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Beef Stir Fry

Beef stir fry with thin-sliced flank steak, hot-pan searing, and crisp-tender vegetables tossed in a glossy garlicky soy sauce. Sear-fast char + caramelized edges with a thickened sauce that clings to every bite.
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Prep Time 10 minutes
Cook Time 10 minutes
marinating 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Beef & Marinade
  • 1 lb flank steak Thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil Toasting gives a deeper nutty aroma
For the Stir Fry Sauce
  • 0.25 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tsp rice vinegar
  • 0.5 cup beef broth
  • 1 tsp cornstarch For thickening and gloss
For the Stir Fry
  • 1 tbsp vegetable oil Divided (used for searing)
  • 1 tbsp vegetable oil Divided (used for stir-frying)
  • 1 red bell pepper Sliced thin
  • 1 cup broccoli florets
  • 1 carrot Medium, julienned
  • 3 garlic cloves Minced
  • 1 tbsp fresh ginger Minced
  • 2 green onions Sliced, for garnish
  • 1 tsp toasted sesame seeds For garnish

Equipment

  • 1 cast iron skillet

Method
 

Marinate the beef
  1. In a bowl, toss the flank steak with soy sauce, cornstarch, and toasted sesame oil until evenly coated. Let sit 10 minutes at room temperature.
Mix the stir-fry sauce
  1. In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, rice vinegar, beef broth, and cornstarch until smooth. Set aside.
Sear the beef
  1. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until shimmering. Add the flank steak in a single layer and sear 1–2 minutes per side until deeply browned, then remove and set aside.
Stir-fry the vegetables
  1. Add the remaining vegetable oil to the pan and heat until it looks fluid and glossy. Add the red bell pepper, broccoli florets, and carrot and stir-fry 3–4 minutes until crisp-tender and lightly charred at the edges.
Add aromatics
  1. Push the vegetables to the side, add the garlic and ginger to the cleared space, and cook 30 seconds until fragrant. Stir lightly to combine.
Combine and glaze
  1. Return the beef to the pan and pour in the sauce, tossing to coat every piece. Cook 1–2 minutes until the sauce thickens and glosses over the beef and vegetables.
Garnish and serve
  1. Remove from the heat and sprinkle with green onions and toasted sesame seeds. Serve immediately over rice.

Notes

Pro tip: slice the flank steak thinly against the grain so it sears quickly and stays tender; keep the pan at high heat for proper browning. Refrigerate leftovers in a sealed container up to 3 days; reheat in a skillet over medium-high until warmed through (sauce may thicken, loosen with a splash of beef broth). Freezing isn’t recommended because the vegetables can turn soft after thawing. For a lower-sodium option, use reduced-sodium soy sauce and oyster sauce, keeping the cornstarch for the same glossy texture.