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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
Stir Fry Ingredients
- 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.
Marinade Ingredients
- 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.
NOTE: 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 use 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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Just finished making this dish and it was amazing followed instructions as is and what a great weekly meal
So glad you like this stir fry! It is one of our “rotation” meals because it’s one that ALL my kids will eat which is kind of a miracle haha
I made a vegan version of this using beyond steak tips and it was fantastic!
I want to try this recipe. Looks delicious and simple to cook/prepare.
This is so yummy! There’s so many different veggies you can add to this! I’ll be making this again!
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!
Enjoyed this recipe, nice sauce not too sweet.
Greetings now I know how to Pan fry noodles Thanks For helping me out
You’re welcome! I’m glad you enjoyed the recipe!
My family and I loved it! A total hit. Can’t wait to try it again.
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.
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!
Does the calorie intake include noodles?
Yes, it does.
This is delicious!! Definitely going to make again !! Thanks for sharing!!
Thanks for sharing the recipe of beef noodle stir fry I’m definitely try this tasty food with my whole family.
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.
Great Recipe!
I was wondering if the calories are per serving?
Yes, the calories are per serving. This recipe serves 6 so it would be 1/6th of the amount that this recipe yields.
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!
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.
Hi Janet- so glad you liked this so much! Thanks for the nice comment!
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!
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 😀
Really lovely recipe, the whole family enjoyed it and we will be adding to our top 10 list. Thanks
Wow, what a compliment! Thank you so much Janis!!! So glad you liked it!
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?
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!
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.
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!