beef stir fry

Beef stir fry is the perfect Chinese-restaurant-style dish that you can make at home.&nbsp;

Beef Stir Fry

vegetable oil (divided)

flank steak (thinly sliced)

cornstarch

vegetables

garlic (minced)

ginger

orange juice

water

soy sauce

brown sugar

sesame oil

Season steak with salt &amp; pepper. Toss with cornstarch and set aside while you prepare the vegetables.

Place 1 tablespoon of oil in a pan or wok. Cook the beef in 2 small batches over medium high until browned, about 2-3 minutes (beef does not need to be cooked through). Remove from pan and set aside.

Add vegetables to the pan and cook about until tender crisp, 4-5 minutes. Remove from pan and set aside with the beef.

Combine sauce ingredients except corn starch&nbsp;in a bowl and stir well.

Turn the heat up to medium-high and add the sauce. Bring to a simmer. Combine cornstarch with 3 tablespoons water (or broth) and add it the sauce a little bit at a time while whisking to reach desired consistency. Let simmer 2 minutes. Add vegetables, beef (and any juices) to the pan and cook until heated through.

Serve with noodles or over rice.

This Crispy Curry Beef Stir Fry has marinated flank steak in rice vinegar, curry powder and soy  sauce then sears for crispy edges in an easy aromatic sauce.

Crispy Curry Beef Stir Fry

lb flank steak (,

tbsp rice vinegar

Chinese curry powder

tbsp oil

beef stock

tbsp black bean paste

tsp white pepper

salt

In a bowl mix the curry powder, vinegar and soy sauce. Add the thin strips of beef and massage with hands to cover each piece of meat with marinade. Cover and place in refrigerator to rest for 30 minutes.

In a wok placed over high heat, add the oil. In small batches to ensure the meat gets seared, not steamed, quickly stir fry the meat until cooked on both sides, 2-3 minutes. Remove from wok and set aside.

Add the 1/2 cup of beef stock and scrape up bits of caramelized beef bits. Add the black bean paste and stir. Stir in the cornstarch slurry and stir to create a smooth sauce. Cook for a minute and add the meat back in and stir fry for 3-4 minutes. Season to taste with salt and white pepper if needed. Serve with steamed rice and vegetables if desired.

https://content.jwplatform.com/videos/3qzM2Peg.mp4

This Crispy Curry Beef Stir Fry has marinated flank steak in rice vinegar, curry powder and soy sauce then sears for crispy edges in an easy aromatic sauce.

Curried Beef AdThrive.mp4

Here's how to make the popular Chinese-American dish at home. 

Beef & Broccoli

lime

Kosher salt

black pepper

sirloin steak, sliced thinly against grain

vegetable oil

garlic,

low-sodium beef (or chicken) broth

Sriracha (optional)

broccoli,

Sesame seeds,

green onions,

What kind of steak do you typically use for stir-fry?

Made it and my family loved it, except I'm pretty sure I cuadrupled the measurements so no idea how it'll taste next time. Some variations: didn't have Sriracha or green onions; before the garlic, I cut up and sautéed a red bell pepper. I also did less soy sauce but more broth (I used chicken low sodium) so it was a little more saucey. Lastly, served over white rice.

This is a great recipe!  I followed to directions completely the first time (using low sodium soy sauce), it was very salty, but still very delicious.  After that I didn't add any extra salt, just using the broth and the soy sauce amounts in the recipe, and it was wonderful.  I served it over rice and had the best beef and broccoli dish I've ever tasted. Thank you for the recipe, I love to cook this!

Tracy:).

Just made ours, looks beautiful and it was delicious with white rice! The sauce ended up much too thick and scarce to simmer and cook the broccoli so I added another 1/4 cup or so of beef broth and 1/2 cup of water and that worked for me! Also didn’t add quite as much soy sauce, I cut it down a bit since others said it was too much and I’m glad it did cause it was still pretty salty. But overall it was delicious!

This is one of my absolute favorite go-to recipes! It never lasts long in our house. It’s delicious served over jasmine rice. I follow the recipe pretty much exactly and it’s perfect. Tastes just like beef and broccoli from a restaurant and the beef gets so tender. Definitely make sure you use low-sodium broth and soy sauce!

Fun recipe and great tips especially for beginners! I've recently started to get into cooking so this guide helped a lot! I added a few ingredients myself: red and orange bell peppers, white onion, teryaki sauce, red pepper flakes and I put it on a bed of white rice. YUM! Wish I would have read fellow commenters before I started, I would have loved to add water chestnuts.

Great recipe! 
I used coconut Aminos instead of soy sauce. DELISH!

Yup...  added peppers and onions... I used 1/2 of the amount of low sodium soy sauce- and still found it wasaay too salty.  I’ll make it again, but totally skip the soy.

This recipe was amazing. The sauce was nice and thick and the meat wasn’t overcooked. I did not add any extra salt and added a bit less soy sauce than the recipe called for. Then, I put it over white rice. Delicious!

Great recipe, my sauce didn’t simmer, instead it started to thicken before I put the broccoli in. That wasn’t a problem, the broccoli coated in the sauce very well.

I added some red pepper and cilantro for garnish.

Well.  I added red peppers and onions, used half of the amount of low sodium soy sauce, and it still came out saltier than the Dead Sea!  Next time, I’ll skip the soy altogether.

Wow, this was an amazing dish! It was so flavourful and easy to make. I served it over a bed of jasmine rice with a bit of shredded cheese melted in it. I used half the amount of soya sauce and added 1/3 c. water instead because I didn't want it to be too salty. I also used 4 cloves of garlic instead of 3. It turned out wonderful and I my boyfriend loved it. I would 100% make it again. Thanks, Delish!

VERY tasty, and has that authentic "American" Chinese flavor. It probably is too salty for some. You could cut down on that by skipping the soy marinade, and just using some olive oil and citrus for the meat.
 I substituted Braggs Aminos for soy sauce, lemon juice for lime juice, and added matchstick carrots. Still came out perfect.

This was delicious. I made this almost as written: I added a little more lime and I didn’t use any green onions. I didn’t think it was too salty. I used low sodium soy sauce and beef broth and never added extra salt. This was also very easy and I will definitely make again!!!

Yikes.  Should have read the reviews before I started.  Definitely too salty, but the rest if the flavors are great.  Sauce looked great.  I’ll cut down on the soy sauce on the marinate and use less in the sauce.  Maybe keep it to 1/4 cup all the way around or go out and buy low sodium soy sauce.

This is a great recipe but a little salty for my taste.  Next time I'll do more broth and less soy sauce. I added grated ginger to the sauce and sauted onion and red pepper with the broccoli to add color and texture. I served it over brown rice. ?

Mine turned out terribly salty. Way too much soy sauce.

Not good. Way too salty and I used low sodium everything. There are other versions of this recipe that are much better.

https://streaming.hearstdigitalstudios.com/64cc05dc-160d-443c-b259-25535b71ae2e/video_rover_16x9_1080p_hd_1542753637_70659.mp4

If you love ordering this classic Chinese dish at restaurants, you need to know how to make the perfect sauce from Delish.

This Beef & Broccoli Is SO Much Better Than Takeout

This Broccoli Beef satisfies my craving for Chinese takeout but with less oil and sugar than what you’ll find at most restaurants.

Broccoli Beef

flank steak,

white pepper

soy sauce (or gluten-free tamari)

cornstarch (optional)

onion

broccoli

rice rice

sesame seeds

scallions (sliced on the bias)

Season the beef with white pepper.

In a small bowl, whisk together the soy sauce, brown sugar, garlic, ginger, and cornstarch, if using. Set aside.

In a large nonstick skillet over high heat, warm 1/2 tablespoon of the sesame oil until just smoking. Add the beef and cook, stirring occasionally, until the meat is just about cooked through. Transfer to a plate and set aside.

Add the remaining 1/2 tablespoon of oil to the skillet, then add the onions and cook until they are softened, about 8 minutes.

Add the blanched and drained broccoli and cook for 1 minute. Then add the reserved sauce and stir to coat.

Return the beef to the skillet and continue to cook until the beef is cooked through and the sauce has reduced slightly, about 3 minutes more.

Transfer to serving plates over rice or veggie rice. Sprinkle with sesame seeds and scallions.

Get ready to break a little sweat with this Szechuan Beef: a hefty amount of chili and spice, tamed by sweet red bell peppers and carrots, and perfect for dinner.

Szechuan Beef

sirloin steak, sliced very thinly against the grain

Chinese black vinegar

c. low-sodium soy sauce

granulated sugar

garlic, grated

tsp. black pepper

ground Szechuan peppercorn

tbsp. corn starch

tbsp. peanut oil, divided

tbsp. fermented chili bean paste (doubanjiang)

red chilis

Szechuan peppercorns

green onions, thinly sliced,

tbsp. red chili oil

red bell peppers, thinly sliced

carrots,

c. low-sodium broth or water

hoisin sauce

tbsp. sambal oelek

Served this to a group.  Everyone loved it.

This was a bad recipe. Proportions were off, especially the cornstarch and salt.

<strong>I would not make this recipe again... </strong>I agree with GreenCactus, I added about half the amount of low sodium soy sauce and added water for the other half, and the dish was quite salty. I can't even imagine how salty it would have been with all of it. Also, this dish calls for WAY too much corn starch! I followed the recipe for the marinade and the excessive amount of cornstarch just got all stuck to the bottom of the pan and burned. Because of this, the meat wouldn't brown and I ended up having to switch to a different pan for the veggies. Also, once I added the sauce and meat to the veggies, again, there was way too much cornstarch, so it was a paste. I ended up adding about a cup or so of water to make a thick sauce.

Followed recipe exactly (incl. low-sodium soy sauce). Waaaay too salty. No one could finish their dish. If we dare do this again we might try using half soy sauce and half water.

These low carb Asian beef &amp; cabbage noodles make for an easy stir fry dinner any night of the week.  If you like Asian noodle dishes, you&#x27;ll love these cabbage noodles with tender beef and spicy sauce. Each serving has only 4.1g net carbs!

Low Carb Asian Beef & Cabbage Noodles

lb beef, thinly sliced (I used top round)

cabbage, thinly sliced into noodles

curry

rice wine vingear (can sub with white winte vinegar)

Swerve Brown sugar

cilantro

Heat up a large saute pan and add the oil. When hot saute the beef until it&#x27;s starting to brown.

In the meantime, mix the curry paste, soy sauce, sesame oil, Swerve brown sugar and rice wine vinegar.

When the meat starts to brown, add in the cabbage and pour the sauce over top. Cover and cook for 5 minutes.

Take the cabbage noodles, if you want them softer, cook for another 5 minutes.

Garnish with fresh cilantro or basil .

Recipe video above. Copycat of restaurant style Chinese Beef with Honey and Black Pepper Sauce. Very fast and easy to make - it&#x27;s on the table in 15 minutes! The sauce is absolutely divine - sticky, sweet, salty and with a subtle burst of heat from the black pepper. 

Beef Stir Fry with Honey and Black Pepper Sauce

tbsp soy sauce ((Note 1))

tbsp honey

tbsp Oyster sauce ((sub Hoisin))

Chinese cooking wine (, Mirin

tsp black pepper

peanut oil ((or vegetable or canola oil))

garlic (, finely minced)

onion (, peeled and sliced)

Mix the Sauce ingredients in a bowl.

Heat the oil in a wok or large heavy based skillet over high heat until it is smoking.

Add the onion and garlic and cook for 1 minute or until the onion becomes translucent. Keep it moving so the garlic doesn't burn.

Add the beef and stir fry for 1 minute until just cooked to your liking, then remove into bowl.

Turn the heat down to medium high, pour in Sauce - it will start simmering very quickly! Let it cook for 1 minute or so until it becomes syrupy - the bubbles will be larger and caramel colour.

Add the beef and onion back into the wok, along with any juices pooled on the plate. Toss in the sauce until just warmed through - 1 minute at most. Don't overcook the beef - that would be tragic!

Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!

Beef Negimaki Stir Fry deconstructs beef negimaki (Japanese meat sushi) and serves it with green beans to make it a stir fry main dish.

Beef Negimaki Stir Fry

flank steak

Sea salt and black pepper

sake

gluten-free tamari or coconut aminos

rice vinegar vinegar

clover honey

Coconut or avocado oil

beans

scallions (green parts only, cut into 1-inch pieces)

watercress (about 4 cups packed)

Slice the steak as thinly as possible against the grain. Season generously with salt and pepper. Set aside.

In a small bowl, stir together the sake (if using), tamari, vinegar, and honey until dissolved.

Set a large wok or heavy-bottomed skillet over high heat. Add a thin layer of oil and arrange the steak in an even layer.

Brown the meat, flipping once, until there’s a dark sear on both sides, about 3 minutes total. Transfer to a bowl.

Add the green beans and sauce to the pan. Simmer vigorously, stirring occasionally, until the sauce has reduced by half and the beans are al dente, about 3 minutes.

Return the beef to the pan along with the scallions and toss to coat in the sauce.

To serve, arrange the watercress on a platter and top with the beef stir-fry and sauce. Serve immediately alongside white rice, if you like.

Tender slices of steak with crisp snow peas, carrots, and broccoli, sesame beef stir fry is a quick and nutritious meal, with a pleasantly spicy ginger sesame sauce.

Sesame Beef and Vegetables

rice vinegar

ginger root

garlic

Sriracha,

chuck steak

olive oil

snow peas

broccoli florets

carrot

¼ cup sliced green onion

Lime wedges, to serve

Combine all of the sauce ingredients in a...

Combine all of the sauce ingredients in a small bowl. Whisk until no large lumps of cornstarch remain. Set aside. 

Pat the steak dry with a paper towel....

Pat the steak dry with a paper towel. Very lightly season it with salt and pepper on both sides. 

Add the olive oil to a heavy bottomed...

Add the olive oil to a heavy bottomed skillet (like stainless steel or cast iron) set over medium-high heat. When the olive oil is hot, add in the steak and sear for 2 minutes per side. 

Remove the steak to a plate. Add the...

Remove the steak to a plate. Add the remaining stir-fry ingredients (snow peas, broccoli, carrot, and green onion). Cook, stirring occasionally, until the vegetables are crisp tender -- about 3-4 minutes over medium-high heat. 

While the vegetables are cooking, thinly slice the...

While the vegetables are cooking, thinly slice the steak against the grain in about ¼” slices. 

When the vegetables have finished cooking, reduce the...

When the vegetables have finished cooking, reduce the heat to medium. Give the sauce ingredients another good stir and add it to the pan. Stir until it starts to thicken, 1 to 2 minutes.

Once the sauce has thickened enough to coat...

Once the sauce has thickened enough to coat the back of a spoon, add the sliced steak and toss to combine. 

Serve immediately, garnished with sesame seeds and a...

Serve immediately, garnished with sesame seeds and a squeeze of fresh lime juice, if using.

https://mediavine-res.cloudinary.com/video/upload/zm78zo4gkvxr2jngzpr0.mp4

This recipe for teriyaki beef stir fry is tender slices of beef sauteed with a variety of colorful vegetables, all coated in a quick and easy homemade teriyaki sauce.

Teriyaki Beef Stir Fry

lbs thinly sliced steak

salt and pepper

Optional garnishes: sliced green onions and sesame seeds

honey

For the sauce: Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.

Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.

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