Why You’ll Love This Recipe

Beef Stir Fry with Vegetables is a quick, vibrant, and flavorful meal perfect for busy weeknights. Tender strips of beef are seared to perfection and tossed with a colorful medley of crisp vegetables in a savory sauce. Ready in just 30 minutes, this dish is both satisfying and packed with nutrients, making it a family favorite for its simplicity and taste.

ingredients

Beef Stir Fry with Vegetables (30-Minutes)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

flank steak or sirloin soy sauce cornstarch garlic ginger sesame oil vegetable oil broccoli bell peppers carrots snap peas onion green onions hoisin sauce oyster sauce beef broth brown sugar red pepper flakes (optional)

directions

Slice the beef thinly against the grain and toss it with cornstarch and a tablespoon of soy sauce. Let it marinate while you prep the vegetables.

Heat vegetable oil in a large skillet or wok over medium-high heat.

Sear the beef in batches until browned and just cooked through. Remove and set aside.

In the same skillet, add a bit more oil and sauté garlic and ginger until fragrant.

Add the vegetables starting with the ones that take the longest to cook, like carrots and broccoli, followed by bell peppers, snap peas, and onion.

Stir-fry until vegetables are crisp-tender.

In a small bowl, whisk together remaining soy sauce, hoisin sauce, oyster sauce, beef broth, brown sugar, and a dash of red pepper flakes if using.

Return the beef to the skillet, pour in the sauce mixture, and toss everything together until well coated and heated through.

Top with sliced green onions before serving.

Servings and timing

This recipe serves 4.
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Total time: 30 minutes

Variations

Use chicken or tofu instead of beef for a different protein option.
Add mushrooms or baby corn for more variety.
Try a teriyaki-style sauce by replacing hoisin and oyster sauce with teriyaki.
Serve over noodles instead of rice for a change in texture.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat or in the microwave until warmed through.
Freeze in portioned containers for up to 2 months for a quick meal option.

FAQs

What cut of beef is best for stir fry?

Flank steak or sirloin are ideal because they’re tender and cook quickly.

Do I have to use all those vegetables?

No, use what you have on hand or what’s in season. Stir fry is very flexible.

Can I make this ahead?

Yes, prep the vegetables and sauce ahead of time to make cooking faster.

How do I keep the beef tender?

Slice thinly against the grain and don’t overcook. The cornstarch also helps keep it tender.

Can I make it spicy?

Add red pepper flakes or a splash of sriracha to the sauce.

Is this dish gluten-free?

Use gluten-free soy sauce and sauces to make it gluten-free.

Can I double the recipe?

Yes, but cook the beef in batches to avoid overcrowding the pan.

Do I need a wok?

A large skillet works fine if you don’t have a wok.

How do I thicken the sauce?

If needed, add a cornstarch slurry (cornstarch + water) and cook until thickened.

What can I serve with it?

Serve with steamed rice, fried rice, or noodles.

Conclusion

Beef Stir Fry with Vegetables is a deliciously easy and healthy meal that you can whip up in just 30 minutes. With endless customization options and bold, savory flavors, it’s a go-to dish that never gets boring. Perfect for a quick dinner or meal prep, this stir fry is sure to satisfy any craving for a hearty and wholesome meal.