Beef Stir-Fry is one of those recipes that changed how I think about busy weeknights. You marinate the steak briefly in a simple mix of soy sauce, lime juice, and green chillies, then cook everything quickly over medium heat. The result is tender beef and vegetables that still have bite, all coated in a glossy, slightly sweet sauce.
I usually serve it with steamed rice or noodles, and my family clears their plates every time. The whole process takes less than half an hour from start to finish, which means you can have a proper home-cooked meal even when time is tight.
About the Recipe
This stir-fry works because the beef gets two chances to build flavor. First, you season it with salt and pepper, then you coat it in a tangy marinade that includes lime juice, soy sauce, and a touch of sugar. That brief marinating time makes the meat more flavorful without making it tough. Meanwhile, the vegetables cook quickly so they stay crisp and colorful.
The sauce thickens in the pan after you remove the beef, which means every piece gets coated when you toss everything back together. It is a straightforward recipe that delivers big flavor with minimal fuss.
Why you will love this recipe
The best part is how quickly everything comes together once you start cooking. You marinate the beef for just 15 to 30 minutes, then the actual stir-fry takes less than 10 minutes. The lime juice adds brightness that balances the salty soy sauce, and the green chillies bring gentle heat without overwhelming the dish. I like how the sweet corn kernels add little bursts of sweetness between bites of savory beef.
The mushrooms soak up the sauce and turn tender, while the capsicum stays crisp. You get different textures and flavors in every forkful, and the whole dish feels light but filling at the same time.
Beef Stir Fry
Cooking Tips
Cut your beef slices as thin as possible so they cook evenly and stay tender. If the steak is slightly frozen, it is easier to slice cleanly. Do not overcrowd the pan when you cook the beef, because that will cause it to steam rather than sear. If your pan is small, cook the beef in two batches.
Let the sauce reduce until it coats the back of a spoon before adding the garlic and spring onions. That way, the flavors concentrate and cling to the vegetables and meat instead of pooling at the bottom of your serving bowl.
Serving and Storing Suggestions
This recipe serves three to four people as a main course, especially if you pair it with steamed jasmine rice or plain noodles. Prep time is about 10 minutes, marinating takes 15 to 30 minutes, and cooking requires around 10 minutes. Serve the stir-fry hot, straight from the pan. Leftovers keep well in an airtight container in the fridge for up to two days. Reheat gently in a pan over low heat with a splash of water to loosen the sauce.
Similar Recipes
- Chicken Stir-Fry with Bell Peppers
- Shrimp and Broccoli Stir-Fry
- Pork and Bok Choy Stir-Fry
- Tofu Stir-Fry with Ginger and Garlic
Beef Stir-Fry
Ingredients
- 350 gms Steak (cut into 1/4 inch slices (or cubes))
- 2 tsp Green Chillies (finely chopped, seeds removed)
- 1 clove Garlic (grated)
- 2 to 3 Spring Onions (finely sliced)
- 100 gms Mushrooms (sliced)
- 1/4 cup Green Capsicum (chopped)
- 100 gms Sweet Corn Kernels (soaked for 30 minutes)
- 1 tsp Sugar
- 2 tbsp Soy Sauce
- 2 tbsp Lime Juice
- 3 tsp Olive Oil
- Salt as per taste
- Black Pepper Powder as per taste
Instructions
- Sprinkle salt and pepper powder on the beef slices.
- Keep aside for 15 to 30 minutes.
- Mix the green chillies, sugar, lime juice and soy sauce in a bowl.
- Pour this over the beef and mix well until evenly coated.
- Heat oil in a pan over medium flame.
- Cook the beef slices for 3 to 5 minutes, stirring from time to time.
- Remove the beef and keep aside.
- Cook the remaining liquid in the pan until thickened.
- Add garlic, spring onions and stir well.
- Add the mushrooms and cook for a minute or two.
- Add the capsicum and sweet corn.
- Cook for 2 minutes.
- Add the reserved beef slices.
- Cook for a minute more.
- Remove and serve.
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Frequently Asked Questions
Can I use a different cut of beef for this stir-fry?
Yes, sirloin, flank steak, or ribeye all work well. Choose a cut that is tender and easy to slice thinly against the grain.
What if I do not have fresh sweet corn kernels?
Frozen sweet corn works just as well. Thaw it first and pat it dry so excess water does not dilute the sauce.
Can I make this recipe less spicy?
Surely. Reduce the amount of green chillies or leave them out entirely. The soy sauce and lime juice still provide plenty of flavor.
How do I know when the beef is cooked properly?
The beef should no longer be pink in the center and should feel tender when you bite into it. Three to five minutes over medium heat is usually enough for thin slices.
Can I add other vegetables to this stir-fry?
Yes, snap peas, carrots, baby corn, or broccoli florets all work nicely. Just adjust the cooking time based on how crunchy or tender you want them.
