If you want to cook more at home, this recipe for Chinese Beef Stir Fry will be a great option. This recipe is as good as your favorite Chinese takeout and takes less preparation time than ordering! This simple, flavorful recipe is a great way to feed your family tonight.

Why You’ll Love This Recipe

Weeknights can be hectic if your house is like mine. This delicious beef stir-fry is the perfect quick meal for those wild nights! This meal is ready in 15 minutes. It’s great for lunches.

You can feel good about serving this dish to your family. It is packed with vegetables and beef stir-fried. This recipe is -free, unlike many restaurant recipes.

You can use tamari or coconut aminos instead of soy sauce if you are gluten-free. You can adjust the spice level to your taste by adding more or fewer red pepper flakes.

This stir-fried beef and vegetables recipe includes a little-known tip to ensure that your beef will be soft and tender. It only takes a couple of extra minutes.

This stir-fry beef recipe is one that I’m sure you will love. This is the best fakeout takeout recipe!


The ingredient list may seem intimidating, but you already have most of it in your pantry.

Also, note that the sauce and marinade for this simple beef stir fry are the same. This is my favorite Chinese stir fry sauce to make quick dinners. You’ll use this recipe often, even if you need to purchase a few extra ingredients.

To make this Beef Stir Fry Paleo, you can substitute the soy sauce with coconut aminos and use arrowroot instead of cornstarch. You can omit brown sugar or use a natural alternative like maple syrup or honey.

How to Make a Good Beef Stir-Fry

Step 1 – Tenderize Beef

Mix 8oz of thinly sliced beef with 3/4 teaspoons baking soda. Use your hands (or tongs if you don’t like that) to mix it up, and then refrigerate the meat for 30 minutes. After 30 minutes, drain the excess water from the beef and use paper towels to dry it off.

Step 2 – Make Stir Fry Sauce & Marinade

Mix all sauce ingredients together in a small dish and mix to combine.

Step 3 – Marinate beef in Stir Fry Sauce

Cover and refrigerate the beef slices for 20 minutes or more.

Step 4: Cook the Beef and vegetables in a stir-fry sauce

Heat oil in a wok or pan over medium-high heat. Add the garlic and ginger to the hot oil and stir-fry for about 15 seconds.


  • ▢ 8 oz. Top Sirloin (thinly cut against the grain).
  • ▢ Baking soda (bicarbonate soda), 3/4 teaspoon

Stir fry marinade

  • ▢ Tamari or Soy Sauce, 2 Tablespoons
  • ▢ Oyster Sauce, 1 Tablespoon
  • ▢ Brown Sugar, 1 Teaspoon
  • ▢ Red Pepper Flakes, 1/2 teaspoon
  • ▢ Cornstarch, 1 Tablespoon
  • ▢ Dash of Salt and Pepper

For stir fry

  • ▢ Vegetable oil, 2 Tablespoons
  • ▢ 2 cloves of Garlic (chopped, minced, or chopped)
  • ▢ One tablespoon Ginger (chopped, grated, or chopped)
  • ▢ Two stems of Scallion (see Note 4)
  • ▢ Half a small onion (sliced)
  • ▢ 1/4 cup Carrot (cut into strips)
  • ▢ 1/4 cup Bell Peppers, yellow, green, or Red (sliced into strips).
  • ▢ 1 Tablespoon Rice Vinegar
  • ▢ 2 Tbsp. Water
  • ▢ 2 Tablespoons of Sesame Oil
  • ▢ Sesame seeds, one tablespoon


Tenderizing beef

    • Start by mixing thinly sliced steak with soda. Use a fork to mix it up nicely. Then, refrigerate the mixture for 30 minutes.
    • After 30 minutes, drain the excess water from the beef and gently pat it dry with a paper towel.

Making a marinade for stir-fry

    • Combine all ingredients in a small bowl. Make sure cornstarch has been fully incorporated. (see note 2)
    • Add 1/3 of the marinade prepared to the beef slices. Toss, cover, and refrigerate for 20 minutes. (See note 3)

Stir-frying beef

    • Heat the vegetable oil in a wok or pan at medium-high heat.
    • Add the chopped garlic and ginger to the hot oil and cook for about 15 seconds.
    • Add the marinated beef to the pan and stir it constantly on high heat. Cook until it turns light brown but not thoroughly cooked. This should take about 2-3 minutes.
    • Add the sliced carrot, onion, and scallion whites to the pan. Sauté for 30 seconds.
    • Sauté the bell peppers for 15 more seconds.
    • Add two tablespoons of water and rice vinegar to the remaining marinade. Mix. Stir in the sauce, and cook for 30 to 45 seconds until it thickens.
    • Add sesame seed oil and toss. Sprinkle sesame seeds, scallion leaves, and sesame greens. Remove the wok immediately from heat.
    • Serve with hot steamed rice. Serve it with quinoa or cauliflower rice.