Best Way to Cook Beef Stir Fry

Easy B eef Stir Fry is the perfect Chinese-restaurant-inspired dish that you tin make at abode. To get delicious flavor utilize lots of been, your favorite vegetables, and of course a corking sauce.

Serve this beefiness stir fry with white rice, egg noodles, or next to fried rice!

Beefiness for Stir Fry

So, what kind of beef is best for stir fry? I use either sirloin or flank steak in my beefiness stir fry recipe because information technology is tasty, affordable, and can be easily tenderized. You tin can use chuck steak equally well. The secret to making the best beefiness stir fry using flank steak is all in how y'all slice the meat. Thin slices, beyond the grain is the key. Here'due south how to do it:

• Trim away any silver peel, or other tough connective tissue that often surrounds a cut of beef.
• Look at the way the grains are running, y'all will come across long lines of muscle.
• Y'all desire to slice beyond the long lines (beyond the grain) for the most tender meat. I cutting 1/4 inch thick.

Now y'all're ready to marinate and/or tenderize.

How to Brand Beef Stir Fry

This dish requires a fiddling more prep fourth dimension than many recipes, merely it'due south and so worth it! Prep your veggies ahead of time and place them in a container in the refrigerator.  To brand things super easy, our grocery store sells stir fry veggies cut and prepped.

1. Cook the beef in batches in an oiled pan or wok almost 2-three minutes and then remove and set aside (overcrowding the pan causes the beefiness to steam, not fry).
2. Cook the vegetables in a hot oiled pan or wok iv-five minutes. They should still exist crunchy. Set aside.
3. In the same pan, combine the sauce ingredients, bring to a simmer and thicken with cornstarch. Add the beef and veggies back to the pan and cook until heated through.

Making Beefiness Tender

You know how Chinese food always has the near tender pieces of beef and chicken? They use a technique called velveting which makes the meat and then … velvety!! This involves tossing the beefiness (or chicken) with cornstarch and usually rice vinegar/soy sauce and egg white and allow it marinate a while. Information technology's then usually cooked in either oil or water to consummate the process and then information technology's used in stir-fries.

I always toss my beef (or chicken for chicken stir fry) with cornstarch while I gear up the balance of the ingredients. While information technology's non the verbal same velveting technique as institute in Chinese restaurants, it does change the texture of the meat and tenderize information technology. The trivial bit of cornstarch on the exterior also gets a nice crust and helps thicken the sauce. Win-win-win!

More Recipes Yous'll Love

• Shrimp Stir Fry – and then fresh
• Cashew Chicken Stir Fry – family favorite
• Stir Fry Veggies – good for you!
• Shrimp Stir Fry with Zucchini Noodles – low carb
• Piece of cake Pepper Craven Stir Fry – better than have out

Easy Beef Stir Fry

Prep Fourth dimension xx minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4 servings

Beef stir fry is the perfect stir fry recipe to make at home.

• ▢ two tablespoons vegetable oil divided
• ▢ 1 pound flank steak thinly sliced
• ▢ 2 tablespoons cornstarch
• ▢ 4 cups mixed vegetables

Sauce

• ▢ 3 cloves garlic minced
• ▢ 1 teaspoon minced ginger
• ▢ ⅓ cup orangish juice
• ▢ ⅓ cup water
• ▢ ¼ cup low sodium soy sauce
• ▢ 3 tablespoons brown sugar
• ▢ 1 ½ teaspoons sesame oil
• ▢ 1 tablespoon cornstarch

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• Season steak with salt & pepper. Toss with cornstarch and set bated while you prepare the vegetables.

• Place one tablespoon of oil in a pan or wok. Cook the beef in ii modest batches over medium loftier until browned, nearly ii-3 minutes (beef does not need to exist 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 gear up aside with the beef.

• Combine sauce ingredients except corn starchin a bowl and stir well.

• Turn the oestrus upwards to medium-high and add the sauce. Bring to a simmer. Combine cornstarch with iii tablespoons h2o (or broth) and add together it the sauce a piffling 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.

Calories: 423 , Carbohydrates: 43 g , Protein: 31 g , Fatty: 15 g , Saturated Fat: eight g , Cholesterol: 68 mg , Sodium: 681 mg , Potassium: 863 mg , Cobweb: vii thou , Sugar: ten g , Vitamin A: 9285 IU , Vitamin C: 29.9 mg , Calcium: 84 mg , Iron: 3.9 mg

(Nutrition data provided is an gauge and volition vary based on cooking methods and brands of ingredients used.)

Form Main Class

Cuisine Asian, Chinese

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