Beef Stir-Fry with Vegetables tastes savory, garlicky, and a little sweet, with juicy beef and crisp-tender veggies in a glossy stir-fry sauce. It suits busy cooks who crave takeout vibes at home and lands on the table in about 30 minutes. I cooked versions of this after late shifts for years, and I still smile when the ginger hits the hot pan.
Why You Should Try This Beef Stir-Fry with Vegetables
This Beef Stir-Fry with Vegetables delivers restaurant-style flavor with simple pantry staples and quick prep. You get tender beef, vibrant vegetables, and a balanced sauce that hugs every bite.
Ingredients You’ll Need
- Beef
- 1 pound flank steak or sirloin, thinly sliced against the grain
- 1 teaspoon baking soda (optional, for velveting; use only if marinating 20 to 30 minutes)
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce or tamari (San-J works great)
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon neutral oil (avocado, peanut, or canola)
- Vegetables
- Aromatics
- 3 cloves garlic, minced (use jarred minced garlic to save time)
- 1 tablespoon fresh ginger, minced or grated (tube ginger works in a pinch)
- Stir-fry sauce
- 1/3 cup low-sodium soy sauce or tamari
- 2 tablespoons oyster sauce (Lee Kum Kee has a clean, balanced flavor)
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar or honey
- 1/2 cup beef broth or water (Better Than Bouillon makes a tasty quick broth)
- 1 tablespoon cornstarch
- 1 to 2 teaspoons chili-garlic sauce or sriracha, to taste
- 1 teaspoon toasted sesame oil
- Oil and finishing
- 2 tablespoons neutral high-heat oil, plus more as needed
- Toasted sesame seeds, for garnish
- Lime wedges, optional
- Substitutions and notes
- Swap beef with chicken thighs, pork tenderloin, or extra-firm tofu (press tofu well).
- Use frozen stir-fry vegetable blends when time runs tight; do not thaw fully.
- Gluten-free cooks can use tamari or coconut aminos and a gluten-free oyster sauce.
- Equipment
- 14-inch carbon steel wok or a large 12-inch skillet
- Mixing bowls, whisk, tongs or chopsticks
- Paper towels and a sheet pan for holding cooked beef
How to Make Beef Stir-Fry with Vegetables
Slice and marinate the beef 20 minutes
Pat the beef dry, then slice it thinly against the grain. Toss with baking soda, cornstarch, soy sauce, Shaoxing wine, and 1 teaspoon oil. Let it sit 20 to 30 minutes while you prep the vegetables.
Mix the stir-fry sauce 2 minutes
Whisk soy sauce, oyster sauce, rice vinegar, brown sugar, broth, and cornstarch until smooth. Stir in chili-garlic sauce and sesame oil. Keep the sauce near the stove, since the cornstarch settles fast.
Prep the vegetables 10 minutes
Cut broccoli into bite-size florets and slice the rest as listed. Keep firmer vegetables like carrots and broccoli separate from quick-cooking ones like bell pepper, onion, and peas. Mince garlic and ginger.
Heat the pan until hot 2 to 3 minutes
Set the wok over high heat until it lightly smokes. Add 1 tablespoon oil and swirl to coat. High heat gives you that quick sizzle and keeps veggies crisp.
Stir-fry the beef 2 to 3 minutes
Add beef in a single layer. Let it sear 45 to 60 seconds, then flip and stir until it mostly loses the pink on the outside. Transfer beef to a plate; it finishes later in the sauce.
Stir-fry the vegetables 3 to 4 minutes
Add the remaining 1 tablespoon oil. Toss in broccoli and carrots, and cook 2 minutes, stirring often. Add bell pepper, onion, and peas, and cook 1 to 2 minutes more until crisp-tender.
Add aromatics 30 seconds
Push vegetables up the sides and add garlic and ginger to the center. Stir until fragrant, about 30 seconds. Do not let them brown.
Sauce and finish 2 minutes
Return beef and any juices to the wok. Stir the sauce, pour it in, and toss until it thickens and turns glossy, 60 to 90 seconds. Taste and adjust salt, heat, or sweetness as you like.
Serve
Top with scallions and sesame seeds. Spoon over steamed jasmine rice or noodles. Add a squeeze of lime if you enjoy a bright finish.
Tips & Tricks
- Freeze the beef 15 minutes to slice it thinly and cleanly.
- Slice firmly against the grain for tender bites.
- Dry veggies well so they sizzle instead of steam.
- Heat the wok until hot before the oil touches the pan.
- Cook beef in batches if needed; crowding causes steaming.
- Keep sauce pre-whisked and close by; cornstarch sinks fast.
- Adjust thickness with a splash of water if the sauce turns too tight.
- Skip baking soda if you plan a long marinade; it works best under 30 minutes.
- Use pre-cut veggie mixes or bagged broccoli slaw when time runs short.
- For tofu, press, cube, dust with cornstarch, and pan-fry until crisp before saucing.
What to Serve with Beef Stir-Fry
Serve it over jasmine rice, brown rice, or garlicky fried rice for a classic combo. Noodles also shine here; lo mein, rice noodles, or even spaghetti in a pinch all soak up the stir-fry sauce. I like a quick cucumber salad with rice vinegar on the side, plus extra chili-garlic sauce for heat. A crisp lager or iced green tea pairs nicely with the ginger and garlic.
Make-Ahead and Storage
Prep ahead by slicing beef and vegetables and whisking the sauce up to 2 days in advance; store each in airtight containers in the fridge. Cooked leftovers keep well for 3 to 4 days in the fridge or 2 months in the freezer. Reheat quickly in a hot skillet with a splash of water until the sauce loosens and the beef warms through, about 2 to 3 minutes; a microwave works too, but use short bursts and stir between rounds. If you plan to freeze, undercook the beef by 30 seconds and cool everything fast before packing.
Beef Stir-Fry with Vegetables
Ingredients
Instructions
- In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, beef broth, sesame oil, cornstarch, black pepper, and red pepper flakes if using until smooth. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced beef in a single layer and stir-fry for 3–4 minutes until browned and just cooked through. Transfer the beef to a plate and set aside.
- Add the remaining 1 tablespoon of oil to the skillet. Add bell peppers, broccoli, carrot, and onion. Stir-fry for 4–5 minutes until vegetables are crisp-tender.
- Stir in the garlic and ginger and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
- Return the cooked beef and any accumulated juices to the skillet with the vegetables.
- Whisk the sauce again, then pour it into the skillet. Stir continuously for 2–3 minutes until the sauce thickens and evenly coats the beef and vegetables.
- Remove from heat. Taste and adjust seasoning if needed.
- Serve the beef stir-fry hot over cooked rice. Garnish with toasted sesame seeds and sliced green onions if desired.
Notes
Approximate per serving (without rice): 280 calories; fat 15 g; saturated fat 3.5 g; carbohydrates 14 g; fiber 3 g; sugars 7 g; protein 22 g; sodium 820 mg. Values will vary based on exact ingredients, brands, and portion size.