Easy beef stir fry entrees recipe for busy weeknights
Easy beef stir fry entrees recipe for busy weeknights Okay, let’s talk about the hero of busy weeknights: beef stir fry. You know those nights when you’re staring into the fridge like it’s a magic portal that’s supposed to spit out dinner? Yeah, this recipe is for those nights. It’s fast, it’s tasty, and it’s…
Easy beef stir fry entrees recipe for busy weeknights
Okay, let’s talk about the hero of busy weeknights: beef stir fry. You know those nights when you’re staring into the fridge like it’s a magic portal that’s supposed to spit out dinner? Yeah, this recipe is for those nights. It’s fast, it’s tasty, and it’s way better than ordering takeout (and cheaper, too).
I’ve been making this beef stir fry for years—sometimes with whatever veggies are about to go bad in my fridge, sometimes when I’m feeling fancy and actually plan ahead. Either way, it always works. And the best part? You can mess it up a little and it’ll still taste great. That’s my kind of cooking.
Recipe Card
Recipe Title: Easy beef stir fry entrees recipe for busy weeknights
Servings: 4
Prep Time: 15 minutes
Cooking Time: 10 minutes
Calories: 320 kcal per serving
Ingredients:
- 1 lb flank steak or sirloin, sliced thin (like, really thin—it cooks faster)
- 2 tbsp soy sauce (low sodium if you’re watching salt)
- 1 tbsp cornstarch (makes the beef extra tender)
- 2 tbsp vegetable oil (or whatever oil you’ve got)
- 3 cloves garlic, minced (or 1 tsp garlic powder if you’re lazy like me sometimes)
- 1 tbsp ginger, grated (or 1 tsp ground ginger if fresh is MIA)
- 1 bell pepper, sliced (any color, I’m not picky)
- 1 cup broccoli florets (fresh or frozen, no judgment)
- 1 carrot, julienned or just sliced thin (or buy pre-cut, I won’t tell)
- 2 tbsp oyster sauce (optional but so good)
- 1 tsp sesame oil (optional but adds that restaurant flavor)
- Cooked rice or noodles, for serving
Directions:
- Toss the sliced beef with soy sauce and cornstarch in a bowl. Let it sit for 10 minutes (or just move on if you’re in a rush).
- Heat 1 tbsp oil in a big pan or wok over high heat. Seriously, high heat—this is stir fry, not a slow dance.
- Add the beef and cook for 2-3 minutes until browned but not fully cooked. Dump it onto a plate and set aside.
- Add the rest of the oil to the pan. Throw in garlic and ginger, stir for like 10 seconds until it smells amazing (don’t burn it!).
- Toss in all the veggies and stir fry for 3-4 minutes until they’re crisp-tender (or softer if you like ’em that way).
- Add the beef back in, plus oyster sauce and sesame oil if using. Stir everything together for another minute or two until it’s all hot and happy.
- Serve over rice or noodles. Boom. Dinner is done.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 30g | 15g | 25g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Flank steak | Chicken, shrimp, or tofu |
| Soy sauce | Tamari or coconut aminos |
| Broccoli | Snap peas, zucchini, or mushrooms |
Tips
- Slice the beef thin and against the grain—it makes it way more tender. If you don’t know what “against the grain” means, just cut it the opposite way the lines in the meat are running. You got this.
- Prep everything before you start cooking. Stir fry moves fast, and you don’t want to burn your garlic while chopping carrots.
- If your pan isn’t screaming hot, your stir fry will steam instead of fry. Crank that heat up and don’t overcrowd the pan.
FAQ
Q: Can I make this ahead of time?
A: Sure! Cook it, let it cool, and stash it in the fridge for up to 3 days. Reheat in a pan (microwave works but it’ll be soggier).
Q: Can I freeze leftovers?
A: Honestly, the beef might get a little tough after freezing, but the veggies will be fine. If you do freeze it, thaw it in the fridge and reheat on the stove.
Q: What if I don’t have a wok?
A: No problem! A big frying pan works just fine. Just make sure it’s hot.
That’s it! This beef stir fry is my go-to when life gets crazy but I still want something tasty. Hope it saves your weeknight like it’s saved mine a hundred times. Let me know how it turns out if you try it!
