18 Flavorful Beef Stir Fry Recipes Deliciously Savory

Craving a quick, savory dinner that’s packed with flavor? Look no further! These 18 delicious beef stir fry recipes are your ticket to easy weeknight wins—whether you’re in the mood for classic comfort, bold Asian-inspired flavors, or fresh seasonal twists. Ready to transform simple ingredients into mouthwatering meals? Let’s fire up the wok and dive in!

Classic Ginger Garlic Beef Stir Fry

This quick and flavorful stir fry is a weeknight hero—tender beef, punchy ginger, and garlic come together in a savory-sweet sauce that’s irresistible over rice.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 3 tbsp soy sauce, divided
• 2 tbsp cornstarch
• 2 tbsp vegetable oil, divided
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1/4 cup brown sugar
• 1 tbsp rice vinegar
• 1/2 tsp red pepper flakes
• 3 green onions, sliced (whites and greens separated)

Instructions

1. Marinate the beef: Toss flank steak with 1 tbsp soy sauce and cornstarch until evenly coated. Let sit 10 minutes.
2. Cook the aromatics: Heat 1 tbsp oil in a large skillet or wok over high heat. Add garlic, ginger, and green onion whites; stir-fry 30 seconds until fragrant.
3. Sear the beef: Push aromatics to one side, add remaining 1 tbsp oil, then beef in a single layer. Cook undisturbed 1 minute, then stir-fry 2 minutes until browned but slightly pink inside. Transfer to a plate.
4. Make the sauce: In the same skillet, combine remaining 2 tbsp soy sauce, brown sugar, rice vinegar, and red pepper flakes. Simmer 1 minute until slightly thickened.
5. Finish: Return beef to skillet, toss with sauce and green onion greens. Serve immediately.

The cornstarch marinade gives the beef a velvety texture, while the ginger and garlic pack every bite with bold, restaurant-quality flavor.

Tip: Freeze the steak for 20 minutes before slicing—it makes thin cuts effortless!

Szechuan Spicy Beef Stir Fry

This fiery stir-fry packs a punch with bold Szechuan flavors and tender beef—perfect for spice lovers craving a quick weeknight dinner.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil, divided
• 1 tbsp Szechuan peppercorns, crushed
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp chili garlic paste
• 1 red bell pepper, thinly sliced
• 1 tsp sugar
• 2 green onions, sliced

Instructions:

1. In a bowl, toss the flank steak with 1 tbsp soy sauce and 1 tbsp cornstarch. Let marinate for 10 minutes.
2. Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add the beef and sear for 2 minutes per side until browned. Transfer to a plate.
3. Add the remaining 1 tbsp oil to the wok. Stir in the Szechuan peppercorns, 3 cloves garlic, 1 tbsp ginger, and 1 tbsp chili garlic paste. Cook for 30 seconds until fragrant.
4. Toss in the red bell pepper and stir-fry for 2 minutes. Return the beef to the wok, along with the remaining 1 tbsp soy sauce and 1 tsp sugar. Cook for 1 more minute.
5. Garnish with 2 sliced green onions and serve immediately.

The numbing heat of Szechuan peppercorns paired with savory beef creates an addictive contrast—just be sure to have rice ready to tame the flames!

Tip: For extra heat, add a drizzle of chili oil at the end.

Honey Soy Glazed Beef Stir Fry

This sweet-savory stir fry comes together in under 20 minutes, with tender beef and crisp veggies coated in a sticky, glossy glaze.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp grated ginger, and 1/2 tsp red pepper flakes (if using). Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add flank steak and cook for 2-3 minutes until browned but still slightly pink. Transfer to a plate.
3. Add remaining 1 tbsp vegetable oil to the skillet. Stir-fry bell pepper and broccoli for 3-4 minutes until crisp-tender.
4. Return beef to the skillet, pour in the sauce, and toss everything together. Cook for 1-2 minutes until the sauce thickens and coats the ingredients.
5. Sprinkle with 1 tbsp sesame seeds and serve immediately over rice.

The magic here is in the glaze—it caramelizes just enough to cling to every bite without overpowering the fresh veggies.

Tip: Freeze the flank steak for 20 minutes before slicing—it makes super-thin cuts way easier!

Teriyaki Beef Stir Fry with Vegetables

This quick and flavorful stir fry is a weeknight lifesaver—tender beef, crisp veggies, and a glossy teriyaki sauce come together in just 20 minutes.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 3 garlic cloves, minced
• 1/3 cup teriyaki sauce
• 1 tbsp honey
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp sesame seeds, for garnish
• 2 green onions, sliced

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the flank steak and sear for 2–3 minutes until browned but still pink inside. Transfer to a plate.
2. Add the remaining 1 tbsp vegetable oil to the skillet. Toss in the bell pepper, broccoli, and carrot. Stir-fry for 3–4 minutes until crisp-tender.
3. Push the veggies to one side, add the minced garlic, and cook for 30 seconds until fragrant. Stir in the 1/3 cup teriyaki sauce, 1 tbsp honey, 1 tsp ginger, and 1/2 tsp red pepper flakes (if using).
4. Return the beef to the skillet and toss everything together for 1–2 minutes until the sauce thickens slightly and coats the ingredients.
5. Garnish with 1 tbsp sesame seeds and sliced green onions before serving over rice.

The secret? A double hit of umami from the teriyaki sauce and quick-seared beef—no takeout compares!

Tip: Freeze the flank steak for 30 minutes before slicing; it’ll give you paper-thin cuts effortlessly.

Black Pepper Beef Stir Fry

This bold and peppery stir fry comes together in under 30 minutes, packing a punch of flavor that’ll have you skipping takeout. Tender beef, crisp bell peppers, and a glossy black pepper sauce make it a weeknight winner.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp freshly cracked black pepper (plus extra for garnish)
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 1/4 cup water

Instructions:

1. In a bowl, toss the flank steak with 1 tbsp cornstarch until evenly coated. Set aside.
2. Whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp brown sugar, and 1/4 cup water in a small bowl.
3. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add the beef in a single layer and sear for 2 minutes per side until browned but not fully cooked. Transfer to a plate.
4. Add remaining 1 tbsp oil to the skillet. Sauté the bell peppers and 3 cloves garlic for 2 minutes until slightly softened.
5. Return the beef to the skillet, pour in the sauce, and sprinkle 1 tbsp black pepper. Stir-fry for 3–4 minutes until the sauce thickens and coats everything evenly.

The cracked black pepper adds a warm, aromatic heat that’s balanced by the sweetness of the bell peppers—no bland bites here!

Tip: For extra kick, add a pinch of red pepper flakes with the black pepper.

Sesame Ginger Beef Stir Fry

This quick stir fry packs a punch with savory-sweet sesame ginger sauce clinging to tender beef and crisp veggies—perfect for busy weeknights!

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 1 tbsp neutral oil (like vegetable or avocado)
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 tbsp toasted sesame seeds
• 2 green onions, sliced

Instructions:

1. In a bowl, whisk together 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, 2 tsp ginger, and 2 cloves minced garlic. Set aside.
2. Heat 1 tbsp neutral oil in a large skillet or wok over high heat. Add flank steak and sear for 2–3 minutes until browned but still pink inside. Transfer to a plate.
3. In the same skillet, heat 1 tbsp sesame oil. Add broccoli and bell pepper; stir-fry for 3–4 minutes until crisp-tender.
4. Return beef to the skillet, pour in the sauce, and toss everything together for 1–2 minutes until glossy and thickened.
5. Garnish with 1 tbsp sesame seeds and sliced green onions.

The magic here? The sauce caramelizes just enough to coat every bite without overpowering the fresh ginger’s zing.

Tip: Freeze the flank steak for 20 minutes before slicing—it’ll give you paper-thin cuts effortlessly!

Thai Basil Beef Stir Fry

This quick and fragrant stir fry packs bold Thai flavors into a weeknight-friendly dish—ready in under 20 minutes!

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 2 Thai chilies (or 1 serrano), thinly sliced
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp soy sauce
• 1 tsp brown sugar
• 1 red bell pepper, thinly sliced
• 1 cup fresh Thai basil leaves (or Italian basil in a pinch)

Instructions

1. Heat 1 tbsp oil in a wok or large skillet over high heat. Add steak and sear for 2 minutes until browned but not fully cooked. Transfer to a plate.
2. Add remaining 1 tbsp oil to the pan. Sauté garlic and chilies for 30 seconds until fragrant.
3. Stir in bell pepper and cook for 2 minutes until slightly softened.
4. Return steak to the pan. Add oyster sauce, fish sauce, soy sauce, and brown sugar, tossing everything together for 1 minute.
5. Remove from heat and fold in Thai basil until just wilted.

The magic here? The basil wilts from residual heat, keeping its peppery aroma bright against the savory-sweet sauce.

Tip: For extra depth, char the bell peppers in a dry pan for 1 minute before slicing.

Garlic Bok Choy Beef Stir Fry

This quick stir fry packs a punch with tender beef, crisp bok choy, and a garlicky sauce that comes together in minutes—perfect for busy weeknights!

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 4 cups baby bok choy, halved lengthwise
• 3 cloves garlic, minced
• 2 tbsp vegetable oil, divided
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp brown sugar
• 1/2 tsp red pepper flakes (optional)
• 1/4 tsp black pepper

Instructions:

1. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp brown sugar, 1/2 tsp red pepper flakes (if using), and 1/4 tsp black pepper. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the beef and stir-fry for 2–3 minutes until just browned. Transfer to a plate.
3. Add the remaining 1 tbsp vegetable oil to the skillet. Toss in 3 cloves minced garlic and cook for 10 seconds until fragrant. Add the bok choy and stir-fry for 2 minutes until leaves wilt but stems stay crisp.
4. Return the beef to the skillet, pour in the sauce, and toss everything together for 1 minute until glossy and well-coated.

The magic here? The bok choy stays vibrant and crunchy while soaking up the savory-sweet sauce—no soggy greens allowed!

Tip: For extra depth, add a splash of toasted sesame oil just before serving.

Spicy Mongolian Beef Stir Fry

This fiery-sweet stir fry comes together in under 30 minutes, with tender beef and a sticky sauce that clings to every bite.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 3 tbsp cornstarch
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 tbsp grated ginger
• 1/3 cup low-sodium soy sauce
• 1/4 cup brown sugar
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp crushed red pepper flakes
• 3 green onions, sliced (white and green parts separated)

Instructions

1. Toss flank steak with 3 tbsp cornstarch until evenly coated.
2. Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add beef in a single layer and sear for 2 minutes per side until browned. Transfer to a plate.
3. In the same pan, sauté 4 cloves minced garlic, 1 tbsp ginger, and white parts of green onions for 30 seconds until fragrant.
4. Add 1/3 cup soy sauce, 1/4 cup brown sugar, 2 tbsp hoisin, 1 tbsp rice vinegar, and 1 tsp red pepper flakes. Simmer for 2 minutes until slightly thickened.
5. Return beef to pan, tossing to coat in sauce. Cook 1 more minute, then stir in green onion tops.

The magic here? The cornstarch coating fries into a crisp crust while keeping the beef juicy inside—no takeout compares!

Tip: Freeze the flank steak for 20 minutes before slicing for paper-thin cuts.

Sweet Chili Beef Stir Fry

This quick stir fry packs a punch with tender beef, crisp veggies, and a sticky-sweet chili glaze that’ll have everyone reaching for seconds.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 3 tbsp sweet chili sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp minced garlic
• 1 tbsp vegetable oil
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. In a small bowl, whisk together 3 tbsp sweet chili sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1/4 tsp red pepper flakes. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add flank steak and sear for 2–3 minutes until browned but still pink in spots. Transfer to a plate.
3. In the same skillet, add bell pepper and broccoli. Stir-fry for 3–4 minutes until crisp-tender. Push veggies to one side, then add 1 tbsp minced garlic to the empty space and cook for 30 seconds until fragrant.
4. Return beef to the skillet, pour in the sauce, and toss everything together. Cook for 1–2 minutes until the sauce thickens and coats the ingredients. Drizzle with 1 tsp sesame oil and remove from heat.

The magic here? The sauce caramelizes just enough to cling to every bite without overpowering the fresh crunch of the veggies.

Tip: Freeze the flank steak for 20 minutes before slicing—it’ll give you paper-thin cuts with ease.

Beef and Broccoli Stir Fry

This classic takeout favorite comes together in under 30 minutes, with tender beef and crisp-tender broccoli coated in a savory-sweet sauce.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 3 cups broccoli florets
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 tbsp vegetable oil, divided
• 1/4 cup water
• 1 tsp cornstarch

Instructions:

1. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp brown sugar, 1/4 cup water, and 1 tsp cornstarch. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add beef and stir-fry for 2-3 minutes until browned but not fully cooked. Transfer to a plate.
3. Add remaining 1 tbsp vegetable oil to the skillet. Stir-fry broccoli florets for 2 minutes, then add 2 cloves minced garlic and 1 tsp grated ginger. Cook for 30 seconds until fragrant.
4. Return beef to the skillet, pour in the sauce, and toss everything together. Cook for 1-2 more minutes until the sauce thickens and coats the ingredients.

The magic here is in the quick sear – keeping the beef juicy while the broccoli stays vibrantly green with just the right crunch. Serve it over steamed rice for a complete meal that beats takeout any night.

Tip: Freeze the flank steak for 20 minutes before slicing – it makes cutting paper-thin strips much easier!

Lemongrass Beef Stir Fry

This fragrant stir fry packs a punch with bright lemongrass and savory beef—ready in under 30 minutes for a weeknight win!

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp neutral oil (like avocado or grapeseed), divided
• 3 tbsp minced fresh lemongrass (tender inner stalks only)
• 3 garlic cloves, minced
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tsp soy sauce
• 1/2 tsp black pepper
• 1 red bell pepper, thinly sliced
• 1/4 cup water
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp oil in a large skillet or wok over high heat. Add the beef in a single layer and sear for 2 minutes per side until browned but still pink inside. Transfer to a plate.
2. Reduce heat to medium, add the remaining 1 tbsp oil, then sauté lemongrass and garlic for 1 minute until fragrant.
3. Stir in fish sauce, brown sugar, soy sauce, and black pepper. Add bell pepper and water, scraping up any browned bits. Cook for 3 minutes until peppers soften slightly.
4. Return beef and any juices to the skillet, tossing to coat. Cook 1 more minute. Garnish with green onions.

The lemongrass caramelizes into a sticky glaze that clings to every bite—no bland beef here! Serve over rice to soak up the extra sauce.

Tip: Freeze the beef for 20 minutes before slicing for paper-thin cuts.

Orange Zest Beef Stir Fry

Bright, citrusy, and packed with savory depth, this stir fry is a quick weeknight win with a zesty twist.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp soy sauce
• 2 tbsp orange juice
• 1 tbsp honey
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp orange zest (from 1 medium orange)
• 1 tbsp vegetable oil
• 1 red bell pepper, thinly sliced
• 2 cups broccoli florets
• 1 tsp sesame seeds (optional)

Instructions:

1. In a bowl, whisk together 2 tbsp soy sauce, 2 tbsp orange juice, 1 tbsp honey, 1 tbsp ginger, and 2 cloves minced garlic. Toss the flank steak in half the marinade; let sit 10 minutes.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the beef (reserving marinade) and stir-fry for 2–3 minutes until browned but slightly pink inside. Transfer to a plate.
3. In the same skillet, add bell pepper and broccoli. Stir-fry for 3–4 minutes until crisp-tender. Pour in the reserved marinade and 1 tbsp orange zest; cook 1 minute until glossy.
4. Return beef to the skillet, tossing everything to coat. Cook 1 minute more. Garnish with sesame seeds if using.

The orange zest adds a fragrant pop that balances the rich beef—no bland stir fries here! Serve over steamed rice for a complete meal.

Tip: For extra tenderness, freeze the flank steak for 20 minutes before slicing—it’ll make thin cuts a breeze.

Beef and Snow Pea Stir Fry

This quick stir-fry delivers tender beef and crisp snow peas in a savory-sweet sauce—perfect for busy weeknights when you need dinner fast.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 2 tbsp oyster sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp vegetable oil, divided
• 8 oz snow peas, trimmed
• 1/4 tsp red pepper flakes (optional)

Instructions

1. In a bowl, toss the flank steak with 1 tbsp soy sauce and cornstarch. Let sit for 10 minutes.
2. Whisk together the remaining 1 tbsp soy sauce, oyster sauce, and honey in a small bowl. Set aside.
3. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer and cook undisturbed for 2 minutes, then stir-fry for 1 more minute until browned but still pink in spots. Transfer to a plate.
4. Add the remaining 1 tbsp oil to the skillet. Stir-fry garlic, ginger, and red pepper flakes (if using) for 30 seconds until fragrant. Add snow peas and cook for 2 minutes, tossing often.
5. Return the beef to the skillet, pour in the sauce, and toss everything together for 1 minute until glossy and heated through.

The magic here? The cornstarch-marinated beef stays juicy while the snow peas keep their satisfying crunch—no soggy veggies allowed!

Tip: For extra flair, garnish with toasted sesame seeds or sliced green onions.

Five-Spice Beef Stir Fry

This quick and aromatic stir fry brings bold Chinese flavors to your weeknight dinner with minimal fuss—just tender beef, crisp veggies, and that irresistible five-spice warmth.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp Chinese five-spice powder
• 1 tbsp brown sugar
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, sliced
• 1 cup snap peas, trimmed
• 3 garlic cloves, minced
• 1 tsp grated ginger
• 2 green onions, sliced (for garnish)

Instructions

1. In a bowl, toss the flank steak with 1 tbsp soy sauce, hoisin sauce, five-spice powder, and brown sugar. Let marinate 10 minutes.
2. Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add the beef in a single layer and cook undisturbed for 1 minute, then stir-fry 2–3 minutes until browned. Transfer to a plate.
3. Add remaining 1 tbsp oil to the pan. Sauté bell pepper and snap peas for 2 minutes. Stir in garlic and ginger, cooking 30 seconds until fragrant.
4. Return beef to the pan with remaining 1 tbsp soy sauce. Toss everything together for 1 minute until glossy and heated through.
5. Garnish with green onions and serve immediately over rice.

The magic here? Letting the beef caramelize slightly in the five-spice marinade creates a sticky, deeply savory crust that clings to every bite.

Tip: For extra tenderness, freeze the flank steak for 20 minutes before slicing—it’ll glide through like butter!

Beef and Mushroom Stir Fry

This savory stir fry comes together in under 30 minutes, with tender beef and earthy mushrooms soaking up a glossy, garlicky sauce.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 8 oz cremini mushrooms, sliced
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 1/4 tsp black pepper
• 2 green onions, sliced (for garnish)

Instructions:

1. In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp brown sugar, 1 tbsp cornstarch, and 1/4 tsp black pepper to make the sauce. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the beef and sear for 2–3 minutes until browned but not fully cooked. Transfer to a plate.
3. Add the remaining 1 tbsp vegetable oil to the skillet. Sauté mushrooms for 4–5 minutes until softened, then add 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Return the beef to the skillet, pour in the sauce, and toss everything together. Cook for 1–2 minutes until the sauce thickens and coats the ingredients.
5. Garnish with sliced green onions and serve immediately over rice.

The magic here is the caramelized edges on the mushrooms—they add a deep, almost nutty flavor that balances the rich sauce.

Tip: Freeze the flank steak for 20 minutes before slicing; it makes cutting paper-thin strips much easier!

Curry Infused Beef Stir Fry

This vibrant stir fry packs a punch with warm curry flavors and tender beef, ready in under 30 minutes—perfect for busy weeknights!

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp vegetable oil, divided
• 1 tbsp curry powder
• 1 tsp garlic powder
• 1 tsp brown sugar
• 1/2 tsp salt
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 2 tbsp soy sauce
• 1 tbsp honey
• 1/4 cup chopped cilantro (for garnish)

Instructions:

1. In a bowl, toss the sliced beef with 1 tbsp vegetable oil, 1 tbsp curry powder, 1 tsp garlic powder, 1 tsp brown sugar, and 1/2 tsp salt. Let marinate for 10 minutes.
2. Heat the remaining 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer and cook for 2–3 minutes per side until browned. Transfer to a plate.
3. In the same skillet, add the red bell pepper and broccoli. Stir-fry for 3–4 minutes until crisp-tender.
4. Return the beef to the skillet, then add 2 tbsp soy sauce and 1 tbsp honey. Toss everything together and cook for 1 minute until glazed.
5. Garnish with chopped cilantro and serve immediately.

The magic here? The curry powder caramelizes slightly on the beef, creating a smoky-sweet crust that pairs perfectly with the honey-soy glaze.

Tip: For extra heat, add a pinch of red pepper flakes with the curry powder!

Beef and Bell Pepper Stir Fry

This quick and colorful stir fry packs bold flavors and crisp-tender veggies—perfect for busy weeknights when you need dinner on the table fast.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp hoisin sauce
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. In a bowl, toss the sliced flank steak with 1 tbsp soy sauce and cornstarch. Let marinate for 10 minutes.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer and cook undisturbed for 2 minutes, then stir-fry for another 1–2 minutes until browned. Transfer to a plate.
3. Add remaining 1 tbsp vegetable oil to the skillet. Sauté bell peppers for 3 minutes until slightly softened but still crisp. Stir in garlic and ginger, cooking for 30 seconds until fragrant.
4. Return beef to the skillet. Add remaining 1 tbsp soy sauce, hoisin sauce, sesame oil, and red pepper flakes (if using). Toss everything together for 1 minute until glossy and well-coated.

The magic here? Velveting the beef with cornstarch keeps it irresistibly tender while the hoisin adds a sweet-savory depth. Serve over steamed rice for a complete meal.

Tip: Freeze the flank steak for 20 minutes before slicing—it makes cutting paper-thin strips a breeze!

Conclusion

With 18 deliciously savory beef stir fry recipes, there’s something here for every taste and occasion! Whether you’re craving classic flavors or bold new twists, these dishes are sure to satisfy. Try one (or a few!) and let us know which one’s your favorite in the comments. Don’t forget to share the love—pin this roundup on Pinterest for your next stir fry night. Happy cooking!