How to Make Stir-fry With Beef


Stir-frying is a cooking method that can make good use of excess produce and meats. Stir-frying is a quick way to have lunch or dinner on the table in less than half an hour. It is an affordable way to create a healthful meal for your family. You can make a stir-fry by following a recipe or by simply looking through your refrigerator and freezer to see what's available that would go well together. Beef is a versatile meat that works well in most stir-fries.

Things You'll Need

  • Lean beef
  • Corn starch
  • Peanut oil (or another high-smoke-point oil)
  • Sesame oil
  • Mixed vegetables
  • Beef broth
  • Soy sauce
  • Sugar
  • Cooked white rice
  • Wok
  • Preheat your wok over high heat. If you do not have a wok, use a large frying pan with a thick bottom.

  • Chop vegetables into bite-size pieces. Vegetables that go well with beef include onions, bell peppers, carrots, mushrooms, cabbage and snow peas.

  • Salt and pepper the meat on both sides. If you prefer your beef medium or rare, leave it whole for now. Otherwise cut it into bite-size strips.

  • Add 1 tbsp. peanut oil to the wok. The oil should smoke or almost smoke. Then add the beef. Cook the beef until it is seared on all sides. Remove and set aside.

  • Reheat the wok for a few minutes. Add another tablespoon or two of peanut oil.

  • Place your vegetables in the wok. Cook them for a few seconds before stirring to give them a chance to sear in the high heat.

  • Slice your beef if you left it whole, and return it to the wok.

  • Whisk together 2/3 cup beef broth, 1 tsp. sugar and 1 tbsp. soy sauce. Add 2 tbsp. corn starch. Whisk until the starch dissolves to create a slurry that thickens into a sauce.

  • Mix the slurry into your stir-fry and allow it to cook until it thickens. This should take less than a minute.

  • Remove the stir-fry from the heat, and add 1 tsp. sesame oil. If the stir-fry tastes bland, add more soy sauce. Serve over cooked white rice.

Tips & Warnings

  • Many flavors can be added to a stir-fry. Lemon or lime juice adds an acidic flavor. Rice wine vinegar makes it sweeter. Ginger and garlic powder add spice.
  • The best cuts of beef for stir-frying are flank steak or sirloin. Avoid cuts with lots of connective tissue.
  • A preheated wok is very hot, and hot oil can splatter when ingredients are added. Do not burn yourself.


  • Photo Credit Jupiterimages/Goodshoot/Getty Images
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