Beef Stir Fry with Vegetables is your answer to a delicious, wholesome meal that comes together in a flash. This versatile recipe offers a fantastic way to pack in nutrients with lean protein and a colorful array of fresh vegetables, making it a perfect choice for busy weeknights or whenever you crave something satisfying and good for you.
Key Ingredients for Beef Stir Fry with Vegetables
For the Beef:
- 1 pound sirloin steak (or flank steak, or even tenderloin), thinly sliced against the grain
- 1 tablespoon soy sauce (low-sodium is recommended)
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
For the Stir-Fry Sauce:
- 1/2 cup reduced-sodium soy sauce (or tamari for gluten-free)
- 1/4 cup chicken or beef broth
- 2 tablespoons oyster sauce (optional, for added depth of flavor)
- 1 tablespoon honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1/2 teaspoon cornstarch
For the Vegetables:
- 2 tablespoons vegetable oil (or other high-heat oil like canola or avocado oil)
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1 green bell pepper, seeded and thinly sliced
- 1 cup broccoli florets
- 1 cup snap peas or snow peas, trimmed
- 1/2 cup thinly sliced carrots
- Optional: Mushrooms, water chestnuts, baby corn for extra texture and flavor
For Serving (Optional):
- Cooked rice (white, brown, or cauliflower rice)
- Toasted sesame seeds
- Chopped green onions
How to Make Beef Stir Fry with Vegetables
This Beef Stir Fry with Vegetables is incredibly easy and delivers a burst of flavor with minimal effort. The beauty lies in its quick cooking time and the vibrant combination of tender beef and crisp-tender vegetables, all coated in a savory sauce. With a prep time of just 15 minutes and a cook time of another 15-20 minutes, you’ll have a restaurant-quality meal on your table in under 40 minutes, perfect for any schedule.
Step-by-Step Instructions
Marinate the Beef: In a medium bowl, combine the thinly sliced beef with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, 1 teaspoon of sesame oil, and 1/2 teaspoon of black pepper. Toss to coat thoroughly. This marination step helps tenderize the beef and locks in flavor. Let it sit while you prepare the vegetables and sauce.
Prepare the Stir-Fry Sauce: In a small bowl or liquid measuring cup, whisk together the 1/2 cup soy sauce, 1/4 cup broth, 2 tablespoons oyster sauce (if using), 1 tablespoon honey, 1 tablespoon rice vinegar, grated ginger, minced garlic, and 1/2 teaspoon cornstarch. Set aside. This sauce is the flavor backbone of your stir-fry.
Prepare the Vegetables: Wash and prepare all your chosen vegetables. Slice the onions and bell peppers into thin strips. Cut broccoli into bite-sized florets. Trim the ends of snap peas. Slice carrots thinly. Having everything prepped before you start cooking is crucial for a successful stir-fry.
Cook the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan, which can lead to steaming instead of searing. Cook for 1-2 minutes per side until browned and just cooked through. Remove the beef from the skillet and set aside on a plate.
Stir-Fry the Vegetables: Add the remaining 1 tablespoon of vegetable oil to the same skillet over medium-high heat. Add the sliced onion and cook for about 1 minute until it starts to soften. Then, add the bell peppers, broccoli florets, snap peas, and carrots. Stir-fry for 3-5 minutes until the vegetables are crisp-tender: still vibrant and slightly firm, but not mushy.
Combine and Sauce: Return the cooked beef to the skillet with the vegetables. Give the prepared stir-fry sauce a quick whisk (as the cornstarch may have settled) and pour it over the beef and vegetables. Stir everything together continuously for 1-2 minutes, allowing the sauce to thicken and coat all the ingredients.
Serve: Remove the Beef Stir Fry with Vegetables from the heat immediately. Serve hot over cooked rice, garnished with toasted sesame seeds and chopped green onions, if desired.
Why You’ll Love This Beef Stir Fry with Vegetables (H2)
You’ll adore this Beef Stir Fry with Vegetables for its incredible speed and vibrant, fresh flavors. The star of this dish is the delightful medley of tender, perfectly cooked beef strips alongside a rainbow of crisp-tender vegetables, all enveloped in a savory, mildly sweet, and umami-rich sauce. It’s an economical champion, allowing you to create a healthier and more personalized meal at a fraction of the cost of takeout, transforming simple ingredients into something extraordinary.
The magic truly happens with the interplay of textures and tastes – the satisfying bite of the beef, the fresh crunch of the veggies, and the symphony of flavors in the sauce. It’s a fantastic alternative to a delivery pad Thai or a bland chicken and broccoli dish, offering more complexity and a healthier profile. We urge you to give this Beef Stir Fry with Vegetables a try – your taste buds (and your wallet) will thank you!
Storing and Reheating Tips
Properly storing and reheating your Beef Stir Fry with Vegetables ensures you can enjoy its delicious flavors even days later.
- Refrigeration: Once cooled, transfer any leftover stir-fry to an airtight container. Store in the refrigerator for up to 3-4 days. It’s best to store the stir-fry separately from the rice if possible for optimal texture upon reheating.
- Reheating:
- Stovetop (Recommended): For the best results, reheat the stir-fry in a skillet over medium heat. Add a splash of water or broth (about 1-2 tablespoons) to help loosen the sauce and prevent sticking. Stir-fry for 3-5 minutes, or until heated through and the vegetables are crisp-tender again.
- Microwave: Place the desired portion in a microwave-safe dish. Cover loosely (to allow steam to escape) and microwave on high for 1-2 minutes, stirring halfway through, until heated through.
- Freezing: While not ideal for maintaining the crispness of the vegetables, you can freeze Beef Stir Fry with Vegetables. Cool completely, then portion into freezer-safe containers or bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating using the stovetop method. Note that the vegetables may be softer upon reheating after freezing.
Final Thoughts
This Beef Stir Fry with Vegetables is a testament to simple, wholesome cooking that delivers big on flavor and satisfaction. It’s a highly adaptable dish, perfect for busy evenings, and we encourage you to whip it up soon for a delicious and healthy meal. You won’t be disappointed by this vibrant and easy-to-make favorite!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Beef Stir Fry with Vegetables
Ingredients
Equipment
Method
- In a medium bowl, combine the thinly sliced beef with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, 1 teaspoon of sesame oil, and 1/2 teaspoon of black pepper. Toss to coat thoroughly. This marination step helps tenderize the beef and locks in flavor. Let it sit while you prepare the vegetables and sauce.1 pound sirloin steak (or flank steak, or even tenderloin), 1 tablespoon soy sauce, 1 teaspoon cornstarch, 1 teaspoon sesame oil, 1/2 teaspoon black pepper
- In a small bowl or liquid measuring cup, whisk together the 1/2 cup soy sauce, 1/4 cup broth, 2 tablespoons oyster sauce (if using), 1 tablespoon honey, 1 tablespoon rice vinegar, grated ginger, minced garlic, and 1/2 teaspoon cornstarch. Set aside. This sauce is the flavor backbone of your stir-fry.1/2 cup reduced-sodium soy sauce (or tamari for gluten-free), 1/4 cup chicken or beef broth, 2 tablespoons oyster sauce, 1 tablespoon honey or brown sugar, 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, 2 cloves garlic, 1/2 teaspoon cornstarch
- Wash and prepare all your chosen vegetables. Slice the onions and bell peppers into thin strips. Cut broccoli into bite-sized florets. Trim the ends of snap peas. Slice carrots thinly. Having everything prepped before you start cooking is crucial for a successful stir-fry.1 medium yellow onion, 1 red bell pepper, 1 green bell pepper, 1 cup broccoli florets, 1 cup snap peas or snow peas, 1/2 cup carrots
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan, which can lead to steaming instead of searing. Cook for 1-2 minutes per side until browned and just cooked through. Remove the beef from the skillet and set aside on a plate.2 tablespoons vegetable oil, 1 pound sirloin steak (or flank steak, or even tenderloin)
- Add the remaining 1 tablespoon of vegetable oil to the same skillet over medium-high heat. Add the sliced onion and cook for about 1 minute until it starts to soften. Then, add the bell peppers, broccoli florets, snap peas, and carrots. Stir-fry for 3-5 minutes until the vegetables are crisp-tender: still vibrant and slightly firm, but not mushy.2 tablespoons vegetable oil, 1 medium yellow onion, 1 red bell pepper, 1 green bell pepper, 1 cup broccoli florets, 1 cup snap peas or snow peas, 1/2 cup carrots
- Return the cooked beef to the skillet with the vegetables. Give the prepared stir-fry sauce a quick whisk (as the cornstarch may have settled) and pour it over the beef and vegetables. Stir everything together continuously for 1-2 minutes, allowing the sauce to thicken and coat all the ingredients.1 pound sirloin steak (or flank steak, or even tenderloin), 1 medium yellow onion, 1 red bell pepper, 1 green bell pepper, 1 cup broccoli florets, 1 cup snap peas or snow peas, 1/2 cup carrots, 1/2 cup reduced-sodium soy sauce (or tamari for gluten-free), 1/4 cup chicken or beef broth, 2 tablespoons oyster sauce, 1 tablespoon honey or brown sugar, 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, 2 cloves garlic, 1/2 teaspoon cornstarch
- Remove the Beef Stir Fry with Vegetables from the heat immediately. Serve hot over cooked rice, garnished with toasted sesame seeds and chopped green onions, if desired.Cooked rice, Toasted sesame seeds, Chopped green onions