By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 6
292 cal · 27 min
Stir Fried Beef
Recipe GLPRf8833f5b0ff0d0
Quick and flavorful beef stir fry featuring tender sirloin steak cooked with aromatic garlic, fresh onions, and tomatoes, served alongside creamy boiled potatoes. This savory dish comes together in just minutes and delivers satisfying comfort food flavors.
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Ingredients
1 1/2 pounds sirloin steak, trimmed and thinly sliced
2 teaspoons vegetable oil
1 garlic clove, minced
1 teaspoon vinegar
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 large onions, sliced
1 large tomato, sliced
3 cups potatoes, diced and boiled
Directions
Wash your hands thoroughly with soap and warm water before beginning preparation.
Trim any excess fat from the sirloin steak and cut the meat into thin, bite-sized pieces for even cooking.
Heat the vegetable oil in a large skillet over medium-high heat. Once shimmering, add the minced garlic and cook for about 1 minute, stirring occasionally, until it becomes golden and fragrant.
Add the sliced beef pieces, vinegar, salt, and black pepper to the skillet. Stir well to coat the meat evenly with the seasonings.
Cook for 6 minutes, stirring frequently and breaking up any clumps, until the beef is browned on all sides and reaches an internal temperature of 145°F for medium doneness.
Add the sliced onions and tomato to the skillet, stirring to combine with the beef.
Continue cooking, stirring occasionally, for 3-4 minutes until the onion slices become translucent and tender.
Divide the boiled potatoes among serving plates and top each portion with the stir-fried beef mixture.
Comments
All ingredients are stocked at every major Charlotte chain, making shopping straightforward. The cost stays modest at roughly $2–2.50 per serving, anchored by sirloin rather than premium cuts and heavy reliance on pantry staples like oil, vinegar, and salt. The stated 27 minutes is honest for a stir-fry if the beef is sliced thin and everything is prepped, though cubing the potato and onion by hand will eat into that if done fresh. This is forgiving weeknight fare that feeds six without fussing, reheats decently, and benefits from the local tomato and onion season in late summer, though it works year-round with supermarket stock.
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