Beef Stir Fry with Vegetables

Beef Stir Fry with Vegetables tastes savory, slightly sweet, a little spicy, and loaded with crisp-tender veggies that still snap. It suits busy cooks who want a weeknight dinner on the table in about 30 minutes. I have cooked this for over a decade, and I time my rice cooker to finish right as the wok smokes while my kids cheer like I won a trophy.

Why Beef Stir Fry with Vegetables Is Worth It

Beef Stir Fry with Vegetables delivers big flavor fast thanks to a quick marinade, high heat, and a balanced stir fry sauce. You control the veggies, the chew, and the spice level, so the pan pays you back with restaurant-style results without the takeout wait. The sauce clings to the beef, the ginger and garlic pop, and the colors look like dinner confetti.

You also stretch one pound of beef with a mountain of produce. Pantry staples like soy sauce, oyster sauce, and cornstarch do the heavy lifting. Cleanup stays light, and leftovers taste even better the next day.

Bold flavor, weeknight speed, and plates wiped clean at my table ★★★★★

Ingredients You Need

• Beef
  • 1 pound flank steak or sirloin, thinly sliced against the grain
• Quick velvet marinade
  • 1 tablespoon low sodium soy sauce (Kikkoman or San-J)
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 teaspoon cornstarch
  • 1 teaspoon neutral oil
  • 1/4 teaspoon baking soda optional for extra tenderness
• Stir fry sauce
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon oyster sauce (Lee Kum Kee gives great depth)
  • 1 tablespoon brown sugar or honey
  • 1 tablespoon rice vinegar
  • 1/2 cup beef broth or water
  • 1 to 1.5 teaspoons cornstarch
  • 1 teaspoon toasted sesame oil
  • 1/4 to 1/2 teaspoon crushed red pepper or chili oil, to taste
• Vegetables
  • 2 cups small broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 cup snow peas or sugar snap peas, strings removed
  • 1 small carrot, very thinly sliced on a bias
  • 1/2 small yellow onion, sliced
  • 2 green onions, sliced, plus more for garnish
• Aromatics
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
• Oil and garnish
  • 2 to 3 tablespoons high heat oil like avocado, canola, or peanut
  • Sesame seeds and lime wedges optional
• To serve
  • Steamed jasmine rice, brown rice, or cooked rice noodles

Pantry shortcuts and subs:

• Swap oyster sauce with hoisin for a sweeter profile.
• Use tamari for gluten-free soy flavor.
• Use pre-cut stir fry veggie mixes to save time.

Equipment:

• 14-inch carbon steel wok or a large heavy skillet
• Sharp chef’s knife and cutting board
• Small bowls for sauce and marinade
• Wok spatula or sturdy spatula, tongs, and measuring spoons
• Rice cooker or saucepan for rice

Quick Tips & substitutions

• Freeze beef strips for 15 minutes so you slice clean, thin cuts.
• Slice against the grain to keep each bite tender.
• Pat the beef very dry before marinating for better browning.
• Mix the sauce ahead and keep it near the stove.
• Heat the wok until it lightly smokes, then add oil and aromatics.
• Stir fry beef in two batches so it sears instead of steams.
• Pull the beef out slightly underdone to finish later in the sauce.
• Keep veggies dry and cut to similar thickness for even cooking.
• Add hard veggies like broccoli and carrot first, quicker-cooking peas last.
• Thicken the sauce at the end and kill the heat before stirring in sesame oil.
• Use skirt steak, flat iron, or tri-tip if flank steak costs more.
• Go gluten-free with tamari and a gluten-free oyster sauce.
• Swap veggies with mushrooms, zucchini, or baby corn based on what you have.
• Skip sugar and use a few drops of liquid stevia if you watch carbs.

How to Make Beef Stir Fry with Vegetables

Slice and velvet the beef 10 minutes

• Slice the beef thin against the grain. Toss with soy sauce, Shaoxing wine, cornstarch, oil, and baking soda if using.
• Let it sit for 10 minutes while you prep everything else.

Stir together the sauce 2 minutes

• Whisk soy sauce, oyster sauce, brown sugar, rice vinegar, broth, cornstarch, sesame oil, and chili flakes in a small bowl.
• Keep it close to the stove so you can add it fast.

Prep the vegetables 5 minutes

• Cut all veggies into bite-size, even pieces. Mince garlic and ginger.
• Set veggies on a large plate in the order you plan to cook them.

Sear the beef 2 to 3 minutes

• Heat the wok over high heat until it gives off a whisper of smoke. Add 1 tablespoon oil.
• Spread half the beef in a single layer. Sear 60 to 90 seconds, flip, then cook just until the pink fades.
• Transfer to a plate and repeat with the remaining beef.

Stir fry the vegetables 2 to 3 minutes

• Add another tablespoon oil. Stir in garlic and ginger for 15 seconds until fragrant.
• Add onion, broccoli, and carrot. Toss until the broccoli brightens and edges char slightly.
• Add bell pepper and peas. Toss 45 to 60 seconds to keep them crisp.

Combine and finish 1 to 2 minutes

• Return the beef and any juices to the wok. Stir the sauce and pour it around the sides of the wok.
• Toss until the sauce thickens and coats everything. Taste and adjust salt, sugar, or chili.

Serve 1 minute

• Spoon over hot jasmine rice or noodles. Shower with green onion and sesame seeds.
• Squeeze a little lime if you like a fresh pop.

Variations

• Spicy style: add a spoon of chili crisp and a pinch of Sichuan peppercorn.
• Teriyaki twist: use mirin, extra brown sugar, and a splash of pineapple juice.
• Mongolian vibe: go heavier on soy, brown sugar, and lots of green onion.
• Orange ginger: add fresh orange zest and swap vinegar with orange juice.
• Black bean garlic: stir in a tablespoon of black bean garlic sauce.
• Mushroom medley: toss in shiitake and cremini, then reduce broccoli.
• Low carb: skip sugar, bump ginger and chili, and serve over cauliflower rice.
• Noodle night: use 8 ounces of cooked udon or rice noodles and reduce rice.

Ways to Serve

• Steamed jasmine rice or brown rice
• Rice noodles, udon, or soba
• Cauliflower rice for a lighter plate
• Lettuce cups with extra green onion and sesame seeds
• Cucumber salad or quick kimchi on the side
• Hot tea, sparkling water with lime, or a crisp lager

Storage

Cool leftovers quickly and pack them in shallow containers. Refrigerate for up to 3 days, or freeze for up to 2 months with as little air in the container as possible. Reheat in a hot skillet with a splash of water to loosen the sauce and keep veggies crisp. If you plan ahead, store cooked beef and sauce separate from veggies so you preserve that snap.

Ally Sanders

Beef Stir Fry with Vegetables

Beef Stir Fry with Vegetables is a quick and flavorful dish made with tender beef strips and colorful vegetables in a savory stir-fry sauce.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Lunch

Cuisine: American

Ingredients

  

• 1 pound beef sirloin, thinly sliced against the grain
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil, divided
• 1 medium red bell pepper, sliced into strips
• 1 medium yellow bell pepper, sliced into strips
• 1 cup broccoli florets
• 1 medium carrot, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1/4 cup low-sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1/4 cup beef broth or water
• 1 teaspoon sesame oil
• 2 teaspoons cornstarch, mixed with 2 tablespoons water
• 2 tablespoons sliced green onions
• 1 teaspoon sesame seeds
• Salt and black pepper, to taste
• Cooked rice, for serving

Instructions

 

1. In a bowl, toss the sliced beef with 2 tablespoons soy sauce and 1 tablespoon cornstarch until evenly coated. Let marinate for 10 minutes while you prepare the vegetables and sauce.
2. In a small bowl, whisk together 1/4 cup low-sodium soy sauce, oyster sauce (if using), rice vinegar, honey, beef broth or water, sesame oil, and the cornstarch slurry. Set aside.
3. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and stir-fry for 2–3 minutes until browned and just cooked through. Transfer the beef to a plate and set aside.
4. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell peppers, broccoli, and carrot, and stir-fry for 3–4 minutes until crisp-tender.
5. Stir in the garlic and ginger and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
6. Return the beef and any accumulated juices to the skillet. Pour in the prepared sauce and toss everything together. Cook for 2–3 minutes, stirring, until the sauce thickens and coats the beef and vegetables.
7. Season with salt and black pepper to taste. Remove from heat and garnish with sliced green onions and sesame seeds if desired.
8. Serve hot over cooked rice.

Notes

Nutrition Information
Approximate per serving (4 servings, without rice): 320 calories; fat 17 g; saturated fat 4 g; carbohydrates 16 g; fiber 3 g; sugars 8 g; protein 26 g; sodium 820 mg. Values will vary based on specific ingredients, brands, and portion sizes.