Beef Stir-Fry with Vegetables Recipe
If there’s one dish I turn to again and again for a quick, colorful, and utterly satisfying dinner, it’s Beef Stir-Fry with Vegetables. This classic takes juicy, seared beef slices and tosses them with a rainbow medley of crisp-tender veggies, all wrapped in a silky, deeply savory sauce. Each bite bursts with layers of flavor and the perfect contrast of textures, making this stir-fry a go-to for busy weeknights, meal prepping, or impressing friends with how delicious “healthy” food can actually be. Whether piled high over fluffy rice or a tangle of noodles, you’ll never regret mastering this simple and versatile favorite.
Ingredients You’ll Need
One of the things I absolutely adore about making Beef Stir-Fry with Vegetables is that every ingredient truly matters. Each one brings a unique color, crunch, or punch of flavor that transforms the whole dish, plus they’re all easy to find.
- Flank steak or sirloin (1 lb, thinly sliced against the grain): Go for beautifully marbled beef and slice thinly—this keeps the stir-fry juicy and quick-cooking.
- Soy sauce (2 tablespoons): The base for all that umami goodness; low-sodium varieties work great if you want to control saltiness.
- Oyster sauce (1 tablespoon): Adds depth and a subtle sweetness that balances the savory notes.
- Hoisin sauce (1 tablespoon): Just a touch brings a lovely, rich flavor and slight caramelization to your stir-fry.
- Sesame oil (1 tablespoon): A little goes a long way for nutty, aromatic notes.
- Cornstarch (2 teaspoons): This simple trick gives the beef a silky texture while helping the sauce cling to everything.
- Vegetable oil (1 tablespoon): Neutral and perfect for high-heat searing—grapeseed or peanut oils are also great substitutes.
- Red bell pepper (1, sliced): Sweet, bright, and adds brilliant color to the mix.
- Yellow bell pepper (1, sliced): For extra sweetness and a second pop of color—feel free to use orange if you prefer.
- Broccoli florets (1 cup): Classic, slightly bitter crunch that soaks up the sauce wonderfully.
- Snap peas (1 cup): These bring a delicate sweetness and irresistible snap in every bite.
- Garlic (2 cloves, minced): Essential for its deep, aromatic backbone that infuses the oil and sauce.
- Fresh ginger (1 teaspoon, grated): Bright, peppery, and wakes up all the flavors—don’t skip it!
- Green onions (2, sliced): For color, crunch, and a fresh finish on top.
- Optional sesame seeds and extra soy sauce (for garnish): Bring some extra flair and toasty crunch to serve.
How to Make Beef Stir-Fry with Vegetables
Step 1: Marinate the Beef
Start by whisking together the soy sauce, oyster sauce, hoisin sauce, sesame oil, and cornstarch in a medium bowl. Add your thinly sliced beef, and gently toss until every piece is thoroughly coated—this is where the foundation of flavor begins. Let the beef marinate for 15 to 20 minutes while you prep your vegetables. This little bit of patience really pays off with extra tenderness and big flavor.
Step 2: Sear the Beef
Heat the vegetable oil in a large skillet or wok over medium-high heat until it’s shimmering and hot. Add the marinated beef in a single layer, doing a quick sizzle as it hits the pan. Sear each side for 2–3 minutes, letting it brown beautifully (work in batches if needed to avoid overcrowding). Remove the beef from the pan and set aside—you want it gorgeous and just-cooked.
Step 3: Sauté Aromatics
In the delicious fond left in your pan, quickly add the minced garlic and fresh ginger, stirring for a fast 30 seconds until their fragrance makes your mouth water. Don’t let them brown; that quick sizzle is all they need to perfume the entire dish.
Step 4: Stir-Fry the Vegetables
Toss in your sliced bell peppers, broccoli florets, and snap peas, giving them a quick toss to coat in all those aromatic oils. Stir-fry for 4 to 5 minutes until the veggies are brilliantly colored and just tender-crisp—they should still have a lively bite. This step really locks in every vegetable’s unique flavor and texture.
Step 5: Return the Beef and Finish
Slide the seared beef back into the pan, along with any juices that have collected. Toss everything together so the sauce coats the meat and vegetables; everything should look glossy and irresistibly fragrant. Let it cook for another minute or two until hot throughout, then shower over your sliced green onions and sesame seeds if you like a bit of toasty crunch. Serve straight from the pan over your favorite rice or noodles—the Beef Stir-Fry with Vegetables is ready to impress!
How to Serve Beef Stir-Fry with Vegetables
Garnishes
Put the finishing touches on your Beef Stir-Fry with Vegetables by sprinkling a handful of sliced green onions and a generous pinch of toasted sesame seeds over the top. A little extra soy sauce on the side never hurts, and if you like spice, a flicker of chili flakes is a fantastic addition. Not only does this make the dish pop visually, but those finishing flavors add freshness, crunch, and a little something special in every bite.
Side Dishes
This stir-fry shines over a bed of steaming jasmine or basmati rice, as it soaks up every bit of the savory sauce. If you’re in the mood for noodles, try lo mein or soba for an even more comforting meal. For a lighter twist, serve Beef Stir-Fry with Vegetables alongside cauliflower rice or crisp lettuce wraps for a low-carb option. You really can match it with whatever fits your vibe.
Creative Ways to Present
While a classic bowl always works, I love piling your Beef Stir-Fry with Vegetables onto a large platter family-style for a fun, shareable meal. Try tucking the stir-fry into lettuce cups topped with crunchy noodles for a handheld appetizer, or spoon leftovers over a big noodle salad for a fresh next-day lunch. Small, individual bowls with extra garnishes let everyone customize each bite—get creative and play with your presentation!
Make Ahead and Storage
Storing Leftovers
Any leftover Beef Stir-Fry with Vegetables should cool to room temperature before being packed into an airtight container. It will keep well in the fridge for up to three days, making it perfect for lunches or a make-ahead dinner. The flavors actually deepen as they mingle, so even day two or three will be delicious.
Freezing
To freeze, portion your cooled Beef Stir-Fry with Vegetables into freezer-safe containers or heavy-duty zip-top bags. Remember to squeeze out as much air as possible to avoid freezer burn. It’ll last for up to two months this way, though the veggies will soften a bit when thawed—but the flavor remains irresistible.
Reheating
For reheating, your best bet is a skillet over medium heat with a splash of water to keep things saucy and prevent sticking. This will help the veggies stay vibrant and the beef from drying out. The microwave works, too; just cover loosely to keep moisture in and heat in bursts, stirring in between, until hot throughout.
FAQs
Which cut of beef is best for Beef Stir-Fry with Vegetables?
Flank steak and sirloin are both fantastic options because they’re lean yet flavorful and stay tender when sliced thinly against the grain. Avoid tougher cuts, as quick cooking is the key to keeping the meat tender in stir-fry recipes like this one.
Can I use other vegetables or swap out what’s listed?
Absolutely! This recipe is super flexible—try mushrooms, zucchini, carrots, baby corn, or even bok choy. Use whatever flavorful, quick-cooking vegetables you have on hand; just aim for a variety of textures and colors.
How can I make Beef Stir-Fry with Vegetables spicier?
To turn up the heat, toss in half a teaspoon of crushed red pepper flakes or a spoonful of chili paste when you sauté the garlic and ginger. Sriracha or a drizzle of chili oil at the end also brings a great kick.
Is Beef Stir-Fry with Vegetables suitable for meal prep?
It’s ideal for meal prepping! Everything reheats beautifully, and you can portion the stir-fry over rice or noodles in containers for easy grab-and-go lunches throughout the week.
What’s the secret to keeping the beef tender and the veggies crisp?
The secret lies in slicing your beef thinly against the grain, quick marinading with cornstarch, and cooking everything fast over high heat. Work in batches if needed, and be sure not to overcook either the meat or the vegetables—both should stay juicy and vibrant.
Final Thoughts
If you crave a meal that’s bold, nourishing, and comes together in just 30 minutes, Beef Stir-Fry with Vegetables won’t disappoint. It’s endlessly adaptable and always packed with flavor, perfect for family dinners or impressing a hungry crowd. Give it a try and savor just how fun and easy healthy cooking can be!
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Beef Stir-Fry with Vegetables Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Beef Stir-Fry with Vegetables recipe is a quick and flavorful Asian-inspired dish that combines tender strips of beef with a colorful medley of bell peppers, broccoli, snap peas, and aromatic seasonings. Perfect for a busy weeknight dinner!
Ingredients
For the marinade:
- 1 lb flank steak or sirloin (thinly sliced against the grain)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch
For the stir-fry:
- 1 tablespoon vegetable oil
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 cup broccoli florets
- 1 cup snap peas
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 2 green onions (sliced)
- Optional: sesame seeds and extra soy sauce for garnish
Instructions
- Marinate the beef: In a medium bowl, combine soy sauce, oyster sauce, hoisin sauce, sesame oil, and cornstarch. Add beef, toss to coat, and marinate for 15–20 minutes.
- Sear the beef: Heat vegetable oil in a skillet, sear marinated beef until browned on both sides, then set aside.
- Stir-fry the vegetables: In the same pan, sauté garlic and ginger, add bell peppers, broccoli, and snap peas. Stir-fry until tender-crisp.
- Combine everything: Return beef to the pan, toss with vegetables, and cook briefly to heat through.
- Serve: Top with green onions, sesame seeds, and extra soy sauce if desired. Serve hot over rice or noodles.
Notes
- For a spicier kick, add crushed red pepper flakes or chili paste.
- You can customize with other vegetables like mushrooms, zucchini, or carrots.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
