What is the best cut of beef for stir fry?

Flank steak or sirloin works best because they are lean and tender when sliced thinly across the grain.

Can I use frozen vegetables instead of fresh?

Yes, just thaw and pat them very dry with a paper towel before adding them to the pan so they don't steam the meat.

Classic Weeknight Mom's Beef Stir Fry

Name: Classic Weeknight Mom's Beef Stir Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: asian
Ingredients: 1 lb flank steak, thinly sliced against the grain; 3 tbsp tamari or gluten-free soy sauce; 1 tbsp cornstarch; 2 tbsp vegetable oil; 1 head broccoli, cut into small florets; 2 bell peppers, sliced bell peppers; 1 tbsp minced garlic; 1 tsp fresh grated ginger; 0.25 cup beef broth; 1 tsp toasted sesame oil

When I was growing up, stir fry nights were a regular occurrence. My mom had a way of turning whatever vegetables were left in the fridge into a meal that tasted better than takeout. She always taught me that the secret wasn't some fancy technique, but rather slicing the meat thin enough so it wouldn't get chewy and making sure the pan was hot enough to get a little char on the broccoli.

I still use this method today when I need something quick but satisfying. The sauce is simple, just soy sauce, a hint of sesame oil, and ginger, but it coats everything perfectly. It smells incredible while it cooks—that sharp, savory scent of garlic hitting the hot oil always brings me right back to our small kitchen table. Don't worry if your vegetables aren't perfectly uniform; it’s all part of the charm of a home-cooked dinner.