Ingredients & Substitutions
Here I explain the best ingredients for this beef stir fry recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Beef Stir Fry Sauce & Marinade:
Coconut Aminos – This is my favorite soy sauce substitute and makes up the base of the marinade and sauce. It adds a hint of sweetness without needing the brown sugar that beef stir fry recipes often have. You could also use low sodium soy sauce if you prefer, but the sauce will be less sweet. Lime juice – The acid tenderizes the beef. I often use bottled lime juice for convenience, but fresh lime juice tastes even better if you get the chance. You can also substitute another acidic ingredient, such as lemon juice or rice vinegar. Garlic – Fresh minced garlic will give you the best flavor (you’ll need four cloves), but you can substitute 2 teaspoons of jarred garlic for convenience. Fresh Ginger – Fresh grated ginger works best here, but you can substitute a pinch of ground ginger if you need to. Honey – You can use regular honey, or for a healthier option, sugar-free honey.
Stir Fry Beef & Veggies:
Olive Oil – For searing the beef. Avocado oil would work as well. Flank steak – I think the best beef for stir fry is either flank steak (which I use here) or skirt steak, but you can use other cuts, like sirloin steak or flat iron steak. Slice thinly against the grain before marinating. Broccoli – Cut a fresh head of broccoli into florets or buy pre-cut broccoli florets for convenience. Snow Peas – Sugar snap peas, green beans or asparagus make excellent substitutions for snow peas. Bell Pepper – I used 1/2 of a red bell pepper and 1/2 of a yellow bell pepper for a variety of color. You could use any color you prefer. Sea Salt & Black Pepper – You can also add some crushed red pepper flakes if you want extra heat. Garnishes – These are option, but I love sesame seeds and green onions for topping.
How To Make Beef Stir Fry
This section shows how to cook stir fry beef, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card. Add 1-2 teaspoons of cornstarch or a cornstarch substitute to the sauce, not while marinating but right before adding to the skillet. Skip this if you want to keep the dish low carb. Try carrots, cauliflower, mushrooms, onions, bok choy, bean sprouts, celery, cabbage, or water chestnuts. One of the best things about a vegetable stir fry is you can use what you have on hand!
Storage & Meal Prep
Store: Keep leftovers in an airtight container in the fridge for 3-4 days. Meal prep: You can cut the veggies up to a few days ahead, and marinate the beef in stir fry sauce up to 24 hours ahead. You can also prepare the entire beef stir fry recipe ahead and portion into meal prep containers for easy lunches! Reheat: For best results, stir fry beef in a hot skillet with a couple tablespoons of oil, until warm. You can reheat in the microwave if you need to, but the texture isn’t as good this way. Freeze: Cool completely, then transfer to a zip lock bag or airtight container and freeze for up to 3 months.
Serving Ideas
This beef stir fry recipe makes an easy one-pan meal all on its own, but if you want to add a little something… You’ll need it to use as a beef stir fry sauce later! This popular Chinese dish is easy to make at home, but here are some tips:
Flash freezing the steak makes it easier to slice thinly. Place the flank steak in the freezer for about 30 minutes before slicing, which will make it more firm and help you slice it more thinly. The thinner, the better! If you have time, bring the steak to room temperature before cooking. This is not required, but helps it cook more evenly. You can just set it out on the counter in the last 20 minutes of marinating. Don’t move the steak too much when searing. Let the steak cook on one side before flipping it. This will give it a nice sear on both sides. Save the stir frying for cooking the veggies and sauce. When stir frying the vegetables, you want them a little undercooked. They should turn bright in color but still be crisp. They will finish cooking after you add the sauce.
Rice – This is the most common pairing for beef stir fry, as it soaks up the extra sauce! White rice, brown rice, or for a lighter option, cauliflower rice (pictured above) would all work great. You could also serve it alongside fried rice or cauliflower fried rice. Noodles – You can use any kind you like, but I usually go for lighter options like zucchini noodles or spaghetti squash. Salad – Try a smashed cucumber salad or an Asian-inspired cabbage salad.
More Easy Stir Fry Recipes
A stir fry is my go-to dinner when I’m short on time or energy! Try some of my other favorites:
My Favorite Skillet
Cast Iron Skillet – One of my favorite durable pans for stir fry and high-heat cooking. You can also use a wok. Just make sure your pan is heavy for good heat distribution.
Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition info uses sugar-free honey, and does not include optional garnishes. 📖 Want more recipes like this? Find this one and many more in my 30 Dinners In 30 Minutes!
