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This easy Steak Stir Fry recipe can be made in just 30 minutes! Tender beef, fresh veggies, and noodles are tossed together in a delicious, savory sauce. The perfect recipe for busy weeknights!
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“I made this last night and it was amazing!! WOW, just WOW. SO much flavor and better than take out!
Thank you!!!” – Brenda“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!” – Audrey
“Really lovely recipe, the whole family enjoyed it and we will be adding to our top 10 list. Thanks” – Janis
A Weeknight Dinner Everyone Loves
Steak Stir Fry is always a hit with my family. I make it on busy nights when I need to get dinner on the table fast but still want a meal that feels homemade and satisfying. Plus, it all comes together in one pan (which means minimal cleanup)! So many wins with this one!
What I love most about stir fry recipes is how flexible they are. You can swap in your favorite type of meat, use whatever noodles you have on hand, and load it up with the veggies your family loves most. There are endless combinations, which means this recipe never gets boring and always works with what’s in your fridge.
🩷 Erica
What You’ll Need to Make Steak Stir Fry
Boneless beef sirloin steak – Slice it very thin and against the grain for the most tender bites. A quick 10-15 minutes in the freezer makes slicing much easier.
Linguini noodles – Cook just to al dente so they don’t get mushy when tossed with the stir fry.
Canola oil – Vegetable or avocado oil work well as substitutes.
Red bell pepper – Adds a touch of sweetness and color. Feel free to swap with yellow or orange bell peppers if that’s what you have on hand.
Onion – I like to use yellow or white onions.
Carrots – Slicing them into matchsticks helps them cook quickly and evenly while keeping a slight crunch.
Broccoli florets – Cut into bite-size pieces so they cook fast and stay crisp-tender. Overcooked broccoli can turn mushy, so keep an eye on it.
Cabbage – Shredded green cabbage adds bulk and texture and soaks up the sauce.
Sesame seeds (optional) – Adds light crunch and a hint of nuttiness.
Red pepper flakes (optional) – Perfect for adding a little heat.
Key Ingredients for the Sauce/Marinade
Reduced-sodium soy sauce – If using regular soy sauce, consider reducing the amount slightly or adding a splash more broth.
Beef broth – Adds a savory element and balances the saltiness of the soy sauce. Low-sodium broth works best so you can control the seasoning.
Brown sugar – Adds just enough sweetness to balance the savory flavors and helps the sauce caramelize slightly as it cooks. Light or dark brown sugar both work.
Garlic – Freshly minced garlic gives the sauce its classic stir fry flavor. For the best taste, avoid garlic powder here if possible.
Ginger – Jarred ginger works in a pinch, but fresh will give you the best flavor.
Cornstarch – A little goes a long way! Don’t skip it unless you prefer a thinner 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 my 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
How to Make Steak Stir Fry
- Make the Sauce & Marinade
In a small bowl, whisk together the soy sauce, beef broth, brown sugar, garlic, and ginger. Pour half of the mixture into a large zip-top bag and reserve the rest.
- Marinate the Steak
Add the sliced beef to the bag, press out excess air, seal, and marinate for at least 5 minutes (longer if time allows). Refrigerate if marinating longer than 20 minutes.
- Thicken the Sauce
Whisk cornstarch into the reserved sauce until smooth. Cover and refrigerate until ready to use.
- Cook the Noodles
Prepare the linguini according to package directions. Drain and set aside.
- Stir-Fry the Steak & Veggies
Heat 2 teaspoons oil in a large skillet over medium-high heat. Add the steak (discarding marinade) and cook just until browned. Remove and set aside. Add remaining oil to the skillet and stir-fry bell pepper, onion, carrots, and broccoli until tender. Add cabbage and cooked steak, stirring until the cabbage softens.
- Bring It All Together
Add the cooked noodles and reserved sauce to the skillet. Toss until everything is well coated and the sauce thickens. Top with sesame seeds or red pepper flakes, if desired, and serve immediately.
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.
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
Quick, flavorful, and totally customizable – this Steak Stir Fry is the perfect weeknight dinner. Don’t forget to leave a comment and ⭐⭐⭐⭐⭐ rating to let me know how your family liked it! 🍜
Steak Stir Fry
Video
Ingredients
For the sauce/marinade:
- 2/3 cup reduced-sodium soy sauce
- 2/3 cup beef broth
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 2 teaspoons minced ginger
- 1 teaspoon cornstarch
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)
Instructions
- 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). Allow the beef to marinate in as long as time allows (the longer the better but if all you have is 5 minutes, that works)! If you marinate for longer than 20 minutes, marinate it in the fridge.
- 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.
Equipment
- Fry Pan/Skillet
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Loved this recipe, even though it did take more than 30 minutes. The combo of veggies with pasta and that great sauce works well. I didn’t have linguine and used thin spaghetti instead. Otherwise followed the recipe, including the red pepper flakes. Will definitely make many more times. Loved it!
So glad you liked it! Sorry it took more than 30 minutes. I make this all the time so maybe my time is off, I tend to just whip it up fast because I am familiar with the recipe. I am glad you like the flavors and that it was a hit with you! Thanks for the 5-stars!
Fairly easy & yummy! It also tastes great the next day!
So glad you liked it!
My wife said to follow exactly what the recipe said. And didn’t marinate the meat. Not specific at all
Hi Matthew, I’m not sure I understand your comment. In this recipe, the steak is marinated in a soy sauce/beef broth marinade before it is stir-fried with the veggies.
Dear Erica,
This is my fourth attempt to send you a comment. The system keeps cancelling me.
This recipe is perfect. I just made it, and I am enjoying it very much.
The sauce is perfect, neither too strong nor too weak. Just right.
Sincerely,
Larry Clarence Lewis
London, Ontario, Canada
Hi Larry! I am so glad that you like this recipe! Thanks so much for the kind comment, I’m it finally made its way through. Your comment made my day 🙂 – Erica
This recipe is so easy and takes very little time. The sauce makes it so good!
So glad you liked it!
My kids who are very picky all love this recipe. I omit the ginger though. And add sugar snap peas and a few other vegetables.
I’m so happy your kids love it! What a compliment! Thank you for sharing your variation of the recipe.