20 Savory Sliced Beef Recipes Perfect for Weeknights

Weeknight dinners just got a whole lot tastier! Whether you’re craving cozy comfort food or something fresh and fast, sliced beef is the versatile star your skillet (or slow cooker) needs. From sizzling stir-fries to hearty sandwiches, we’ve rounded up 20 savory recipes that are quick, flavorful, and guaranteed to shake up your routine. Hungry yet? Let’s dive in—your next favorite meal is waiting!

Garlic Butter Sliced Beef Stir-Fry

This garlicky, buttery stir-fry comes together in under 20 minutes, delivering restaurant-quality flavor with minimal effort—perfect for busy weeknights.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 3 tbsp unsalted butter, divided
• 5 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp red pepper flakes
• 1 tbsp olive oil
• 1/4 cup chopped green onions (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over high heat. Add the sliced beef and sear for 2–3 minutes until browned but still slightly pink. Transfer to a plate.
2. Reduce heat to medium and melt 2 tbsp butter in the same skillet. Add 5 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Stir in 2 tbsp soy sauce, 1 tbsp brown sugar, and 1 tsp red pepper flakes. Cook for 1 minute until the sauce thickens slightly.
4. Return the beef to the skillet, tossing to coat evenly. Remove from heat and swirl in the remaining 1 tbsp butter for extra richness.
5. Garnish with 1/4 cup chopped green onions and serve immediately over rice or noodles.

The magic here? The double hit of butter—first to caramelize the garlic, then swirled in at the end for a glossy, velvety finish.

Tip: Freeze the beef for 20 minutes before slicing; it’ll make thin cuts a breeze!

Honey Soy Glazed Sliced Beef

This sticky-sweet beef dish comes together in under 30 minutes, with a glossy glaze that clings to every tender slice—perfect for spooning over rice.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp vegetable oil
• 1 tsp sesame seeds (optional, for garnish)
• 2 green onions, thinly sliced (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, and 1 tsp grated ginger.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the sliced beef and cook for 2–3 minutes per side until browned but still slightly pink.
3. Pour the sauce over the beef and stir to coat. Simmer for 3–4 minutes, stirring often, until the glaze thickens and clings to the meat.
4. Remove from heat and garnish with sesame seeds and sliced green onions.

The magic here is in the quick reduction—the honey caramelizes just enough to give the beef a lacquered finish without burning.

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

Spicy Szechuan Sliced Beef Noodles

This fiery, numbing Szechuan beef noodle bowl packs a punch with bold spices and tender slices of beef—perfect for when you’re craving takeout-level heat at home.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 6 oz dried wheat noodles (or 8 oz fresh)
• 2 tbsp Szechuan peppercorns, lightly crushed
• 3 tbsp chili oil (with sediment)
• 2 tbsp soy sauce
• 1 tbsp black vinegar
• 1 tsp sugar
• 1/2 cup low-sodium beef broth
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 2 scallions, thinly sliced (whites + greens separated)
• 1 cup baby bok choy, halved lengthwise

Instructions

1. Cook noodles according to package instructions. Drain, rinse under cold water, and toss with 1 tbsp chili oil to prevent sticking. Set aside.
2. Heat remaining 2 tbsp chili oil in a wok over medium-high. Add Szechuan peppercorns and toast for 30 seconds until fragrant. Remove half with a slotted spoon (reserve for garnish).
3. Add beef to the wok and sear for 1 minute per side until browned but still pink in spots. Transfer to a plate.
4. In the same wok, stir-fry garlic, ginger, and scallion whites for 30 seconds. Add bok choy and cook for 1 minute until bright green.
5. Pour in beef broth, soy sauce, black vinegar, and sugar. Simmer for 2 minutes, then return beef to the wok just until heated through (about 30 seconds).
6. Divide noodles between bowls, top with beef mixture, and sprinkle with reserved peppercorns and scallion greens.

The magic here? Toasting whole Szechuan peppercorns unlocks their citrusy buzz, balancing the chili oil’s deep burn.

Tip: For extra silkiness, marinate the beef in 1 tbsp cornstarch + 1 tbsp water for 15 minutes before cooking.

Thai Basil Sliced Beef with Jasmine Rice

This fragrant stir-fry is a weeknight hero—quick, savory, and packed with the peppery punch of fresh Thai basil.

Ingredients

• 1 cup uncooked jasmine rice
• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 cup fresh Thai basil leaves (packed)
• 1 red chili, thinly sliced (optional)

Instructions

1. Cook jasmine rice according to package instructions. Keep warm.
2. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add beef and sear for 2–3 minutes until browned but still pink in spots. Transfer to a plate.
3. Add remaining 1 tbsp oil to the wok. Sauté garlic and red bell pepper for 1 minute until fragrant. Return beef to the wok.
4. Add oyster sauce, soy sauce, fish sauce, and sugar. Toss everything together for 1 minute until the sauce coats the beef.
5. Remove from heat and stir in Thai basil and chili (if using) until just wilted.
6. Serve immediately over jasmine rice.

The magic here? The Thai basil adds a bold, anise-like aroma that turns simple ingredients into something unforgettable.

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

Teriyaki Sliced Beef Skewers

These juicy skewers pack a punch of sweet-savory flavor and come together in under 30 minutes—perfect for weeknight dinners or backyard grilling.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 1/3 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp mirin
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1 tsp toasted sesame seeds (for garnish)
• 2 scallions, thinly sliced (for garnish)

Instructions:

1. In a bowl, whisk together 1/3 cup soy sauce, 1/4 cup brown sugar, 2 tbsp mirin, 1 tbsp grated ginger, and 2 cloves minced garlic. Reserve 2 tbsp of the marinade in a small bowl.
2. Add the sliced flank steak to the remaining marinade, tossing to coat. Let sit for 15 minutes at room temperature.
3. Thread the beef onto skewers (if using wooden skewers, soak them in water for 20 minutes first).
4. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Cook skewers for 2–3 minutes per side, basting with the reserved marinade, until caramelized and cooked through.
5. Sprinkle with 1 tsp sesame seeds and sliced scallions before serving.

The quick marinade tenderizes the beef while creating a glossy, finger-licking glaze that clings to every bite. Serve over rice or with crisp veggies for a balanced meal.

Tip: For extra char, finish the skewers on a grill or under the broiler for 1–2 minutes.

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 fresh ginger
• 2 tbsp vegetable oil, divided
• 1/4 cup water
• 1 tsp cornstarch

Instructions:

1. In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, garlic, ginger, and 1/4 cup water. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add beef and cook undisturbed for 1 minute, then stir-fry 1-2 minutes until browned but not fully cooked. Transfer to a plate.
3. Add remaining 1 tbsp oil to skillet. Stir-fry broccoli 2 minutes, then add 2 tbsp water, cover, and steam 1 minute until bright green and crisp-tender.
4. Return beef to skillet. Whisk cornstarch into sauce mixture, then pour over ingredients. Stir-fry 1-2 minutes until sauce thickens and coats everything evenly.

The magic here is in the quick sear on the beef – it stays juicy while getting those perfect crispy edges. Serve over rice to soak up every drop of that glossy sauce.

Tip: For easier slicing, freeze the flank steak for 20 minutes first.

Korean BBQ Sliced Beef Tacos

These fusion tacos pack a punch with tender beef, spicy-sweet marinade, and crunchy slaw—perfect for taco night with a twist!

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 8 small corn or flour tortillas
• 1 cup shredded purple cabbage
• 1/4 cup thinly sliced scallions
• 2 tbsp toasted sesame seeds
• 1/4 cup mayonnaise
• 1 tbsp sriracha
• 2 tbsp vegetable oil, divided

Marinade:

• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil

Instructions:

1. Marinate the beef: In a bowl, whisk together 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp grated ginger, 2 cloves minced garlic, 1 tbsp rice vinegar, and 1 tbsp sesame oil. Add sliced flank steak, tossing to coat. Let sit 15 minutes (or up to 2 hours).
2. Make the slaw: Toss 1 cup shredded cabbage with 1/4 cup scallions. In a small bowl, mix 1/4 cup mayonnaise and 1 tbsp sriracha; drizzle over slaw and set aside.
3. Cook the beef: Heat 1 tbsp vegetable oil in a skillet over high heat. Add beef in a single layer (work in batches if needed) and cook 2–3 minutes per side until caramelized. Transfer to a plate.
4. Warm tortillas: Heat remaining 1 tbsp oil in a clean skillet over medium. Warm tortillas 30 seconds per side until pliable.
5. Assemble: Fill tortillas with beef, slaw, and a sprinkle of 2 tbsp sesame seeds.

The magic here? The beef’s sticky-sweet char pairs perfectly with the cool, creamy slaw—no cheese needed!

Tip: For extra flavor, brush leftover marinade onto the beef during the last minute of cooking (just boil it first to kill any bacteria).

Pepper Sliced Beef with Onions

This stir-fry is a weeknight hero—tender beef, sweet onions, and a bold black pepper sauce that comes together in minutes.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 1 large yellow onion, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tsp freshly ground black pepper
• 1 tsp sugar
• 1 tbsp cornstarch
• 2 tbsp vegetable oil, divided
• 3 cloves garlic, minced

Instructions:

1. In a bowl, toss the beef with 1 tbsp soy sauce, 1 tsp black pepper, and 1 tbsp 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 sear for 2 minutes per side until browned but not fully cooked. Transfer to a plate.
3. Add the remaining 1 tbsp oil to the skillet. Sauté the onion and garlic for 2 minutes until fragrant. Stir in the remaining 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp black pepper, and 1 tsp sugar.
4. Return the beef to the skillet and toss everything together for 1–2 minutes until the sauce coats the beef and onions are tender.

The magic here? The double hit of black pepper—marinated and stirred into the sauce—gives this dish its addictive kick.

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

Sliced Beef Pho Soup

This fragrant, comforting pho comes together faster than you’d think, with tender beef and a deeply spiced broth that’s perfect for cozy nights in.

Ingredients:

• 8 cups beef broth
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, smashed
• 1 (3-inch) piece ginger, sliced
• 1 cinnamon stick
• 2 star anise pods
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1/2 lb flank steak, very thinly sliced against the grain
• 4 oz rice noodles
• 1/4 cup chopped cilantro
• 1/4 cup sliced green onions
• Lime wedges, for serving

Instructions:

1. In a large pot, combine beef broth, onion, garlic, ginger, cinnamon stick, and star anise. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes to infuse flavors.
2. Stir in 1 tbsp fish sauce and 1 tsp brown sugar. Strain broth to remove solids and return to pot.
3. Meanwhile, cook rice noodles according to package directions. Drain and divide among bowls.
4. Arrange raw sliced beef over noodles. Ladle hot broth directly over beef (the heat will gently cook it).
5. Top with cilantro, green onions, and serve with lime wedges for squeezing.

The magic here? The broth’s warmth perfectly cooks the ultra-thin beef for melt-in-your-mouth tenderness without overcooking.

Tip: Freeze the flank steak for 30 minutes before slicing—it makes getting paper-thin cuts much easier!

Beef and Mushroom Stroganoff

This creamy, savory stroganoff is pure comfort in a bowl—tender beef and earthy mushrooms swimming in a rich, tangy sauce that clings perfectly to egg noodles.

Ingredients

• 1 lb sirloin steak, thinly sliced
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tbsp all-purpose flour
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 cup sour cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz egg noodles, cooked
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large skillet, heat 1 tbsp olive oil over medium-high. Cook sirloin steak until browned (3–4 min per side). Transfer to a plate.
2. Melt 2 tbsp butter in the same skillet. Add onion and cook until soft (3 min). Stir in garlic and mushrooms; cook until mushrooms release their liquid (5 min).
3. Sprinkle 1 tbsp flour over the mixture, stirring for 1 min. Slowly pour in 1 cup beef broth, scraping up browned bits. Add 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer 3–4 min until slightly thickened.
4. Reduce heat to low. Stir in sour cream and return beef to the skillet. Warm through (2 min). Serve over egg noodles, garnished with parsley.

The magic here? A splash of Worcestershire and Dijon adds depth to the creamy sauce, balancing the richness without overpowering the beef.

Tip: For extra tender beef, freeze the steak for 20 min before slicing—it makes thin cuts a breeze!

Sliced Beef Fajitas with Bell Peppers

These juicy beef fajitas are a weeknight hero—loaded with tender strips of steak, sweet bell peppers, and smoky spices that come together in just 30 minutes.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 bell peppers (any color), thinly sliced
• 1 medium yellow onion, thinly sliced
• 2 tbsp olive oil, divided
• 2 tbsp lime juice
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small flour tortillas, warmed
• Fresh cilantro and lime wedges (for serving)

Instructions:

1. In a bowl, toss the sliced flank steak with 1 tbsp olive oil, lime juice, chili powder, cumin, smoked paprika, salt, and black pepper. Let marinate for 10 minutes.
2. Heat the remaining 1 tbsp olive oil in a large skillet over high heat. Add the bell peppers and onion, cooking for 5–6 minutes until slightly charred and tender. Transfer to a plate.
3. In the same skillet, add the marinated beef in a single layer. Cook undisturbed for 2 minutes, then stir and cook for another 2–3 minutes until browned but still slightly pink inside.
4. Return the peppers and onions to the skillet, tossing everything together for 1 minute to combine.
5. Serve immediately with warm tortillas, fresh cilantro, and lime wedges.

The quick marinade infuses the beef with bold flavor while keeping it tender—no need for hours of waiting! The charred peppers add just the right crunch against the juicy steak.

Tip: For extra-soft tortillas, wrap them in a damp paper towel and microwave for 30 seconds.

Beef and Snow Peas 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
• 1 tbsp brown sugar
• 2 tbsp oyster sauce
• 1 tbsp rice vinegar
• 2 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 8 oz snow peas, trimmed
• 1/4 cup water

Instructions

1. In a bowl, toss the flank steak with 1 tbsp soy sauce and 1 tbsp cornstarch. Let sit 10 minutes.
2. Whisk together remaining 1 tbsp soy sauce, brown sugar, oyster sauce, and rice vinegar in a small bowl.
3. Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add beef and cook undisturbed for 1 minute, then stir-fry until browned (about 2 minutes). Transfer to a plate.
4. Add remaining 1 tbsp oil to the pan. Sauté garlic and ginger for 30 seconds until fragrant. Add snow peas and stir-fry 1 minute.
5. Pour in sauce and water, scraping up any browned bits. Return beef to the pan and toss until glazed (about 1 minute).

The magic here? Letting the beef sear undisturbed at first creates caramelized edges, while the snow peas stay bright and snappy.

Tip: Freeze the flank steak for 20 minutes before slicing—it’ll make thin cuts much easier!

Lemongrass Sliced Beef Salad

Bright, zesty, and packed with fresh herbs, this Vietnamese-inspired salad is a refreshing way to enjoy beef with a punch of flavor.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 stalks lemongrass, tender inner part only, finely minced
• 3 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp sugar
• 1 tsp chili flakes (or to taste)
• 2 cloves garlic, minced
• 1 shallot, thinly sliced
• 1 cup thinly sliced cucumber
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 2 tbsp neutral oil (like grapeseed or vegetable)

Instructions:

1. In a bowl, whisk together 2 tbsp fish sauce, 1 tbsp lime juice, 1 tbsp sugar, 1 tsp chili flakes, and minced garlic to make the dressing. Set aside.
2. Heat 2 tbsp oil in a skillet over high heat. Add the sliced beef and sear for 1–2 minutes per side until just cooked through. Transfer to a plate.
3. Toss the warm beef with the dressing, minced lemongrass, and sliced shallot. Let sit for 5 minutes to absorb flavors.
4. Add cucumber, mint, and cilantro, then drizzle with the remaining 1 tbsp fish sauce and 1 tbsp lime juice. Gently toss to combine.

The lemongrass and fresh herbs make this salad incredibly aromatic, while the quick marinade ensures every bite is tangy and savory. Tip: For extra crunch, add a handful of toasted peanuts right before serving.

Sliced Beef and Rice Noodle Bowl

This vibrant bowl is a weeknight hero—tender beef, chewy noodles, and a savory-sweet sauce come together in under 30 minutes.

Ingredients:

• 8 oz rice noodles (pad thai width)
• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp sriracha (optional)
• 1 cup shredded carrots
• 1/2 cup thinly sliced scallions
• 1/4 cup chopped cilantro
• 1 tbsp toasted sesame seeds

Instructions:

1. Soak rice noodles in hot water for 10 minutes until pliable. Drain and set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over high heat. Add beef and sear for 2 minutes per side until browned but still pink inside. Transfer to a plate.
3. Reduce heat to medium, add remaining 1 tbsp oil, garlic, and ginger. Cook for 30 seconds until fragrant.
4. Stir in soy sauce, brown sugar, rice vinegar, and sriracha (if using). Simmer for 1 minute.
5. Add drained noodles, carrots, and scallions. Toss for 2 minutes until noodles absorb the sauce.
6. Return beef to the skillet, tossing just to warm through (about 1 minute).
7. Garnish with cilantro and sesame seeds.

The magic here? The beef stays juicy thanks to quick searing, while the noodles soak up every drop of that glossy, umami-packed sauce.

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

Beef and Asparagus Stir-Fry

This quick stir-fry packs a punch with tender beef and crisp asparagus, all coated in a savory-sweet glaze—perfect for busy weeknights.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp vegetable oil
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp honey, 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 the beef and sear for 2–3 minutes until browned but not fully cooked. Transfer to a plate.
3. Add remaining 1 tbsp oil to the skillet. Stir in the asparagus, 2 cloves minced garlic, and 1 tbsp grated ginger. Cook for 3–4 minutes until asparagus is bright green but still crisp.
4. Return the beef to the skillet, pour in the sauce, and toss everything together. Cook for another 1–2 minutes until the sauce thickens slightly and coats the ingredients.

The magic here? The honey caramelizes just enough to balance the salty umami of the sauces, while the asparagus stays snappy for contrast.

Tip: For extra tenderness, marinate the beef in 1 tbsp soy sauce and 1 tsp cornstarch for 15 minutes before cooking.

Beef and Zucchini Noodles

This light yet satisfying dish swaps traditional pasta for fresh zucchini noodles, keeping it low-carb but packed with savory beef and garlicky goodness.

Ingredients:

• 1 lb ground beef (85% lean)
• 4 medium zucchini, spiralized into noodles (about 5 cups)
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1 tbsp soy sauce
• 1 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula. Cook for 5–6 minutes until browned, then stir in 1/2 tsp salt, black pepper, and soy sauce. Transfer to a plate.
2. In the same skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the garlic and red pepper flakes (if using), sautéing for 30 seconds until fragrant.
3. Add the zucchini noodles and remaining 1/2 tsp salt. Toss gently for 2–3 minutes until just tender but still crisp (don’t overcook!).
4. Return the beef to the skillet, tossing everything together. Sprinkle with Parmesan cheese and serve immediately.

The zucchini noodles soak up the rich beef flavors while staying perfectly al dente—no soggy spirals here!

Tip: Pat zucchini noodles dry with a paper towel before cooking to prevent excess moisture.

Sliced Beef and Eggplant Curry

This rich, savory curry brings tender beef and silky eggplant together in a spiced coconut sauce—comfort food with just the right amount of warmth.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 1 medium eggplant, cut into 1-inch cubes
• 1 tbsp vegetable oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tbsp red curry paste
• 1 (13.5 oz) can coconut milk
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1/2 tsp salt
• Fresh cilantro leaves, for garnish

Instructions

1. Heat vegetable oil in a large skillet over medium-high. Add onion and cook for 3 minutes until softened. Stir in garlic and ginger, cooking for 30 seconds until fragrant.
2. Push aromatics to one side, add beef, and sear for 2 minutes per side. Stir in red curry paste until evenly coated.
3. Pour in coconut milk, scraping up any browned bits. Add eggplant, fish sauce, brown sugar, and salt. Reduce heat to medium-low, cover, and simmer for 15 minutes until eggplant is tender.
4. Uncover and simmer for 5 more minutes to thicken slightly. Garnish with cilantro.

The magic here? The eggplant soaks up the curry’s bold flavors while keeping its creamy texture—no mushiness in sight.

Tip: For extra depth, toast 1 tsp cumin seeds with the onion in step 1.

Beef and Pineapple Fried Rice

This tropical twist on fried rice balances savory beef with juicy pineapple for a sweet-and-savory bite you’ll crave. It’s a one-pan wonder that’s weeknight-friendly but feels special!

Ingredients:

• 1 cup diced fresh pineapple (or canned, drained)
• 1 lb flank steak, thinly sliced against the grain
• 3 cups cooked and cooled jasmine rice (day-old works best)
• 2 tbsp vegetable oil, divided
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1/2 cup diced red bell pepper
• 2 green onions, sliced
• 1/4 tsp black pepper
• 1 fried egg per serving (optional, for topping)

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the flank steak and cook, stirring occasionally, until browned (about 3 minutes). Transfer to a plate.
2. Add the remaining 1 tbsp vegetable oil to the skillet. Sauté the garlic and red bell pepper for 1 minute until fragrant.
3. Add the rice, breaking up clumps with a spatula. Stir-fry for 2 minutes until lightly toasted.
4. Pour in the soy sauce, fish sauce, and brown sugar, tossing to coat evenly. Add the pineapple, cooked beef, and black pepper. Cook for 2 more minutes until heated through.
5. Garnish with green onions and top with a fried egg if desired.

The caramelized pineapple bits add pops of brightness against the rich beef, making every forkful exciting. Tip: For extra texture, toast the rice in a dry pan for 1 minute before adding oil—it prevents mushiness!

Sliced Beef and Sweet Potato Hash

This hearty hash combines tender beef with caramelized sweet potatoes for a satisfying one-pan meal that’s perfect for brunch or dinner.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 1 small yellow onion, diced
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sweet potatoes and cook, stirring occasionally, for 12–15 minutes until tender and lightly browned. Transfer to a plate.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the onion and cook for 3 minutes until softened. Push to one side, then add the sliced beef, smoked paprika, garlic powder, salt, and black pepper. Cook for 4–5 minutes, stirring occasionally, until the beef is just cooked through.
3. Return the sweet potatoes to the skillet and toss everything together. Cook for another 2 minutes to let the flavors meld. Garnish with fresh parsley before serving.

The smoky paprika and caramelized edges of the sweet potatoes balance the savory beef beautifully—no extra sauce needed!

Tip: For crispier potatoes, spread them in a single layer in the skillet and resist stirring too often.

Beef and Green Bean Stir-Fry

This quick stir-fry packs a punch of savory flavor with tender beef and crisp green beans—perfect for busy weeknights when you need dinner on the table fast.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 1 lb fresh green beans, trimmed
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp vegetable oil
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, and 1 tbsp brown sugar. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the green beans and stir-fry for 4–5 minutes until bright green and slightly blistered. Transfer to a plate.
3. Add remaining 1 tbsp vegetable oil to the skillet. Cook the beef in a single layer for 2 minutes without stirring to sear, then add 2 cloves garlic, 1 tbsp ginger, and 1/2 tsp red pepper flakes (if using). Stir-fry for 1 minute until fragrant.
4. Return green beans to the skillet, pour in the sauce, and toss everything together for 1–2 minutes until glossy and well-coated.

The magic here? Letting the beef caramelize slightly before stirring ensures deep, rich flavor—no bland bites! Serve over steamed rice for a complete meal.

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

Conclusion

With 20 flavorful sliced beef recipes, weeknight dinners just got easier—and tastier! Whether you’re craving stir-fries, hearty sandwiches, or quick skillet meals, this roundup has something for everyone. Try a recipe (or three!) and let us know your favorites in the comments. Don’t forget to share the love—pin this article for later and make every dinner a delicious win. Happy cooking!