Beef Stir Fry Bowl Recipe

Slice and Marinate

Slice flank steak thinly across the grain into 1/8–1/4 inch strips. Toss the sliced beef with 2 tbs soy sauce and 1 tsp cornstarch; let sit 10–15 minutes while you prep vegetables. This tenderizes and helps sauce cling.

Cook Beef

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Add half the beef in a single layer (do not overcrowd) and sear 45–60 seconds per side until browned but still slightly pink inside. Remove to a bowl and repeat with remaining beef using the second tablespoon oil. Set cooked beef aside.

In the same wok over medium-high heat, add a splash (about 1 tbs) of vegetable oil if needed. Add the carrots first and stir-fry 1–2 minutes, then add broccoli and stir-fry 2 minutes. Add bell pepper and snap peas and continue to stir-fry 1–2 minutes until vegetables are bright and crisp-tender. Season lightly with 1/4 tsp salt and 1/8 tsp black pepper while cooking.

Mix Sauce

In a small bowl combine 3 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 2 tsp minced garlic, 1 tsp minced ginger, 1 tsp chili garlic sauce, 1 tsp brown sugar, and 2 tbs water. Stir to dissolve the sugar.

Thicken Sauce

In a separate tiny bowl mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Pour slurry into the sauce and stir until evenly combined.

Add Sauce to Wok: Push vegetables to the side of the wok, return the reserved beef with any juices to the center. Pour the garlicky sauce over the beef and vegetables. Stir and cook 1–2 minutes until sauce becomes glossy and slightly thickened and beef is cooked through. Taste and adjust heat by adding more chili garlic sauce if desired.

Mix Teriyaki

If you prefer teriyaki, combine 4 tbs soy sauce, 2 tbs mirin, 1 tbs brown sugar, 1 tsp minced garlic, 1 tsp minced ginger, and 2 tbs water in a bowl and stir until sugar dissolves.

Thicken Teriyaki

Whisk 1 tsp cornstarch into 1 tbs cold water. Add slurry to the teriyaki mixture, pour into the wok with beef and vegetables, and cook 1–2 minutes until sauce thickens and coats everything.

Assemble Bowls: Divide 4 cups cooked rice or yakisoba noodles among 4 bowls (about 1 cup per serving). Top each with the beef and vegetable mixture.

Garnish: Sprinkle sliced green onions, 1 tsp toasted sesame seeds, and optional cilantro over each bowl. Serve immediately.

Final Seasoning: Taste one portion and adjust salt, pepper, or chili sauce to taste. Leftovers keep 2–3 days refrigerated; reheat gently to avoid overcooking the beef.