If you’re craving a quick, flavorful meal that won’t keep you tied to the stove, my 15-Minute Stir-Fry with Beef is about to become your go-to dinner! Tender strips of beef, crisp veggies, and a savory sauce come together in a flash—perfect for busy weeknights. Let’s get cooking!
Why You Will Love This Recipe
This stir-fry is as flexible as it is fast. Use whatever veggies you have on hand, swap proteins if you like, or adjust the sauce to your taste—it’s foolproof! Plus, the high-heat cooking locks in flavor while keeping the beef juicy. Bonus: you’ll have minimal cleanup!
Ingredients:
- 1 lb flank steak (thinly sliced)
- 2 cups broccoli florets
- 1 red bell pepper (sliced)
- 1 medium carrot (julienned or thinly sliced)
- 3 cloves garlic (minced)
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce (low sodium is fine!)
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/4 teaspoon black pepper
Ingredient Prep Guide
Let’s prep smart, not hard! Slice the flank steak against the grain (this makes it tender). Pat it dry with paper towels first—a dry surface ensures a better sear. For veggies, chop broccoli into bite-size pieces for even cooking. Don’t skip the cornstarch: it thickens the sauce just enough to cling to every bite. If broccoli isn’t your thing, snap peas or zucchini work great!
Equipment & Tools
- Large skillet or wok
- Sharp knife and cutting board
- Mixing bowls (one for beef, one for sauce)
- Tongs or a wooden spatula
Step-by-Step Instructions
First, let’s make the sauce: whisk soy sauce, oyster sauce, sesame oil, cornstarch, and black pepper in a small bowl. Heat 1 tablespoon oil in your skillet over high heat—it should shimmer but not smoke. Add the beef in a single layer (don’t crowd the pan!) and cook for 1-2 minutes per side. Remove the beef once browned but not fully cooked through—it’ll finish later.
Add the remaining oil to the same skillet and toss in garlic, stirring for 10 seconds until fragrant. Throw in broccoli, bell pepper, and carrots. Stir-fry for 3-4 minutes until veggies are brightened but still crisp. Return the beef to the pan, pour in the sauce, and toss everything until the sauce thickens (about 1 minute). Remove from heat immediately to avoid overcooking!
Key Details
Total Time: 15 mins (Prep: 10 mins | Cook: 5 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Skillet/wok, mixing bowls, tongs
Serving Suggestions
Serve your stir-fry over steamed jasmine rice or noodles for a complete meal. For a low-carb option, try cauliflower rice! Sprinkle with sesame seeds or sliced green onions for a pop of color. This dish pairs wonderfully with a simple cucumber salad or miso soup. Need it spicy? Add chili flakes or sriracha to the sauce!
Pro Tips
High heat is key here—don’t be shy! If your pan isn’t hot enough, the beef will steam instead of sear. Cook in batches if your skillet is small to avoid overcrowding. If the sauce thickens too much, add a splash of water or broth. For extra tender beef, you can marinate sliced steak in 1 teaspoon baking soda and 1 tablespoon water for 15 minutes before cooking (rinse well first!).
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water to revive the sauce. Microwaving works too but may soften the veggies. I don’t recommend freezing—the veggies will lose their crunch!
Troubleshooting
Soggy veggies? Your pan might be too crowded or not hot enough. Stir-fry in smaller batches. Tough beef? You probably sliced it with the grain—always cut against those muscle fibers! Too salty? Balance it with a squeeze of lime or honey next time, and use low-sodium soy sauce.
Frequently Asked Questions
Can I use frozen veggies instead of fresh?
Absolutely! Add them straight from the freezer but thaw first if they’re in large chunks. Cook a minute longer to eliminate excess moisture.
What if I don’t have oyster sauce?
Swap it with hoisin sauce or 1 teaspoon brown sugar mixed with 1 extra tablespoon soy sauce. It’ll still taste amazing!
Is there a gluten-free version?
Yes! Use tamari instead of soy sauce and ensure your oyster sauce is gluten-free (or skip it). Always check labels for hidden gluten.
15-Minute Stir-Fry with Beef
Ingredients
- 1 lb flank steak thinly sliced
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 1 medium carrot julienned or thinly sliced
- 3 cloves garlic minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce low sodium is fine!
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/4 teaspoon black pepper
Instructions
- First, let’s make the sauce: whisk soy sauce, oyster sauce, sesame oil, cornstarch, and black pepper in a small bowl. Heat 1 tablespoon oil in your skillet over high heat—it should shimmer but not smoke. Add the beef in a single layer (don’t crowd the pan!) and cook for 1-2 minutes per side. Remove the beef once browned but not fully cooked through—it’ll finish later.
- Add the remaining oil to the same skillet and toss in garlic, stirring for 10 seconds until fragrant. Throw in broccoli, bell pepper, and carrots. Stir-fry for 3-4 minutes until veggies are brightened but still crisp. Return the beef to the pan, pour in the sauce, and toss everything until the sauce thickens (about 1 minute). Remove from heat immediately to avoid overcooking!
