For those who want to cook more at home, this recipe for Chinese Beef Stir Fry makes a great choice. This recipe is as easy to make as your favorite Chinese takeout and takes less time than ordering. This simple, flavorful dish is perfect for a family dinner.

This is Why You Will Love It

Weeknights can be hectic if your home is anything like mine. This delicious tender beef stir-fry is the perfect meal for those wild nights. This delicious stir-fried beef dish takes just 15 minutes to prepare. Unlike many restaurant recipes, this recipe is free from preservatives, colors, or MSG.

Gluten-free? You can swap out the soy sauce for coconut aminos or tamari. You can adjust the spice to your taste by adding or removing red pepper flakes.

My beef and vegetable stir-fry recipe also contains a trick to ensure that your beef is tender. It only takes a few more minutes, but it is worth it.

This stir-fry beef recipe is a must-try. This is the best takeout faux out recipe!


Although the ingredient list may seem daunting, you already have many of these ingredients in your kitchen.

Also, note that the marinade and the sauce for this quick beef stir fry are the same. This is my favorite Chinese stir-fry sauce. Even though you must purchase a few ingredients, you’ll use them often.

This beef stir-fry Paleo can be made with coconut aminos instead of soy sauce. You can also use arrowroot flour to replace cornstarch. You have two options: omit brown sugar, or use maple syrup, honey, or agave.

How to make a good beef stir fry

Step 1 – Tenderize Beef

Combine thinly sliced 8oz beef and 3/4 teaspoon baking soda to start. Mix it with your hands (or tongs if you are feeling adventurous) and let it rest for 30 minutes. Rinse the beef and drain the excess water. Pat dry the meat a little with a paper towel.

Step 2 – Stir fry marinade & sauce

Mix all sauce ingredients in a small bowl. Stir to combine.

Step 3 – Marinate beef in stir-fry sauce

Mix 1/3 of the prepared marinade/sauce with the beef slices. Cover and let cool in the refrigerator for 20 minutes or more.


  • 8 oz Top Sirloin Steak, thinly sliced against the grain
  • # 3/4 teaspoon baking soda (bicarbonate soda).

Stir fry marinade

  • ▢ Two tablespoons Tamari/Soy Sauce
  • ▢ 1 Tablespoon Oyster Sauce
  • ▢ One teaspoon of brown sugar
  • ▢ 1/2 teaspoon red pepper flakes
  • ▢ 1 Tablespoon Cornstarch
  • ▢ Dash of Salt and Pepper

For stir fry

  • ▢ Two tablespoons of vegetable oil
  • ▢ Two cloves Garlic (chopped, minced)
  • ▢ One teaspoon of ginger (chopped or grated).
  • ▢ 2 stems Scallion (see Note 4)
  • ▢ 1/2 small Onion (sliced).
  • ▢ 1/4 cup Carrot (cut into strips)
  • ▢ 1/4 cup Bell Peppers (yellow-green or red) (sliced into strips
  • ▢ 1 Tablespoon Rice Vinegar
  • ▢ Two tablespoons water
  • ▢ Two teaspoons of Sesame Oil
  • ▢ One tablespoon of Sesame seeds


Tenderizing beef

  • Combine thinly sliced beef and soda. Toss it together using your fingers, then refrigerate for at least 30 minutes.
  • After 30 minutes, rinse the beef well and drain any excess water. Then dry the meat with a paper towel.

Stir fry marinade

  • Combine all ingredients in a small bowl. Make sure cornstarch is well incorporated. (See note 2
  • Add 1/3 of the marinade to the beef slices. Toss well and cover. Refrigerate for 20 minutes. (See note 3)

Stir fry beef

  • On medium heat, heat vegetable oil in a wok or pan.
  • After the oil has heated, add the chopped ginger and garlic. Cook for 15 seconds.
  • Mix in the marinated beef. Heat on high heat, constantly stirring until it turns light brown. This should take about 2 to 3 minutes.
  • Place the beef on one side of a pan. Add chopped scallion whites and sliced onion to the other side and cook for 30 seconds.
  • Stir in bell peppers, and continue to saute for 15 seconds.
  • Mix the remaining marinade ingredients with rice vinegar. Add two tablespoons of water to this mixture. Mix the sauce with the rice vinegar and cook for 30-45 seconds.
  • Toss in sesame oil. Sprinkle sesame and scallion greens on the wok and turn off the heat.
  • Serve it hot with steamed white Rice. It can also be served with quinoa or cauliflower rice.

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