This easy beef stir fry marinade is so simple. You don’t have to do anything ahead of time. You just marinate while the pan is getting hot, and it coats everything perfectly. I love it because I can clean out the fridge with this meal. I can add all kinds of veggies that I have on hand or if I have an odd number of steaks or maybe some leftover chicken thighs in the freezer.
Even though I call this Easy Beef Stir Fry Marinade, I have tested it on beef, chicken and tofu, and my family just loves it every single time. My husband devours it and raids the kitchen for leftovers any time I make it.
It’s ridiculously easy and just a matter of combining honey, olive oil, sesame oil, minced garlic, and soy sauce in a gallon size zipper bag along with veggies and meat and shake it all up. It’s a delicious marinade for stir fry. I used to use brown sugar when I made stir fry marinade sauce, but I found switching to honey just makes the flavor so much better.
While the veggies and meat are cooking, if I have chinese noodles, I’ll make them. If I don’t, I use regular angel hair pasta or even spaghetti. Once it’s done, I rinse it in cool water and toss it in the same zipper bag and add the same amount of olive oil, honey, garlic, sesame oil, and soy sauce.
While the noodles are marinating in the bag, I finish the stir fry of the veggies and meat until the sauce is completely gone. Then, I toss the veggies and meat into a 9 x 13 pan and pop it in the microwave or oven just to stay warm.
Next, I stir fry the noodles just the exact same way as the veggies, until most of the liquid is gone. My only suggestion is to stir the noodles often because they have a tendency to stick to the pan if you don’t. Then, I top off the veggies and meat with the noodles and give it a good stir to mix everything up. Dinner is served!
You can totally change this up and use rice or even zoodles or other veggie spirals. We’ve done all of these many times, and it always comes out dee-lish!Print
This is an easy beef stir fry meal to make for a family. It takes hardly any time to make, and my family just devours it.
- 6 tablespoons olive oil
- 4 tablespoons soy sauce
- 2 tablespoons sesame oil (or peanut oil)
- 4 tablespoons of honey
- 2 tablespoons minced garlic
- 1 cup carrot shreds (or baby carrots chopped)
- 1 cup mushrooms sliced
- 4 zucchinis, sliced
- 1 cup fresh broccoli florets, cut small
- 1.5 lbs thin steaks, cut into small pieces
- 16 oz package of angel hair pasta (or two 8 oz packages of chinese noodles)
- In a gallon-size zipper bag, combine 2 tablespoons olive oil, 2 tablespoons of honey, 2 tablespoons soy sauce, 1 tablespoon sesame oil, and 1 tablespoon minced garlic.
- Slice up the zucchini, mushrooms, broccoli, and steak.
- Add the zucchini, carrots, mushrooms, broccoli, and steak to the zipper bag. Seal it up and shake to coat.
- Heat up a large skillet on high with a tablespoon of olive oil.
- While that’s heating up, cook the angel hair pasta according to instructions.
- Once the skillet is hot, pour the entire contents of the zipper bag into the skillet.
- Stir occasionally and allow the liquid to almost completely cook from the pan. Make sure to continue cooking until the steak is done and the veggies are starting to get a little tender.
- Drain the angel hair pasta and add it to the zipper bag.
- Add 2 tablespoons olive oil, 2 tablespoons soy sauce, 2 tablespoons of honey, 1 tablespoon sesame oil, and 1 tablespoon minced garlic. Shake it up and set aside.
- Once the liquid in the meat and veggies is thickening and almost gone from the pan, remove from the fire and transfer it to a 9 x 13 baking dish.
- Add the last tablespoon of olive oil to the pan and give it just a bit to get hot.
- Then, pour out the noodle contents into the pan and stir fry.
- Stir often as the noodles will stick. Once the liquid is almost totally gone, remove from fire and transfer the contents to the top of the meat and veggies in the 9 x 13 pan.
- Stir up the pan so the veggies and meat are throughout the noodles.
- Serve immediately.
You can easily substitute several things in this recipe:
- peanut oil for sesame oil – both give a great nutty flavor.
- different veggies such as onions, sugar snap peas, water chestnuts, bell peppers, etc.
- rice instead of noodles.
This meal takes literally just minutes, and everyone is happy. Yum!