Best Quick Beef Stir Fry Recipes

QUICK BEEF STIR-FRY

Steps:

• Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
• Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

QUICK AND EASY TERIYAKI BEEF STIR-FRY

Steps:

• Whisk water, soy sauce, brown sugar, cornstarch, honey, and ginger together in a bowl until well combined.
• Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat. Add steak and cook and stir until browned, about 4 minutes. Move steak to the side of the wok. Add remaining tablespoon sesame oil to the center of the wok, followed by broccoli, snow peas, bell pepper, and garlic. Cook, stirring the vegetables, for 2 minutes.
• Add reserved sauce to the wok and stir everything together. Bring to a boil and cook until the sauce thickens and the vegetables are crisp-tender, about 2 minutes.
• Garnish with chopped green onions.

QUICK AND EASY STIR-FRY BEEF

Steps:

• Rinse rice in pot, and cook (follow package directions).
• While the rice is cooking, slice flank steak in thin slices (approximately 2 inches long by a quarter inch wide) and place in marinade.
• Make sure that the steak is coated in marinade.
• Wash pea pods and pinch off the ends.
• Chop the green onions and slice ginger.
• Heat large skillet on high heat.
• Drop 1 tbsp olive oil onto skillet.
• Put meat and marinade in skillet and fry until brown.
• Add more olive oil if necessary.
• Add ginger and green onions to skillet.
• Fry 1 minute.
• Add the pea pods and water chestnuts.
• Fry until pea pods are hot but not soggy.
• The rice should be finished by now.
• Serve stir-fry over rice.
• NOTES: I use small package of Green Giant frozen Sugar Snap Peas so I don't have to wash and prepare the fresh vegetables.
• I microwave them for 2 minutes to defrost them.
• You could also substitute other vegetables for the pea pods such as chopped broccoli or chopped green peppers.
• You can also add more vegetables, such as carrots and/or peppers.
• I also buy the steak "thin sliced", and cut those slices up.
• Makes it cook really fast and a bit more fun to eat.

QUICK BEEF STIR FRY WITH SPINACH

Steps:

• Stir together soy sauce, sesame oil, cornstarch and ginger in a small bowl until smooth. Heat large skillet or wok over medium igh heat until a drop of water sizzles in pan. Add 1 tsp of canola oil and swirl to coat pan; add steak and stir fry until browned, about 3 minutes. Transfer to plate. Add bell peppers, scallions, and garlic to pan, stir fry until soft. Add beef back to skillet along with spinach. Stir fry until spinach wilts. Stir in soy sauce mixture until thickened, about 1 minute.

QUICK MONGOLIAN BEEF STIR-FRY

Steps:

• Heat 1 tablespoon oil in a large skillet over high. Sprinkle steak with black pepper and salt. Add steak to pan; cook 5 minutes or until browned, stirring occasionally. Remove steak from pan (do not wipe out pan).
• Combine sugar, soy sauce, and vinegar in a small bowl. Add remaining 1 tablespoon oil, broccoli, and bell peppers to pan; cover, and cook 2 minutes. Uncover pan; add soy sauce mixture.
• Cook 6 minutes or until vegetables are crisp-tender and liquid reduces by about half. Add steak; cook 1 minute. Divide rice evenly among 4 plates; top with beef mixture and green onions.

QUICK BEEF STIR-FRY RECIPE

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add meat and garlic powder; cook and stir 1 min. Add vegetables; cook and stir 3 min. or until meat is done and vegetables are crisp-tender.
• Add dressing; cook and stir 30 sec.
• Spoon over rice; top with nuts.

BEEF ONION STIR-FRY: QUICK CHINESE RECIPE - THE WOKS OF LIFE

Steps:

• In a medium bowl, add the flank steak, baking soda, cornstarch, oil, oyster sauce, and water. Mix until the liquid has been absorbed, and set aside to marinate for at least 15 minutes, or up to 30 minutes.
• Meanwhile, in a small bowl, combine the light soy sauce, dark soy sauce, ketchup, oyster sauce, sugar, sesame oil, and water. Set aside.
• Heat a wok over high heat until smoking. Add 1 tablespoon of oil, and spread the beef in the wok in a single layer. Sear the meat, undisturbed, for 30 seconds to 1 minute, until browned. Stir-fry for an additional 15-30 seconds, until about 75% cooked. Remove from the wok and set aside.
• Add another tablespoon of oil to the wok, along with the onions. Stir-fry until the onions are seared and slightly blistered, 60-90 seconds. Remove from the wok.
• Add the prepared sauce to the wok, and bring to a simmer. Simmer for 15 seconds, and then stir in the beef and onions for another 30 seconds. Serve over rice.

BEEF WITH STRING BEANS: QUICK & EASY STIR-FRY - THE WOKS OF LIFE

Steps:

• In a bowl, add the beef, baking soda, and water (if you don't want your beef tenderized too much, omit the baking soda). Massage the beef with your hands until all the liquid is absorbed. Mix in the cornstarch, oil, and oyster sauce, and set aside to marinate for 30 minutes.
• Combine all the sauce ingredients in a measuring cup and set aside: the chicken stock, sugar, light soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper.
• Heat your wok over high heat until smoking. Add 2 tablespoons of oil and sear the beef until browned (this should only take 2 minutes). Turn off the heat, remove the beef from the wok, and set aside. Leave behind any oil in the wok.
• Set the wok over medium heat and add another tablespoon of oil to the along with the string beans. Sear the string beans on all sides until lightly scorched and wrinkly, about 6-8 minutes.
• Add the garlic, and stir-fry for 30 seconds. Increase the heat to high, and pour the Shaoxing wine around the perimeter of the wok.
• Next, add in the sauce mixture you made earlier. Stir the sauce around the sides of the wok to deglaze it (all those nice bits from stir-frying the beef should be absorbed into the sauce). Bring the sauce to a simmer.
• Stir the cornstarch and water slurry to ensure it's well combined, and drizzle the mixture into sauce while stirring constantly. Allow it to simmer and thicken for 20 seconds. Add the beef back to the wok and stir-fry to combine. Serve with rice!