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Making this tasty beef stir fry recipe is simple in your own kitchen! The homemade sweet and savory sauce rivals even the best takeout.

Some of my other takeout-style recipes include this Beef and Broccoli (30 Minutes!) and Ground Beef Stir Fry.

a bowl of beef stir fry with rice

Why you’ll love it

This steak stir fry is another wonderful option to add to your rotation of Asian-inspired recipes to make at home. I like to change up my sauces, so in this one we’re going with a soy sauce based one with fresh ginger, honey, and a hint of apple cider vinegar.

What makes this the best beef stir fry is that it’s got protein and veggies, is healthier and cheaper than takeout, and is ready in just 30 minutes. Does a simple family weeknight meal get any better? Thinly sliced ribbons of flank steak and tender-crisp veggies and plenty of sauce… yum!

What you’ll need

For the stir fry

  • Olive oil – for sautéing
  • Flank steak – it’s a fantastic middle ground between cost and taste, and it’s very tender when cooked right
  • Onion – sweet (Vidalia) onions are my preference here
  • Veggies – I chose broccoli and red bell pepper

For the sauce

  • Soy sauce and water – we’re going with low sodium
  • Honey and apple cider vinegar – for a sweet touch and a little acidity
  • Ginger and garlic – zesty, savory components
  • Red pepper flakes – just enough for a gentle warmth, not making it spicy
  • Cornstarch – to thicken up the sauce
ingredients for beef stir fry in prep bowls

Tips for success

  • Make sure to cut the flank steak very thinly and slice against the grain. All this means is that you’re cutting in the opposite direction of the lines (muscle fiber) that run down the meat, like skipping across train tracks.
  • Prep everything ahead of time since stir fries go quickly once you get started cooking.
  • Don’t be afraid to cook it over high heat! Cast iron works great for this. Conversely, be mindful to not overcook your steak.

How to make beef stir fry

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

mixing stir fry sauce in a bowl and sauteing vegetables in a skillet

Prep all your ingredients. Slice the steak into thin strips. In a mixing bowl, whisk together the stir fry sauce ingredients. Add half the oil to a skillet, and get it sizzling hot. Fry the veggies, tossing often, to desired tenderness. Set aside.

cooking steak in a skillet and adding vegetables and sauce

Add the rest of the oil to the skillet, and arrange the beef fairly spread out. Leave it for a minute to cook, then toss and cook for a short while longer. A little rare is ok. Return the veggies to the skillet, and toss with the sauce. Heat until thickened. Serve right away with rice or noodles.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

  • My 12″ Staub skillet is pictured. It’s a good size, and the meat isn’t too crowded in this one. Overcrowded beef will steam vs. fry.
  • A Microplane is handy for grating the ginger.
  • I like this cutting board. It’s sturdy with plenty of space for chopping the veggies.
  • Kitchen tongs make it easy to toss the stir fry.

Substitutions and variations

  • You can sub flank steak for sirloin or tenderloin if you like.
  • If you want to use frozen broccoli, thaw it first, and you will likely need to cook it for less time as it’s already partially cooked.
  • Prefer a sweeter sauce? Add another tablespoon or so of honey.
  • This recipe isn’t particularly spicy as written, so feel free to increase the crushed red pepper flakes or leave them out altogether if you want it mild.
  • You can definitely change up the veggies, just be sure they’re cut into similar size pieces so they cook at a similar rate (e.g. if adding carrots, slice them very thin or use matchstick cut carrots).
a cast iron skillet with steak stir fry

What to serve with beef stir fry

  • Top with fresh bean sprouts for some added crunch or sesame seeds.
  • I like a long-grain white rice like jasmine rice. Brown rice would work well too!
  • You can also serve over your favorite noodles. Try ramen, Udon, or rice noodles.

Leftovers and storage

  • Leftover beef stir fry will keep for 3-4 days in an airtight container in the fridge.
  • Reheat leftovers in a covered saucepan or in the microwave over a low heat until warmed through.
  • You can freeze leftovers, but the veggies will soften up.
closeup of beef stir fry

If you made this simple beef stir fry or the blog post didn’t answer your questions, leave me a comment below! You can also tag me #saltandlavender on Instagram if you made it.

a bowl of beef stir fry with rice
4.74 from 30 votes

Easy Beef Stir Fry

Making this tasty beef stir fry recipe is simple in your own kitchen! The homemade sweet and savory sauce rivals even the best takeout.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 4


  • 2 tablespoons olive oil divided
  • 1 pound flank steak sliced thinly against the grain
  • 1 medium onion sliced
  • 2 cups broccoli cut into small florets
  • 1 red bell pepper cut into small pieces


  • 1/2 cup low-sodium soy sauce
  • 1/2 cup water
  • 1/4 cup honey
  • 1 teaspoon fresh ginger grated
  • 3-4 cloves garlic minced
  • 1/2 teaspoon apple cider vinegar or rice vinegar
  • 1/4 teaspoon crushed red pepper flakes or more to taste
  • 3 tablespoons cornstarch


  • If making rice or noodles to serve with this stir fry, get that started. Prep all stir fry ingredients ahead of time as the actual cooking part goes very quickly. To prep the steak, trim off any fat and slice it across the grain into very thin bite-size pieces. Add the sauce ingredients to a bowl and whisk together thoroughly.
  • Add one tablespoon of the olive oil to a large skillet over high heat. Let the pan heat up for a few minutes (oil should be shimmering).
  • Add the onion, broccoli, and bell pepper and cook for 4-5 minutes, tossing/stirring often (they will end up tender-crisp). Transfer veggies to a plate.
  • Add the other tablespoon of olive oil to the skillet. Add the beef in a single layer (just "sprinkle" it into the pan ensuring it's spread out a bit) and don't touch it for a minute. Stir/flip it (cooking tongs are helpful) and cook it for another minute or so. Important: it cooks fast and will easily overcook and become tough. Leaving it a bit rare at this point is best.
  • Add the veggies back to the skillet and pour the sauce in. Stir/toss until coated and the sauce has thickened (about 1-3 minutes). Take the skillet off the heat and serve immediately over rice or noodles.


Calories: 353kcal, Carbohydrates: 31g, Protein: 29g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 68mg, Sodium: 1229mg, Potassium: 709mg, Fiber: 2g, Sugar: 20g, Vitamin A: 329IU, Vitamin C: 44mg, Calcium: 68mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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4.74 from 30 votes (3 ratings without comment)

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  1. Jaclyn says:

    Made this last night for the first time and it was a huge hit! We had lots of leftovers and I couldn’t help myself but eat some for breakfast and lunch the next day lmao too good! I added carrots and water chestnuts 👌 turned out amazing. Thank you for this recipe!

    1. Natasha says:

      I love that lol! Thanks for letting me know, Jaclyn!

  2. Cathie Harris says:

    5 stars
    Love it.Thank for tell to prepare for everything a head.I service it on top of Ramen Noodles.I will definitely make it again

    1. Natasha says:


  3. Leslie says:

    Tastes great-but too much cornstarch, I would normally do 1/3 that amount. Messed up the texture for me.

    1. Natasha says:

      Hmmm that is odd!

  4. Brian says:

    I made this 3 times because it’s sooooo delicious! The first time I made it with flank steak but it was too chewy so I switched over to tenderloin. I added in match stick carrots for another veggie. Amazing! I will be making this again and again!

    1. Natasha says:

      I’m so happy this is a favorite, Brian!! Thanks for letting me know!

  5. Melissa says:

    5 stars

    1. Natasha says:

      Thank you, Melissa!

  6. Kimira Benton says:

    5 stars
    This beef stir fry recipe is so easy and very tasty! This dish is a winner! I fixed it with Jasmine rice.

    1. Natasha says:

      Thank you!! Glad it was a hit!

  7. Sheik says:

    5 stars
    Love this recipe! For the estimate calories of that per serving or for the whole meal?

    1. Natasha says:

      Hi! Glad you like it! Calories are for 1/4 of the recipe.