How to make stir fry

What Kind of Beef Do You Use for Beef Stir Fry?

The biggest thing you’ll want to make sure of is that you use a cut of beef that is tender. Because the beef is cut thinly and then quickly cooked, you don’t want a cut that will remain tough. I used a flat iron steak in this recipe, but I can’t always find flat iron steaks. A sirloin, tri-tip, ribeye or strip steak are all great choices as well. There are even some cuts that may not be quite as tender – such as flank steak or skirt steak – that still work very well in a stir fry recipe.


How Do You Make Beef Stir Fry Sauce

This Stir Fry Sauce is so easy that you’ll wonder why you ever bought it in the first place! These are the ingredients you’ll need:

  • water
  • ketchup
  • soy sauce
  • cornstarch
  • honey
  • a pinch of red pepper

To make the sauce, all you have to do is combine the ingredients and cook until it has thickened.This happens really quickly – you’ll be surprised how easy it is to make yourself!

More Asian Inspired Recipes

Sweet Asian Chicken with Pineapple RiceFresh Green Bean Salad with Asian DressingAsian Ginger Chicken SaladPeanut Chicken Stir FryPressure Cooker Cashew Chicken

Tools Used to Make this Asian Rice and Beef Stir Fry Recipe

This recipe can be made using normal kitchen tools – including a good skillet and saucepans. But I love that this recipe doesn’t require much!

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This Asian-inspired Rice and Beef Stir Fry Recipe has rice, beef, vegetables and a homemade stir fry sauce that combine to form a comforting dinner filled with flavor.

  • 1/2 cup water
  • 1/4 cup ketchup
  • 1/4 cup reduced sodium soy sauce
  • 4 teaspoons cornstarch
  • 2 teaspoons honey
  • pinch of crushed red pepper
  • 2 cups water
  • 1 cup long grain rice
  • 1 tablespoon vegetable oil
  • 1 lb flank or flat iron steak, cut into very thin slices
  • 1/2 cup chopped carrots
  • 1 cup frozen peas
  • 1/4 cup sliced green onions
  • 1/2 cup chopped peanuts
  1. In a saucepan over medium heat, combine the 1/2 cup water, ketchup, soy sauce, cornstarch, honey and red pepper. Cook until a thick sauce is formed, stirring very frequently. (This should happen pretty quickly.)
  2. In another saucepan, bring the 2 cups of water to a boil. Add the rice, reduce the heat to a simmer and cover the pan. Cook until the rice is tender and the water has been absorbed, 16-18 minutes. Let it sit for a few minutes, then fluff with a fork.
  3. Heat the oil in a large skillet over high heat. Add the steak in batches, being careful not to overcrowd the pan. Cook until the steak is browned. Remove the meat to a plate or bowl.
  4. Add the carrots to the pan and cook until tender, 4-5 minutes. (You may need to add another touch of oil.) Return the meat to the skillet along with the peas and green onions and cook just until heated through. Stir in the cooked rice and the stir fry sauce and stir to combine.
  5. Serve topped with the chopped peanuts.
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adapted from Pillsbury

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

  • Calories: 618
  • Sugar: 16 g
  • Sodium: 1238 mg
  • Fat: 23 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0 g
  • Carbohydrates: 76 g
  • Fiber: 10 g
  • Protein: 32 g
  • Cholesterol: 36 mg

Originally published November 7, 2014

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