Savory Beef Stir-Fry Recipe -
Savory Beef Stir-Fry Recipe
  • READY IN 25 mins

Savory Beef Stir-Fry

Recipe by  

"This quick version of stir-fry tastes great and is easy to make. You'll love the flavor this dish has it's just as good as any take-out you can find."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Dissolve beef bouillon cube in boiling water in a large bowl. Stir soy sauce, cornstarch, teriyaki sauce, and sugar into the water. Lay beef strips into the soy sauce mixture; stir to coat beef entirely.
  2. Heat oil in a large skillet over medium-high heat. Cook and stir vegetables in hot oil briefly, about 1 minute. Stir water chestnuts into the vegetable mixture, place a cover over the skillet, and cook at a simmer until the vegetables are hot, about 5 minutes. Remove vegetable mixture with a slotted spoon to a large bowl, reserving juices in the skillet.
  3. Pour beef with soy sauce marinade into the hot skillet; cook and stir until browned completely, about 5 minutes. Return vegetable mixture to the skillet; bring to a simmer. Cook and stir until completely hot, about 2 minutes.
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Reviews More Reviews

Oct 21, 2012

This was a nice base recipe. I did make some changes, according to what I had on hand. I used pork, so I used a teaspoon of chicken bouillon granules instead of a cube of beef bouillon. Also to save myself a pot to clean, I cooked the meat first, in the sauce, with the oil and water chestnuts with liquid, added. Added the stir fry veggies once the meat was mostly cooked through, and cooked until heated through. I thought it could use some extra flavor so I added curry powder, ginger, cinnamon, and garlic powder, to taste, and a teeny amount of crushed red pepper. Served over drained ramen noodles that were flavored with a packet of chicken seasoning. Garnished with a sprinkling of sesame seeds. This made a great, cheap meal. Next time I'll be sure and add a can of mushrooms, and it would taste good with sesame oil, if you have any. I was out and used canola. It would be good over rice, as well.

Sep 24, 2012

Tried this recipe this weekend and it turned out well. The only advice I have is to check to see if your vegetable medley has water chestnuts in it. The one I bought already had it so additional water chestnuts were unnecessary. I also served it over white rice. Other than that, it was amazing!

Oct 23, 2012

I doubled the bouillon cubes and the meat. I did cook the meat first and added frozen veggies. There were no leftovers. It was great!! I'll definitely use this recipe again.

Feb 12, 2013

Family like this....used a very lean and thin cut of steak called chip steak (normally used for cheese steaks) and 2 bags of frozen stir-fry veggies. I did omit the water chestnuts as my family doesnt care for them. Easy and tasty. I also added some sesame oil to the stir-fry cooking process for more flavor. Thanks

Apr 25, 2014

My husband, father-in-law, and I love this recipe! To save time on the meat, I buy "stew meat" so that it's already chopped up, and half those pieces to make them a tiny bit smaller. My family also prefers peppers over other veggies in a stir fry, so I buy one fresh green bell pepper, one fresh red bell pepper, one fresh yellow bell pepper, one fresh orange bell pepper, and one onion, all sliced. Those all together account for about three servings, so I freeze the other two for later. I cook the veggies in olive oil the same, but add the meat that's been sitting in sauce right in-- no wasted pans and it turns out great each time. One change I made to the sauce was to shake a generous amount of crushed red pepper into it. It gives it a tiny kick. Overall, I'm glad I found this recipe and will continue to make it!

Aug 26, 2014

Overall a good recipe! Nice and quick and easy to put together. I didn't want to wash a bunch of pans so I cooked the meet in the juice first along w the canned chestnuts. I added garlic seasoning and fresh ginger that I had on hand. I also kept the water chestnut juice from the can made for a nice sauce. I added the frozen veggies once the meat was basically cooked through and simmered for about 10 mins on low. Meat was tender n flavorful and the veggies nice n crisp! Along w stir fried rice (:

Jul 30, 2014

Even my picky husband liked it! I did use fresh veggies and as I didn't have bouillon on hand I used part of a beef au jus seasoning packet. I served it over brown rice. I will definitely be making this again!

Apr 24, 2014

Recipe was awesome. Everything came out perfect. Now everyone wants me to make it. Cool beans!


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  • Calories
  • 312 kcal
  • 16%
  • Carbohydrates
  • 24.4 g
  • 8%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 28 g
  • 56%
  • Sodium
  • 1138 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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