I make this Beef and Vegetable Stir Fry when I want something fast, hearty, and full of flavor. It brings together thinly sliced tender beef, vibrant stir-fried vegetables, and a savory, umami-packed sauce. It’s ideal for weeknight dinners or prepping ahead for easy lunches.
Why You’ll Love This Recipe
I love this recipe because it's ready in just 30 minutes and gives me that classic takeout flavor with ingredients I can control. The beef turns out tender, the vegetables stay crisp, and the sauce is rich and flavorful without being too heavy. Plus, it’s incredibly flexible—perfect for customizing with whatever I have in the fridge.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound flank steak or sirloin, thinly sliced against the grain
1 tablespoon cornstarch
2 tablespoons soy sauce
1 teaspoon sesame oil
2 tablespoons vegetable oil, divided
1 cup broccoli florets
1 cup bell pepper, sliced (any color)
1 medium carrot, julienned or thinly sliced
1 cup snow peas or snap peas
3 garlic cloves, minced
1 teaspoon fresh ginger, grated
3 tablespoons oyster sauce
2 tablespoons soy sauce (for the sauce)
¼ cup beef broth or water
Cooked white rice or noodles, for serving
Directions
I start by combining the sliced beef with 1 tablespoon soy sauce, cornstarch, and sesame oil in a bowl. I let that sit while I prepare the veggies.
In a large skillet or wok over high heat, I heat 1 tablespoon vegetable oil and cook the beef for about 2–3 minutes until browned. Then I remove it and set it aside.
In the same pan, I add the remaining 1 tablespoon of oil and stir-fry the garlic and ginger for about 30 seconds until fragrant.
Next, I toss in the broccoli, bell pepper, carrot, and snow peas. I stir-fry for 3–4 minutes until they’re just tender but still have a nice crunch.
I return the beef to the pan and pour in the oyster sauce, remaining 2 tablespoons soy sauce, and beef broth. I stir everything together and cook for another 2–3 minutes until the sauce thickens slightly and coats everything nicely.
I serve it hot over a bed of rice or noodles.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Variations
I sometimes use chicken, shrimp, or tofu instead of beef.
For more veggie variety, I add mushrooms, baby corn, or zucchini.
If I want a spicier version, I stir in some chili garlic sauce or sliced red chilies.
For a lower-carb option, I serve it over cauliflower rice or just eat it as-is.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I usually toss it in a skillet with a splash of broth or water to loosen up the sauce. If I’m short on time, the microwave works too—about 1–2 minutes on medium heat.
FAQs
What’s the best beef cut for stir fry?
I like using flank steak or sirloin because they stay tender when sliced thinly and cooked quickly over high heat.
Can I make this stir fry ahead of time?
Yes, I often prep the sauce and cut the vegetables in advance. I can also marinate the beef up to a day ahead.
Do I need a wok to make this?
No. A large, heavy-bottomed skillet works just fine if I don’t have a wok.
How do I keep the veggies from getting soggy?
I stir-fry them over high heat for just a few minutes so they stay bright and crisp-tender.
Can I freeze this dish?
I don’t usually freeze it because the vegetables lose their texture, but the cooked beef and sauce can be frozen and reheated later with fresh veggies.
Conclusion
I turn to this Beef and Vegetable Stir Fry when I want a fast, flavorful meal without a lot of fuss. It’s packed with protein and veggies, endlessly adaptable, and always satisfies that takeout craving with better-than-takeout freshness.
A quick and flavorful Beef and Vegetable Stir Fry with tender beef, crisp veggies, and a savory sauce. Perfect for weeknight dinners or meal prep.
Ingredients
1 pound flank steak or sirloin, thinly sliced against the grain
1 tablespoon cornstarch
2 tablespoons soy sauce
1 teaspoon sesame oil
2 tablespoons vegetable oil, divided
1 cup broccoli florets
1 cup bell pepper, sliced (any color)
1 medium carrot, julienned or thinly sliced
1 cup snow peas or snap peas
3 garlic cloves, minced
1 teaspoon fresh ginger, grated
3 tablespoons oyster sauce
2 tablespoons soy sauce (for the sauce)
¼ cup beef broth or water
Cooked white rice or noodles, for serving
Instructions
In a bowl, combine sliced beef, 1 tablespoon soy sauce, cornstarch, and sesame oil. Let it marinate while preparing the vegetables.
Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add the beef and cook for 2–3 minutes until browned. Remove and set aside.
In the same pan, add remaining 1 tablespoon vegetable oil. Stir-fry garlic and ginger for 30 seconds until fragrant.
Add broccoli, bell pepper, carrot, and snow peas. Stir-fry for 3–4 minutes until vegetables are just tender but still crisp.
Return beef to the pan. Pour in oyster sauce, remaining 2 tablespoons soy sauce, and beef broth. Stir well and cook for 2–3 minutes until sauce thickens slightly and coats the meat and vegetables.
Serve hot over rice or noodles.
Notes
Slice beef thinly against the grain for tenderness.
Swap beef with chicken, shrimp, or tofu as desired.
Add mushrooms, zucchini, or baby corn for variety.
Store leftovers in the fridge for up to 3 days.
Reheat in skillet with splash of broth or microwave for 1–2 minutes.
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