Steak Stir Fry

4.44 from 71 votes
101 Comments

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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.

Skillet of cooked Beef Stir Fry.
Featured with this recipe
  1. Ingredients in Steak Stir Fry
  2. How to Thicken Steak Stir Fry Sauce
  3. Stir Fry Vegetables
  4. Frequently Asked Questions
  5. More Beef Dinner Recipes
  6. How to Make Steak Stir Fry
  7. Steak Stir Fry Recipe Recipe

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.
Ingredients for Beef Stir Fry including linguine, carrots, cabbage, red peppers, onion, beef, oil, broccoli, red pepper and sesame seeds.


Marinade Ingredients

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.

Ingredients for Beef Stir Fry Marinade including soy sauce, beef broth, corn starch, brown sugar, garlic and ginger.

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.

Pouring sauce into skillet of Beef Stir Fry with noodles.

Stir Fry Vegetables

There are SO MANY different vegetables that you can use in stir fry dishes. Here are some of our favorites:

  • Asparagus
  • Baby Corn
  • Bamboo Shoots
  • Green onions
  • Bean Sprouts
  • Bell Peppers
  • Broccoli
  • Cabbagee
  • Carrots
  • Celery
  • Mushrooms
  • Onions (Red, Yellow, or White)
  • Snow Peas
  • Sugar Snap Peas
  • Water Chestnuts
  • Zucchini
Lifting Beef Stir Fry from skillet with tongs.

Frequently Asked Questions

What kind of beef is best for stir fry?

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. 

How do you slice the 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.

How do you cut or slice vegetables for stir fry?

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.

How do you store and reheat leftover stir fry?

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

Skillet of Beef Stir Fry next to plate and soy sauce.

Steak Stir Fry Recipe

4.44 from 71 votes
This Steak Stir Fry with Noodles can be made in just 20 minutes! Tender beef, fresh veggies, and noodles tossed together in a delicious savory sauce. 
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine American
Servings 6

Video

Equipment

  • Fry Pan/Skillet

Ingredients

For the sauce/marinade:

For the stir fry:

Instructions

  • Combine soy sauce, broth, brown sugar, garlic, and ginger in a small mixing bowl. 
    Mixing bowl with Beef Stir Fry marinade next to whisk.
  • 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.
    Ziplock bag with sliced beef and marinade for Beef Stir Fry.
  • Add cornstarch to remaining mixture in bowl and stir until smooth, cover and refrigerate until ready to use.
    Mixing bowl with Beef Stir Fry marinade with cornstarch.
  • Prepare linguini noodles according to package directions.
    Pot with cooked linguine for Beef Stir Fry.
  • 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.
    Marinaded beef cooking in a hot skillet for Stir Fry.
  • 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.
    Skillet with cooked vegetables for Beef Stir Fry.
  • When noodles are done cooking, drain and toss with beef/vegetable mixture, adding the reserved sauce mixture. Toss until noodles are coated in sauce.
    Pouring sauce into skillet of Beef Stir Fry with noodles.
  •  Top with sesame seeds and/or red pepper flakes (optional) and serve immediately.
    Skillet with Beef Stir Fry with vegetables and noodles with wooden spoon.

Notes

  • 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.

Nutrition Information

Calories: 481kcalCarbohydrates: 72gProtein: 30gFat: 8gSaturated Fat: 2gCholesterol: 46mgSodium: 1123mgPotassium: 770mgFiber: 5gSugar: 10gVitamin A: 4230IUVitamin C: 64mgCalcium: 83mgIron: 3mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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Comments

  1. 5 stars
    This is so yummy! There’s so many different veggies you can add to this! I’ll be making this again!

  2. 5 stars
    I am sensitive to onion and garlic so substituted some fennel bulb and used garlic infused olive oil. I also doubled the ginger and used bean sprouts in place of the cabbage. I also held off on the sugar. It was still very yummy!

  3. 3 stars
    Recipe says it takes 30 minutes so I get all the ingredients and am ready to throw together a quick meal and in step one it says to marinate the meat for 2 hours… Well I guess this is tomorrow’s dinner…

  4. I love this recipe. The flavors are delicious! I substitute chicken for the beef. I have not read all of the comments so excuse me if this is redundant. This is not a 30 minute meal (not counting the marinade time). Unless you buy precut protein and pre cut veggies (or you have a garde manger at your beck and call) the mis en place easily takes about an hour. It is a labor of love but worth it if you have the patience.

  5. 5 stars
    Really good. Marinated the steak overnight. Added 5-spice powder to the marinade. Next time we make it, will add julienned fennel and cut back on the cabbage. Will also add hot chilis or Siracha for heat. Great foundation to add personal flair to. Yum!

  6. Thanks for sharing the recipe of beef noodle stir fry I’m definitely try this tasty food with my whole family.

  7. Considering to attempt with thin sliced thinner ends of twin pack of pork tenderloins (to reserve thicker for medallions during shelter in place/don’t run to market here on Long Island, NY). I’ve marinated pork similarly in past, and figure this would be a decent sub – given a red steak of any sort at this point, I’d be inclined to grill it, but it wouldn’t go as far..despite what we have on hand, I’ve been trying to stretch things…Has anyone tried this with pork? Thanks and stay well everyone.

    1. Yes, the calories are per serving. This recipe serves 6 so it would be 1/6th of the amount that this recipe yields.

  8. 5 stars
    I have made this twice….it is soooo good! The flavor is amazing….I think that you did not use any bottled (besides soy sauce) makes a huge difference. I have posted on Pinterest and have shared recipe with family members. Thank you for sharing this recipe….love it!

  9. Had this for dinner tonight. I had left over cubed beef from a beef & barley soup I was making. It was in sml cubes but that didn’t make any difference. The sauce was just right & flavourful. I did add a few more veggies than asked for but we both liked it. I would make this again.

  10. 5 stars
    BEST RECIPE EVER! I have tried lots of stir fry recipes and yours is the BEST! Great blend of flavors and so easy! I used frozen stir fry veggies this time and they worked great! I will use fresh produce from my garden next time I fix it. Slicing the beef really thin was good advice. Thank you for sharing your wonderful recipe!

    1. Hi Audrey- WOW! What a huge compliment! THANK YOU! We are so happy that you like this recipe so much. Thanks for coming back and leaving such a nice comment 😀

  11. 5 stars
    Really lovely recipe, the whole family enjoyed it and we will be adding to our top 10 list. Thanks

  12. 5 stars
    This recipe looks delicious, but I have several questions? First, if you wanted to replace the oil with sesame oil would you still use the same amount or less? Second, if you wanted to add some zucchini and bean sprouts when would they be added? Finally, I am not a huge red meat fan so what would be the maximum amount of time I could marinate sliced/cubed chicken breast using your marinade without becoming too salty?

    1. Hi Jules- To answer all your questions: 1. You would want to use less. sesame oil is really strong so I would use less. I haven’t experimented with it before so I can’t tell you an exact amount. 2. I would add them around the same time as the cabbage. Bean sprouts and zucchini soften quickly 3. I would marinate the chicken 1-2 hours. Hope this all helps!

  13. 5 stars
    Great recipe!!! Did not marinate due to having some hungry kiddos wanting dinner already. Also used carrots, red bell pepper, onions, broccoli, snow peas and only had thin speghatii. Cheated a bit and used a teriyaki glaze from a commerical brand. Thanks for the idea. Really did not know what to do with the beef. Wish I could have posted the image I took.

    1. Hi Joseph- we are so glad you liked this recipe! Totally fine you bought a store bought glaze 😉 Makes it even easier! Love you mix in ideas, thanks for sharing! And thanks for the 5 stars! Next time you make it feel free to take a pic and share it on Instagram and tag us. We would love to see your creation!

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