Beef Stir Fry

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Occasionally, I find myself in a bit of a cooking rut.  When I realize we’ve had some sort of taco five of the last ten days, it’s time to get a little more creative.  My husband had been craving Asian food recently, and since we have reached the ripe old age of “don’t want to go anywhere unless we have to,” I decided I’d get a little more adventurous with our dinner.  I’ve made this Beef Stir Fry a few times now and it is really is fool-proof! It turns out great every time and you can adapt the veggies to whatever you happen to like best (if there are no teenagers eating with us, I always add extra broccoli).  The ingredients are easy to find, and if you’re lucky enough to have grocery delivery or pick up where you live, you can feel like you’ve had a dinner at a trendy Asian restaurant, without ever having to get out of your pajamas (#goals). ~Tracy

  • ½ of a yellow onion, thinly sliced
  • ¼ of a large green bell pepper, thinly sliced
  • ¼ of a large red bell pepper, thinly sliced
  • ¼ of a large yellow bell pepper, thinly sliced
  • 1 package frozen broccoli florets (I use 10.8 oz. of Birds Eye Steamfresh)
  • 1 ½ lb thinly sliced Sirloin steak
  • 2 large cloves garlic, minced
  • 2 t. minced or grated fresh ginger
  • ¼ c. + 1 T. lower sodium soy sauce
  • 2 tsp. Sugar
  • 1 ½ T. corn starch
  • 2 tsp. red pepper flakes (use less if you don’t like a little spice)
  • brown or white rice for serving with the stir fry


  1. In a small bowl, mix the soy sauce, sugar, corn starch, and red pepper flakes. Set aside.
  2. Lightly salt and pepper the steak. Set aside.
  3. Generously spray a large, deep skillet with nonstick canola oil spray.
  4. Saute onion, peppers, and broccoli for several minutes on medium heat until veggies begin to soften. I sometimes throw in an ice cube with the veggies so that the melting ice provides a little steam to assist in their cooking.
  5. Remove the veggies from the pan and set aside while you cook the meat.
  6. Add the steak, garlic, ginger, and soy sauce mixture to the skillet.
  7. Saute over medium heat for approximately 5 minutes. Sauce will bubble and begin to thicken.
  8. When the meat is almost done, add the vegetables back to the pan so that the meat and vegetables can finish cooking together. Cover the skillet with a glass lid.
  9. The final cooking stage will take approximately 5 more minutes, but check the meat and vegetables frequently.
  10. Vegetables should be fork tender and meat should be cooked through when done.
  11. Serve the stir fry over your favorite brown or white rice, if desired.

WW Freestyle Info.: This recipe makes 5 generous 1-cup servings. Each serving is 6 points. Be sure to add points if you serve the stir fry over rice.


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