30-Minute Beef Stir Fry
A quick, savory weeknight dinner that hits the sweet spot between speedy and satisfying, this 30-minute beef stir fry is my go-to when the fridge needs clearing and everyone’s hungry now. Thinly sliced sirloin cooks in a glossy soy–oyster sauce, while crisp-tender mixed vegetables add color and crunch. It’s the kind of recipe that proves you don’t need a complicated ingredient list to get big flavor or a restaurant-worthy finish at home. If you like a classic take on saucy beef and greens, you might also enjoy this beef and broccoli stir fry for another fast, family-friendly option.
Why you’ll love this dish
This stir fry is fast, forgiving, and flexible. It cooks in roughly the time it takes to steam rice, cleans up easily, and scales well for leftovers. The cornstarch in the marinade both tenderizes and creates a silky sauce that clings to the beef and veggies, so every bite is balanced.
“A weeknight lifesaver—fast, full-flavored, and even better the next day.” — home cook review
This recipe also pairs well with other quick mains; if you’re rotating proteins, the technique works great with the simple prep in an air fryer chicken breast recipe for a lighter alternative.
Step-by-step overview
- Slice the sirloin thinly and toss it in a quick sauce-marinate made from soy, oyster sauce, and cornstarch.
- Sear the beef hot and fast, then remove it so it doesn’t overcook.
- Saute aromatics, then stir-fry the vegetables until just tender-crisp.
- Return the beef, add the reserved sauce, and toss until the sauce thickens and everything is glossy.
- Finish with a quick taste-adjust for salt and pepper, then serve immediately.
What you’ll need
- 1 pound beef sirloin, thinly sliced (against the grain for tenderness)
- 2 cups mixed vegetables (bell peppers, broccoli, snap peas, carrots) — use fresh or high-quality frozen vegetables
- 3 tablespoons soy sauce (sub tamari for gluten-free)
- 2 tablespoons oyster sauce (sub hoisin for a sweeter note)
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil (neutral oil with a high smoke point)
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
Notes: If you prefer ground beef, try a heartier casserole like this cheesy ground beef potato casserole for a different weeknight option. For a gluten-free version, swap soy sauce for tamari and confirm your oyster sauce is gluten-free.
Step-by-step instructions
- Mix the soy sauce, oyster sauce, and cornstarch in a bowl until smooth. Add the thinly sliced beef and toss to coat. Let it marinate for about 15 minutes while you prep vegetables.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Shake off excess marinade and add beef in a single layer. Stir-fry just until browned, about 1–2 minutes. Remove beef to a plate.
- Add the remaining tablespoon of oil to the same skillet. Add minced garlic and ginger and stir for 30 seconds until fragrant—don’t let them burn.
- Add mixed vegetables and stir-fry, tossing constantly, until they are bright and tender-crisp, about 3–5 minutes depending on size.
- Return the beef to the skillet. Pour any remaining sauce from the bowl over the pan and stir everything together for 2–3 minutes. The cornstarch will thicken the sauce; cook until it’s glossy and coats the meat and vegetables.
- Taste and season with salt and pepper as needed. Serve right away over rice or noodles.
Best ways to enjoy it
Serve this stir fry over steamed jasmine rice, brown rice for more fiber, or freshly cooked noodles. For a low-carb meal, pile it over cauliflower rice or serve alongside simple vegetable sides. For a restaurant-style finish, sprinkle toasted sesame seeds and sliced scallions on top. If you want a balanced plate, add a small bowl of cucumber salad or a light miso soup.
I also like to serve this alongside an easy protein alternative—try pairing with an air fryer chicken breast if you’re feeding someone who prefers poultry.
Storage and reheating tips
- Refrigerate leftovers within 2 hours in an airtight container. Eat within 3–4 days for best quality.
- To reheat, warm gently in a skillet over medium heat with a splash of water or broth to loosen the sauce, stirring until heated through. Microwaving works but may soften the vegetables more.
- Freezing cooked stir fry is possible but may change vegetable texture. Freeze in a shallow, airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
Food safety reminder: always reheat to 165°F (74°C) and discard any leftovers kept at room temperature longer than 2 hours.
Pro chef tips
- Slice against the grain: it makes sirloin noticeably more tender.
- Pat beef mostly dry before marinating so it sears instead of steams.
- Use a hot pan and don’t overcrowd it—work in batches if needed to get quick browning.
- Let the cornstarch sit in the sauce briefly; this hydrates it and prevents lumps.
- Add delicate vegetables (snap peas, thin bell pepper strips) last so they stay crisp.
Recipe variations
- Spicy beef stir fry: add 1–2 teaspoons chili garlic sauce or a pinch of red pepper flakes when adding garlic.
- Sesame beef: finish with 1 teaspoon toasted sesame oil and 1 tablespoon toasted sesame seeds.
- Vegetarian swap: replace beef with firm tofu—press, cube, toss in the same marinade, and pan-fry until golden.
- Regional twist: transform this into a Chinese-style dish by using Shaoxing wine and a splash of dark soy—see a similar profile in this Chinese beef and broccoli for inspiration.
Common questions
Q: Can I use frozen vegetables?
A: Yes. Use high-quality frozen stir-fry mixes and cook a minute or two longer. Thawing first can make them softer, so toss frozen veggies straight into the hot pan.
Q: How can I keep the beef tender?
A: Slice thin and against the grain. Don’t over-marinate—15–20 minutes is enough with cornstarch. Sear quickly on high heat and remove from the pan until vegetables are nearly done to avoid overcooking.
Q: Is there a gluten-free alternative to oyster sauce?
A: Yes—use gluten-free oyster sauce or substitute mushroom soy sauce or a mix of tamari and a little mushroom broth for similar umami.
Q: Can I prep this ahead?
A: Slice the beef and chop vegetables up to 24 hours ahead. Keep them refrigerated separately. Marinate the beef right before cooking for best texture.
Q: What should I serve with it for a crowd?
A: Make a double batch and serve with steamed rice, a simple Asian slaw, and steamed edamame for an easy buffet-style meal without extra fuss.
Beef Stir Fry
Ingredients
Method
- Mix the soy sauce, oyster sauce, and cornstarch in a bowl until smooth. Add the thinly sliced beef and toss to coat. Let it marinate for about 15 minutes while you prep vegetables.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Shake off excess marinade and add beef in a single layer. Stir-fry just until browned, about 1–2 minutes. Remove beef to a plate.
- Add the remaining tablespoon of oil to the same skillet. Add minced garlic and ginger and stir for 30 seconds until fragrant—don’t let them burn.
- Add mixed vegetables and stir-fry, tossing constantly, until they are bright and tender-crisp, about 3–5 minutes depending on size.
- Return the beef to the skillet. Pour any remaining sauce from the bowl over the pan and stir everything together for 2–3 minutes. The cornstarch will thicken the sauce; cook until it’s glossy and coats the meat and vegetables.
- Taste and season with salt and pepper as needed. Serve right away over rice or noodles.
