Asian Beef Stir Fry – This is an easy and healthy Asian-inspired simple beef stir fry recipe that has a great blend of savory flavors. This delicious recipe is a great way to have a quick and healthy option any day of the week. It’s also much better than any takeout because you know exactly what is in it (or what’s not in it)!
The best way to prepare this easy and healthy beef stir fry is to allow the beef to marinate for 2-3 hours. You could also let the beef marinate overnight to have an extra punch of yummy flavors infused into the beef. This would be a very easy meal to make during the week. Simple prep the beef and let it marinate overnight the night before you want to cook it. Then all you have to do the next day is a quick prep of the vegetables and get your stir fry on. Oh yes, that easy with a little planning!
We really loved the flavor combination of celery, carrots, and onions for this recipe. However, feel free to make it your own by adding to taking away different vegetables. One of the great things about a stir fry is you can really add in any other vegetables you like. Bell peppers, mushrooms, zucchini, and spinach are just a few other vegetables you could add into this stir fry if you want to incorporate more vegetables.
Serve this easy and healthy beef stir fry recipe with a bowl of freshly steamed rice. If you are staying low-carb, then simply add more sides of vegetables for a complete meal or double the amount of celery, carrots and onions. We have a few banchan (side dish) recipes on our site that would be great sides to go with this recipe, such as our Korean seasoned spinach recipe, fresh spinach salad recipe, easy pan-fried zucchini recipe, and/or our easy napa cabbage kimchi!
Now, on to the recipe!
1lb chuck roast beef, sliced paper-thin (see note)
2 carrots (about 2 cups), sliced like matchsticks
2 celery stalks, thinly sliced on the diagonal
1 medium-sized yellow onion, sliced
2 cloves garlic, minced
¼ tsp ginger, minced
1 Tbsp sugar
2 Tbsp soy sauce
¼ tsp black pepper
1 egg, whites only
2 tsp potato starch
¼ tsp white vinegar
1 tsp salt
1 tsp fish sauce
2 Tbsp olive oil
1 tsp sesame seeds (optional)
- Slice the beef chuck roast into really thin strips (as close to paper-thin as possible). Set the sliced beef aside in a large-sized bowl.
- Add garlic, ginger, soy sauce, black pepper, white vinegar, salt, fish sauce, egg whites, potato starch, and sugar to a small bowl, then mix the marinade together well. Add the marinade to the bowl with the beef and mix together well. Marinate the beef for 2-3 hours (or overnight for a deeper flavor) in the refrigerator.
- Put a tablespoon of olive oil into the bottom of a skillet pan. Now, we’re going to cook the vegetables separately. Cook each vegetable (carrots, onions, celery) separately in the pan until each is done since they all have different cooking times. Remove each vegetable from the pan once done and set aside for later.
- Put another tablespoon of olive oil into the bottom of the empty pan and turn the stove to medium-high heat. Stir fry the marinated beef mixture for about 4-5 minutes, until beef is done to your desired temperature.
- Once the beef is cooked thoroughly, add the cooked vegetables back to the pan with the beef and stir together.
- Sprinkle with sesame seeds if desired. Serve and enjoy!
You could ask to have the chuck roast sliced paper-thin at the meat counter so you don't have to slice it yourself.
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