Takeout Beef Stir Fry – thestayathomechef.com
Our beef stir fry is better than takeout! It is simple to make, and the results are so delicious! Between the flavors, textures, and saucy goodness…it’s just begging to be gobbled up. It’s a family favorite dinner you can whip up faster than you can pick up takeout!
It’s no secret that we love to cook here at The Stay at Home Chef. We’re constantly inspired by the meals we eat at restaurants, and takeout food holds a special place in our hearts. When we discover something we love, it’s always fun to recreate it in our kitchen. Not only do we love to experiment, but it’s also reassuring to know exactly what ingredients are used. No more mystery meat or too much salt. This beef stir fry recipe is one of our favorite takeout meals to recreate. We like to start with the sauce. It is the perfect balance of sweet and savory and it marries perfectly with the tender beef and veggies. Serve this stir fry over rice and you can’t go wrong! Next time you’re tempted to order in, why not make this instead? It takes about the same time as it would for a delivery order to make it to your doorstep. And our homemade version is so much better!
The star of the show in this recipe is (of course) beef! We like to use flank steak best, as it slices beautifully into strips without the fuss of sinew or fatty spots. It has a deep, rich, beefy flavor that we can’t get enough of! You can also use:
One important tip to remember as you cut — go against the grain!
You can keep things simple and use bell peppers, broccoli, snow peas, and carrots as indicated on the recipe card below. Or, if you want to make your stir fry beef recipe a bit heavier on the veggies, feel free to add in:
- Water chestnuts
- Bok choy
Do I need a wok?
The best pan for beef stir fry is by far a wok. It has a rounded bottom and is deep enough to load up with lots of ingredients at a time. If you don’t already have one at home, we definitely suggest that you invest in one! If you don’t, you can simply use a large skillet.
What Oil Should I Use For Stir Fry?
We recommend that you use vegetable or canola oil for your beef stir fry recipe. They have a neutral flavor and higher smoke point than olive oil.
Troubleshooting: Chewy Beef
The key is in the size of the beef pieces! The thinner you slice the meat, the more tender it will be. We like to cut ours into ¼-inch to ½-inch thick pieces. When you keep the beef slices thin, you won’t have to cook it longer. Overcooked beef tends to be chewy, and you want to avoid that!
We like to keep things simple and serve our stir fry beef recipe over a bed of rice or noodles. Here are some options if you’re not sure what to choose:
- Jasmine rice
- Brown rice
- Soba noodles
- Udon noodles
Storage and Reheating Instructions
You can store your leftover beef stir fry in an airtight container in the fridge, where it will keep for 3-4 days. To reheat, microwave at 30-second intervals until it is completely warmed through. It shouldn’t take more than a few minutes.
If you like this recipe, you may be interested in these other delicious takeout-inspired recipes:
Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Our beef stir fry is better than takeout! It is simple to make, and the results are so delicious! Between the flavors, textures, and saucy goodness…it’s just begging to be gobbled up. It’s a family favorite dinner that only takes 30 minutes to whip up!
- 1/2 cup water
- 1/2 cup beef broth
- 2 tablespoons soy sauce
- 2 tablespoons minced garlic
- 1 tablespoon freshly minced ginger
- 2 teaspoons cornstarch
- 1 teaspoon honey
- 1 1/2-2 pounds flank steak thinly sliced, against the grain
- 2 tablespoons cornstarch
- 3 tablespoons vegetable or canola oil divided
- 2 tablespoons sesame oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons minced garlic
- 1/2 medium onion sliced
- 1 red bell pepper cut into 1 inch strips
- 1 green bell pepper cut into 1 inch strips
- 2 cups broccoli florets
- 2 cups snow peas
- 1 cup matchstick carrots
- 1/4 cup sliced green onions
- Sesame seeds to garnish (optional)
In a small mixing bowl whisk together water, chicken broth, soy sauce, ginger, garlic, honey, and cornstarch.
Slice beef thin. Toss with cornstarch.
Heat a wok or large skillet over high heat. Pour in sesame oil and 2 tablespoons of cooking oil and add in beef. Sprinkle with salt and pepper.
Toss and cook beef until it starts to brown, about 5 minutes. Work in batches so the pan is not crowded. Set the cooked beef aside as it finishes.
Add in 1 tablespoon of cooking oil, garlic, onion, bell peppers, broccoli florets, snow peas, and carrot sticks. Let the veggies sauté for another 5 minutes.
Once veggies have started to soften, add beef back to the pan with sauce mixture and continue to cook over medium heat for 5 minutes. Stir occasionally. Sauce will thicken.
Serve over rice or noodles and garnish with sliced green onions.
Calories: 527kcal | Carbohydrates: 12g | Protein: 30g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 914mg | Potassium: 726mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1282IU | Vitamin C: 91mg | Calcium: 79mg | Iron: 4mg