Beef Stir Fry

Makes 12 servings - 4 ounces each serving

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  • 1 pound beef (top round or top sirloin, cut ¾ inch thick, or flank steak)
  • ¾ cup prepared stir-fry sauce
  • 3 teaspoons oil
  • 16 ounces frozen vegetables (Asian blend such as broccoli, carrots and sugar snap peas)
  • 3 garlic cloves, minced


  1. Wash your hands well with soap and warm water for at least 20 seconds.
  2. Cut beef steak crosswise into thin strips.
  3. Place beef strips and ¼ cup stir-fry sauce in plastic bag storage bag, turn beef to coat. Place in refrigerator for 30 minutes to 2 hours to marinate.
  4. Heat 1 teaspoon oil in a large skillet over medium-high heat.
  5. Add vegetables to skillet and cook, stirring occasionally for about 4 minutes or until vegetables are crisp-tender. Remove vegetables and keep warm.
  6. Heat 2 teaspoons oil in same large skillet until hot and add the marinated beef strips and minced garlic. Cook beef, stirring occasionally for 3 to 5 minutes until strips are browned. Return vegetables and remaining 1/2 cup prepared stir-fry sauce and cook an additional 1-2 minutes until heated.
  7. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.