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Steak Stir-Fry

No one would guess this elegant entree is a snap to prepare at the last minute. To save even more prep time, use frozen mixed veggies instead of fresh. Sometimes I substitute chicken, chicken bouillon and curry for the beef, beef bouillon and ginger. —Janis Plourde, Smooth Rock Falls, Ontario
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 1 teaspoon beef bouillon granules
  • 1 cup boiling water
  • 2 tablespoons cornstarch
  • 1/3 cup soy sauce
  • 1 pound beef top sirloin steak, cut into thin strips
  • 1 garlic clove, minced
  • 1 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil, divided
  • 1 large green pepper, julienned
  • 1 cup julienned carrots or sliced celery
  • 5 green onions, cut into 1-inch pieces
  • Hot cooked rice


  • Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside. Toss beef with garlic, ginger and pepper. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until meat is no longer pink; remove and keep warm.
  • Heat remaining 1 tablespoon oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve with rice.
Nutrition Facts
1 cup: 266 calories, 13g fat (3g saturated fat), 63mg cholesterol, 1484mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 25g protein.

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Average Rating:
  • Shanna
    Jun 21, 2020

    Re: bad review from Trevor: use beef broth instead of bouillon as it is a known fact they are super salty, also adjust or omit cornstarch for less goopy and healthier stir fry. Rookie mistakes!

  • Trevor
    Apr 28, 2020

    This recipe was horrible. The bouillon cube made it so salty, and two tablespoons of cornstarch made the consistency way too goopey. Ruined my good steak and vegetables. Find a different recipe.

  • justmbeth
    Jan 20, 2020

    This was a homerun. Leftovers did not last very long. I had used leftover steak, which worked well in this recipe.

    Jan 2, 2020

    I have made this numerous times. Since the first time my husband gets hungry for this and requests it often. Tonight I made riced cauliflower instead of rice and added water chestnuts. Easy and versatile

  • Donna
    Nov 29, 2019

    Best Asian recipe I’ve found so far. And easy

  • amsm
    Nov 24, 2019

    This was very flavorful and easy to make. We loved eating it over rice. I did double the sauce because I added extra meat.

  • ReneeMurby
    Nov 24, 2019

    Great meal to prepare after a busy day at work. I did use the frozen vegetables which made it even more convenient. It was finished at the same time the rice was cooked. Tasty too!

  • rena 55
    Nov 13, 2019

    Delicious and easy to prepare. Will keep this one in my meal rotation!

  • SColson132
    Oct 22, 2019

    Tasty recipe! I prepared it with a few alterations. I used ground beef, frozen vegetables and 1/2 can of beef broth.

  • SundanceGirl
    Oct 17, 2019

    This was a delicious meal. My husband kept saying “whatever you’re doing in there it smells so good.” I used what I had on hand - bell pepper, snow peas, and green onion. Used fish sauce instead of soy sauce. I like the suggestion of adding a little crunch. Husband kept talking about it and ate all the leftovers the next day. I will definitely make this again