Filet Mignon Stir Fry with Crisp Vegetables

This filet mignon stir fry pairs tender strips of beef with crisp vegetables in a savory ginger-soy sauce, inspired by Chinese-American takeout flavors. A very hot pan and quick, separate cooking of the beef and vegetables help keep the steak tender while giving the vegetables a little bite.

Ingredients

1 lb 8 oz (680 g) filet mignon, cut into strips about 1/2 inch (1.25 cm) thick
2 tablespoons (30 ml) neutral oil, such as canola or avocado oil, divided
1 medium yellow onion, about 5 oz (150 g), cut into thin wedges
1 large red bell pepper, about 6 oz (180 g), seeded and cut into strips
2 cups (180 g) small broccoli florets
1 medium carrot, about 3 oz (85 g), thinly sliced on the diagonal
3 garlic cloves, about 9 g, finely chopped
1 tablespoon (15 g) finely grated fresh ginger
3 tablespoons (45 ml) low-sodium soy sauce
2 tablespoons (30 ml) oyster sauce
1 tablespoon (15 ml) rice vinegar
1 teaspoon (5 ml) toasted sesame oil
1 teaspoon (4 g) cornstarch
2 tablespoons (30 ml) cold water
1/4 teaspoon (1 g) freshly ground black pepper
2 teaspoons (6 g) sesame seeds, for serving (optional)
2 tablespoons (6 g) thinly sliced scallions, for serving (optional)

Instructions

Prepare the ingredients. Pat the filet dry and slice it across the grain into strips about 1/2 inch (1.25 cm) thick and 2 to 3 inches (5 to 7.5 cm) long. Cut the vegetables and measure the sauce ingredients before heating the pan; stir-fries move quickly once cooking begins. In a small bowl, whisk the soy sauce, oyster sauce, rice vinegar, sesame oil, cornstarch, cold water, and black pepper until the starch is dissolved. Keep the beef and vegetables on separate plates.
Sear the beef in batches. Heat a large, heavy skillet or wok over high heat until very hot, then add 1 teaspoon of the neutral oil and swirl to coat. Add about half the beef in a single layer, leaving a little space between pieces. Sear for about 1 minute, turn the strips, and cook for about 1 minute more. Check the thickest strip by inserting a thin-tip food thermometer sideways into its center. USDA FSIS sets the safe minimum for whole cuts of beef at 145°F (63°C), followed by a 3-minute rest; cook briefly longer and recheck if needed. Transfer the cooked strips to a clean plate and repeat with another teaspoon of oil and the remaining beef. Do not crowd the pan, or the beef will steam instead of brown.
Rest the beef. Leave the strips on the plate for 3 minutes while you cook the vegetables. Keep the plate and any juices; they can go back into the pan at the end. The brief rest is part of the safe cooking guidance for whole cuts of beef, and it also gives you time to stir-fry the vegetables without leaving the beef in the hot pan.
Stir-fry the vegetables. Add the remaining oil to the hot pan. Add the onion, broccoli, and carrot and stir-fry for 2 minutes, tossing often. Add the bell pepper and cook for another 2 minutes. The broccoli should turn bright green and begin to soften, while the pepper and carrot still have some crispness. If the pan looks dry or the broccoli needs a little help softening, add 1 tablespoon (15 ml) water and toss for 20 to 30 seconds; avoid adding much more, which can make the vegetables watery.
Add the aromatics and sauce. Stir in the garlic and ginger and cook for about 30 seconds, just until fragrant. Give the sauce mixture another whisk, since the cornstarch settles quickly, then pour it around the vegetables. Toss for 1 to 2 minutes, until the sauce bubbles and turns glossy enough to coat the vegetables. If it thickens too much, stir in water 1 teaspoon (5 ml) at a time.
Finish and serve. Return the rested beef and its juices to the pan. Toss for about 30 seconds, just long enough to coat and warm the strips; the beef has already reached its safe temperature, so avoid simmering it in the sauce. Take the pan off the heat, scatter on sesame seeds and scallions if using, and serve promptly.

Tips

Slice evenly and across the grain. Look for the direction of the long muscle fibers and cut across them rather than along them. Even strips cook at a similar pace, and cutting across the fibers makes each bite easier to chew. If the steak is difficult to slice, put it in the freezer for 10 to 15 minutes to firm it slightly; this is optional prep, not a required marinating or chilling step.
Choose a pan that can hold heat. A wok is useful but not essential; a wide cast-iron or stainless-steel skillet works well. If your pan is small, cook the beef in three batches and the vegetables in two. Crowding traps steam and prevents browning, so a few extra minutes of batch cooking is preferable to piling everything in at once.
Adjust the sauces thoughtfully. Oyster sauce gives the glaze savory depth and a little sweetness. For a vegetarian alternative, use an equal amount of mushroom stir-fry sauce. If avoiding gluten, choose gluten-free tamari and verify that the replacement sauce and other packaged ingredients are labeled gluten-free; ordinary soy sauce and many oyster sauces contain wheat.
Keep the beef seasoning simple. The sauces already provide salt, so this recipe does not need added salt before cooking. If you use regular soy sauce instead of low-sodium, begin with 2 tablespoons (30 ml), taste the finished sauce, and add more only if needed. Filet is lean and tender; cooking it for a long time in the sauce can make it firmer.

Serving Suggestions

Serve the stir-fry hot over steamed jasmine or long-grain rice, which catches the glossy sauce. For four portions, plan on about 4 cups (720 g) cooked rice, or approximately 1 1/3 cups (250 g) uncooked rice prepared according to its package directions. Brown rice is another option when you want a nuttier, chewier base. Noodles also work: toss the finished stir-fry with cooked wheat noodles or rice noodles, adding a spoonful of water if the sauce needs loosening.

For a fuller meal, add a simple side such as cucumber salad, steamed edamame, or lightly dressed shredded cabbage. Keep the sides mild if you want the ginger, sesame, and savory sauce to remain the focus. If you like heat, put chili crisp or sliced fresh chili on the table so each person can add it to taste rather than making the whole pan spicy.

Variations

Change the vegetables: Snow peas, mushrooms, green beans, or thinly sliced zucchini can replace some or all of the broccoli, carrot, and bell pepper. Aim for roughly 4 cups (400 to 500 g) of prepared vegetables overall. Cut firm vegetables small enough to cook quickly, and add delicate vegetables like snow peas near the end so they stay crisp.

Make it spicier or brighter: Add 1/2 teaspoon (1 g) crushed red pepper with the garlic and ginger, or finish with a squeeze of lime. For a slightly sweeter, thicker glaze, whisk 1 teaspoon (5 ml) honey into the sauce. Taste before adding extra, since oyster sauce already contributes a mild sweetness.

Use another tender beef cut: Top sirloin or flat iron steak can stand in for filet mignon in the same quantity. They may have a more pronounced beef flavor and can be a little less tender, so slice them thinly across the grain and avoid overcooking. Do not substitute ground beef without changing the method and temperature guidance; ground meat has a different safe minimum temperature.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, placing them in a shallow, covered container so they cool promptly. The stir-fry keeps for 3 to 4 days in the refrigerator. The vegetables will soften as they sit, and the filet may become firmer, so this dish is best freshly cooked when texture is the priority. Store rice separately if possible, since it reheats more evenly that way.

For best results, reheat a portion in a skillet over medium heat with 1 to 2 teaspoons (5 to 10 ml) water, tossing until steaming hot. You can also microwave it in a covered, microwave-safe dish, stirring once halfway through. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer, especially when reheating a larger portion. Avoid repeated reheating: warm only what you plan to eat. Freeze leftovers in a sealed freezer-safe container for up to 2 months for best quality, then thaw in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

Can I make filet mignon stir fry ahead?
You can do the prep several hours ahead: cut the vegetables, mix the sauce, and keep each covered in the refrigerator. Keep the raw beef in a separate sealed container and cook the dish just before serving for the best texture. There is no need to marinate filet for this recipe; the quick sear and sauce provide plenty of flavor.

Why is my stir-fry watery?
A crowded pan, wet vegetables, or too much water added during cooking can all leave liquid at the bottom. Pat the beef and washed vegetables dry, cook the beef in batches, and use only a small splash of water if the broccoli needs steam. Whisk the cornstarch into the cold sauce immediately before pouring it in, then let the sauce bubble briefly so it thickens.

Can I cook this without a wok?
Yes. Use the widest heavy skillet you have so the ingredients can make contact with the hot surface. A wok distributes heat differently, but the important points are preheating the pan, cooking in uncrowded batches, and tossing the ingredients frequently. If using a nonstick pan, follow its maker’s guidance for high heat and do not preheat it empty for an extended time.

Is filet mignon necessary?
No. Filet makes a particularly tender stir-fry, but top sirloin, flat iron, or another tender steak can work. Slice the meat evenly across the grain and use a thermometer to check the thickest piece. For a whole cut of beef, the safe minimum is 145°F (63°C) with a 3-minute rest; the required temperature is different for ground beef.

How can I make the recipe gluten-free?
Replace the soy sauce with gluten-free tamari and use oyster sauce only if its label confirms it is gluten-free. Otherwise, a gluten-free mushroom stir-fry sauce is a practical substitute, although it may taste a little less briny and more earthy. Check the labels on every packaged sauce, and serve the dish with rice rather than wheat noodles.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).