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Beef Stir Fry with Vegetables

Beef Stir Fry with Vegetables

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Main Course
Cuisine: asian
Ingredients Equipment Method Notes

Ingredients
  

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 carrots thinly sliced
  • 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

Equipment

  • Medium Bowl
  • Small bowl or liquid measuring cup
  • Large skillet or wok
  • Plate

Method
 

  1. 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
  2. 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
  3. 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
  4. 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)
  5. 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
  6. 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
  7. 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

Notes

Properly storing and reheating your Beef Stir Fry with Vegetables ensures you can enjoy its delicious flavors even days later. 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.
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