Beef Stir Fry

Hearty beef dinner.

Why You'll Love This Recipe

• 25-minute weeknight winner.
• Use whatever vegetables you have.
• Restaurant-quality silky beef texture.
• One pan, easy cleanup.
• Customizable heat and sauce.

Ingredient Notes

• Flank, sirloin, or top round all work — they all stay tender if sliced thin against the grain.
• Shaoxing wine adds depth no other ingredient matches; dry sherry is the closest sub.
• Oyster sauce adds umami the dish can't be without.

Ingredient Substitutions

• Snap peas, mushrooms, baby corn, or bok choy in place of any vegetable.
• Tamari + 1 tsp fish sauce for gluten-free.
• Hoisin for oyster sauce if needed.

Equipment Needed

• Wok or 12-inch nonstick skillet
• Small bowl for marinade
• Small bowl for sauce
• Wooden spatula

Prep Tips

• Cut all vegetables to similar size for even cooking.
• Mise en place is non-negotiable — once the wok is hot, you have 5 minutes total.

Instructions

1. 1

   Gather and prep: 1 lb ground beef, 1 tbsp soy sauce, 3 cloves garlic, minced, 1 ginger, 1 medium bell pepper, sliced, 1 small head broccoli, cut into florets (about 3 cups), 1 medium onion, diced, 1 cup uncooked long-grain rice. mince the garlic, dice the onion, grate the ginger, and chop the vegetables into even pieces before you start cooking.

2. 2

   Slice beef thin, marinate in soy.

3. 3

   Stir-fry beef; remove.

4. 4

   Cook veg, return beef with sauce. Pull beef at 130°F for medium-rare or 140°F for medium; rest 5 minutes, then slice against the grain.

5. 5

   Serve over rice.

Artsi Pro Tips

• Slice beef while it's partially frozen — it's much easier to cut paper-thin slices.
• Always slice against the grain. Cross-grain slicing shortens muscle fibers and makes tougher cuts tender.
• Velveting (soy + cornstarch) is the takeout secret that gives beef a silky texture.

Common Mistakes

• Slicing with the grain, which makes beef chewy.
• Cooking on medium heat — stir-fry needs the pan smoking-hot.
• Overcrowding the pan, which steams the beef instead of searing.

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