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Beef Potsticker Stir Fry Recipe

Beef Potsticker Stir Fry Recipe

The Beef Potsticker Stir Fry Recipe is your weeknight dinner hero, a quick and delicious way to transform pantry staples into an incredibly satisfying meal. This recipe is perfect for when you crave restaurant-quality flavors without the fuss, bringing together tender beef, savory potstickers, and a vibrant medley of vegetables in a luscious sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 10 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Stir Fry
  • 1 pound flank steak thinly sliced against the grain
  • 1 tablespoon soy sauce for marinating beef
  • 1 teaspoon cornstarch for marinating beef
  • 1 tablespoon sesame oil for marinating beef
  • 1 tablespoon olive oil or vegetable oil divided
  • 1 pound frozen potstickers pork, chicken, or vegetable, your preference
  • 1 medium red bell pepper thinly sliced
  • 1 medium broccoli crown cut into bite-sized florets
  • 1 medium carrot thinly sliced on the diagonal
  • 4 ounces shiitake mushrooms sliced
  • 3 cloves garlic minced
  • 1 inch fresh ginger grated
For the Stir Fry Sauce
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon chili garlic sauce optional, for a little heat
  • 1/4 cup chicken broth or water
  • 1 teaspoon cornstarch for thickening sauce
  • 2 tablespoons water for cornstarch slurry

Equipment

  • Medium Bowl
  • Small Bowl
  • Tiny bowl
  • Large skillet or wok

Method
 

  1. In a medium bowl, combine the thinly sliced flank steak with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1 tablespoon of sesame oil. Toss well to coat the beef evenly. Let it marinate for at least 10 minutes while you prepare the other ingredients. This step tenderizes the beef and ensures it absorbs flavor beautifully.
    1 pound flank steak, 1 tablespoon soy sauce, 1 teaspoon cornstarch, 1 tablespoon sesame oil
  2. In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon honey or brown sugar, 1 tablespoon rice vinegar, 1 teaspoon chili garlic sauce (if using), and 1/4 cup chicken broth or water. In a separate tiny bowl, mix 1 teaspoon of cornstarch with 2 tablespoons of water to create a slurry; set aside. This slurry will thicken the sauce at the end.
    1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon honey or brown sugar, 1 tablespoon rice vinegar, 1 teaspoon chili garlic sauce, 1/4 cup chicken broth or water, 1 teaspoon cornstarch, 2 tablespoons water
  3. Heat 1 tablespoon of olive oil or vegetable oil in a large skillet or wok over medium-high heat. Add the frozen potstickers in a single layer, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side until golden brown and slightly crisped. Remove the potstickers from the skillet and set them aside. You can also steam them according to package directions and add them later if you prefer a softer texture.
    1 tablespoon olive oil or vegetable oil, 1 pound frozen potstickers
  4. Add the remaining 1 tablespoon of olive oil or vegetable oil to the same skillet. Add the sliced red bell pepper, broccoli florets, and carrot. Stir-fry for 3-4 minutes until the vegetables are tender-crisp. Add the sliced shiitake mushrooms and cook for another 2 minutes until they begin to soften.
    1 tablespoon olive oil or vegetable oil, 1 medium red bell pepper, 1 medium broccoli crown, 1 medium carrot, 4 ounces shiitake mushrooms
  5. Push the vegetables to one side of the skillet. Add the minced garlic and grated ginger to the cleared space. Sauté for about 30 seconds until fragrant, being careful not to burn them.
    3 cloves garlic, 1 inch fresh ginger
  6. Add the marinated beef to the skillet. Stir-fry the beef for 2-3 minutes, or until it's no longer pink and is cooked through. Break apart any clumps of beef.
    1 pound flank steak
  7. Return the cooked potstickers to the skillet with the beef and vegetables. Pour the prepared stir fry sauce over everything. Stir to combine, coating all the ingredients evenly.
    1 pound frozen potstickers, 1 pound flank steak
  8. Bring the sauce to a simmer. While stirring, gradually pour in the cornstarch slurry. Continue to stir for about 1 minute, or until the sauce has thickened to your desired consistency.
    2 tablespoons water, 1 teaspoon cornstarch
  9. Stir in the sliced white parts of the green onions. Cook for another 30 seconds. Remove from heat, garnish with the green parts of the green onions, and serve immediately over steamed rice or noodles.

Notes

Allow leftovers to cool completely. Store in an airtight container in the refrigerator for up to 3 days. Reheat on stovetop or microwave. Can be frozen for 1-2 months.