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Beef Stir Fry with Vegetables (30-Minutes)

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  • Author: saadia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stir-fry
  • Cuisine: Asian
  • Diet: Low Fat

Description

A quick and flavorful 30-minute beef stir fry packed with fresh vegetables and tossed in a savory sauce—ideal for busy weeknights.


Ingredients

Units Scale
  • 1 lb flank or sirloin steak, thinly sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup snow peas
  • 1 carrot, julienned
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon brown sugar
  • 1/4 cup beef broth
  • Cooked rice or noodles, for serving

Instructions

  1. In a bowl, mix soy sauce, oyster sauce, cornstarch, brown sugar, and beef broth to create the sauce. Set aside.
  2. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Sear the beef in batches until browned, about 2 minutes per side. Remove and set aside.
  3. Add the remaining oil to the pan. Sauté garlic and ginger for 30 seconds until fragrant.
  4. Add all vegetables and stir fry for 3-5 minutes until just tender.
  5. Return the beef to the pan and pour in the sauce. Stir to combine and cook for another 2-3 minutes until the sauce thickens.
  6. Serve hot over cooked rice or noodles.

Notes

  • Slice beef against the grain for more tenderness.
  • Use any combination of your favorite stir fry vegetables.
  • Adjust sauce seasoning to taste—add chili flakes for heat.
  • Leftovers can be refrigerated and reheated for up to 3 days.

Nutrition

  • Serving Size: 1 serving (with rice)
  • Calories: 420
  • Sugar: 6 g
  • Sodium: 850 mg
  • Fat: 16 g
  • Saturated Fat: 4.5 g
  • Unsaturated Fat: 11.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 3 g
  • Protein: 36 g
  • Cholesterol: 85 mg