Beef Stir-Fry with Vegetables brings tender caramelized beef, crisp-tender veggies, and a glossy ginger-garlic sauce that hits salty, sweet, and savory all at once. If you want a quick weeknight dinner with takeout flavor, you can finish this in about 25 minutes. I tested this for years while juggling shoots and still make it when I need a fast win.
Why You Should Try This Beef Stir-Fry with Vegetables
Beef Stir-Fry with Vegetables delivers restaurant-style sizzle at home with simple pantry staples and dependable results. You control the heat, the veggies, and the sauce, so every bite matches your style without a phone order.
Tastes like my favorite takeout, cooks in less time than delivery, and leaves zero leftovers because everyone cleans the pan ★★★★★
Ingredients You’ll Need
- Beef
- 1 pound flank steak, skirt steak, or sirloin, thinly sliced against the grain
- 1 teaspoon baking soda for extra tenderness, optional
- Marinade
- 1 tablespoon soy sauce or tamari
- 1 tablespoon oyster sauce (Lee Kum Kee works great)
- 1 teaspoon sugar or honey
- 1 tablespoon cornstarch
- 1 teaspoon toasted sesame oil
- 1 tablespoon Shaoxing wine or dry sherry, optional
- Sauce
- 3 tablespoons soy sauce or tamari
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon chili flakes or 1 teaspoon sambal oelek, to taste
- 1 cup low-sodium beef or chicken broth or water
- 2 teaspoons cornstarch
- Vegetables
- 2 cups broccoli florets or broccolini, bite-size
- 1 red bell pepper, thin strips
- 1 cup snow peas or sugar snap peas, trimmed
- 1 medium carrot, thin coins or matchsticks
- 1 small yellow onion, thin slices
- 1 cup mushrooms, sliced, optional
- 3 garlic cloves, minced or 1 tablespoon jarred minced garlic
- 1 tablespoon fresh ginger, minced or 1 tablespoon jarred minced ginger
- 3 scallions, sliced
- Oil
- 2 to 3 tablespoons neutral high-heat oil like avocado, peanut, or canola
- Pantry shortcuts and swaps
- Use a 16-ounce bag of pre-cut stir-fry vegetables to save time.
- Use frozen broccoli straight from the bag; run hot water over it and pat dry.
- Use bottled stir-fry sauce in a pinch; doctor it with fresh ginger and a splash of soy sauce.
- To serve
- Steamed jasmine rice, brown rice, cauliflower rice, or noodles
- Lime wedges and chili crisp, optional
- Equipment
- Wok or large 12-inch skillet
- Sharp chef’s knife and cutting board
- Mixing bowls and small whisk
- Tongs or a spatula
- Measuring cups and spoons
How to Make Beef Stir-Fry with Vegetables
Slice and marinate the beef – 10 minutes
- Freeze the steak for 10 to 15 minutes so you can slice it super thin. Slice against the grain into 1-8 inch strips.
- Toss the beef with baking soda if you want extra tenderness, then rinse and pat dry after 5 minutes.
- Mix the marinade and coat the beef. Let it stand 10 minutes on the counter while you prep.
Make the stir-fry sauce – 2 minutes
- Whisk soy sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, chili, broth, and cornstarch until smooth. Keep it near the stove.
Prep the vegetables – 5 to 10 minutes
- Cut everything into similar sizes so the veggies cook evenly. Keep harder veggies like broccoli and carrots in one bowl and quicker-cooking veggies in another.
- Pat any washed veggies dry so they sear instead of steam.
Preheat the pan – 2 minutes
- Heat a dry wok or skillet over medium-high until a drop of water skitters across the surface. Add 1 tablespoon oil and swirl.
Sear the beef in batches – 3 to 4 minutes
- Lay half the beef in a single layer. Let it sear undisturbed for 90 seconds, then stir and cook 60 to 90 seconds more until browned with a blush inside.
- Move beef to a plate and repeat with the remaining oil and beef. Keep the browned bits in the pan.
Stir-fry the vegetables – 3 to 5 minutes
- Add a splash of oil if the pan looks dry. Stir in garlic and ginger for 15 seconds until fragrant.
- Add broccoli, carrots, and onion. Stir-fry 2 minutes, then add bell pepper, snow peas, and mushrooms. Cook 1 to 2 minutes more until crisp-tender.
Combine and sauce – 1 to 2 minutes
- Return the beef and any juices to the pan. Pour in the sauce and toss until it bubbles and thickens to a glossy coat, about 45 to 60 seconds.
- Stir in scallions and a small drizzle of sesame oil. Taste and adjust salt, heat, or acidity.
Serve
- Spoon over hot jasmine rice, brown rice, or noodles. Add lime wedges and chili crisp if you like a kick.
Tips & Tricks
- Slice against the grain for tender bites every time.
- Keep everything dry so the stir-fry sears instead of steams.
- Heat the pan until smoking lightly before you add oil, then work fast.
- Cook the beef in batches to avoid crowding and gray meat.
- Stir-fry hard veggies first, then add quick-cooking ones.
- Mix the sauce before you start and keep it by the stove.
- Use cornstarch in the marinade and sauce for that glossy, clingy finish.
- Swap in zucchini, green beans, or cabbage to use what you have.
- Finish with a splash of rice vinegar or lime juice to brighten the sauce.
- Meal prep rice on the weekend so dinner hits the table faster.
What to Serve with Beef Stir-Fry with Vegetables
I love this over fluffy jasmine rice or garlicky noodles, but quinoa and brown rice taste great too. Add a simple cucumber salad with rice vinegar and sesame seeds for crunch. Pour chilled green tea, a crisp lager, or a bright Sauvignon Blanc. Spoon on chili crisp or sriracha if you want extra heat.
Make-Ahead and Storage
- Prep and marinate: Slice the beef and mix the marinade up to 24 hours in advance. Cut veggies and store them in airtight containers for up to 3 days.
- Fridge: Store cooked stir-fry in a sealed container for 3 to 4 days.
- Freezer: Portion into freezer bags, press out air, and freeze for up to 2 months. Veggies soften a bit after thawing, but the flavor stays strong.
- Reheat: Use a hot skillet over medium-high with a splash of water to loosen the sauce, 1 to 2 minutes. You can microwave in short bursts at 50 to 70 percent power, stirring between bursts to avoid overcooking.
Beef Stir-Fry with Vegetables
Beef Stir-Fry with Vegetables is a quick and flavorful main dish featuring tender beef strips and crisp vegetables in a savory stir-fry sauce.
Ingredients
Instructions
- 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.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and stir-fry for 2–3 minutes until browned and just cooked through. Transfer to a plate and set aside.
- In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the bell pepper, broccoli, carrot, and onion. Stir-fry for 3–4 minutes until the vegetables are crisp-tender.
- Add the minced garlic and ginger to the vegetables and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
- In a small bowl, whisk together the beef broth, oyster sauce, 1 tablespoon soy sauce, sesame oil, black pepper, and the cornstarch-water mixture.
- Return the cooked beef and any accumulated juices to the skillet. Pour the sauce mixture over the beef and vegetables, stirring well to coat everything evenly.
- Cook for 1–2 minutes, stirring, until the sauce thickens and everything is heated through. Adjust seasoning with additional soy sauce or pepper if desired.
- Serve the beef stir-fry hot over cooked rice if using.
Notes
Nutrition Information
Approximate per serving (4 servings, without rice): 280 calories; fat 15 g; saturated fat 3.5 g; carbohydrates 12 g; fiber 2 g; sugars 4 g; protein 24 g; sodium 780 mg. Values will vary based on specific ingredients, brands, and portion size.
Approximate per serving (4 servings, without rice): 280 calories; fat 15 g; saturated fat 3.5 g; carbohydrates 12 g; fiber 2 g; sugars 4 g; protein 24 g; sodium 780 mg. Values will vary based on specific ingredients, brands, and portion size.