If there’s one recipe that gets me through busy weeks, it’s a good stir fry. This 30-minute Steak Stir Fry is one of those meals that saves the day when everyone’s hungry and you’re short on time. Packed with tender beef, crisp veggies, and a savory sauce that clings to every bite, it’s hearty enough to be the star of dinner but flexible enough to work for lunches or even a quick post-school meal.
At my place, this is a weeknight hero. The sizzling steak smell alone is enough to get my kids hovering around the stove asking, “Is it ready yet?” I love how it uses fresh, colorful vegetables — it’s one of the few times nobody complains about eating broccoli!
Why This Stir Fry Works
-
Fast but satisfying – Done in about 30 minutes, but tastes like something you’d order from your favorite takeout spot.
-
Protein-packed – Thinly sliced steak cooks quickly but keeps its juicy flavor.
-
Veggie-loaded – Bell peppers, onions, and broccoli keep it fresh and balanced.
-
Customizable – Swap in seasonal veggies or whatever’s hanging out in your fridge.
-
Kid- and adult-friendly – Mild enough for little ones, but you can add spice for the grown-ups.
Ingredients You’ll Need
-
Steak – Flank steak is my go-to. Thinly sliced ribeye or sirloin works beautifully too.
-
Veggies – Broccoli, bell peppers, and onions make a great combo, but snap peas, carrots, or zucchini are equally good.
-
Garlic & Green Onions – That sharp, fresh flavor lifts everything up.
-
Sauce – A quick mix of soy sauce, garlic, ginger, and cornstarch to thicken.
-
Oil – I use avocado or vegetable oil since they handle high heat well.
Step-by-Step Method
-
Marinate the Beef: Whisk the sauce ingredients in a bowl. Slice the steak against the grain into thin strips and toss it in the marinade.
-
Prep the Veggies: Chop everything into bite-sized pieces so they cook quickly and evenly.
-
Cook the Vegetables: Heat oil in a wok or large skillet. Stir fry the broccoli, peppers, and onions until just tender. Set aside.
-
Cook the Steak: In the same pan, add the beef. High heat is key here — you want that quick sear.
-
Combine & Sauce: Return the veggies to the pan, toss with the beef, and pour in the sauce. Stir until glossy and slightly thickened.
-
Serve Hot: Over rice, noodles, or even quinoa.
My Best Tips for Success
-
Slice against the grain. This makes the steak melt-in-your-mouth tender.
-
Partially freeze your steak. Stick it in the freezer for 20–30 minutes before slicing — it makes paper-thin cuts much easier.
-
Don’t overcrowd the pan. Work in batches if needed so the steak sears instead of steams.
-
Use high heat. Stir fry is all about fast cooking; keep that pan sizzling.
-
Make extra sauce. Trust me, you’ll want to spoon it over rice.
Serving Ideas
-
Classic: Pile it high over steamed white rice or brown rice.
-
Low-carb: Serve it with cauliflower rice or stir-fried cabbage.
-
Noodle lovers: Toss with lo mein, soba, or even spaghetti in a pinch.
-
Family style: Put the wok on the table and let everyone fill their own bowls.
Storage & Reheating
-
Refrigerator: Keeps well for up to 4–5 days in an airtight container.
-
Freezer: Freeze cooled portions for up to 2 months. Thaw overnight in the fridge.
-
Reheat: A quick toss in a hot skillet brings it back to life (the microwave works too, but the veggies lose a bit of crunch).
FAQs
How do I get tender beef strips?
Slice thinly and always against the grain. A short marinade in soy sauce also helps.
Do I cook the veggies or meat first?
Always start with the veggies — they take longer. Then sear the beef and combine everything at the end.
What’s the best cut of steak for stir fry?
Flank steak is the most common, but sirloin, ribeye, or filet all work. Choose what fits your budget and preference.
30-Minute Steak Stir Fry
This 30-Minute Steak Stir Fry is loaded with tender beef, crisp vegetables, and a savory-sweet sauce that comes together in one pan.
Ingredients
For the Stir Fry
- 2 lbs beef steak, thinly sliced against the grain
- 1 medium onion, sliced into half rings
- ½ bunch green onions, chopped
- 1 red bell pepper, sliced into strips
- 8 oz broccoli, cut into bite-sized florets
- 2 tablespoons oil (avocado or olive)
For the Marinade/Sauce
- 6 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon fresh ginger, grated
- 2 tablespoons brown sugar
Instructions
- Whisk together soy sauce, brown sugar, sesame oil, and ginger in a small bowl to make the marinade. Set aside.
- Prepare the vegetables: slice bell pepper, cut broccoli into florets, and chop onions.
- Heat oil in a large wok or deep skillet over medium-high heat. Add the vegetables (except green onions) and stir-fry until golden and tender-crisp. Remove and set aside.
- In the same wok, add the steak strips and cook over high heat until browned.
- Return the vegetables and green onions to the pan. Pour in the marinade, toss everything together, and cook on low for 2–4 minutes until the sauce slightly thickens.
- Serve hot on its own or over rice, noodles, or cauliflower rice for a full meal.
Notes
- Slice the steak thinly against the grain for tender bites.
- Adjust sweetness by reducing or increasing the brown sugar.
- Add extra veggies like snap peas, carrots, or mushrooms for variety.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 552Total Fat 37gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 21gCholesterol 147mgSodium 972mgCarbohydrates 11gFiber 2gSugar 6gProtein 42g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Stir fry nights are some of my favorites — quick, colorful, and always a crowd-pleaser. This 30-minute Steak Stir Fry brings together everything I love about weeknight cooking: speed, flavor, and flexibility. Whether it’s a back-to-school dinner rush, a meal prep project for the week, or just a craving for takeout-style food at home, this recipe never lets me down.
