20 Quick Stir-Fry Dinners for Busy Weeknights

The sizzle of garlic hitting a hot pan. Steam rising. A glossy sauce coating every vegetable. That is the sound and smell of dinner saved. You know the 6 PM panic. You are tired and hungry. Takeout sounds easy but you want something fresh and fast. This list solves that problem. For this collection I combined classic stir fries that readers love with trending recipes from Pinterest and top food blogs. These are the 20 quick stir-fry dinners for busy weeknights people actually save and make again and again. You get chicken, beef, shrimp, and tofu. You get Thai, Chinese, Korean, and simple garlic ginger flavors. Most are easy 30-minute stir-fry recipes that beat the delivery driver every time.

1. Easy Chicken Stir-Fry with Garlic Ginger Sauce

This is the number one searched easy stir fry on Pinterest. It is the reliable weeknight hero everyone needs. The sauce is balanced and works with any vegetable in your fridge. Great for beginners and picky eaters.

Ingredients

Ingredient	Amount
Boneless chicken breast	1 lb (450 g)
Broccoli florets	2 cups (180 g)
Bell pepper, sliced	1 medium
Soy sauce	3 tbsp (45 ml)
Fresh ginger, grated	1 tbsp (15 g)
Garlic, minced	3 cloves
Honey or brown sugar	1 tbsp (15 ml)
Cornstarch	1 tbsp (8 g)
Neutral oil	2 tbsp (30 ml)
Sesame seeds	1 tsp for garnish

How to Make It

• Slice chicken into thin strips and toss with 1 tablespoon cornstarch and 1 tablespoon soy sauce.
• Heat oil in a large skillet over high heat until it shimmers.
• Add chicken and cook until edges turn golden and center is no longer pink, about 5 minutes.
• Remove chicken and add broccoli and bell pepper to the pan.
• Stir fry vegetables until bright green and tender crisp, about 3 minutes.
• Return chicken to the pan and add ginger, garlic, remaining soy sauce, and honey.
• Cook until sauce turns glossy and coats the back of a spoon, about 2 minutes.
• Sprinkle with sesame seeds and serve hot.

Quick tip: If the sauce gets too thick, add a splash of water. For a gluten free version use tamari instead of soy sauce.

Nutrition (per serving, estimate)	Amount
Calories	310 kcal
Protein	32 g
Carbs	18 g
Fat	12 g

2. Beef and Broccoli (Better Than Takeout)

This is a top performing beef stir fry pin on Pinterest. It solves a specific craving for Chinese takeout but costs less and uses fresher ingredients. Perfect for anyone who loves savory sweet flavors.

Ingredients

Ingredient	Amount
Flank steak or sirloin	1 lb (450 g)
Broccoli florets	3 cups (270 g)
Soy sauce	3 tbsp (45 ml)
Oyster sauce	2 tbsp (30 ml)
Brown sugar	1 tbsp (12 g)
Beef broth	1/4 cup (60 ml)
Garlic, minced	3 cloves
Cornstarch	1 tbsp (8 g)
Neutral oil	2 tbsp (30 ml)

How to Make It

• Slice beef thinly against the grain and pat dry with paper towels.
• Whisk soy sauce, oyster sauce, brown sugar, beef broth, and cornstarch in a small bowl.
• Heat oil in a wok or large skillet until it just begins to smoke.
• Sear beef in a single layer until edges are browned and crispy, about 2 minutes per side.
• Remove beef and add broccoli to the pan with 2 tablespoons water.
• Cover and steam broccoli until bright green and tender crisp, about 2 minutes.
• Return beef to the pan and pour in the sauce.
• Toss until sauce thickens and coats everything, about 1 minute.

Quick tip: Do not crowd the pan when searing the beef. Cook in two batches for the best char.

Nutrition (per serving, estimate)	Amount
Calories	340 kcal
Protein	30 g
Carbs	22 g
Fat	15 g

3. 20-Minute Honey Garlic Shrimp Stir-Fry

Shrimp cooks in minutes making this a favorite fast dinner pin. The sweet savory honey garlic sauce is loved across the US and Canada. Great for nights when you need dinner on the table fast.

Ingredients

Ingredient	Amount
Large shrimp, peeled	1 lb (450 g)
Snap peas	2 cups (170 g)
Red bell pepper, sliced	1 medium
Honey	2 tbsp (30 ml)
Soy sauce	2 tbsp (30 ml)
Garlic, minced	4 cloves
Fresh lime juice	1 tbsp (15 ml)
Neutral oil	1 tbsp (15 ml)

How to Make It

• Whisk honey, soy sauce, garlic, and lime juice in a small bowl.
• Heat oil in a large skillet over medium high heat.
• Add shrimp in a single layer and cook until pink and curled into a C shape, about 2 minutes per side.
• Remove shrimp and add snap peas and bell pepper to the pan.
• Stir fry until vegetables are bright and tender crisp, about 2 minutes.
• Return shrimp to the pan and pour in the sauce.
• Toss until sauce turns sticky and shiny, about 1 minute.

Quick tip: Do not overcook the shrimp. If they curl into a tight O shape they are overdone.

Nutrition (per serving, estimate)	Amount
Calories	280 kcal
Protein	28 g
Carbs	24 g
Fat	8 g

4. Thai Basil Chicken (Pad Krapow Gai)

This recipe is huge on YouTube and TikTok right now. It packs authentic complex flavor but is shockingly easy to make at home. Great for anyone who loves spicy food with big personality.

Ingredients

Ingredient	Amount
Ground chicken	1 lb (450 g)
Thai basil leaves	1 cup packed (25 g)
Bird’s eye chilies	3 to 4
Garlic, minced	4 cloves
Shallot, minced	1 small
Fish sauce	1 tbsp (15 ml)
Oyster sauce	1 tbsp (15 ml)
Dark soy sauce	1 tsp (5 ml)
Neutral oil	2 tbsp (30 ml)
Fried egg	1 per serving for topping

How to Make It

• Pound garlic and chilies into a rough paste using a mortar or the side of a knife.
• Heat oil in a wok over high heat until it shimmers.
• Add the garlic chili paste and shallot and stir until very fragrant, about 30 seconds.
• Add ground chicken and break it up with a spatula.
• Cook until chicken is browned and crumbly with crispy edges, about 5 minutes.
• Add fish sauce, oyster sauce, and dark soy sauce and toss well.
• Turn off heat and stir in Thai basil until it just wilts.
• Top with a fried egg with a runny yolk and serve hot.

Quick tip: This dish is meant to be spicy. Use fewer chilies if you want a milder version. Ground turkey works well too.

Nutrition (per serving, estimate)	Amount
Calories	330 kcal
Protein	28 g
Carbs	8 g
Fat	21 g

5. Chicken Lo Mein (15-Minute Noodle Stir-Fry)

Noodle stir fry is a massive search term on Pinterest. This is the ultimate comfort food and a smart way to use up leftover vegetables. Great for families and budget cooks.

Ingredients

Ingredient	Amount
Lo mein or spaghetti noodles	8 oz (225 g)
Chicken breast, sliced	1 lb (450 g)
Carrot, julienned	1 medium
Cabbage, shredded	1 cup (90 g)
Bell pepper, sliced	1 medium
Dark soy sauce	2 tbsp (30 ml)
Hoisin sauce	1 tbsp (15 ml)
Sesame oil	1 tbsp (15 ml)
Garlic, minced	3 cloves
Neutral oil	2 tbsp (30 ml)

How to Make It

• Cook noodles according to package directions until al dente.
• Drain and toss with a little sesame oil to prevent sticking.
• Heat oil in a large skillet over high heat.
• Add chicken and cook until golden and cooked through, about 4 minutes.
• Add carrots, cabbage, and bell pepper and stir fry until tender crisp, about 2 minutes.
• Add garlic and cook until fragrant, about 30 seconds.
• Add cooked noodles, dark soy sauce, hoisin sauce, and remaining sesame oil.
• Toss everything together until noodles are well coated and hot, about 1 minute.

Quick tip: This is the perfect fridge clean out meal. Use any vegetables you have on hand.

Nutrition (per serving, estimate)	Amount
Calories	420 kcal
Protein	32 g
Carbs	48 g
Fat	12 g

6. Crispy Tofu Stir-Fry with Peanut Sauce

This is the number one vegetarian stir fry on Pinterest. Peanut sauce is a perennial favorite and crispy tofu is highly searched. Naturally vegan and gluten free with tamari. Great for meatless Monday.

Ingredients

Ingredient	Amount
Extra firm tofu	1 block (14 oz or 400 g)
Broccoli florets	2 cups (180 g)
Red cabbage, shredded	1 cup (90 g)
Peanut butter	3 tbsp (45 g)
Soy sauce or tamari	2 tbsp (30 ml)
Lime juice	1 tbsp (15 ml)
Maple syrup	1 tbsp (15 ml)
Sriracha	1 tsp (5 ml)
Cornstarch	2 tbsp (16 g)
Neutral oil	3 tbsp (45 ml)
Chopped peanuts	2 tbsp for garnish

How to Make It

• Press tofu for 10 minutes to remove excess water.
• Cut tofu into cubes and toss with cornstarch until evenly coated.
• Heat 2 tablespoons oil in a large skillet over medium high heat.
• Add tofu in a single layer and cook until golden brown and crispy on all sides, about 8 minutes.
• Remove tofu and add remaining oil to the pan.
• Add broccoli and red cabbage and stir fry until bright and tender crisp, about 3 minutes.
• Whisk peanut butter, soy sauce, lime juice, maple syrup, and sriracha with 2 tablespoons warm water.
• Return tofu to the pan and pour in the peanut sauce.
• Toss until everything is coated and sauce is smooth and pourable.
• Garnish with chopped peanuts and serve hot.

Quick tip: The secret to crispy tofu is pressing out the water first. Do not skip this step.

Nutrition (per serving, estimate)	Amount
Calories	380 kcal
Protein	20 g
Carbs	22 g
Fat	25 g

7. Quick Korean Beef Bulgogi

Sweet and savory bulgogi flavors have gone mainstream thanks to TikTok. This is an exciting change from standard beef recipes. Great for anyone who loves Korean food but wants it fast.

Ingredients

Ingredient	Amount
Ribeye or sirloin, thinly sliced	1 lb (450 g)
Onion, sliced	1 medium
Soy sauce	3 tbsp (45 ml)
Brown sugar	2 tbsp (24 g)
Sesame oil	1 tbsp (15 ml)
Garlic, minced	4 cloves
Pear or kiwi juice	2 tbsp (30 ml)
Green onions, sliced	2 stalks
Neutral oil	1 tbsp (15 ml)
Sesame seeds	1 tsp for garnish

How to Make It

• Whisk soy sauce, brown sugar, sesame oil, garlic, and pear juice in a bowl.
• Add sliced beef and onion and toss to coat. Marinate for 15 minutes.
• Heat oil in a large skillet over high heat until it just begins to smoke.
• Add beef in a single layer without crowding the pan.
• Cook until edges are caramelized and crispy, about 2 minutes per side.
• The pan should be almost dry with a sticky glaze.
• Remove from heat and top with green onions and sesame seeds.

Quick tip: Ask your butcher to slice the beef paper thin. This saves time and gives you the best texture.

Nutrition (per serving, estimate)	Amount
Calories	350 kcal
Protein	30 g
Carbs	14 g
Fat	20 g

8. Spicy Szechuan Chicken Stir-Fry

This dish is for people who crave serious heat. Szechuan peppercorns create a unique numbing sensation that is a major food trend. A key differentiator from a standard chicken stir fry.

Ingredients

Ingredient	Amount
Chicken thighs, cubed	1 lb (450 g)
Dried red chilies	8 to 10
Szechuan peppercorns	1 tbsp (8 g)
Garlic, minced	3 cloves
Ginger, grated	1 tbsp (15 g)
Soy sauce	2 tbsp (30 ml)
Chinese black vinegar	1 tbsp (15 ml)
Cornstarch	1 tbsp (8 g)
Neutral oil	2 tbsp (30 ml)

How to Make It

• Toss chicken with cornstarch and set aside.
• Heat oil in a wok over medium heat.
• Add Szechuan peppercorns and dried chilies and toast until very fragrant, about 1 minute.
• Be careful not to let the chilies turn black or they will taste bitter.
• Increase heat to high and add chicken.
• Cook until chicken is browned and crispy on the edges, about 5 minutes.
• Add garlic and ginger and cook until fragrant, about 30 seconds.
• Add soy sauce and black vinegar and toss to coat.
• Cook until sauce clings to the chicken, about 1 minute.

Quick tip: Szechuan peppercorns create a tingly numb feeling. If this is new to you, use half the amount first.

Nutrition (per serving, estimate)	Amount
Calories	320 kcal
Protein	26 g
Carbs	10 g
Fat	20 g

9. Ginger Sesame Pork and Green Bean Stir-Fry

A lean fast and affordable option that is a staple on budget food blogs. Pork tenderloin costs less than beef and chicken in many markets. Great for weeknights when you want something different.

Ingredients

Ingredient	Amount
Pork tenderloin, sliced	1 lb (450 g)
Fresh green beans	3 cups (300 g)
Garlic, minced	3 cloves
Ginger, grated	1 tbsp (15 g)
Soy sauce	3 tbsp (45 ml)
Toasted sesame oil	1 tbsp (15 ml)
Rice vinegar	1 tbsp (15 ml)
Neutral oil	2 tbsp (30 ml)
Sesame seeds	1 tsp for garnish

How to Make It

• Slice pork into thin medallions and pat dry.
• Heat 1 tablespoon oil in a large skillet over high heat.
• Add green beans and cook until they blister and turn bright green, about 3 minutes.
• Remove green beans and add remaining oil to the pan.
• Add pork in a single layer and sear until just cooked through with a hint of pink in the center, about 2 minutes per side.
• Return green beans to the pan and add garlic and ginger.
• Cook until fragrant, about 30 seconds.
• Add soy sauce, sesame oil, and rice vinegar and toss to coat.
• Sprinkle with sesame seeds and serve hot.

Quick tip: Do not overcook the pork. It dries out quickly and becomes tough.

Nutrition (per serving, estimate)	Amount
Calories	290 kcal
Protein	30 g
Carbs	10 g
Fat	14 g

10. Lemon Garlic Butter Salmon Stir-Fry

This lower carb high protein option feels elegant but is incredibly easy. It taps into the healthy weeknight dinner trend. Great for anyone watching carbs or wanting a lighter meal.

Ingredients

Ingredient	Amount
Salmon fillet, skinless	1 lb (450 g)
Asparagus or broccolini	1 bunch (250 g)
Cherry tomatoes	1 cup (150 g)
Butter	3 tbsp (42 g)
Garlic, minced	3 cloves
Lemon zest	1 tsp
Lemon juice	2 tbsp (30 ml)
Neutral oil	1 tbsp (15 ml)

How to Make It

• Cut salmon into large cubes and pat dry.
• Heat oil in a large skillet over medium high heat.
• Add salmon and sear until golden on all sides and medium rare in the center, about 3 minutes total.
• Remove salmon and add asparagus and cherry tomatoes to the pan.
• Cook until asparagus is bright green and tomatoes begin to burst, about 3 minutes.
• Add butter and garlic and cook until butter melts and smells nutty, about 1 minute.
• Add lemon zest and lemon juice and whisk to make a quick pan sauce.
• Return salmon to the pan and toss gently to coat in the sauce.

Quick tip: Salmon should flake easily with a fork. If it feels firm it is overcooked.

Nutrition (per serving, estimate)	Amount
Calories	360 kcal
Protein	28 g
Carbs	6 g
Fat	24 g

11. Chicken and Snow Pea Stir-Fry with Oyster Sauce

A classic Cantonese restaurant dish. The simplicity is its strength. This is a timeless recipe that represents reliable old school stir fries.

Ingredients

Ingredient	Amount
Chicken breast, sliced	1 lb (450 g)
Snow peas	2 cups (170 g)
Water chestnuts, sliced	1 can (8 oz or 225 g)
Garlic, minced	2 cloves
Oyster sauce	2 tbsp (30 ml)
Shaoxing wine or dry sherry	1 tbsp (15 ml)
Cornstarch	2 tbsp (16 g)
Egg white	1
Neutral oil	2 tbsp (30 ml)

How to Make It

• Whisk egg white with 1 tablespoon cornstarch and toss with chicken.
• Marinate for 10 minutes to velvet the chicken and keep it tender.
• Heat oil in a wok over high heat.
• Add chicken and cook until just done, about 3 minutes.
• Remove chicken and add snow peas and water chestnuts.
• Stir fry until snow peas are bright green and snap when bitten, about 2 minutes.
• Add garlic and cook until fragrant, about 30 seconds.
• Return chicken to the pan and add oyster sauce and Shaoxing wine.
• Mix remaining cornstarch with 2 tablespoons water and add to the pan.
• Toss until sauce turns glossy and slightly translucent, about 1 minute.

Quick tip: Velveting the chicken with egg white and cornstarch is the secret to that soft restaurant texture.

Nutrition (per serving, estimate)	Amount
Calories	300 kcal
Protein	30 g
Carbs	16 g
Fat	13 g

12. Pineapple Chicken Stir-Fry (Sweet and Sour)

This is a family friendly crowd pleaser. The sweet and tangy flavor is a huge hit with kids and adults. Great for family dinners and picky eaters.

Ingredients

Ingredient	Amount
Chicken breast, cubed	1 lb (450 g)
Fresh pineapple chunks	2 cups (330 g)
Bell pepper, sliced	1 medium
Onion, sliced	1 medium
Ketchup	3 tbsp (45 ml)
White vinegar	2 tbsp (30 ml)
Brown sugar	2 tbsp (24 g)
Soy sauce	1 tbsp (15 ml)
Cornstarch	1 tbsp (8 g)
Neutral oil	2 tbsp (30 ml)

How to Make It

• Whisk ketchup, vinegar, brown sugar, soy sauce, and cornstarch in a small bowl.
• Heat oil in a large skillet over high heat.
• Add chicken and cook until golden and cooked through, about 5 minutes.
• Remove chicken and add bell pepper and onion.
• Stir fry until tender crisp, about 2 minutes.
• Return chicken to the pan and add pineapple chunks.
• Pour in the sauce and toss to coat.
• Cook until sauce turns thick, sticky, and vibrant red orange, about 2 minutes.

Quick tip: Use fresh pineapple if you can. Canned pineapple makes the dish sweeter and adds extra liquid.

Nutrition (per serving, estimate)	Amount
Calories	320 kcal
Protein	26 g
Carbs	30 g
Fat	12 g

13. Chicken and Broccoli with Oyster Sauce

This is the dish people order most from Chinese takeout. It is the ultimate I can make this at home win. A high volume search term every month.

Ingredients

Ingredient	Amount
Chicken thighs, sliced	1 lb (450 g)
Broccoli florets	3 cups (270 g)
Garlic, minced	3 cloves
Oyster sauce	3 tbsp (45 ml)
Soy sauce	1 tbsp (15 ml)
Sesame oil	1 tsp (5 ml)
White pepper	1/4 tsp
Cornstarch	1 tbsp (8 g)
Neutral oil	2 tbsp (30 ml)

How to Make It

• Toss chicken with cornstarch and set aside.
• Heat oil in a wok over high heat.
• Add chicken and sear until golden on the edges, about 4 minutes.
• Remove chicken and add broccoli to the pan.
• Add 2 tablespoons water and cover to steam until bright green and just tender, about 2 minutes.
• Uncover and add garlic. Cook until fragrant, about 30 seconds.
• Return chicken to the pan and add oyster sauce, soy sauce, sesame oil, and white pepper.
• Toss until sauce is rich and brown and coats the chicken evenly, about 1 minute.

Quick tip: Chicken thighs stay juicier than breast. If you use breast, watch it closely so it does not dry out.

Nutrition (per serving, estimate)	Amount
Calories	310 kcal
Protein	28 g
Carbs	12 g
Fat	17 g

14. Thai Red Curry Noodle Stir-Fry

A fusion of two beloved things. Thai curry paste and a quick noodle stir fry. This is a trendier more unique offering than standard curry. Great for anyone who loves bold coconut flavors.

Ingredients

Ingredient	Amount
Rice noodles	8 oz (225 g)
Chicken or shrimp	1 lb (450 g)
Bell pepper, sliced	1 medium
Zucchini, sliced	1 medium
Thai red curry paste	2 tbsp (30 g)
Coconut milk	1/2 cup (120 ml)
Fish sauce	1 tbsp (15 ml)
Lime juice	1 tbsp (15 ml)
Neutral oil	2 tbsp (30 ml)
Fresh Thai basil	1/4 cup for garnish

How to Make It

• Soak rice noodles in hot water until soft but still chewy, about 8 minutes.
• Drain and set aside.
• Whisk curry paste with 2 tablespoons coconut milk to make a slurry.
• Heat oil in a wok over high heat.
• Add chicken or shrimp and cook until done, about 4 minutes.
• Add bell pepper and zucchini and stir fry until tender crisp, about 2 minutes.
• Add curry slurry and remaining coconut milk.
• Toss in noodles and fish sauce.
• Cook until noodles are well coated and sauce is creamy but not soupy, about 2 minutes.
• Add lime juice and top with fresh Thai basil.

Quick tip: Rice noodles turn mushy fast. Watch them closely and drain as soon as they soften.

Nutrition (per serving, estimate)	Amount
Calories	450 kcal
Protein	30 g
Carbs	52 g
Fat	14 g

15. Healthy Chicken Teriyaki Stir-Fry

This is a staple on AllRecipes and a favorite for meal prep. A healthier homemade version that avoids the heavy sweetness of bottled sauces. Great for anyone prepping lunches for the week.

Ingredients

Ingredient	Amount
Chicken breast, sliced	1 lb (450 g)
Broccoli florets	2 cups (180 g)
Carrot, sliced	1 medium
Soy sauce or tamari	3 tbsp (45 ml)
Mirin	2 tbsp (30 ml)
Sake or water	1 tbsp (15 ml)
Honey	1 tbsp (15 ml)
Ginger, grated	1 tbsp (15 g)
Cornstarch	1 tsp (3 g)
Neutral oil	2 tbsp (30 ml)

How to Make It

• Simmer soy sauce, mirin, sake, honey, and ginger in a small pot until slightly thickened, about 3 minutes.
• Whisk cornstarch with 1 tablespoon water and add to the sauce.
• Simmer until sauce coats the back of a spoon, about 1 minute.
• Heat oil in a large skillet over high heat.
• Add chicken and cook until golden and cooked through, about 5 minutes.
• Add broccoli and carrot and stir fry until tender crisp, about 3 minutes.
• Pour teriyaki sauce over the chicken and vegetables.
• Toss until sauce turns thick and lacquered onto everything, about 1 minute.

Quick tip: Tamari makes this gluten free. The flavor is slightly richer than regular soy sauce.

Nutrition (per serving, estimate)	Amount
Calories	290 kcal
Protein	28 g
Carbs	16 g
Fat	12 g

16. Moo Shu Chicken (Quick Wok Version)

An underrated classic with a fun interactive element. Serve it in tortillas or mandarin pancakes. A unique alternative to the standard stir fry over rice.

Ingredients

Ingredient	Amount
Chicken breast, sliced	1 lb (450 g)
Cabbage, shredded	2 cups (180 g)
Shiitake mushrooms, sliced	1 cup (70 g)
Eggs, beaten	2
Hoisin sauce	2 tbsp (30 ml)
Soy sauce	1 tbsp (15 ml)
Ginger, grated	1 tbsp (15 g)
Green onions, sliced	3 stalks
Flour tortillas	4 small
Neutral oil	2 tbsp (30 ml)

How to Make It

• Heat 1 teaspoon oil in a wok over medium high heat.
• Add beaten eggs and scramble until just set. Remove and set aside.
• Add remaining oil to the wok and increase heat to high.
• Add chicken and cook until golden and cooked through, about 4 minutes.
• Add cabbage and mushrooms and stir fry until cabbage is wilted but still has texture, about 3 minutes.
• Add ginger and cook until fragrant, about 30 seconds.
• Add hoisin sauce and soy sauce and toss to coat.
• Fold scrambled eggs back in and top with green onions.
• Serve with warm flour tortillas for wrapping.

Quick tip: Warm the tortillas in a dry pan for 30 seconds per side. This makes them soft and pliable.

Nutrition (per serving, estimate)	Amount
Calories	380 kcal
Protein	30 g
Carbs	32 g
Fat	14 g

17. Garlic Butter Mushroom and Steak Stir-Fry

A low carb high flavor dream. This dish feels indulgent and upscale but cooks in minutes. Great for date night at home or anyone watching carbs.

Ingredients

Ingredient	Amount
Sirloin or ribeye, sliced	1 lb (450 g)
Cremini mushrooms, sliced	3 cups (225 g)
Garlic, minced	4 cloves
Butter	3 tbsp (42 g)
Fresh thyme	4 sprigs
Worcestershire sauce	1 tbsp (15 ml)
Neutral oil	1 tbsp (15 ml)

How to Make It

• Pat steak slices dry with paper towels.
• Heat oil in a large skillet over high heat until it just begins to smoke.
• Add steak in a single layer and sear until browned on the outside and pink in the middle, about 2 minutes per side.
• Remove steak and add mushrooms to the pan.
• Do not stir too much. Let mushrooms sit until deeply browned and slightly crispy, about 4 minutes.
• Add butter, garlic, and thyme and cook until butter melts and smells nutty, about 1 minute.
• Return steak to the pan and add Worcestershire sauce.
• Toss to coat everything in the garlic butter sauce.

Quick tip: Let the mushrooms sit without stirring. This is how they get that deep golden brown color.

Nutrition (per serving, estimate)	Amount
Calories	380 kcal
Protein	28 g
Carbs	6 g
Fat	27 g

18. Quick Shrimp Pad Thai

A hugely searched recipe on Google and YouTube. This version is quick and approachable without the complexity of traditional recipes. Great for anyone who loves takeout flavors at home.

Ingredients

Ingredient	Amount
Rice noodles	8 oz (225 g)
Shrimp, peeled	1 lb (450 g)
Eggs	2
Bean sprouts	2 cups (120 g)
Roasted peanuts, chopped	1/4 cup (35 g)
Tamarind paste	2 tbsp (30 g)
Fish sauce	2 tbsp (30 ml)
Brown sugar	2 tbsp (24 g)
Lime wedges	for serving
Neutral oil	2 tbsp (30 ml)

How to Make It

• Soak rice noodles in hot water until tender but not mushy, about 8 minutes.
• Drain and set aside.
• Whisk tamarind paste, fish sauce, and brown sugar with 2 tablespoons water.
• Heat oil in a wok over high heat.
• Add shrimp and cook until pink and curled, about 2 minutes per side.
• Push shrimp to one side and crack eggs into the pan.
• Scramble eggs until just set, then mix with shrimp.
• Add noodles and sauce and toss until noodles are soft and coated.
• Add bean sprouts and half the peanuts and toss again.
• Serve with lime wedges and remaining peanuts on top.

Quick tip: Pad Thai should taste balanced. Sweet, sour, and salty all at once. Adjust the sauce before adding it to the pan.

Nutrition (per serving, estimate)	Amount
Calories	430 kcal
Protein	30 g
Carbs	52 g
Fat	14 g

19. Cashew Chicken Stir-Fry

A comforting classic where the star is the toasted buttery cashew. The contrast of textures makes it satisfying and popular on recipe blogs. Great for anyone who loves crunchy toppings.

Ingredients

Ingredient	Amount
Chicken breast, cubed	1 lb (450 g)
Roasted cashews	3/4 cup (100 g)
Bell pepper, sliced	1 medium
Onion, sliced	1 medium
Garlic, minced	3 cloves
Soy sauce	2 tbsp (30 ml)
Hoisin sauce	2 tbsp (30 ml)
Rice vinegar	1 tbsp (15 ml)
Cornstarch	1 tbsp (8 g)
Neutral oil	2 tbsp (30 ml)

How to Make It

• Toss chicken with cornstarch and set aside.
• Whisk soy sauce, hoisin sauce, and rice vinegar in a small bowl.
• Heat oil in a large skillet over high heat.
• Add chicken and cook until golden and cooked through, about 5 minutes.
• Remove chicken and add bell pepper and onion.
• Stir fry until tender crisp, about 2 minutes.
• Add garlic and cook until fragrant, about 30 seconds.
• Return chicken to the pan and pour in the sauce.
• Toss until sauce coats everything, about 1 minute.
• Add cashews at the very end and toss once more.

Quick tip: Add the cashews last so they stay crunchy. If they sit in the sauce too long they soften.

Nutrition (per serving, estimate)	Amount
Calories	370 kcal
Protein	28 g
Carbs	18 g
Fat	21 g

20. Korean Glass Noodle Stir-Fry (Japchae)

A unique underrated pick that competitors miss. Authentic and deeply flavorful with sweet potato noodles. Naturally gluten free and visually stunning. Great for impressing guests or trying something new.

Ingredients

Ingredient	Amount
Sweet potato glass noodles	8 oz (225 g)
Beef sirloin, sliced thin	8 oz (225 g)
Spinach	2 cups (60 g)
Carrot, julienned	1 medium
Onion, sliced	1 medium
Shiitake mushrooms, sliced	1 cup (70 g)
Soy sauce	3 tbsp (45 ml)
Sesame oil	2 tbsp (30 ml)
Garlic, minced	2 cloves
Sesame seeds	1 tbsp for garnish
Neutral oil	2 tbsp (30 ml)

How to Make It

• Cook sweet potato noodles in boiling water until clear and chewy, about 6 minutes.
• Drain and rinse with cold water. Toss with 1 tablespoon sesame oil.
• Heat 1 teaspoon oil in a large skillet over high heat.
• Stir fry spinach until just wilted, about 30 seconds. Remove and set aside.
• Stir fry carrot, onion, and mushrooms separately until each is softened but still colorful, about 1 minute per vegetable.
• Remove all vegetables and add remaining oil to the pan.
• Add beef and cook until browned, about 2 minutes.
• Add garlic and cook until fragrant, about 30 seconds.
• Return all vegetables and noodles to the pan.
• Add soy sauce and remaining sesame oil and toss everything until glossy and hot.
• Top with sesame seeds and serve.

Quick tip: Cooking each vegetable separately takes a little more time but gives you the best texture and color. It is worth it for this dish.

Nutrition (per serving, estimate)	Amount
Calories	410 kcal
Protein	18 g
Carbs	52 g
Fat	16 g

These 20 stir fries are your new weeknight playbook. From the sticky sweet comfort of Beef and Broccoli to the fresh vibrant flavors of Thai Basil Chicken, you now have a month of fast dinners at your fingertips. The best part is that most of these quick stir-fry dinners for busy weeknights take less time than waiting for delivery. So grab your wok, turn up the heat, and pick one to try tonight. Which recipe are you making first? Pin this list to your Easy Dinners board so you always have it ready.