This beef stir fry is incredibly flavorful and easy. Crispy from the outside, tender from the inside.

Preps and cooks just as your rice is getting steamed.

Serve with basmati or jasmine rice, or go the extra mile and serve with noodles.

Beef Stir fry

Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Main Course
Cuisine Chinese



  • 500 grams flank steak cut into thin slices
  • 1 egg beaten
  • 1 TBSP Sesame Oil
  • 1 TBSP Soy Sauce


  • 1/2 TBSP grape cider vinegar
  • 1/2 TBSP Rice Vinegar
  • 2 TBSP Soy Sauce
  • 1 TBSP Sesame Oil
  • 1 TSP sriracha sauce
  • 1/2 cup water
  • 3 TBSP Brown Sugar
  • 1 TBSP Starch

Stir Fry Ingredients

  • 1/3 cup Starch For coating beef
  • 1/3 cup vegetable oil For frying beef & veggies
  • 1 TBSP minced fresh ginger
  • 1 TBSP minced fresh garlic
  • 1 bell pepper thinly sliced
  • 1 small onion sliced into slivers
  • 1 shredded carrot optional
  • 1 green chili thinly sliced optional
  • Sesame seeds optional for garnish


Marinate the Beef

  • Beat egg, sesame oil and soy sauce, Mix in the beef until well coated and let it sit for 15 minutes.


  • Mix all ingredients listed above in sauce and set aside.
  • While the beef is marinating I like to cook some basmati rice and slice the veggies

Stir Fry

  • Coat beef in starch until well coated and fry in oil.
  • Fry beef until crispy, drain and set aside.
  • In the same oil used to fry the beef, cook garlic and ginger until fragrant.
  • Add remaining veggies and cook until tender.
  • Stir the sauce again to dissolve the cornstarch completely.
  • Add sauce to the pan and stir until it thickens a bit.
  • Add the beef pieces back and stir with the veggies and sauce.
  • Serve hot next to rice or noodles.