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Close-up of beef stir-fry with soy sauce, green onions, white rice, and spicy cucumber salad.

Beef Stir-Fry with Soy Sauce

Tender strips of beef marinated in soy sauce, garlic, and ginger, then quickly cooked with onions in a hot skillet. An easy, flavorful weeknight dinner served with rice, noodles, or vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-Inspired
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 1½ pounds beef sirloin flank steak, or skirt steak (700–800 g)
  • 1 large yellow onion
  • 1 bunch green onions
  • 4 garlic cloves minced
  • 4 tbsp soy sauce
  • 4 tbsp olive oil or avocado oil divided
  • ½ tsp ground ginger
  • ½ tsp garlic powder
  • ½ tsp paprika

Method
 

Prepare the Beef
  1. Pat the beef dry with paper towels. Slice it thinly against the grain into strips of approximately the same size.
    Overhead flat lay of beef stir-fry ingredients including sirloin steak, garlic, green onions, yellow onion, soy sauce, and spices
  2. Thin, even strips will cook more quickly and remain more tender. Pieces that are too large or thick may not become tender during the short cooking time.
    Overhead view of raw sliced beef, chopped onion, garlic, green onions, soy sauce, and spices arranged for stir-fry
Marinate the Beef
  1. Place the sliced beef in a large bowl. Add 2 tablespoons of the oil, the soy sauce, minced fresh garlic, ground ginger, garlic powder, and paprika.
    Soy sauce being poured over sliced raw beef in a bowl to start the marinade
  2. Toss well until every strip of beef is evenly coated with the marinade. Let it marinate at room temperature for 20 to 30 minutes.
    Minced garlic being added to beef strips already seasoned with soy sauce and spices
  3. If you plan to marinate the beef for longer than 30 minutes, cover the bowl and place it in the refrigerator. Remove it from the refrigerator about 15 minutes before cooking so it is not extremely cold when it goes into the hot skillet.
    Sliced beef strips tossed in a soy sauce marinade with garlic and spices in a bowl
Prepare the Onions
  1. While the beef marinates, peel the yellow onion and cut it into small pieces or thin half-moons.
  2. Rinse and dry the green onions. Thinly slice them and set them aside. They will be added at the very end so they retain their fresh color and flavor.
Sauté the Yellow Onion
  1. Heat a large skillet or wok over medium-high to high heat. Add 1 tablespoon of oil and allow it to become hot.
  2. Add the sliced yellow onion and cook for 2 to 3 minutes, stirring occasionally. The onion should begin to soften and lightly brown but still retain a little texture.
    Oil heating in a hot skillet next to a bowl of chopped yellow onion, ready for the beef stir-fry
Cook the Beef
  1. Add the marinated beef to the hot skillet with the onion. Spread the strips out as evenly as possible and cook over medium-high heat, stirring occasionally.
    Marinated beef strips being poured into a hot skillet with garlic, ready to sear
  2. The beef may initially release some liquid. Continue cooking uncovered until the excess liquid evaporates and the strips begin to brown around the edges.
    Beef strips simmering in soy sauce marinade in a skillet, being stirred with a wooden spoon
  3. If your skillet is not large enough to hold the beef in a single layer, cook it in two batches. Overcrowding causes the temperature of the pan to drop, which makes the meat steam instead of sear.
  4. Do not continuously stir the beef. Allow it to remain in contact with the hot skillet long enough to develop some color before turning it.
    Thin beef strips browning and caramelizing in a hot skillet after the marinade has cooked down
  5. Avoid overcooking thinly sliced beef. Once the excess liquid has evaporated, the meat has browned, and the beef is cooked through, move on to the final step.
Add the Green Onions
  1. Add the sliced green onions during the final 30 seconds of cooking.
  2. Toss everything together until the green onions are just warmed but still bright and fresh. Remove the skillet from the heat and serve immediately.
    Plated soy sauce beef stir-fry served with steamed rice and a spicy cucumber salad, garnished with green onions

Notes

For the most tender beef, slice it thinly against the grain. Partially freezing the beef for 20–30 minutes makes it easier to cut into even strips. Use a large, well-heated skillet and cook the beef in batches if necessary to prevent steaming. Regular soy sauce is usually salty enough, so taste the finished dish before adding any extra salt.