Quick Beef Stir-Fry with Garlic, Ginger & Sesame Tonight
Beef Stir-Fry
A speedy, savory beef stir-fry with crisp vegetables and a garlicky-ginger sauce.
This beef stir-fry is my go-to when I want something fast, flavorful, and satisfying on a weeknight. Tender strips of beef get a quick cornstarch toss, which gives them a silky sear, then they meet a punchy sauce of soy, ginger, garlic and a touch of sesame—brightened with crisp-tender vegetables for contrast.
The technique is simple: high heat, quick cooking, and finishing the sauce so everything is glossy and well-coated. It’s the kind of dish you can easily customize—swap vegetables, dial the heat, or serve over steamed rice or noodles for an easy, crowd-pleasing dinner.
Nutrition (per serving)
Directions
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1
Prepare the beef: pat the sliced steak dry, toss with cornstarch, salt and black pepper until evenly coated; let rest while you prep vegetables and sauce.
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2
Mix the sauce: whisk together soy sauce, oyster sauce, brown sugar, rice vinegar and sesame oil in a small bowl; set aside.
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3
Heat a wok or large skillet over high heat until very hot, then add 1 tablespoon of vegetable oil and swirl to coat.
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4
Sear the beef in a single layer, working in batches so pieces don’t steam—about 1 minute per side for medium-rare. Remove beef to a plate and keep warm.
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5
Add the remaining 1 tablespoon oil to the pan. Sauté garlic and ginger about 20–30 seconds until fragrant, then add carrots and broccoli and stir-fry 2–3 minutes.
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6
Add the bell pepper and continue stir-frying until vegetables are crisp-tender, about 1–2 more minutes.
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7
Return the beef and any accumulated juices to the pan, pour in the sauce, and toss everything together over high heat until the sauce thickens slightly and coats the beef and vegetables, about 1 minute.
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8
Taste and adjust seasoning, adding red pepper flakes if you like heat. Sprinkle with green onions and sesame seeds before serving.
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9
Serve immediately over steamed rice or noodles, enjoying the contrast of tender beef and bright vegetables.
Ingredients
- Flank steak or sirloin, thinly sliced against the grain:1 lb
- Cornstarch (for coating beef):2 tbsp
- Low-sodium soy sauce:1/4 cup
- Oyster sauce:2 tbsp
- Brown sugar:1 tbsp
- Rice vinegar:1 tbsp
- Sesame oil:1 tsp
- Vegetable oil (or neutral oil):2 tbsp
- Garlic, minced:4 cloves
- Fresh ginger, minced:1 tbsp
- Red bell pepper, sliced:1 piece
- Broccoli florets:2 cup
- Carrot, thinly sliced on the diagonal:1 medium
- Green onions, sliced:3 stalks
- Toasted sesame seeds (for garnish):1 tbsp
- Salt:1/2 tsp
- Black pepper:1/4 tsp
- Red pepper flakes (optional):1/4 tsp
Tips & Notes
- Slice the beef very thin across the grain; freezing for 15–20 minutes beforehand makes slicing easier.
- Cook the beef in batches so the pan stays hot—crowding lowers the temperature and the meat will steam, not sear.
- Prep all ingredients before you begin (mise en place) because stir-frying moves quickly once the heat is on.
- Swap vegetables to use what’s on hand—snow peas, snap peas, baby corn, or mushrooms all work well.
