Thin Cut Steak Stir Fry
This simple thin sliced steak recipe cooks in a flash and has traditional Asian flavors, making Thin Cut Steak Stir Fry the perfect one-pan meal everyone will love.
If you like this recipe, try my Shaved Beef Steak Sandwiches or my Air Fryer Steak Bites.
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My Favorite Thin Cut Steak Recipe
Are you craving big steak flavor but currently have a budget? Then stock up on thin-sliced beef bottom round steak that’s suddenly appearing in grocery store meat cases everywhere and make this easy beef and broccoli stir-fry.
These thin-sliced steaks originate from larger cuts of beef, such as thick ribeye steaks, top round roast, bottom round roasts, or eye of round roasts, sirloin, and chuck.
Toss some of the thin sliced steak in a tasty stir fry and over a bed of rice or noodles, and you will have a fast and economical weeknight meal the whole family will ask for over and over again.
Ingredients and Substitutions
For a full list of all the ingredients needed, review the full recipe card below.
- Bottom Round Steak: This can also be any CUT of thin-sliced steak, such as bottom or top round, sirloin, etc.
- Corn starch and baking soda: These dry ingredients are combined and used to coat the steak. This coating helps the beef brown evenly, giving it an especially crispy exterior.
- Soy sauce, rice vinegar, oyster sauce, toasted sesame seed oil: You’ll find all these Asian ingredients in the ethnic section of your local grocer. They all have a long shelf life and are common ingredients in many Asian recipes.
- Ginger root: If you don’t want to grate the ginger root by hand, purchase ginger paste in a tube, found in the refrigerated Asian section of your produce department. It is so easy and fast to squeeze it right out of the tube when you are prepping and tastes just as fresh.
How to Cook Cut Steak Stir Fry
Step 1: Remove the stack of sliced steak from the packaging and place onto a large cutting board.
Using a sharp knife, slice across the stack, cutting the steak into long 1-inch slices. Next, cut the slices into strips or pieces, about 1-inch in size or a bit larger, pulling the pieces apart so they are separated.
Step 2: Place the steak pieces into a large mixing bowl. Combine the cornstarch and baking soda and sprinkle it over the beef; toss to combine, coating all the pieces of steak well.
Step 3: In a large measuring cup, combine the soy sauce, rice vinegar, oyster sauce, sesame oil, brown sugar, and cornstarch. Whisk until the cornstarch and sugar are well dissolved; reserve.
Step 3: In a large, deep skillet (12-inch is ideal) over medium-high heat, add the oil. When the oil is hot and sizzling, add the prepared steak pieces, working in two separate batches to prevent the pan from becoming overcrowded.
Once the steak pieces are added to the hot oil, don’t move them around. Wait one minute (or just until the pieces are a deep golden brown), then turn and repeat on the second side.
Step 4: To the drippings in the same skillet, still over medium-high heat, add the onion, garlic, and ginger. Cook 1-2 minutes until fragrant, stirring often. (You may need to add a bit more oil to the skillet at this point.)
Step 5: Add the frozen vegetables and the reserved browned steak to the skillet; pour in the prepared sauce. Cook the stir fry just until hot throughout, 1-2 minutes.
Step 6: Serve the stir fry over warm rice, garnished with scallions, sesame seeds, and red pepper flakes, if desired.
My Recipe Tips
- Don’t season this dish with salt and pepper UNTIL you do a taste test. Depending on the brand of soy sauce used, some are quite salty.
- Stretch this dish to feed more mouths by adding two bags of stir fry veggies instead of just one.
- When it’s time to add the steak to the skillet in this recipe, be sure it is very well preheated! When the meat hits that oil, you want lots of SIZZLE since this is what really heightens flavor when it comes to caramelizing the exterior of the beef.
Thin Cut Steak FAQ’s
Thin cut beef steaks can be added to a variety of dishes to add protein and flavor. I love using them in shaved beef sandwiches, Korean beef bulgogi, or even in sliders.
Generally, 3-4 minutes is a good starting point. Remember, brown is a flavor and not a color. You will want to cook your beef until it is browning on the edges to maximize flavor. For the best browning, make sure your beef isn’t overcrowded and brown in batches. Also, avoid moving the beef around too much. This will keep your beef from steaming and add that flavor we love.
Thin cut bottom round steak is a quick and tasty option for stir fry. I also use thin cut top round or sirloin.
More Easy Beef Recipes
I love cooking beef for my boys. It’s easy, filling, and always hits the spot. Beef Tips and Gravy and Sizzle Steaks have always been a favorite around our house. It’s got the same warm and filling feeling this recipe does. We also love this simple Mongolian Beef recipe.
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Thin Cut Steak Stir Fry
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Ingredients
Beef
- 1 pound thin-sliced steak such as bottom or top round, eye of round, or sirloin etc.
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 3 tablespoons vegetable oil
Sauce
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
Veggies
- 1 medium yellow onion very thinly sliced
- 4 cloves minced garlic may substitute 1 teaspoon garlic powder
- 1 tablespoon minced ginger root I use Gourmet Gardens ginger paste from a tube
- 15 ounce package frozen stir fry vegetables If a sauce pouch is included with the stir fry vegetables, just discard it
- cooked rice for serving
Garnishments (Optional)
- 2 scallions green parts only, chopped
- 1 teaspoon sesame seeds
- Pinch of red pepper flakes recommded, especially if you like some kick
Instructions
Prep the Steak
- Remove the stack of sliced steak from the packaging and place onto a large cutting board.1 pound thin-sliced steak
- Using a sharp knife, slice across the stack, cutting the steak into long 1-inch slices. Next, cut the slices into strips or pieces, about 1-inch in size or a bit larger, pulling the pieces apart so they are separated.
- Place the steak pieces into a large mixing bowl. Combine the cornstarch and baking soda and sprinkle it over the beef; toss to combine, coating all the pieces of steak well.1 tablespoon cornstarch, 1 teaspoon baking soda
Make the Sauce
- In a large measuring cup, combine the soy sauce, rice vinegar, oyster sauce, sesame oil, brown sugar, and cornstarch. Whisk until the cornstarch and sugar are well dissolved; reserve.3 tablespoons soy sauce, 3 tablespoons rice vinegar, 2 tablespoons oyster sauce, 1 tablespoon sesame oil, 1 tablespoon brown sugar, 1 tablespoon cornstarch
Cook the Steak
- In a large, deep skillet (12-inch is ideal) over medium-high heat, add the oil. When the oil is hot and sizzling, add the prepared steak pieces, working in two separate batches so the pan doesn’t become overcrowded.3 tablespoons vegetable oil
- Once the steak pieces are added to the hot oil, don’t move them around. Wait one minute (or just until the pieces are a deep golden brown), then turn and repeat on the second side.
- Remove the browned beef to a plate, then repeat the process with the remaining beef. **Because the steak is so thin, browning the beef literally just takes 1-2 minutes total to cook.
Prepare the Stir Fry
- To the drippings in the same skillet, still over medium-high heat, add the onion, garlic, and ginger; cook 1-2 minutes until fragrant, stirring often. (You may need to add a bit more oil to the skillet at this point.)1 medium yellow onion, 4 cloves minced garlic, 1 tablespoon minced ginger root
- Add the frozen vegetables and the reserved browned steak to the skillet; pour in the prepared sauce. Cook the stir fry just until hot throughout, 1-2 minutes.15 ounce package frozen stir fry vegetables
Serve
- Serve the stir fry over warm rice, garnished with scallions, sesame seeds, and red pepper flakes, if using.cooked rice