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Beef and Vegetable Stir Fry

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  • Author: Sue

Description

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)
  • 1/4 cup beef broth or water
  • Cooked white rice or noodles, for serving


Instructions

  1. In a bowl, combine sliced beef, 1 tablespoon soy sauce, cornstarch, and sesame oil. Let it marinate while preparing the vegetables.
  2. 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.
  3. In the same pan, add remaining 1 tablespoon vegetable oil. Stir-fry garlic and ginger for 30 seconds until fragrant.
  4. Add broccoli, bell pepper, carrot, and snow peas. Stir-fry for 3–4 minutes until vegetables are just tender but still crisp.
  5. 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.
  6. 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.