Beef and Vegetable Stir-Fry

This beef and vegetable stir-fry is a quick, delicious dish packed with colorful vegetables and tender strips of beef, all tossed in a savory sauce. It’s my go-to when I want something fast, hearty, and full of flavor that doesn’t sacrifice nutrition.

Why You’ll Love This Recipe

I love how this stir-fry comes together in under 30 minutes, making it ideal for busy weeknights. It’s flexible—I can use whatever vegetables I have on hand—and the flavors are always satisfying. The beef stays tender, and the sauce clings to every bite for a bold, savory finish.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Flank steak or sirloin, thinly sliced

• Soy sauce

• Garlic, minced

• Fresh ginger, grated

• Cornstarch

• Sesame oil

• Vegetable oil

• Broccoli florets

• Carrot, sliced

• Bell pepper, sliced

• Onion, sliced

• Green beans or snap peas

• Oyster sauce or hoisin sauce

• Optional: red pepper flakes or chili garlic sauce for heat

Directions

1. I start by marinating the thinly sliced beef in a mixture of soy sauce, garlic, ginger, and a bit of cornstarch. This tenderizes the beef and infuses it with flavor.

2. While the beef marinates, I prep all my vegetables, cutting them into bite-sized pieces so they cook quickly and evenly.

3. In a large skillet or wok, I heat vegetable oil over medium-high heat and quickly sear the beef until browned but not fully cooked. I remove it from the pan and set it aside.

4. I then stir-fry the vegetables in the same pan, starting with the ones that take longer like carrots and broccoli, followed by peppers and onions.

5. Once the veggies are just tender but still crisp, I return the beef to the pan, add oyster sauce (or hoisin sauce), and toss everything together until coated and heated through.

6. I drizzle a little sesame oil at the end for extra depth and serve it hot.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 15 minutes to cook, so it’s on the table in around 25 minutes.

Variations

I sometimes swap out the beef for chicken, shrimp, or tofu if I’m looking for something different. I also like adding baby corn, mushrooms, or zucchini depending on the season or what I have in the fridge. For a low-carb option, I serve it over cauliflower rice instead of regular rice or noodles.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I use a skillet over medium heat to keep everything crisp, but the microwave works fine too—just don’t overcook or the vegetables might turn mushy. I avoid freezing this dish because the vegetables can lose their texture.

FAQs

What kind of beef is best for stir-fry?

I prefer flank steak or sirloin because they’re tender and cook quickly. I always slice the beef thinly against the grain for the best texture.

Can I use frozen vegetables?

Yes, I can use frozen stir-fry veggie mixes if I’m in a rush. I just make sure to thaw and drain them first to avoid excess moisture in the pan.

How do I keep the beef tender?

Marinating the beef with cornstarch and slicing it thin against the grain helps a lot. I also make sure not to overcook it—just a quick sear is enough.

What can I serve with this stir-fry?

I usually serve it over steamed rice, jasmine rice, or noodles. For a healthier option, I use brown rice or cauliflower rice.

Is this stir-fry spicy?

Not by default, but I like to add red pepper flakes or a spoonful of chili garlic sauce if I want some heat.

Conclusion

This beef and vegetable stir-fry is a staple in my kitchen because it’s fast, flavorful, and endlessly adaptable. Whether I’m cleaning out the fridge or planning a meal ahead, it always delivers a satisfying, balanced dinner in no time.