This Beef Stir Fry with Vegetables is fast, vibrant, and full of bold flavor. Tender strips of beef are tossed with crisp broccoli, sweet bell peppers, and a glossy garlic soy sauce that coats every bite.
It is the kind of easy dinner that feels fresh and satisfying without spending hours in the kitchen. If you love quick meals that taste like your favorite takeout but feel homemade and wholesome, this Beef Stir Fry with Vegetables is about to become a regular on your menu. Let's get cooking!
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Why You'll Love This Recipe
- Ready in under 30 minutes
- Packed with protein and colorful veggies
- Family-friendly and customizable
- Perfect for meal prep
- Better than takeout and budget-friendly
The first time I made this, I was craving something savory and saucy, but I did not want to order in. Once that beef hit the hot pan and the garlic started to sizzle, I knew dinner was going to be good.
Ingredients
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons (30 ml) soy sauce, divided
- 1 tablespoon (15 ml) cornstarch
- 1 tablespoon (15 ml) sesame oil
- 1 tablespoon (15 ml) vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups (180 g) broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- ½ cup (120 ml) beef broth
- 1 tablespoon (15 ml) oyster sauce (optional)
- 1 teaspoon honey
- ½ teaspoon black pepper
- Sesame seeds and sliced green onions, for garnish
Ingredient Notes & Substitutions
Flank steak works beautifully because it stays tender when sliced thinly against the grain. Sirloin is another great option.
Tossing the beef with soy sauce and cornstarch before cooking helps create that silky texture you love in stir fry.
If you prefer a gluten-free version, use tamari instead of soy sauce.
You can easily swap in snap peas, carrots, zucchini, or mushrooms depending on what you have in the fridge.
Instructions
- In a bowl, toss the sliced beef with 1 tablespoon soy sauce and cornstarch. Let it sit for 10 minutes while you prep the vegetables.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the beef in a single layer and sear for 1 to 2 minutes per side until browned. Work in batches if needed. Remove from the pan and set aside.
That quick sear gives you those golden edges that make all the difference
- In the same pan, add sesame oil, garlic, and ginger. Stir for about 30 seconds until fragrant.
- Add broccoli and bell peppers. Stir fry for 4 to 5 minutes until crisp-tender.
You want the vegetables bright and slightly crunchy, not soft and limp.
- In a small bowl, whisk together remaining soy sauce, beef broth, oyster sauce, honey, and black pepper.
- Return the beef to the pan and pour in the sauce.
- Stir everything together and cook for 2 to 3 minutes until the sauce thickens and lightly coats the beef and vegetables.
Remove from heat and garnish with sesame seeds and green onions.
Pro Tips for Success
- Slice the beef thinly against the grain for maximum tenderness.
- Use high heat for that classic stir fry texture.
- Cook the beef quickly to avoid overcooking.
- Prep everything before you start cooking. Stir fry moves fast.
I tested this recipe several times to balance the sauce just right. The touch of honey rounds out the savory notes without making it sweet.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat for best texture. Add a splash of broth if needed to loosen the sauce.
Make Ahead & Freezing
You can slice the beef and prep the vegetables a day ahead to save time.
Freezing is possible, but the vegetables may soften once thawed.
Tips and Variations
- Add chili flakes or sriracha for heat.
- Stir in cooked noodles for a heartier meal.
- Swap beef for chicken or shrimp.
- Add cashews for extra crunch.
- Finish with a squeeze of fresh lime for brightness.
FAQs
Flank steak or sirloin are ideal because they cook quickly and stay tender when sliced thinly.
Yes. Serve it over cauliflower rice instead of traditional rice.
It may be sliced with the grain or overcooked. Slice thinly against the grain and cook quickly over high heat.
📖 Recipe
Beef Stir Fry with Vegetables (30-Minutes)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Description
Beef Stir Fry with Vegetables is an easy, healthy, and versatile dish that's perfect for a busy weeknight dinner. With tender slices of beef, a colorful medley of vegetables, and a savory-sweet sauce, it offers both nutrition and flavor in every bite.
Ingredients
- 1 lb beef (flank steak, sirloin, or ribeye), thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil (for stir frying)
- 1 bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- ½ cup snap peas, trimmed
- 2 green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (optional)
- Steamed rice (optional, for serving)
Instructions
- Thinly slice beef against the grain for tenderness.
- Whisk together soy sauce, hoisin sauce, sesame oil, honey, garlic, and ginger in a small bowl to make the sauce.
- Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat.
- Add beef in a single layer and sear 2-3 minutes without stirring. Remove and set aside.
- Add remaining oil to the pan and stir-fry carrots, bell pepper, and broccoli for 3-5 minutes until tender-crisp.
- Add snap peas and stir-fry 2-3 minutes more.
- Return beef to the pan and pour in the sauce. Toss to coat evenly.
- Cook 1-2 minutes until sauce thickens slightly.
- Garnish with green onions and sesame seeds.
- Serve hot over steamed rice or enjoy on its own.
Notes
For extra flavor, marinate the beef in soy sauce, garlic, and ginger for 15-30 minutes before cooking. Adjust vegetables based on what you have on hand.
Serving Suggestions
Serve this Beef Stir Fry with Vegetables over steamed jasmine rice or fluffy brown rice.
It also pairs beautifully with simple garlic noodles or alongside my Asian Cabbage Stir Fry for a veggie-packed dinner.
If you love hearty skillet meals, you might also enjoy my Zucchini and Ground Beef Skillet for another quick weeknight favorite.
Nutrition & Notes
Yield: 4 servings
Calories: Approximately 400 kcal per serving
This recipe was tested multiple times to achieve tender beef and crisp vegetables with a balanced, glossy sauce.
Nutrition values are estimates and may vary depending on ingredient brands used.
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