There are few sounds in the kitchen I love more than the sizzle of thinly sliced beef hitting a searingly hot wok. That, followed by the immediate, fragrant rush of garlic, ginger, and soy sauce, is what home cooking is all about for me. It’s a sensory experience that promises a fantastic meal is just moments away. This Beef Teriyaki Stir Fry recipe is one I’ve honed over years, transforming it from something I’d order for takeaway into a dish we now make at home far better than any restaurant version. I make this at least once a week – it’s become a family favourite.

What makes this particular teriyaki beef stir fry so special is the sauce. We’re not using a pre-made bottle here. Instead, we’re creating a homemade teriyaki sauce that’s deeply savoury, just sweet enough, and has a wonderful glossy sheen that clings to every single piece of beef and vegetable. The beef is wonderfully tender, and the vegetables—a vibrant mix of broccoli, peppers, and carrots—retain a satisfying crisp-tender bite. It’s the kind of meal that works beautifully for a busy weeknight when you want something nourishing and full of flavour, but it’s also impressive enough to serve when you have friends over.

If you’re a fan of Asian food, this recipe will quickly become a staple in your rotation. It delivers all the satisfying elements of a classic stir fry: succulent protein, fresh vegetables, and a flavourful sauce that brings everything together over a bed of fluffy rice or noodles. It’s a complete, balanced meal in one pan.

Recipe Overview

This Beef Teriyaki Stir Fry recipe is all about achieving that perfect balance between tender, savoury beef and crisp, fresh vegetables, all coated in a luscious, homemade teriyaki sauce. The flavour is rich with umami from the soy sauce, a gentle sweetness from the honey, and a warm kick from fresh ginger and garlic. I’ve found through testing that letting the beef marinate for even just 15 minutes makes a world of difference to its flavour and tenderness.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Beef Teriyaki Stir Fry Recipe

• Genuine Flavour: The homemade teriyaki sauce is the star. It’s a wonderful blend of salty soy sauce, sweet honey, nutty sesame oil, and aromatic ginger and garlic, creating a sauce that’s both complex and beautifully balanced.
• Ready in About 30 Minutes: From slicing the beef to serving, this entire dish comes together swiftly, making it ideal for those evenings when time is short but you don’t want to compromise on a satisfying meal.
• Flexible Recipe: You can easily swap the vegetables based on what you have in the fridge. Mangetout, baby corn, or sliced courgette all work wonderfully. No sirloin? Rump or flank steak are great alternatives.
• Great for Meal Prep: The sauce can be made in advance, and the vegetables can be chopped and stored in the fridge, which cuts down the cooking time on the day you make it. It’s a lifesaver for busy weeks.
• Family Tested: My kids, who can be fussy about vegetables, always clear their plates when I make this. They love picking out the tender beef pieces coated in that glossy sauce. It always gets compliments.

Beef Teriyaki Stir Fry Recipe

⏱️ 20 min prep  •  🍳 15 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best results, I always recommend using a good quality, naturally brewed soy sauce like Kikkoman. It has a much deeper, more rounded flavour than generic brands and makes a noticeable difference in the final sauce. Fresh ginger and garlic are also non-negotiable for that authentic, punchy aroma.

• For the Stir Fry:
• 500g sirloin or rump steak, very thinly sliced against the grain
• 1 tbsp cornflour
• 2 tbsp vegetable or rapeseed oil, divided
• 1 large head of broccoli, cut into small florets
• 1 red bell pepper, deseeded and sliced
• 1 large carrot, peeled and julienned or thinly sliced
• 4 spring onions, sliced, whites and greens separated
• 1 tbsp sesame seeds, for garnish
• Cooked rice or noodles, to serve
• For the Teriyaki Sauce:
• 120ml low-sodium soy sauce
• 60ml water
• 2 tbsp honey (or brown sugar)
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp cornflour mixed with 2 tbsp cold water (cornflour slurry)

Sophia’s Tip: Pop your steak in the freezer for 15-20 minutes before slicing. This firms it up, making it much easier to get those super-thin, uniform slices that cook quickly and stay tender.

How to Make This Beef Teriyaki Stir Fry Recipe

The process for this stir fry is straightforward. The key is to have all your ingredients prepped and ready to go before you even think about turning on the heat. A stir fry cooks very quickly, so organisation is your best friend!

1. Prepare the Beef: Place your thinly sliced beef in a medium bowl. Sprinkle over the 1 tablespoon of cornflour and toss well to coat each piece evenly. This technique, known as velveting, helps create a protective barrier that keeps the beef incredibly tender. Set aside.
2. Mix the Sauce: In a separate small bowl or jug, whisk together all the sauce ingredients EXCEPT for the cornflour slurry: soy sauce, water, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Set this aside near your hob.
3. Sear the Beef: Heat 1 tablespoon of oil in a large wok or frying pan over a high heat until it’s shimmering. Add half the beef in a single layer, being careful not to overcrowd the pan. Cook for 1-2 minutes per side until deeply browned but not cooked through. Remove with a slotted spoon and set aside on a plate. Repeat with the remaining beef.
4. Cook the Vegetables: Add the remaining tablespoon of oil to the same wok. Add the broccoli florets and carrot slices. Stir-fry for 3-4 minutes until they begin to soften but are still vibrant.
5. Add Softer Vegetables: Add the sliced red pepper and the white parts of the spring onions to the wok. Continue to stir-fry for another 2-3 minutes until the pepper is crisp-tender. You want the vegetables to retain a bit of a bite. What works best for me is keeping everything moving constantly in the pan.
6. Combine and Add Sauce: Return the seared beef to the wok with the vegetables. Give your prepared teriyaki sauce a quick stir, then pour it all over the beef and vegetables. Bring the mixture to a lively simmer.
7. Thicken the Sauce: While the sauce is simmering, give your cornflour slurry a quick re-whisk and pour it into the wok. Stir continuously for 1-2 minutes. The sauce will thicken almost immediately, becoming glossy and coating everything beautifully.
8. Serve Immediately: Turn off the heat. Stir in the green parts of the spring onions. Serve your beef teriyaki stir fry straight away over fluffy steamed rice or noodles, garnished with a sprinkle of sesame seeds.

Tips From My Kitchen

• Temperature Control: The secret to a great stir fry is a very hot pan. Ensure your wok or pan is fully heated before you add any ingredients. This allows the beef to get a fantastic sear rather than steaming, locking in the juices. For more on this, many professional chefs explain the science of the Maillard reaction which is what gives you that deep flavour.
• The Secret Step: Don’t skip coating the beef in cornflour. I learned that this simple step not only helps the beef stay tender and moist but also helps the sauce cling to it much more effectively later on. It makes a huge difference to the final texture.
• Make-Ahead: You can be a real kitchen hero by prepping ahead. Whisk the sauce together and store it in a jar in the fridge for up to 3 days. Chop all your vegetables and keep them in an airtight container. When you’re ready to cook, it’ll come together in 15 minutes.
• Storage: Leftovers are fantastic for lunch the next day. Store the stir fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or in a pan with a splash of water to loosen the sauce.

Equipment You’ll Need

• Wok or large, heavy-bottomed frying pan
• Sharp knife for slicing the beef and vegetables
• Spatula or wok turner
• Small bowls for preparing the sauce and holding prepped ingredients

Common Mistakes to Avoid

• Overcrowding the pan: This is the number one mistake in stir-frying. If you put too much beef in the pan at once, the temperature drops, and the meat will steam in its own juices instead of searing. This results in grey, tough meat. Cook the beef in two batches to ensure it gets a lovely brown crust.
• Wrong temperature: A lukewarm pan will not work. You need high, consistent heat. Let your pan get properly hot—the oil should shimmer slightly—before you add anything. This ensures a quick cook that keeps vegetables crisp and meat tender.
• Slicing with the grain: Always slice beef for stir-frying against the grain. Look for the long muscle fibres running through the meat and cut across them. This shortens the fibres, making the final result much more tender and easier to chew.

Delicious Variations to Try

Once you’ve mastered the basic recipe, it’s fun to start experimenting. This dish is a brilliant canvas for customisation.

• Spicy Version: For a bit of a kick, add 1-2 teaspoons of sriracha or a pinch of red pepper flakes to the sauce. You could also toss in some freshly sliced red chillies with the bell peppers.
• Different Protein: This teriyaki sauce works beautifully with other proteins. Try it with thinly sliced chicken breast, pork tenderloin, or even prawns. Adjust cooking times accordingly. For something completely different, try my Bacon Brown Sugar Chicken Tenders for another sweet and savoury idea.
• Vegetable Swap: Use this recipe as a base to clear out your vegetable drawer! Asparagus spears, mushrooms, baby corn, mangetout, or even cubes of aubergine would all be excellent additions.

What to Serve With This Beef Teriyaki Stir Fry Recipe

While this dish is a complete meal on its own, a few simple sides can elevate it further.

• Fluffy Jasmine Rice: This is the classic pairing. Its fragrant aroma and soft texture are perfect for soaking up every last drop of that delicious teriyaki sauce.
• Noodles: Egg noodles or udon noodles are fantastic alternatives to rice. Simply cook them according to package directions and serve the stir fry on top, or toss them right into the wok at the end.
• A Crisp Drink: A cold, crisp lager or a dry Riesling cuts through the richness of the sauce wonderfully. For a non-alcoholic option, iced green tea is refreshing and complementary.

Frequently Asked Questions

Beef Teriyaki Stir Fry Recipe

A quick and flavorful stir-fry featuring tender, velveted beef and crisp vegetables tossed in a glossy, homemade teriyaki sauce. Perfect for a busy weeknight meal served over rice or noodles.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Calories: 420

Ingredients Method Notes

Ingredients

  

For the Stir Fry

• 500 g sirloin or rump steak very thinly sliced against the grain
• 1 tbsp cornflour
• 2 tbsp vegetable or rapeseed oil divided
• 1 large head of broccoli cut into small florets
• 1 red bell pepper deseeded and sliced
• 1 large carrot peeled and julienned or thinly sliced
• 4 spring onions sliced, whites and greens separated
• 1 tbsp sesame seeds for garnish
• Cooked rice or noodles to serve

For the Teriyaki Sauce

• 120 ml low-sodium soy sauce
• 60 ml water
• 2 tbsp honey or brown sugar
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 3 cloves garlic minced
• 1 tbsp fresh ginger grated
• 1 tbsp cornflour mixed with 2 tbsp cold water cornflour slurry

Method

 

1. Prepare the Beef: Place your thinly sliced beef in a medium bowl. Sprinkle over the 1 tablespoon of cornflour and toss well to coat each piece evenly. This technique, known as velveting, helps create a protective barrier that keeps the beef incredibly tender. Set aside.
2. Mix the Sauce: In a separate small bowl or jug, whisk together all the sauce ingredients EXCEPT for the cornflour slurry: soy sauce, water, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Set this aside near your hob.
3. Sear the Beef: Heat 1 tablespoon of oil in a large wok or frying pan over a high heat until it's shimmering. Add half the beef in a single layer, being careful not to overcrowd the pan. Cook for 1-2 minutes per side until deeply browned but not cooked through. Remove with a slotted spoon and set aside on a plate. Repeat with the remaining beef.
4. Cook the Vegetables: Add the remaining tablespoon of oil to the same wok. Add the broccoli florets and carrot slices. Stir-fry for 3-4 minutes until they begin to soften but are still vibrant.
5. Add Softer Vegetables: Add the sliced red pepper and the white parts of the spring onions to the wok. Continue to stir-fry for another 2-3 minutes until the pepper is crisp-tender. You want the vegetables to retain a bit of a bite. What works best for me is keeping everything moving constantly in the pan.
6. Combine and Add Sauce: Return the seared beef to the wok with the vegetables. Give your prepared teriyaki sauce a quick stir, then pour it all over the beef and vegetables. Bring the mixture to a lively simmer.
7. Thicken the Sauce: While the sauce is simmering, give your cornflour slurry a quick re-whisk and pour it into the wok. Stir continuously for 1-2 minutes. The sauce will thicken almost immediately, becoming glossy and coating everything beautifully.
8. Serve Immediately: Turn off the heat. Stir in the green parts of the spring onions. Serve your beef teriyaki stir fry straight away over fluffy steamed rice or noodles, garnished with a sprinkle of sesame seeds.

Notes

Serve immediately over steamed rice or noodles for the best texture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

I really hope you enjoy making this Beef Teriyaki Stir Fry. It’s a recipe that brings so much flavour to the table with such straightforward steps, and it truly is a staple in my kitchen. For another quick dinner idea that’s packed with flavour, you might also love my Bang Bang Chicken Thighs recipe. If you give this stir fry a go, please let me know how it turned out in the comments below. Happy cooking!
– Sophia