These marinated beef stir fry strips are coated in a savory soy, ginger and garlic sauce, then cooked quickly with fresh vegetables for an easy 20 minute dinner. The beef stir fry marinade comes together with simple pantry ingredients and adds plenty of flavor without needing a long marinading time.
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This recipe was originally published in August 2017 and has been updated with an improved recipe, photos and additional tips.
Stir fry has always been on my weekly meal rotation. Fresh and healthy ingredients and super quick to prep and cook, it's a great go to after a long day and you don't want to spend hours in the kitchen.
This marinated beef stir fry is quick, flexible and full of flavor. You can swap in whatever veggies you have on hand and the dish is ready in minutes.
Serve it over brown or white rice, or noodles, for a quick weeknight meal.
Be sure to try my Eggplant Stir Fry and Ground Turkey Fried Rice too!
Ingredients
For the beef stir fry marinade
- Tamari Sauce: Gives the marinade it's savory base. Dark or low sodium soy sauce can also be used.
- Rice Wine Vinegar: Adds acidity to balance out the richer flavors. You can use white wine vinegar or apple cider vinegar in a pinch.
- Oyster Sauce: For an umami savory flavor for a richer sauce.
- Tomato Puree: Just a little helps to round the flavors.
- Brown sugar: Adds sweetness to balance the salty and tangy flavors. Honey can also be used.
- Chili flakes: Add as much or as little as you like.
- Garlic cloves and fresh ginger: Use fresh for the best flavor.
- Oil for cooking: Use a neutral high heat oil, such as avocado, canola or vegetable.
Beef and Vegetables
- Steak: I used a frying steak for this stir fry recipe, and skirt steak works great too, Slice thinly against the grain for the most tender result.
- Vegetables: Onion, bell peppers, carrots and broccoli. You can swap these for other stir fry vegetables depending on what you have.
- Green onion: To garnish.
How to make Marinated Beef Vegetable Stir Fry
Be sure to scroll down for the full recipe!
- Slice the steak into thin strips against the grain.
- Whisk together the sauce ingredients (photo 1).
- Marinate the beef while you prepare the vegetables (photo 2).
- Heat a little oil in a large skillet or wok over medium-high heat. Sear the beef, cook in batches if needed. (photo 3).
- Add the veggies and cook til just tender but still crisp (photo 4).
Recipe Variations
This marinated beef and vegetable stir fry is super delicious as it is, but it's easy to adapt to suit your tastes.
- Use a different protein: Don't have beef? Chicken or shrimp work great in this recipe too, or, for a vegan option, use extra firm tofu.
- Use different veggies: You can use so many different vegetables in stir fry, for best results, use firm veggies that have a crunchy texture to them. Bean sprouts, celery, cauliflower, baby corn, cabbage, mange tout and asparagus are all great options.
- Make a thicker sauce: The sauce for this stir fry is thin. It lightly coats the beef and vegetables for a lighter dinner option. If you prefer a thicker sauce for your stir fry, simply stir in 1 tablespoon of cornstarch to the sauce.
Frequently Asked Questions
No. A large skillet works just as well. The main thing is to use high enough heat and avoid overcrowding the pan so the beef sears rather than steams.
For this recipe, the beef only needs a short marinating time while you prep the vegetables. Around 15 to 30 minutes is enough to add flavor without slowing dinner down. You can marinate it for up to 24 hours.
For best results, the beef and vegetables should be cut into thin long strips, also known as julienne or matchsticks. This allows all of the ingredients to cook quickly and evenly.
Serving Suggestions
This marinated beef stir fry is great served over steamed rice or noodles for an easy dinner. It also works well with cauliflower rice.
Make ahead, storage and reheating
You can marinate the steak up to a day ahead of time, you can chop all the veggies several hours before and keep them in an airtight container in the fridge so that they are ready to use.
Best served as soon as you've made it, but leftovers will keep well in the fridge for a couple of days and can quickly be reheated in a wok or skillet to serve.
Marinated Beef Stir Fry
Ingredients
For the Marinated Beef
- ¼ cup tamari sauce or soy sauce (60ml)
- ¼ cup rice vinegar (60ml)
- 2 tbsp oyster sauce
- 1 tbsp tomato puree
- 3 tablespoons brown sugar
- 1 pinch chilli flakes (more if you like things spicy)
- 2 garlic cloves finely diced
- 1 inch fresh ginger finely diced
- 1 pinch black pepper
- 9 ounces steak (I used a thin frying steak)
Stir fry rainbow vegetables
- 1 white onion
- 1 red pepper
- 1 yellow pepper
- 1 carrot
- 1 small head of broccoli
Optional Garnish
- sliced green onion
Instructions
- Combine all of the marinade ingredients in a bowl. Slice the steak into strips and add to the bowl ensuring that it is all coated. Cover and pop in the fridge while you prep the vegetables.¼ cup tamari sauce, ¼ cup rice vinegar, 2 tbsp oyster sauce, 1 tbsp tomato puree, 3 tablespoons brown sugar, 1 pinch chilli flakes, 2 garlic cloves, 1 inch fresh ginger, 1 pinch black pepper, 9 ounces steak
- Cut all of the vegetables into even strips (julienne) ready for stir frying.1 white onion, 1 red pepper, 1 yellow pepper, 1 carrot, 1 small head of broccoli
- Heat a tablespoon of oil in the wok (or skillet) on the highest heat. Let the oil get super hot.
- Add the onions to the wok for a minute or two to soften, keep moving them around in the wok as they cook. Add in the beef along with all of the marinade , and cook for a couple of minutes, again, keep stirring.
- Once the beef has coloured, stir in the vegetables and cook for 3 minutes until they have softened, but still crunchy
- Garnish with spring onions and some chilli slices. Serve immediately with rice or noodlessliced green onion
Notes
- Place the steak in the freezer for 5 to 10 minutes before slicing it. This will make it easier to cut even strips.
- Cut all of your veggies before you start cooking. Stir fries cook quickly, so have everything ready to use when you turn on the heat.
- Your wok or skillet should be as hot as it can be.
- Use a neutral high heat cooking oil like avocado, canola or vegetable. Olive oil should be avoided.
Caroline @ Pinch Me, I'm Eating! says
Yummm!! I love a good stir fry - I usually default to chicken, but I will have to try this sometime! My husband got me an electric wok a few years ago that I love using! They're so versatile, aren't they?