FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
1 Enter your email below.
2 Confirm from the email we send (double opt-in).
3 Download your PDF instantly.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
Get the printable PDF for this recipe.
best beef stir fry recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: General
Description
A quick weeknight stir fry featuring tender beef and crisp vegetables coated in a rich, glossy black garlic and miso glaze.
Ingredients
Scale
- 1.1 lbs flank steak or sirloin, thinly sliced
- 2 tablespoons soy sauce (for marinade)
- 1 tablespoon cornstarch (for marinade)
- 1 teaspoon sesame oil (for marinade)
- 1/4 teaspoon white pepper
- 1 large red bell pepper, sliced thinly
- 7 oz broccoli florets, bite-sized
- 2 medium carrots, julienned
- 3.5 oz snap peas, trimmed
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1/4 cup soy sauce (for sauce)
- 2 tablespoons rice vinegar
- 1 tablespoon light brown sugar
- 1 tablespoon sesame oil (for sauce)
- 1 tablespoon black garlic paste
- 1 tablespoon red miso paste
- 1/2 cup vegetable stock
- 2 teaspoons cornstarch (for slurry)
- 2 tablespoons cold water (for slurry)
- Cooked jasmine rice, for serving
- 2 green onions, sliced
- 1 teaspoon toasted sesame seeds
Instructions
- Marinate the Beef: Pat sliced beef dry with paper towels. Combine beef with soy sauce, cornstarch, sesame oil, and white pepper in a bowl. Toss to coat and set aside for at least 15 minutes.
- Prepare Sauce and Vegetables: Chop all vegetables as directed. In a separate small bowl, whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, black garlic paste, red miso, and vegetable stock for the glaze. Mix the cornstarch slurry (cornstarch and cold water) in a small cup.
- Sear the Beef: Heat half of the vegetable oil in a large wok or skillet over high heat. Sear half of the marinated beef in a single layer for 1-2 minutes per side until browned and caramelized. Remove beef to a clean plate and repeat with remaining beef and oil if necessary.
- Stir-fry Vegetables: Add remaining oil to the wok. Add garlic and ginger, stir-frying for 30 seconds until fragrant. Add broccoli and carrots, cooking for 2-3 minutes. Add bell pepper and snap peas, stir-frying for another 1-2 minutes until crisp-tender.
- Finish with Glaze: Return seared beef to the wok. Pour the prepared glaze over the beef and vegetables, bringing it to a simmer. Stir the cornstarch slurry and slowly add it to the simmering sauce, stirring constantly until the glaze thickens to a glossy consistency.
- Serve: Immediately serve the hot stir-fry over jasmine rice, garnished generously with green onions and toasted sesame seeds.
Notes
To achieve tender beef, ensure you slice it against the grain and marinate it with cornstarch. Sear the beef quickly over high heat in small batches to prevent overcrowding the pan, which can cause the meat to steam instead of sear.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 70 mg