It’s time to get a Quick and Easy 15 Minute Beef Stir Fry recipe with baby bok choy, a yummy Asian inspired sauce and skirt steak!
You know what’s super lame? When I was a kid I would come home from school and bound into the kitchen to ask my mom, “What’s for dinner?!”
We often had simple meals like Mom’s Busy Day Casserole, or as we call it on the blog, Cheesy Ground Beef and Rice Casserole, or there was always Mom’s FAMOUS Caramel Brownies, which obviously weren’t for dinner, but I wouldn’t have complained.
It was so easy, dinnertime came and someone else took care of it.
Now it’s all on me.
Dinnertime rolls around and I’m like, what’s for dinner? Dangit! It’s my job, no one else is going to do it.
Well, tonight I’m helping you out. This quick and easy 15 minute beef stir fry has a ton of flavor, it’s easy to make and best of all, you can add whatever vegetables you have on hand. It’s a one pan Asian inspired dinner recipe!
What Vegetables are Good in Stir Fry
When it comes to stir fry anything goes as far as vegetables, meats, and sauces. We like to use baby bok choy, carrots, broccoli or broccolini, yellow squash or zucchini and mushrooms, but you could also add corn, baby corn, cauliflower, yellow carrots, asparagus, peas, green beans or snow peas. It all works!
What Noodles for Stir Fry
What noodles are good in stir fry? Actually, you can use whatever is convenient for you. We love the Yakisoba noodles that you just soak in water to use them, but Ramen, Angel Hair pasta are all great options.
How to Stir Fry Beef
Ok, you’re ready to make stir fry, but what meat should you buy for stir fry? Or more specifically, what kind of beef for stir fry?
Skirt steak is our go-to for a quick and easy beef stir fry recipe, but you could use flank steak or really any kind of steak. Heck, you can even make a ground beef stir fry! We like the flavor of skirt steak plus it’s well marbled without being big pieces of gristle and it slices really thin.
Tip for Slicing Steak
The best thing you can do to slice steak for a stir fry is stick it in the freezer. Chilling the meat will tighten everything up and make it easier to slice.
What Sauce for Stir Fry
Choosing a sauce for stir fry is up to you. You can go with a classic Asian inspired sauce like Teriyaki or honey sesame or even a mixture of soy sauce, ginger and a little sugar is really good.
Quick and Easy 15 Minute Beef Stir Fry
15 Minute Quick and Easy Beef Stir Fry
It’s time to get a 15 Minute Quick and Easy Beef Stir Fry recipe so you don’t have to wonder, what’s for dinner or run to grab takeout.
- 1 Package Yakisoba Noodles (found in the produce department and are precooked)
- 3 Tablespoons Oil (canola or peanut)
- 1 Skirt Steak, sliced thin *see note
- Salt and Pepper to taste
- 1 Cup Crimini Mushrooms
- 1 Bundle Broccolini florets, stalks removed, or broccoli florets
- 1 Cup Matchstick Carrots
- 1 Cup Chopped Red Bell Peppers
- 2 Baby Bok Choy, end removed and quartered lengthwise
- 2 Green Onions, minced for garnish
- 1 Tablespoon Sesame Seeds for garnish
For the Sauce
- 1 Tablespoon Vegetable oil
- 3 cloves Minced garlic
- ¼ Teaspoon Ginger Powder
- ½ Cup Water
- 1/4 Cup Hoisin sauce
- 2 Tablespoons Honey
- 1/4 Cup Low-sodium Soy Sauce
- ¼ Cup Brown Sugar
- 2 Tablespoons Rice Wine Vinegar
- Dash of Red pepper flakes
- 2 Tablespoons Corn Starch
- Sesame seeds for garnish
- Heat a season cast iron skillet over high heat. We prefer cast iron for the great flavor it lends to meals unlike nonstick which doesn’t allow the little bits to caramelize at the bottom of the pan.
- Add 1 Tablespoon of the oil and heat until shimmering.
- Add the steak and season with a pinch of salt and pepper.
- Turn the heat down to medium and cook, flipping only once until the meat is cooked through, about 2-3 minutes.
- Remove to a plate.
- Add the remaining oil to the pan and add the broccolini, carrots and peppers.
- Cook, stirring occasionally for 2 minutes.
- Add the mushrooms and bok choy and cook an additional 3 minutes.
- Meanwhile, run the precooked noodles through hot water to separate the noodles.
- Drain and set aside.
- Whisk together the soy sauce, hoisin, honey, rice wine vinegar, brown sugar, ginger, garlic and cornstarch.
- As soon as the veggies are tender, add the steak and noodles to the pan and pour in the sauce, toss for a minute or two and serve hot with a garnish of green onions and sesame seeds.
Pop the steak in the freezer for 10-20 minutes and you can slice it nice and thin much easier than straight from the fridge.
Got 15 minutes? Me too, let’s make dinner, eat and get into pajamas because this mom is tired!