Beef Stir Fry

Ingredients & Substitutions

Here I explain the best ingredients for my stir fry beef recipe, what each one does, and substitution options. For measurements, see the recipe card.

Beef Stir Fry Sauce & Marinade:

• Coconut Aminos – This is my favorite soy sauce substitute and makes up the base of the marinade and sauce. It adds a hint of sweetness without needing the brown sugar that beef stir fry recipes often have. You could also use low sodium soy sauce if you prefer, but the sauce will be less sweet.
• Lime juice – The acid tenderizes the beef. I often use bottled lime juice for convenience, but fresh lime juice tastes even better if you get the chance. You can also substitute another acidic ingredient, such as lemon juice or rice vinegar.
• Garlic – Fresh minced garlic will give you the best flavor (you’ll need four cloves), but you can substitute 2 teaspoons of jarred garlic for convenience.
• Fresh Ginger – Fresh grated ginger works best here, but you can substitute a pinch of ground ginger if you need to.
• Honey – You can use regular honey, or for a healthier option, sugar-free honey.

VARIATION: Want a thicker sauce?

Add 1-2 teaspoons of cornstarch or a cornstarch substitute to the sauce, not while marinating but right before adding to the skillet. Skip this if you want to keep the dish low carb.

Stir Fry Beef & Veggies:

• Olive Oil – For searing the beef. Avocado oil would work as well.
• Flank steak – I think the best beef for stir fry is either flank steak (which I use here) or skirt steak, but you can use other cuts, like sirloin steak or flat iron steak. Slice thinly against the grain before marinating.
• Broccoli – Cut a fresh head of broccoli into florets or buy pre-cut broccoli florets for convenience.
• Snow Peas – Sugar snap peas, green beans or asparagus make excellent substitutions for snow peas.
• Bell Pepper – I used 1/2 of a red bell pepper and 1/2 of a yellow bell pepper for a variety of color. You could use any color you prefer.
• Sea Salt & Black Pepper – You can also add some crushed red pepper flakes if you want extra heat.
• Garnishes – These are option, but I love sesame seeds and green onions for topping.

VARIATION: Use other veggies in your beef stir fry recipe!

Try carrots, cauliflower, mushrooms, onions, bok choy, bean sprouts, celery, cabbage, or water chestnuts. One of the best things about a vegetable stir fry is you can use what you have on hand!

How To Make Beef Stir Fry

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Make the beef stir fry sauce. In a small or medium bowl, whisk together the coconut aminos, lime juice, garlic, ginger, and honey.
2. Marinate the steak. Place the sliced steak in a zip lock bag and pour the marinade over it. Close the bag and move the steak around to coat well. (You can also toss the beef with marinade in a large bowl instead, then cover with plastic wrap.) Marinate in refrigerator.

3. Sear the steak. Heat the olive oil in a large skillet over medium-high heat. (I prefer this cast iron skillet, but a wok will work too. Choose a heavy one for best results.) Stir fry steak until browned on both sides. (Avoid stirring constantly.) Remove, cover, and set aside.
4. Stir fry the veggies. Add the broccoli, bell pepper slices, snow peas, sea salt and black pepper to the pan. Stir fry until the vegetables are crisp tender.

5. Add the sauce. Pour in remaining marinade and bring to a simmer. Add the steak back to the pan and stir to coat. Continue cooking until the marinade reduces slightly.
6. Garnish. Serve warm with sesame seeds and green onions, if desired.

Serving Ideas

This beef stir fry recipe makes an easy one-pan meal all on its own, but if you want to add a little something…

• Rice – This is the most common pairing for beef stir fry, as it soaks up the extra sauce! White rice, brown rice, or for a lighter option, cauliflower rice (pictured above) would all work great. You could also serve it alongside fried rice or cauliflower fried rice.
• Noodles – You can use any kind you like, but I usually go for lighter options like zucchini noodles or spaghetti squash.
• Salad – Try a smashed cucumber salad or an Asian-inspired cabbage salad.

More Easy Stir Fry Recipes

A stir fry is my go-to dinner when I’m short on time or energy! Try some of my other favorites:

Chicken Stir Fry

Vegetable Stir Fry

Cabbage Stir Fry

Egg Roll In A Bowl

Shrimp Stir fry

Chicken Broccoli Stir Fry