Easy Beef Teriyaki Stir Fry

Weeknight dinner doesn’t get much easier than this beef teriyaki stir fry. A one-skillet meal full of saucy beef and vegetables that’s ready in minutes.

Beef Teriyaki Stir Fry: Still Showing Up, Years Later

I’ve been making this beef teriyaki stir fry forever, and it pretty much got me through the years I was chauffeuring my kids between every possible practice. I’d dish it up as an almost car “TV dinner,” which sounds ridiculous now, but it was the only way to get something decent into them before the next game or activity. No one ever complained when this was on repeat.

I use the word stir fry loosely here. There’s no wok involved, and I’m not waiting for the stir fry police to show up. Just a big skillet and whatever vegetables are sitting around. Broccoli and peppers were always my base, but this is one of those dinners that bends to whatever’s in the fridge and still gets the job done.

These days I serve it over noodles, though rice works just as well. The beef stays tender, the sauce thickens into a glossy coat on the vegetables, and dinner lands on the table without much thought. It’s reliable, flexible, and one of those recipes that sticks around for a reason.

What Makes This Beef Teriyaki A Winner

• Easygoing recipe – it doesn’t demand perfection.
• Sauce that works – a quick cornstarch slurry thickens it just right.
• Protein or veggie variety – chicken, shrimp, tofu, or whatever’s in the fridge all fit in.
• One-skillet dinner – everything cooks together for minimal cleanup.

Ingredients

Straightforward, reliable, and exactly what you need for this stir fry.

• Broccoli florets — fresh keeps the crunch and holds the bite.
• Red bell peppers — sweet flavor and bright color.
• Onion — thin slices so they soften before you lose patience.
• Avocado oil — or any neutral oil you’ve got.
• Beef — ribeye if you’re feeling generous, but skirt, bottom round, sirloin, or flank all get the job done. This also brings in that same sweet-savory marinade you’d use for grilled cuts like London broil.
• Teriyaki sauce — bottled is fine, nobody’s grading you. Homemade if you’ve got it.
• Cornstarch and water — whisked together to thicken the sauce.
• Green onions — sliced and scattered over the top.
• Sesame seeds — the finishing touch.

How to Make Beef Teriyaki Stir Fry

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (get the veggies going)
  Heat 1 tablespoon (15 ml) of avocado oil in a big skillet over medium heat. In go the broccoli, peppers, and onions. Stir them around for 7–10 minutes until they soften a bit but still have some crunch. Scoop the vegetables onto a platter and keep the skillet ready.
• Step Two (cook the beef)
  Add the remaining 1 tablespoon (15 ml) of avocado oil to the skillet and toss in the beef strips. Cook for 3–5 minutes, just until the pink is mostly gone. Don’t stress about perfection here, the sauce will take care of the rest.
• Step Three (bring it all together)
  Slide the vegetables back into the skillet and pour in the teriyaki sauce. Give it a good stir so everything looks glossy and sauced up.
• Step Four (finish the sauce)
  Whisk the cornstarch and water together in a small bowl, then pour it right into the skillet. Stir until the sauce thickens and clings the way you want it to.
• Step Five (top it off)
  Take the pan off the heat and scatter over the green onions and sesame seeds. Serve it over noodles or rice and call it done.

Recipe Tips

A few little tricks to keep this beef teriyaki stir fry easy and adaptable.

• Cut the beef thin so it cooks quickly. A sharp knife and a few extra minutes in the freezer make slicing easier.
• Mix up the vegetables with whatever is hanging around. Snap peas, carrots, or zucchini slide right in.
• Keep the sauce light or heavy by adjusting the slurry. Use less for a thinner coating, more if you want it stickier.
• Serve it your way over noodles, rice, or even tucked into lettuce wraps.

How to Store Beef Teriyaki Stir Fry

Leftovers never go to waste with this one.

• Fridge: Store in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.
• Freezer: This dish can be frozen, but the vegetables will soften more once thawed. If you freeze it, use within 2 months.
• Make-ahead tip: Slice the beef and vegetables in the morning and stash them in the fridge so dinner comes together even faster at night.

Beef Teriyaki Stir Fry FAQs

• What cut of beef should I use?
  Ribeye is my first choice because it stays tender, but skirt steak, sirloin, flank, or even bottom round all hold up just fine. Just slice it thin so it cooks quickly.
• Do I need a wok for this?
  No. I always make it in a big skillet and it turns out the same.
• Is bottled teriyaki sauce okay?
  Yes. That’s the shortcut that keeps this simple on busy nights. If you have time to make your own, great, but it’s not required.
• What can I serve it with besides noodles?
  Rice is classic, but I’ve also done lettuce wraps when I wanted something lighter. It adapts easily to whatever you are in the mood for.
• How do I keep the beef tender?
  Cut it thin, cook it hot and quick, and let the sauce finish the job.
• What’s the difference between teriyaki beef and beef stir fry?
  Beef teriyaki usually means beef cooked with teriyaki sauce, while beef stir fry can mean beef with any sauce or seasoning. This recipe is both, a stir fry style dinner with teriyaki flavor.

More Easy Dinners with a Takeout Feel

If you like the ease of this beef teriyaki stir fry, these recipes deliver the same quick flavor hit without calling your favorite spot for takeout.

• Honey Sesame Chicken — sticky and savory.
• Shrimp and Plum Stir-Fry — sweet meets savory.
• Spicy Wontons — fast comfort food from the freezer bag.
• Mongolian Beef Noodles — saucy beef with noodles.
• Sticky Cashew Chicken Stir-Fry — crunchy and glossy.
• Sweet and Sour Pork — tangy without the deep fryer.
• Chicken and Snow Pea Stir-Fry — crisp and ready in minutes.

Dinner, Solved.

Every time I make this, I wonder why I bother overthinking weeknight food. Tender beef and veggies get along just fine with sauce and noodles. That’s it. That’s dinner some nights.

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Print Recipe

5 from 6 votes

Easy Beef Teriyaki Stir Fry

This beef teriyaki stir fry is quick, saucy, and packed with vegetables. Tender beef, broccoli, and peppers tossed in teriyaki sauce make an easy skillet dinner that feels like takeout but cooks at home in minutes.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Dinner, Main Course

Cuisine: Asian-inspired

Keyword: beef teriyaki stir fry, beef teriyaki with vegetables, easy teriyaki beef recipe, teriyaki beef, weeknight beef stir fry

Servings: 4 to 6

Calories: 305kcal

Author: Cathy Pollak

Equipment

• skillet No wok required, just a big pan that holds the vegetables and beef
• Chef's knife For thin slices of beef and vegetables.
• mixing bowls For combining cornstarch slurry.

Ingredients

• 4 cups (280 g) broccoli florets
• 2 medium red bell peppers sliced
• 1 medium onion sliced
• 2 tbsps (30 ml) avocado oil or any neutral oil, divided
• 1-1½ lbs (450-675 g) beef (steak) such as ribeye, sirloin, skirt or flank, thinly sliced
• ¾ cup (180 ml) teriyaki sauce (my favorite brand)
• 2 tbsps (30 ml) water
• 1 tbsps (8 g) cornstarch
• 1 tbsp (9 g) sesame seeds
• 2 tbsps (12 g) green onions sliced

Instructions

• To a large skillet over medium heat, add the broccoli, peppers, onions, and 1 tablespoon (15 ml) of avocado oil. Cook, stirring, for 7–10 minutes until the vegetables are crisp-tender.
  4 cups (280 g) broccoli florets, 2 medium red bell peppers, 1 medium onion, 2 tbsps (30 ml) avocado oil
• Transfer the vegetables to a platter. Add the steak and the remaining 1 tablespoon (15 ml) of avocado oil to the skillet. Cook for 3–5 minutes, or until the beef is just barely pink.
  1-1½ lbs (450-675 g) beef (steak)
• Return the vegetables to the skillet and pour in the teriyaki sauce. Stir to combine.
  ¾ cup (180 ml) teriyaki sauce
• In a small bowl, whisk together the water and cornstarch to make a slurry. Add the slurry to the skillet and toss everything together until the vegetables are heated through and the sauce has thickened.
  2 tbsps (30 ml) water, 1 tbsps (8 g) cornstarch
• Sprinkle with sesame seeds and green onions before serving.
  2 tbsps (12 g) green onions, 1 tbsp (9 g) sesame seeds
• Serve over noodles or rice.

Notes

• Slice the beef thin so it cooks quickly. Chilling it briefly in the freezer helps with slicing.
• Any vegetables can be used, such as carrots, snap peas, zucchini, or mushrooms.
• Adjust the slurry to control sauce thickness. Less keeps it lighter, more makes it stickier.
• Serve over noodles, rice, or make into lettuce wraps for a lighter option.

 

For optimal outcomes when preparing this beef teriyaki stir fry, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

 

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

 

 

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Nutrition

Nutrition Facts

Easy Beef Teriyaki Stir Fry

Amount Per Serving (275 g)

Calories 305 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 4g25%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 70mg23%

Sodium 820mg36%

Potassium 650mg19%

Carbohydrates 16g5%

Fiber 3g13%

Sugar 8g9%

Protein 25g50%

Vitamin A 2200IU44%

Vitamin C 75mg91%

Calcium 60mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Beef Teriyaki Stir Fry? I’d love to hear how it turned out — leave a comment below and let me know.

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