16 Sizzling Beef Stir Fry Ideas for Dinner

The pan gets hot. The beef hits it with a loud sizzle. Minutes later, dinner is ready. That is the magic of beef stir fry. This list gives you 16 beef stir fry ideas for busy weeknights. You will find takeout classics, spicy favorites, and a few surprises. Most take about 30 minutes. Many swap easily for gluten free or low carb needs. If you want an easy beef stir fry for dinner that beats delivery, start here. Save the ones you like.

1. Easy Beef and Broccoli Stir Fry

This is the takeout order most people want at home. Tender beef and bright broccoli sit in a glossy garlic sauce. It cooks in about 25 minutes and suits beginners. Serve it over steamed rice.

Ingredients

Ingredient	Amount
Flank steak or sirloin, sliced thin	1 lb (450 g)
Cornstarch (cornflour), for coating	1 tbsp (8 g)
Soy sauce	3 tbsp (45 ml)
Oyster sauce	2 tbsp (30 ml)
Water, for the sauce	1/4 cup (60 ml)
Cornstarch (cornflour), for the sauce	2 tsp (6 g)
Brown sugar	1 tsp (4 g)
Neutral oil	3 tbsp (45 ml)
Broccoli florets	4 cups (300 g)
Water, for steaming	2 tbsp (30 ml)
Garlic, minced	3 cloves
Fresh ginger, grated	1 tbsp (6 g)
Toasted sesame oil	1 tsp (5 ml)

How to Make It

• Slice the beef thin against the grain.
• Toss the beef with the coating cornstarch and 1 tbsp of the soy sauce.
• Whisk the remaining soy sauce, oyster sauce, water, sauce cornstarch and sugar in a small bowl.
• Heat 2 tbsp of the oil in a large skillet over high heat until it shimmers.
• Sear the beef in two batches for 1 to 2 minutes per side, until the edges brown. Move it to a plate.
• Add the last 1 tbsp of oil, the broccoli and the steaming water to the pan.
• Cover and steam for about 2 minutes, until the broccoli turns bright green.
• Stir in the garlic and ginger. Cook for 30 seconds, until fragrant.
• Return the beef to the pan and pour in the sauce.
• Stir for about 1 minute, until the sauce turns glossy and coats a spoon.
• Drizzle with the sesame oil.

Use tamari and gluten free oyster sauce for a gluten free version, and serve it over cauliflower rice for low carb.

Nutrition (per serving, estimate)	Amount
Calories	290 kcal
Protein	25 g
Carbs	14 g
Fat	15 g

2. Crispy Mongolian Beef Stir Fry

Crispy beef strips sit in a sticky sweet and savory sauce. The name is misleading, because the dish has little to do with traditional Mongolian food. It is a takeout classic that works well at home. Kids like it, too.

Ingredients

Ingredient	Amount
Flank steak, sliced 1/4 inch (6 mm) thick	1 lb (450 g)
Cornstarch	1/4 cup (30 g)
Neutral oil	4 tbsp (60 ml)
Garlic, minced	4 cloves
Fresh ginger, grated	1 tbsp (6 g)
Soy sauce	1/3 cup (80 ml)
Water	1/2 cup (120 ml)
Brown sugar	1/3 cup (65 g)
Red pepper flakes, optional	1/4 tsp (0.5 g)
Green onions (spring onions), cut in 2 inch (5 cm) pieces	4
Sesame seeds	1 tsp (3 g)

How to Make It

• Toss the beef in the cornstarch until every strip is coated.
• Whisk the soy sauce, water and brown sugar in a bowl.
• Heat 3 tbsp of the oil in a large skillet over high heat.
• Fry the beef in batches in a single layer.
• Cook 2 minutes per side, until the beef is deep brown and crisp at the edges.
• Move the beef to a plate.
• Pour off the extra oil and leave about 1 tbsp in the pan.
• Add the garlic and ginger. Cook for 30 seconds.
• Pour in the sauce and simmer for about 3 minutes, until it thickens and coats a spoon.
• Return the beef and add the green onions. Toss for 1 minute.
• Sprinkle with sesame seeds.

Do not crowd the pan, because crowded beef steams and turns soft. For a gluten free version, use tamari and swap arrowroot starch for the cornstarch.

Nutrition (per serving, estimate)	Amount
Calories	360 kcal
Protein	24 g
Carbs	28 g
Fat	16 g

3. Pepper Steak with Onions Stir Fry

Bright peppers, sweet onion and tender steak make a colorful plate. This old diner favorite cooks fast. It is easy to double for a crowd. Serve it with rice or noodles.

Ingredients

Ingredient	Amount
Sirloin steak, sliced thin	1 lb (450 g)
Soy sauce	3 tbsp (45 ml)
Cornstarch	2 tsp (6 g)
Oyster sauce	2 tbsp (30 ml)
Beef broth	1/2 cup (120 ml)
Black pepper	1/2 tsp (1 g)
Neutral oil	3 tbsp (45 ml)
Bell peppers (capsicum), mixed colors, sliced	3 medium (450 g)
Yellow onion, sliced	1 large
Garlic, minced	3 cloves

How to Make It

• Toss the beef with 1 tbsp of the soy sauce and the cornstarch.
• Whisk the remaining soy sauce, oyster sauce, broth and black pepper in a small bowl.
• Heat 2 tbsp of the oil in a large skillet over high heat.
• Sear the beef in batches for 1 to 2 minutes per side, until browned.
• Move the beef to a plate.
• Add the last 1 tbsp of oil, the peppers and the onion.
• Cook for 3 to 4 minutes, until the edges blister and the peppers still have crunch.
• Add the garlic and cook for 30 seconds.
• Return the beef and pour in the sauce.
• Cook for 1 to 2 minutes, until the sauce looks glossy, not watery.

Stir in a spoon of black bean garlic sauce for depth, or add cumin and lime for a fajita style twist.

Nutrition (per serving, estimate)	Amount
Calories	300 kcal
Protein	26 g
Carbs	15 g
Fat	14 g

4. Teriyaki Beef Stir Fry

Sweet, sticky and mild, this one wins over picky eaters. The sauce comes together in minutes. It is a great first stir fry for beginners. Kids often ask for seconds.

Ingredients

Ingredient	Amount
Flank steak, sliced thin	1 lb (450 g)
Soy sauce	1/4 cup (60 ml)
Mirin	2 tbsp (30 ml)
Honey	2 tbsp (40 g)
Garlic, minced	3 cloves
Fresh ginger, grated	1 tbsp (6 g)
Cornstarch	2 tsp (6 g)
Water	1/4 cup (60 ml)
Neutral oil	3 tbsp (45 ml)
Carrots, sliced thin	2 medium (200 g)
Snap peas	2 cups (200 g)
Sesame seeds	1 tsp (3 g)

How to Make It

• Whisk the soy sauce, mirin, honey, garlic, ginger, cornstarch and water in a small pan.
• Simmer the sauce for 1 to 2 minutes, until it turns glossy. Set it aside.
• Heat 2 tbsp of the oil in a large skillet over high heat.
• Sear the beef in batches for about 2 minutes per side, until browned.
• Move the beef to a plate.
• Add the last 1 tbsp of oil, the carrots and the snap peas.
• Cook for about 3 minutes, until the vegetables turn bright and tender crisp.
• Return the beef and pour in the sauce.
• Toss for 1 minute, until the sauce clings instead of pooling.
• Top with sesame seeds.

Add pineapple chunks for a fruity twist. Use tamari for a gluten free version.

Nutrition (per serving, estimate)	Amount
Calories	320 kcal
Protein	24 g
Carbs	22 g
Fat	14 g

5. Orange Ginger Beef Stir Fry

Fresh orange juice makes this sauce bright and light. It tastes less heavy than many sweet takeout sauces. The zest at the end adds a fresh smell. It suits busy weeknights.

Ingredients

Ingredient	Amount
Sirloin steak, sliced thin	1 lb (450 g)
Soy sauce	3 tbsp (45 ml)
Fresh orange juice	3/4 cup (180 ml)
Honey	2 tbsp (40 g)
Cornstarch	1 tbsp (8 g)
Neutral oil	3 tbsp (45 ml)
Broccoli florets	3 cups (230 g)
Fresh ginger, grated	1 tbsp (6 g)
Garlic, minced	3 cloves
Orange zest	1 tbsp (6 g)
Dried red chilies, optional	3

How to Make It

• Whisk the orange juice, 2 tbsp of the soy sauce, honey and cornstarch in a bowl.
• Toss the beef with the remaining 1 tbsp of soy sauce.
• Heat 2 tbsp of the oil in a large skillet over high heat.
• Sear the beef in batches for 1 to 2 minutes per side, until browned.
• Move the beef to a plate.
• Add the last 1 tbsp of oil and the broccoli.
• Cook for 3 to 4 minutes, until the broccoli turns bright green and just tender.
• Add the ginger, garlic and chilies. Cook for 30 seconds.
• Pour in the sauce and simmer for about 2 minutes, until it looks like warm syrup.
• Return the beef to the pan.
• Turn off the heat and stir in the zest so the smell stays fresh.

Use dried red chilies for a spicy orange version. Tamari makes it gluten free.

Nutrition (per serving, estimate)	Amount
Calories	310 kcal
Protein	24 g
Carbs	24 g
Fat	13 g

6. Korean Ground Beef Stir Fry Bowls

Ground beef keeps this bowl fast and budget friendly. Gochujang adds a gentle, savory heat. Rice, cucumber and kimchi make it a full meal. It comes together in about 20 minutes.

Ingredients

Ingredient	Amount
Lean ground beef (beef mince)	1 lb (450 g)
Soy sauce	3 tbsp (45 ml)
Brown sugar	2 tbsp (25 g)
Gochujang	1 tbsp (15 g)
Toasted sesame oil	2 tsp (10 ml)
Garlic, minced	4 cloves
Fresh ginger, grated	2 tsp (4 g)
Green onions, sliced	3
Cooked rice	3 cups (500 g)
Cucumber, sliced	1 medium (150 g)
Kimchi	1 cup (150 g)
Eggs	4 large
Neutral oil	1 tbsp (15 ml)
Sesame seeds	1 tsp (3 g)

How to Make It

• Whisk the soy sauce, brown sugar, gochujang and sesame oil in a small bowl.
• Heat a large skillet over medium high heat.
• Add the beef and press it into a single layer.
• Leave it alone for 2 minutes, until a brown crust forms.
• Break up the beef and cook for about 3 more minutes, until browned with crisp edges.
• Drain any extra fat.
• Add the garlic and ginger. Cook for 30 seconds.
• Pour in the sauce and cook for 2 to 3 minutes, until the beef turns sticky and no longer pools.
• Fry the eggs in the neutral oil in a second pan, until the whites set and the edges turn lacy.
• Spoon the rice into four bowls.
• Top with the beef, cucumber, kimchi, egg, green onions and sesame seeds.

Check the gochujang label for gluten. Use lettuce cups instead of rice for low carb.

Nutrition (per serving, estimate)	Amount
Calories	540 kcal
Protein	33 g
Carbs	55 g
Fat	20 g

7. Garlic Beef and Green Beans Stir Fry

Green beans stay crisp and sweet in this garlicky dish. The ingredient list is short. It is cheap, fast and easy to make low carb. Charred spots on the beans add a smoky flavor.

Ingredients

Ingredient	Amount
Flank steak, sliced thin	1 lb (450 g)
Soy sauce	3 tbsp (45 ml)
Cornstarch	2 tsp (6 g)
Oyster sauce	2 tbsp (30 ml)
Water	1/4 cup (60 ml)
Neutral oil	3 tbsp (45 ml)
Green beans, trimmed	12 oz (340 g)
Garlic, minced	5 cloves
Red pepper flakes	1/2 tsp (1 g)
Toasted sesame oil	1 tsp (5 ml)

How to Make It

• Toss the beef with 1 tbsp of the soy sauce and the cornstarch.
• Whisk the remaining soy sauce, oyster sauce and water in a small bowl.
• Heat 1 tbsp of the neutral oil in a wide skillet over high heat.
• Add the green beans in a single layer.
• Cook for 4 to 5 minutes without much stirring, until the beans look wrinkled with charred spots.
• Move the beans to a plate.
• Add the remaining 2 tbsp of oil and sear the beef in batches, 1 to 2 minutes per side, until browned.
• Add the garlic and pepper flakes. Cook for 30 seconds.
• Return the beans and pour in the sauce.
• Toss for 1 to 2 minutes, until the sauce turns glossy and the beans still snap.
• Finish with the sesame oil.

Stir in a spoonful of peanut sauce at the end for a nutty twist. Use tamari for a gluten free version.

Nutrition (per serving, estimate)	Amount
Calories	290 kcal
Protein	25 g
Carbs	11 g
Fat	16 g

8. Black Pepper Beef Stir Fry

This one is savory and peppery, not sweet. Coarse black pepper is the star. It breaks up a lineup of sticky sauces. Spice lovers will enjoy the warm bite.

Ingredients

Ingredient	Amount
Sirloin steak, sliced thin	1 lb (450 g)
Soy sauce	3 tbsp (45 ml)
Cornstarch	2 tsp (6 g)
Oyster sauce	2 tbsp (30 ml)
Water	1/4 cup (60 ml)
Brown sugar	1 tsp (4 g)
Coarse black pepper, freshly cracked	2 tsp (4 g)
Neutral oil	3 tbsp (45 ml)
Yellow onion, cut in wedges	1 medium
Green bell pepper, sliced	1 medium (150 g)
Garlic, minced	3 cloves

How to Make It

• Toss the beef with 1 tbsp of the soy sauce and the cornstarch.
• Whisk the remaining soy sauce, oyster sauce, water and sugar in a small bowl.
• Heat 2 tbsp of the oil in a large skillet over high heat.
• Add the cracked pepper and stir for 15 seconds, until it smells sharp and warm.
• Add the beef in a single layer.
• Sear for 1 to 2 minutes per side, until browned.
• Move the beef to a plate.
• Add the last 1 tbsp of oil, the onion and the bell pepper.
• Cook for 3 minutes, until the edges char and the vegetables still crunch.
• Add the garlic and cook for 30 seconds.
• Return the beef and pour in the sauce.
• Stir for 1 minute, until the sauce looks glossy.

Add a pinch of Sichuan peppercorn for a light tingle. Use tamari and gluten free oyster sauce for a gluten free version.

Nutrition (per serving, estimate)	Amount
Calories	300 kcal
Protein	25 g
Carbs	12 g
Fat	16 g

9. Spicy Kung Pao Beef Stir Fry

Crunchy peanuts, dried chilies and a punchy sauce make this a spicy favorite. It is a step up in skill, but still quick. Heat fans will love it. You can dial the chilies up or down.

Ingredients

Ingredient	Amount
Sirloin steak, sliced thin	1 lb (450 g)
Soy sauce	3 tbsp (45 ml)
Cornstarch	1 tbsp (8 g)
Rice vinegar	1 tbsp (15 ml)
Sugar	1 tbsp (12 g)
Water	2 tbsp (30 ml)
Neutral oil	3 tbsp (45 ml)
Dried red chilies	8 to 10
Garlic, minced	4 cloves
Fresh ginger, grated	1 tbsp (6 g)
Roasted peanuts	1/2 cup (70 g)
Green onions, cut in pieces	4

How to Make It

• Toss the beef with 1 tbsp of the soy sauce and half of the cornstarch.
• Whisk the remaining soy sauce, vinegar, sugar, water and remaining cornstarch in a small bowl.
• Heat the oil in a large skillet or wok over high heat.
• Add the chilies and stir for 15 seconds, until they darken slightly. Do not let them turn black.
• Scoop the chilies onto a plate.
• Add the beef in a single layer.
• Sear for 1 to 2 minutes per side, until browned.
• Add the garlic and ginger. Cook for 30 seconds.
• Pour in the sauce and stir for about 1 minute, until it turns glossy.
• Stir in the chilies, peanuts and green onions last so the peanuts stay crunchy.

Use fewer chilies for a milder dish. For a nut allergy, swap the peanuts for toasted pumpkin seeds.

Nutrition (per serving, estimate)	Amount
Calories	380 kcal
Protein	27 g
Carbs	15 g
Fat	22 g

10. Thai Basil Beef Stir Fry

This dish is fast, fiery and full of aroma. Basil goes in at the end. It tastes like a restaurant meal but cooks in about 20 minutes. Ground beef keeps it cheap.

Ingredients

Ingredient	Amount
Ground beef	1 lb (450 g)
Neutral oil	2 tbsp (30 ml)
Garlic, minced	5 cloves
Thai chilies, sliced	3 to 5
Soy sauce	1 tbsp (15 ml)
Oyster sauce	2 tbsp (30 ml)
Fish sauce	1 tbsp (15 ml)
Sugar	1 tsp (4 g)
Water	2 tbsp (30 ml)
Green beans, cut in 1 inch (2.5 cm) pieces	1 cup (120 g)
Thai basil leaves, packed	1 cup (25 g)

How to Make It

• Mix the soy sauce, oyster sauce, fish sauce, sugar and water in a small bowl.
• Heat the oil in a wok or large skillet over high heat.
• Add the garlic and chilies. Stir for 15 seconds, until fragrant.
• Add the beef and press it flat.
• Cook for 2 minutes without stirring, until the bottom browns.
• Break up the beef and cook for 3 more minutes, until no pink remains.
• Add the green beans and cook for 2 minutes, until tender crisp.
• Pour in the sauce and stir for 1 minute. The sauce should look thin and cling to the beef.
• Turn off the heat and fold in the basil.
• Stir until the leaves wilt and smell a little like anise.

Top with a crispy fried egg and serve over rice. Regular basil works if you cannot find Thai basil, but the flavor changes.

Nutrition (per serving, estimate)	Amount
Calories	350 kcal
Protein	22 g
Carbs	10 g
Fat	23 g

11. Smoky Cumin Beef Stir Fry

Earthy, smoky and bold, this dish is a lesser known gem. It is dry and spicy rather than saucy. Toasted cumin gives it a deep, warm smell. Try it when you want something new.

Ingredients

Ingredient	Amount
Flank steak, sliced thin	1 lb (450 g)
Soy sauce	2 tbsp (30 ml)
Cornstarch	2 tsp (6 g)
Cumin seeds	1 tbsp (7 g)
Chili flakes	1 tsp (2 g)
Salt	1/2 tsp (3 g)
Sugar	1/2 tsp (2 g)
Neutral oil	3 tbsp (45 ml)
Yellow onion, sliced	1 large
Garlic, minced	4 cloves
Fresh cilantro, chopped	1/2 cup (20 g)

How to Make It

• Toss the beef with the soy sauce and cornstarch. Let it rest for 10 minutes.
• Toast the cumin seeds in a dry pan over medium heat for 1 to 2 minutes, until they smell nutty.
• Crush the seeds coarsely.
• Mix the crushed cumin with the chili flakes, salt and sugar.
• Heat 2 tbsp of the oil in a large skillet over high heat.
• Sear the beef in batches for 1 to 2 minutes per side, until the edges turn dark.
• Push the beef aside.
• Add the last 1 tbsp of oil and the onion.
• Cook for 2 minutes, until the onion starts to char.
• Add the garlic and cook for 30 seconds.
• Sprinkle in the spice mix and toss for 1 minute, until fragrant.
• Stir in the cilantro.

Lamb makes a classic swap. Use tamari for a gluten free version.

Nutrition (per serving, estimate)	Amount
Calories	320 kcal
Protein	25 g
Carbs	8 g
Fat	18 g

12. Vietnamese Shaking Beef Stir Fry

Small beef cubes sear hard, then get a garlicky butter finish. You shake the pan to flip them. Serve them on fresh greens with a lime dip. It is a fun, underrated dinner.

Ingredients

Ingredient	Amount
Sirloin steak, cut in 1 inch (2.5 cm) cubes	1 lb (450 g)
Soy sauce	2 tbsp (30 ml)
Oyster sauce	1 tbsp (15 ml)
Sugar	1 tsp (4 g)
Garlic, minced	4 cloves
Black pepper	1/2 tsp (1 g)
Neutral oil	2 tbsp (30 ml)
Butter	1 tbsp (14 g)
Watercress or lettuce	4 cups (120 g)
Tomatoes, cut in wedges	2 medium (250 g)
Red onion, sliced thin	1/4
Lime juice, for the dip	2 tbsp (30 ml)
Salt, for the dip	1 tsp (6 g)
Black pepper, for the dip	1/2 tsp (1 g)

How to Make It

• Mix the beef with the soy sauce, oyster sauce, sugar, half of the garlic and the 1/2 tsp of black pepper.
• Let the beef rest for 15 minutes.
• Stir the lime juice, salt and dip pepper together in a small dish.
• Heat 1 tbsp of the oil in a heavy skillet over very high heat, until it just starts to smoke.
• Add half of the beef in a single layer.
• Leave it for 1 to 2 minutes, until a dark crust forms.
• Shake the pan to flip the cubes.
• Cook for 1 to 2 more minutes, until browned on all sides and medium inside.
• Move the beef to a plate and repeat with the second half.
• Return all the beef to the pan and add the butter and remaining garlic.
• Toss for 20 seconds, until the butter melts and smells nutty.
• Arrange the watercress, tomatoes and onion on a platter.
• Top with the beef and serve with the dip.

A cast iron pan holds heat best. Serve the beef over rice with a fried egg for a heartier meal.

Nutrition (per serving, estimate)	Amount
Calories	330 kcal
Protein	27 g
Carbs	9 g
Fat	20 g

13. Chinese Tomato Beef Stir Fry

Fresh tomatoes melt into a light, tangy sauce. It is comforting and simple. This is a home style dish that many cooks miss. It suits anyone tired of heavy sauces.

Ingredients

Ingredient	Amount
Flank steak, sliced thin	1 lb (450 g)
Soy sauce	2 tbsp (30 ml)
Cornstarch	2 tsp (6 g)
Neutral oil	3 tbsp (45 ml)
Fresh ginger, grated	1 tbsp (6 g)
Garlic, minced	3 cloves
Ripe tomatoes, cut in wedges	4 medium (600 g)
Sugar	1 tsp (4 g)
Salt	1/4 tsp (1.5 g)
Water	1/4 cup (60 ml)
Green onions, sliced	3

How to Make It

• Toss the beef with 1 tbsp of the soy sauce and the cornstarch.
• Heat 2 tbsp of the oil in a large skillet over high heat.
• Sear the beef in batches for 1 to 2 minutes per side, until browned.
• Move the beef to a plate.
• Add the last 1 tbsp of oil, the ginger and the garlic. Cook for 30 seconds.
• Add the tomatoes, sugar, salt and remaining soy sauce.
• Cook for 4 to 5 minutes, pressing the tomatoes with a spoon, until they collapse into a glossy red sauce.
• Add the water if the pan looks dry.
• Return the beef and simmer for 1 minute.
• Stir in the green onions.

Stir in a spoonful of chili paste for heat. If your tomatoes taste pale, add a pinch more sugar.

Nutrition (per serving, estimate)	Amount
Calories	290 kcal
Protein	25 g
Carbs	12 g
Fat	15 g

14. Easy Beef Lo Mein Stir Fry

Noodles turn a stir fry into a full meal. Spaghetti works if you cannot find lo mein noodles. Crisp vegetables and tender beef mix in every bite. It cooks in about 30 minutes.

Ingredients

Ingredient	Amount
Lo mein noodles or spaghetti	8 oz (225 g)
Flank steak, sliced thin	12 oz (340 g)
Soy sauce	3 tbsp (45 ml)
Dark soy sauce	1 tbsp (15 ml)
Oyster sauce	2 tbsp (30 ml)
Toasted sesame oil	1 tsp (5 ml)
Cornstarch	2 tsp (6 g)
Neutral oil	3 tbsp (45 ml)
Cabbage, shredded	2 cups (150 g)
Carrots, cut in thin strips	2 medium (150 g)
Green onions, cut in 2 inch (5 cm) pieces	4
Garlic, minced	3 cloves

How to Make It

• Cook the noodles until just tender, about 1 minute less than the package says.
• Drain the noodles and toss them with 1 tsp of the neutral oil.
• Toss the beef with 1 tbsp of the soy sauce and the cornstarch.
• Whisk the remaining soy sauce, dark soy sauce, oyster sauce and sesame oil in a small bowl.
• Heat 2 tbsp of the oil in a large skillet or wok over high heat.
• Sear the beef for 1 to 2 minutes, until browned. Move it to a plate.
• Add the remaining oil, the carrots and the cabbage.
• Cook for 2 to 3 minutes, until the vegetables turn tender crisp.
• Add the garlic and cook for 30 seconds.
• Add the noodles and sauce.
• Toss with tongs for 2 minutes, until the noodles look glossy and separate.
• Return the beef and add the green onions.

Add chili garlic sauce for a spicy version. Use rice noodles and tamari for a gluten free version.

Nutrition (per serving, estimate)	Amount
Calories	520 kcal
Protein	30 g
Carbs	55 g
Fat	18 g

15. Quick Beef Fried Rice Stir Fry

This dish turns leftover rice and steak into dinner. It cooks in one pan in about 20 minutes. Cold rice is the secret. Fresh rice turns mushy.

Ingredients

Ingredient	Amount
Cold cooked rice, day old	4 cups (600 g)
Sirloin, thin sliced, or leftover steak	8 oz (225 g)
Eggs, beaten	2 large
Frozen peas and carrots	1 cup (140 g)
Soy sauce	3 tbsp (45 ml)
Toasted sesame oil	1 tsp (5 ml)
Neutral oil	3 tbsp (45 ml)
Garlic, minced	2 cloves
Green onions, sliced	3
Black pepper	1/4 tsp (0.5 g)

How to Make It

• Break up the cold rice with your hands so no clumps remain.
• Heat 1 tbsp of the oil in a large skillet or wok over high heat.
• Cook the beef for 1 to 2 minutes, until browned. If you use leftover steak, warm it through.
• Move the beef to a plate.
• Add 1 tbsp of the oil and the beaten eggs.
• Scramble for 30 seconds, until just set. Move the eggs to the plate.
• Add the last 1 tbsp of oil and the rice.
• Spread the rice in one layer and let it sit for 1 to 2 minutes, until it crackles and the edges turn golden.
• Stir in the peas, carrots and garlic. Cook for 2 minutes.
• Add the soy sauce and pepper.
• Toss until the grains look evenly brown and separate.
• Return the beef and eggs and stir in the sesame oil and green onions.

Stir in kimchi for a spicy kick. Use tamari for a gluten free version, or cauliflower rice for low carb.

Nutrition (per serving, estimate)	Amount
Calories	470 kcal
Protein	26 g
Carbs	48 g
Fat	18 g

16. Low Carb Beef and Cabbage Stir Fry

This low carb dinner is cheap and quick. Cabbage turns sweet and golden in the pan. It tastes like an egg roll without the wrapper. Use ground beef and a few pantry sauces.

Ingredients

Ingredient	Amount
Lean ground beef	1 lb (450 g)
Neutral oil	1 tbsp (15 ml)
Green cabbage, shredded	6 cups (450 g)
Garlic, minced	4 cloves
Fresh ginger, grated	1 tbsp (6 g)
Soy sauce	3 tbsp (45 ml)
Toasted sesame oil	2 tsp (10 ml)
Sriracha	1 tbsp (15 g)
Green onions, sliced	3
Sesame seeds	1 tsp (3 g)

How to Make It

• Heat the oil in a large skillet over high heat.
• Add the beef and break it up.
• Cook for about 5 minutes, until browned with crisp edges.
• Drain any extra fat.
• Add the garlic and ginger. Cook for 30 seconds.
• Add the cabbage in three handfuls, stirring after each one so it fries instead of steams.
• Cook for 4 to 5 minutes, until the edges turn golden and the cabbage still has crunch.
• Add the soy sauce, sesame oil and sriracha.
• Toss for 1 minute.
• Top with the green onions and sesame seeds.

Use coleslaw mix for an egg roll in a bowl style shortcut. Swap in coconut aminos for a gluten free and soy free version.

Nutrition (per serving, estimate)	Amount
Calories	290 kcal
Protein	24 g
Carbs	10 g
Fat	15 g

Now you have 16 beef stir fry ideas for the busy nights ahead. Some are mild and sticky. Some bring real heat. All of them cook fast. Pick one tonight and keep the rest for later. Save this post or pin it so you can find it when dinner feels stuck. Then tell us your favorite in the comments. Try one small twist, like extra chili or a fried egg on top, and make it yours.