Teriyaki Beef Stir Fry
Updated Mar 17, 2026
Easy teriyaki beef stir fry with thin-sliced flank steak, broccoli, onion, red pepper, soy sauce, ginger, and garlic in 30 minutes.
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Teriyaki beef stir fry is soo good and ready in 30!
Teriyaki beef stir fry is one of those dinners I make when I start noticing vegetables in the fridge that need to be used before they go bad. Stir fry is kind of my fallback meal for that reason. It’s quick, it uses up random vegetables, and flank and skirt steak are pretty cost-friendly. Plus, the steak cooks really fast, the broccoli only needs a couple of minutes in the pan, and the sauce is just a simple homemade teriyaki with soy sauce, ginger, garlic, and a little brown sugar. It takes a whopping 30 minutes to make from start to finish. I usually serve beef stir fry over rice, but it works just as well with noodles if that’s what we have around.
Happy Cooking!
– Yumna
Teriyaki Beef Stir Fry Ingredients
- Flank steak: Slice it very thin so it cooks fast and stays tender. It helps to freeze it for 20 to 30 minutes first,, so it’s easier to cut. Slice against the grain so the beef is not chewy. If you don’t have flank steak, skirt steak or sirloin works too.
- Broccoli: Cut the florets into bite-sized pieces so they cook in the short steaming time. If the pieces are too big, the broccoli will still be hard by the time everything else is done. Try to keep the pieces similar in size so they cook evenly.
- Onion and red pepper: Slice both fairly thin so they soften quickly and cook at the same rate. If one is cut much thicker than the other, you’ll end up with uneven vegetables. You can also swap in yellow onion for white onion if needed.
- Teriyaki sauce: Soy sauce, rice vinegar, brown sugar, ginger, garlic, cornstarch, and water make the sauce. Whisk the cornstarch with the water separately first so it dissolves smoothly and doesn’t leave lumps in the pan. Reduced-sodium soy sauce works best here so the sauce doesn’t get too salty as it reduces. If you only have regular soy sauce, I’d cut it back a little. Use about ½ teaspoon ground ginger in place of 2 teaspoons fresh grated ginger.
- Oil: Avocado oil works well because it handles high heat. You can swap in another neutral oil with a high smoke point if needed.
- Rice and sesame seeds: Steamed white rice is the easiest base for serving. You can also serve it with brown rice if that’s what you have. Sesame seeds are optional, so you can leave them off if you don’t have them.
How to Make Teriyaki Beef Stir Fry
Teriyaki Beef Stir Fry Recipe
This teriyaki beef stir fry combines flank steak or skirt steak with broccoli, onion, red pepper, soy sauce, ginger, and garlic in one skillet that's ready in 30 minutes.
Ingredients
For the Teriyaki Sauce:
- 3 tablespoons reduced sodium soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoons dark brown sugar
- 2 teaspoons ginger grated
- 2 garlic cloves grated
- 2 teaspoons cornstarch
- ¼ cup water
For the Stir-Fry:
- 1 tablespoon avocado oil divided
- 1 onion thinly sliced
- 1 red pepper thinly sliced
- ½ cup water
- 3 cups broccoli florets cut into bite-sized pieces
- 1 pound flank steak thinly sliced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Steamed white rice for serving
- Sesame seeds for serving
Instructions
- To make the teriyaki sauce, in a small bowl whisk together soy sauce, rice vinegar, brown sugar, ginger and garlic. In a separate bowl, combine cornstarch and water and whisk until smooth. Whisk the cornstarch mixture into the tamari mixture, then set aside.
- Add ½ tablespoon avocado oil to a wok or large skillet and set over high heat. When the oil is shimmering, add onion and red pepper. Season with salt and pepper. Cook for 3 to 5 minutes, stirring often, until the onion is lightly browned. Add the broccoli and water, then cover pan tightly and steam for 2 to 3 minutes, or until the broccoli is crisp tender.
- Using a slotted spoon, remove vegetables from the skillet and set aside. Add remaining oil. Once shimmering, add the steak and season with salt and pepper. Cook, stirring constantly, for 1 to 2 minutes, or until the steak is just cooked through.
- Add sauce and reserved vegetables back to the pan and bring to a boil. Reduce heat to a simmer and cook for 2 to 3 minutes, or until the sauce thickens slightly. Serve over white rice.
Equipment
Notes
*Nutrition label is for stir-fry only and does not include rice.
My Top Tip: Make sure everything is ready before starting. This is referred to as “mise en place”, a term that means having all your ingredients prepped and ready to go before you start any of the cooking. That’s because this recipe comes together quickly once you get started on the stovetop.
Storage: Leftovers can be stored in the refrigerator in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave until warmed through (do not overcook). You may also want to add a little additional teriyaki sauce before serving, as it may dry out a bit during storage.
Freezing: Keep in mind that the veggies may become soggy or softer than you’d like. The meat may also become slightly tougher upon thawing. To freeze, place leftovers in a freezer-safe container or bag and store them for up to 3 months. Thaw in the refrigerator overnight before reheating. Again, you may want to add a little extra teriyaki sauce before serving
Nutrition
Calories: 256kcal, Carbohydrates: 14g, Protein: 28g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 68mg, Sodium: 811mg, Potassium: 764mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1358IU, Vitamin C: 102mg, Calcium: 76mg, Iron: 3mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Variations
- Use your protein of choice. The sky is the limit when it comes to protein options for this dish. Try chicken, shrimp, salmon, ground beef, or tofu.
- Switch up the veggies. Add in any other vegetables you love or have on hand. Carrots, snap peas, mushrooms, zucchini, and bok choy are all great options.
Recipe Tips
- Freeze your steak before slicing. If you place the steak in the freezer for about 30 minutes before slicing, you’ll have an easier time getting thin, even slices.
- Make sure everything is ready before starting. This is referred to as “mise en place”, a term that means having all your ingredients prepped and ready to go before you start any of the cooking. That’s because this recipe comes together quickly once you get started on the stovetop.
- Marinate your steak. For a bolder teriyaki flavor and a more tender flank steak, marinate your slices in the homemade teriyaki sauce (you’ll want to make two batches, one for the marinade and one for cooking) for at least 30 minutes (or even overnight) before cooking.
- Don’t overcook your veggies or steak. The vegetables should have a little bite to them; you don’t want them soggy. The beef cooks really fast and can become tough if cooked for too long. Keep a close eye on the cooking and use your best judgment.
FAQs
Can I make it gluten-free?
Yes, simply switch out the soy sauce at a 1-to-1 ratio for tamari or coconut aminos to make it gluten-free.
Why is my stir fry beef tough?
This can happen if the beef is overcooked or if you are using a tougher cut of meat. Make sure to slice the beef thinly, cook it on high heat and keep an eye on it while cooking, so it doesn’t get overcooked. You can also try marinating the beef beforehand for added tenderness.
Should you marinate beef for stir-fry?
It is not necessary to marinate the beef for stir-fry, but it can add flavor and tenderness. It is best to marinate for at least 30 minutes, or even overnight for maximum flavor.
Comments
Tried it yesterday and all the family loved it!
Thank you!
Yay! So glad it was a hit with the whole family, Chrystel!
So happy my daughter told me about your recipes. Made the beef sir fry and loved it! And added it onto my weekly menu. Am trying another recipe tonight, wish me luck!
Aww, so glad you loved it! Thank you so much, Norma!!
So delicious! I think we are going to double the sauce for extra flavor!
Glad you liked it!
Quick question – should the sauce be doubled? One half for beef in marinate in and one half as a cooking sauce?
How do I measure the ginger? I made this and mine was overly ginger. Also, I marinaded both meat and put it in the stir fry but I seemed to have a lot of liquid, any recommendations?
Love your recipes!
I grated the ginger and measured 2 tbsp of it. You can always reduce the amount of ginger/ garlic to fit your taste preferences. You can also cook it a little longer next time, so the liquid thickens to a teriyaki sauce and pour any leftovers over some rice.
Another amazing recipe! I made this one today and absolutely loved it!
Thank you so much! I am so happy to hear it!
Being a diabetic I always look for recipes with Nutrition Facts and Servings size. To help plane my meals. thank you very much for going the extra mile.