Our beef stir fry is better than takeout! It is simple to make, and the results are so delicious! Between the flavors, textures, and saucy goodness…it’s just begging to be gobbled up. It’s a family favorite dinner you can whip up faster than you can pick up takeout!
Takeout beef stir fry with chopsticks.
It’s no secret that we love to cook here at The Stay at Home Chef. We’re constantly inspired by the meals we eat at restaurants, and takeout food holds a special place in our hearts. When we discover something we love, it’s always fun to recreate it in our kitchen. Not only do we love to experiment, but it’s also reassuring to know exactly what ingredients are used. No more mystery meat or too much salt. This beef stir fry recipe is one of our favorite takeout meals to recreate. We like to start with the sauce. It is the perfect balance of sweet and savory and it marries perfectly with the tender beef and veggies. Serve this stir fry over rice and you can’t go wrong! Next time you’re tempted to order in, why not make this instead? It takes about the same time as it would for a delivery order to make it to your doorstep. And our homemade version is so much better!
TAKEOUT BEEF STIR FRY
Our beef stir fry is better than takeout! It is simple to make, and the results are so delicious! Between the flavors, textures, and saucy goodness…it’s just begging to be gobbled up. It’s a family favorite dinner that only takes 30 minutes to whip up!
Prep Time25 MINUTES
Cook Time20 MINUTES
Total Time45 MINUTES
1/2 cup water
1/2 cup beef broth
2 tablespoons soy sauce
2 tablespoons minced garlic
1 tablespoon freshly minced ginger
2 teaspoons cornstarch
1 teaspoon honey
1 1/2-2 pounds flank steak thinly sliced, against the grain
2 tablespoons cornstarch
3 tablespoons vegetable or canola oil divided
2 tablespoons sesame oil
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons minced garlic
1/2 medium onion sliced
1 red bell pepper cut into 1 inch strips
1 green bell pepper cut into 1 inch strips
2 cups broccoli florets
2 cups snow peas
1 cup matchstick carrots
1/4 cup sliced green onions
Sesame seeds to garnish (optional)
In a small mixing bowl whisk together water, chicken broth, soy sauce, ginger, garlic, honey, and cornstarch.
Slice beef thin. Toss with cornstarch.
Heat a wok or large skillet over high heat. Pour in sesame oil and 2 tablespoons of cooking oil and add in beef. Sprinkle with salt and pepper.
Toss and cook beef until it starts to brown, about 5 minutes. Work in batches so the pan is not crowded. Set the cooked beef aside as it finishes.
Add in 1 tablespoon of cooking oil, garlic, onion, bell peppers, broccoli florets, snow peas, and carrot sticks. Let the veggies sauté for another 5 minutes.
Once veggies have started to soften, add beef back to the pan with sauce mixture and continue to cook over medium heat for 5 minutes. Stir occasionally. Sauce will thicken.
Serve over rice or noodles and garnish with sliced green onions.
Calories: 527kcal | Carbohydrates: 12g | Protein: 30g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 914mg | Potassium: 726mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1282IU | Vitamin C: 91mg | Calcium: 79mg | Iron: 4mg