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This easy Steak Stir Fry recipe can be made in just 20 minutes! Tender beef, fresh veggies, and noodles tossed together in a delicious savory sauce.
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Steak Stir Fry is always a hit with the family! I like to throw this together on busy nights when I need to get dinner on the table fast. (Be sure to read all the rave reviews in the comments below!) Everything is all mixed into one easy dish for minimal clean-up as well. So many wins with this one!
What I love most about stir fry recipes (especially this one) is that you can mix-and-match everything. The types of meat, the noodles, and the variety of vegetables can all be hand picked to suit your tastes. You can make it any way you want! There are so many combinations!
Ingredients in Steak Stir Fry
With a homemade sauce, tender beef, noodles and all kinds of veggies, this really is the easiest beef stir fry recipe ever! Here’s what you need:
Stir Fry Ingredients
- Boneless beef sirloin steak – sliced thin. You can use skirt steak too. It’s best if you let the meat come to room temperature before cooking. You can also use chicken if you prefer a chicken stir fry dish.
- Linguini noodles – of course any noodles will work: spaghetti, fettuccini, angel hair pasta, etc. You can also serve your stir fry over rice or cauliflower rice.
- Canola oil – divided. You’ll use this to brown the beef as well as sautéing the veggies.
- Red bell pepper– sliced thin
- Onion – sliced thin
- Carrots – sliced into match-sticks. You can also use baby carrots cut in quarters length-wise.
- Broccoli florets – Cut into bite-size pieces
- Cabbage – shredded
- Sesame seeds – to taste. These are optional but look really pretty as a garnish.
- Red pepper flakes – also optional. A little goes a long way with these, so start with just a pinch.
For the marinade, you just need a few ingredients. To make things even easier, we just double the marinade and divide it in half so we can use the rest for the sauce while cooking. For the best results, you will want to marinate your steak slices in the marinade for at least 2 hours. Skip the marinade if you are in a time crunch. The steak won’t be quite as flavorful, but you will still get great results.
- 2/3 cup soy sauce – either reduced sodium or regular.
- 2/3 cup beef broth – again, I like to use the low-sodium variety.
- 2 tablespoons brown sugar
- 4 cloves garlic minced
- 2 teaspoons minced ginger
- 1 teaspoon cornstarch
How to Thicken Steak Stir Fry Sauce
The only difference between the sauce and the marinade for this recipe is a little bit of cornstarch. The cornstarch just makes the sauce a little thicker and helps to coat the noodles. The sauce for this beef stir fry is a more savory sauce, which I like with beef dishes. If you want it to be sweeter and have a more teriyaki flavor, just add a little pineapple juice and/or a little more brown sugar. For a thicker sauce, add a couple tablespoons cornstarch. You can always thin it out with more water.
Stir Fry Vegetables
There are SO MANY different vegetables that you can use in stir fry dishes. Here are some of our favorites:
- Baby Corn
- Bamboo Shoots
- Green onions
- Bean Sprouts
- Bell Peppers
- Onions (Red, Yellow, or White)
- Snow Peas
- Sugar Snap Peas
- Water Chestnuts
Frequently Asked Questions
For the best beef stir-fry, we used sirloin steak. It is a nice, tender cut of meat that marinates and sautés well in a stir fry. It’s a very versatile cut of steak that you almost can’t go wrong with. The downside to sirloin steak is that it can easily get overcooked. For optimal results, stir fry until JUST cooked through. Other cuts of steak that work well for stir fry includes flank steak, skirt steak, and rump steak.
I like to slice my steak SUPER thin. Seriously, like paper thin (like at the Mongolian BBQ restaurants). The thinner, the better. An easy tip for slicing steak is to freeze the steak for 10-15 minutes before slicing, then slice it with a sharp knife. I also like to cut it on a 30 to 45-degree angle against the muscle fibers instead of slicing it straight down so I can get it even thinner. You will find that the flavor is better, and it is easier for kids to eat. It also absorbs the marinade better.
The key to slicing vegetables is to try to cut them all close to the same thickness. You want all your vegetables to cook as evenly as possible. Also, remember to keep your vegetables bite-sized. You don’t want to have to use a knife to cut up the vegetables after serving. Vegetables like celery and carrots can be cut on an angle.
Store leftover stir fry in an airtight container or resealable storage bag in the fridge. You can microwave leftovers, but it will taste best reheated in a wok or skillet.
READ MORE: 35+ Quick and Easy Dinner Ideas
More Beef Dinner Recipes
How to Make Steak Stir Fry
Steak Stir Fry Recipe
- Fry Pan/Skillet
For the sauce/marinade:
For the stir fry:
- 16 ounces boneless beef sirloin steak sliced thin
- 16 ounces linguini noodles
- 4 teaspoons canola oil divided
- 1 red bell pepper sliced thin
- 1 onion sliced thin
- 2 carrots sliced into match-sticks
- 2 cups broccoli florets
- 2 cups cabbage shredded
- sesame seeds to taste (optional)
- red pepper flakes to taste (optional)
- Combine soy sauce, broth, brown sugar, garlic, and ginger in a small mixing bowl.
- Place half of the mixture in a gallon-sized Ziploc bag, add sliced beef, seal (pressing as much air out as you can), and refrigerate for at least 2 hours.
- Add cornstarch to remaining mixture in bowl and stir until smooth, cover and refrigerate until ready to use.
- Prepare linguini noodles according to package directions.
- While noodles are cooking, heat 2 teaspoons oil in a large skillet over medium-high heat and add steak slices, discarding excess marinade. Stir-fry until just browned, remove steak from skillet and set aside.
- Add remaining oil to the same skillet and stir-fry peppers, onion, carrots, and broccoli until onions become clear and soft. Add cabbage and beef to the skillet and cook until cabbage becomes soft.
- When noodles are done cooking, drain and toss with beef/vegetable mixture, adding the reserved sauce mixture. Toss until noodles are coated in sauce.
- Top with sesame seeds and/or red pepper flakes (optional) and serve immediately.
- Please note that the prep time and cook time on this recipe does not include the 2+ hours of time needed to marinate the beef.
- An easy tip for slicing steak is to freeze the steak for 10-15 minutes before slicing, then slice it with a sharp knife. I also like to cut it on a 30 to 45-degree angle instead of slicing it straight down so I can get it even thinner. You will find that the flavor is better, and it is easier for kids to eat. It also absorbs the marinade better.
- The key to slicing vegetables is to try to cut them all close to the same thickness. You want all your vegetables to cook as evenly as possible. Also, remember to keep your vegetables bite-sized. You don’t want to have to use a knife to cut up the vegetables after serving. Vegetables like celery and carrots can be cut on an angle.
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