Beef Stir-Fry
Few beef recipes are as satisfying as a well-made Beef Stir-Fry. The star here is (6–8 oz / 170–225 g) ribeye steak, supported by a short list of everyday ingredients. It sits firmly in the Asian tradition, so expect the flavours you would get from a good home kitchen there. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Medium
Ingredients
- 1 (6–8 oz / 170–225 g) ribeye steak, sliced thinly across the grain on a bias
- Salt, to taste
- Freshly ground black pepper
- 2 tbsp Soy Sauce
- 1 –2 Thai bird chilis, finely minced
- 1 tbsp Garlic
- ½ large Chopped Onion, finely diced
- Peanut (groundnut) oil, for frying
- ½ large Sliced carrot, peeled and julienned
- ¼ cup Chopped Scallions, julienned
- 2 tbsp Honey
- 1 tbsp Rice wine vinegar
- 1 tbsp Toasted sesame seeds
Method
- Lightly oil the bottom of a wok or large skillet and preheat over medium-high heat. Add onion and garlic, and cook, stirring, until the garlic turns golden. Remove from the pan and keep warm.
- Sprinkle the beef slices with salt and freshly ground black pepper. Add 4 slices to the hot wok and stir-fry until well browned and no longer pink. Remove and repeat with the remaining beef.
- Add chilis, carrots, soy sauce, honey, vinegar, and scallions to the wok. Stir-fry until the vegetables are lightly browned around the edges.
- Return the cooked onion, garlic, and beef to the wok. Toss together until heated through.
- Sprinkle with toasted sesame seeds before serving.
Tips for the best Beef Stir-Fry
- Read the whole method before you start and measure out the 13 ingredients first — it keeps the pace relaxed once the heat is on.
- For a milder version, remove the chilli seeds; for more heat, add them at the start so the oil picks it up.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Fusion twist: keep the method but swap the spices for your own favourites — the Asian base takes well to it.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Dust with icing sugar just before serving and pair with coffee or tea.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Is this Beef Stir-Fry recipe medium to make?
It is rated medium: 13 ingredients and 5 steps. Follow the order and the tips above and it is very forgiving.
Can I make Beef Stir-Fry ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
What can I substitute for (6–8 oz / 170–225 g) ribeye steak?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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