can also freeze it, but the texture of the vegetables may soften after thawing. If you’re planning to freeze, I recommend undercooking the veggies slightly so they hold up better.
Frequently Asked Questions
How do I keep the beef tender in stir fry?
Slice it thinly against the grain and cook it quickly over high heat. Avoid overcooking, which can make it tough.
Can I use frozen vegetables?
Yes, just thaw and pat them dry before cooking to avoid excess moisture in the pan.
What’s the best cut of beef for stir fry?
Flank steak, skirt steak, or sirloin are all great choices because they cook quickly and stay tender when sliced thin.
Can I make this stir fry vegetarian?
Absolutely. Swap the beef for tofu, tempeh, or a hearty mushroom blend. The sauce works just as well.
Is this recipe gluten-free?
It can be! Use tamari instead of soy sauce and double-check that all your condiments are gluten-free.
Related Recipe You’ll Like
If you enjoy quick and satisfying dinners like this stir fry, you’ll love some of the other beef-packed recipes on my site. Try the Cheesesteak Tortellini in Rich Provolone Sauce—it’s indulgent, creamy, and perfect for when you want comfort in a bowl.
Another fan-favorite is the Creamy Ground Beef Alfredo Pasta, which blends hearty beef with silky Alfredo sauce. And if you want a one-skillet wonder, the One Pot Smoked Sausage Pasta brings the smoky, cheesy goodness in under 30 minutes.
Save and Share This Easy Beef Stir Fry for Later
Don’t forget to pin this Easy Beef Stir Fry to your favorite Pinterest board so you always have it handy for a quick weeknight meal. It’s a lifesaver when you need something delicious in a pinch. If you enjoyed it, share the recipe link with friends or family—especially the busy ones who’ll thank you for it. You can also share it on Facebook or send it by message for a quick dinner idea swap!
Easy Beef Stir Fry
This Easy Beef Stir Fry is a quick and flavorful dish made with tender strips of beef, crisp bell peppers, and zucchini, all tossed in a savory stir fry sauce. Ready in under 30 minutes, it’s perfect for busy weeknights. This beef stir fry recipe delivers restaurant-quality flavor using simple, wholesome ingredients you likely already have on hand. Whether served over rice, noodles, or lettuce wraps, it’s a flexible and family-friendly dinner option.
Ingredients
- 1 lb flank or sirloin steak, thinly sliced against the grain
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon honey or brown sugar
- 1 tablespoon rice vinegar
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger (optional)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 tablespoon neutral oil (like canola or avocado oil)
- Pinch of red pepper flakes or a dash of sriracha (optional)
Instructions
- In a small bowl, mix soy sauce, sesame oil, honey, rice vinegar, garlic, ginger, and chili flakes or sriracha if using. Set aside.
- Heat a large skillet or wok over medium-high heat. Add half the oil.
- Sear the beef in batches to avoid crowding. Cook each batch until just browned. Remove and set aside.
- In the same pan, add remaining oil. Add bell peppers and zucchini. Stir fry for 3–4 minutes until just tender.
- Return the beef to the pan. Pour in the sauce and stir well. Cook for another 2 minutes until everything is coated and the sauce slightly thickens.
- Serve hot over rice, noodles, or in lettuce cups.
Notes
- For best results, slice beef thinly and cook in a hot pan quickly.
- Substitute vegetables based on what you have—broccoli, carrots, mushrooms, or snap peas all work.
- To make it saucier, double the sauce ingredients and add a cornstarch slurry (1 tsp cornstarch + 2 tbsp water).
- Store leftovers in an airtight container for up to 3 days in the fridge.
- Reheat in a skillet or microwave with a splash of water or soy sauce.
