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My Asian Beef Stir Fry Recipe is a flavorful, easy lunch or dinner that takes 30 minutes or less to make! Serve it over rice, with noodles, or even in lettuce wraps. It’s completely customizable, so you can change it up as you like, and it’s guaranteed to be delicious!
Best Beef Stir Fry Recipe
I have been cooking all my life, and stir fry has always been one of my favorite dishes to turn to when I need a balanced, delicious meal on the table in minutes.
My Asian Beef Stir Fry Recipe is close to my heart. I’ve been making it for a long time, and my family loves it just as much as I do! It’s one of the easiest recipes using stir fry beef you can make, and yet it’s so flavorful and totally versatile, too.
Beef stir fry recipes are a great way to use up any leftover produce in your fridge. This is actually how I learned I love green beans in this dish… I had leftovers and decided to make a stir fry with them!
Green beans are great for their crunchy texture and how well they hold up to the savory beef and heat of the wok. They really make this Asian beef stir fry recipe special. Sometimes I mix it up with green bell peppers and Mexican flavorings to turn this into a carne picada stir fry. My family loves it!
I like to make a huge batch of beef and green bean stir fry so I have plenty for the week to enjoy. It’s great over rice, or with noodles, or in lettuce wraps. You can even change up the flavor of the sauce to vary it throughout the week.
Flank steak or sirloin steak are the best cuts of beef for stir-fry. However, you can use whichever cut of beef you prefer or even substitute seafood, pork, or chicken. Keep in mind, for stir-fry, thinly-sliced protein works best.
If using flank or sirloin steak, or another steak with a low fat content, you do not need to marinate the beef for stir-fry. However, if you use a tougher cut of beef with a higher fat content, such as chuck steak, you will want to marinate it first. Overnight is best for tougher cuts. Try this easy Asian beef marinade using soy, balsamic vinegar, Mongolian fire oil, minced garlic, and lemon juice.
Very thinly slice stir-fry beef against the grain using a sharp knife. This means slicing against the direction of the muscle fibers.
Asian beef stir fry uses a mixture of soy sauce, chili paste, and teriyaki sauce for ultimate flavor.
You do not need to use soy sauce in a stir-fry recipe. You can leave out the soy sauce entirely, or use tamari shoyu, coconut aminos, fish sauce, miso paste, or even Worcestershire sauce instead.
The best oil for cooking stir-fry is vegetable oil, peanut oil, canola oil, or soybean oil. All have a high smoke point, which makes them ideal for cooking at a high temperature.
Frozen vegetables can be used for stir-fry. Make sure they are completely thawed and drained before using. Adding frozen vegetables directly to the pan will water down the sauce.
Canned vegetables can be used for stir-fry, just make sure to drain them first and check their sodium content and taste the stir-fry before adding more salt.
Woks are ideal for making stir-fry and I highly recommend using one, but if you do not have a wok, you can use a cast-iron skillet or other deep frying pan.
How to Make Beef Stir Fry
- Get your wok or large skillet very hot – you want water to sizzle and evaporate right as it hits the surface! Once hot, add vegetable oil and swirl to coat the bottom of the pan.
- Add your soy sauce, garlic, ginger, and chili paste, then immediately add thinly sliced beef and sear for 1 minute. Stir-fry for another 1 to 2 minutes until the pink is mostly gone, before adding the green beans and teriyaki sauce.
- Cover your wok or skillet and allow the green beans to steam for 3 to 4 minutes until they’re crisp-tender.
- Finally, add the peppers and stir-fry for another minute. Season with salt, pepper, and top with green onions and basil leaves.
- Serve and enjoy!
Below are the tools I recommend having for all stir-fry recipes to make your life easier! As an Amazon associate, I may receive compensation for purchases made through affiliate links.
- Wok: Having a wok is awesome and makes the best stir-fry recipes. This wok has a gorgeous honeycomb design and comes with a lid and six accessories, like a ladle and skimmer. Its wooden handle means you won’t burn your hand when cooking over high heat.
- Garlic Press: If you don’t have a garlic press… you need one! This is a life-changing tool that minces garlic easily. It even comes with a silicone roller to easily peel the garlic out of its papery skin.
- Asian beef stir fry recipes cook very quickly! Have everything ready to go before heating your wok. That way, you won’t be scrambling to prep while you’re cooking.
- Use ready-prepared minced garlic and ginger, or use a garlic press to easily mince both.
- Ask your butcher to put the beef through a wide mincer for you to get nice, thin strips. If that’s not an option, buy stir-fry cut beef and cut the strips a little thinner.
- Look for ready-trimmed green beans.
My Chinese beef and green bean recipe is an easy supper idea packed with crunchy vegetables, lean beef, and a deliciously savory sauce. I know you’re going to love it!
To make my Asian beef stir fry recipe gluten-free, use a gluten-free alternative to soy sauce (such as tamari shoyu), and make sure you have a gluten-free chili paste and teriyaki sauce.
To make keto stir-fry beef, replace soy sauce with coconut aminos or another low carb soy sauce alternative, and leave out the teriyaki sauce. Make sure your chili paste is low in carbs; Huy Fong Sambal Oelek Paste chili paste has 0 carbs per serving.
What to Serve with Beef Stir Fry
- Rice – try my Instant Pot White Rice or Portuguese Rice
- Cruncy salad greens
- Thin rice noodles
- Ramen noodles
Asian Stir Fry Recipes
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Asian Beef Stir Fry Recipe with Green Beans
- Wok or deep frying pan
- Wooden spoon or spatula
- Cutting board
- 2 Tablespoons vegetable oil
- 1 pound flank or sirloin steak, very thinly sliced
- 1 Tablespoon soy sauce
- 2 Tablespoons garlic minced
- 1 Tablespoon ginger minced
- 1 Tablespoon chili paste
- 1 pound green beans trimmed
- ½ cup teriyaki sauce
- 2 cups bell peppers mixed, approx 2 bell peppers
- ¼ teaspoon sea salt Himalayan or fresh sea salt
- ¼ teaspoon black pepper freshly ground
- ¼ cup green onions sliced thin
- ¼ cup basil leaves thinly sliced
- 4 cups Cooked rice
- Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the oil and swirl to coat the bottom.
- Add the soy sauce, garlic, ginger and pepper paste.
- Immediately add the beef and sear for approximately 1 minute, then stir-fry for another 1 to 2 minutes until the pink is mostly gone.
- Add the green beans and teriyaki sauce and cover the wok.
- Allow the green beans to steam for 3 to 4 minutes, or until they are crisp-tender.
- Add the peppers and stir fry for another minute.
- Season with sea salt and fresh ground pepper and top with green onions and basil leaves.
- Serve over cooked rice and garnish with additional basil.
- Note: nutritional value does not include the rice.
- To make this dish keto friendly, leave out the teriyaki sauce and make sure you’re using a low carb chili paste. Replace soy sauce with a low carb alternative such as coconut aminos or tamari shoyu.
- To make this dish gluten-free, use a gluten-free soy sauce or soy sauce alternative, gluten-free teriyaki sauce, and double check your chili paste to make sure it is also gluten-free.
- You want that wok to be hot, hot, hot! Make sure it’s hot enough that water sizzles and evaporates as soon as it touches it for best results.