I love making this beef stir fry with vegetables when I want something quick, flavorful, and satisfying. Tender strips of beef cook quickly in a hot pan and are tossed with colorful vegetables in a savory sauce. Everything comes together in about 30 minutes, making it perfect for a busy evening when I still want a homemade meal that tastes like it came from a restaurant.
Why You’ll Love This Recipe
I enjoy this recipe because it is fast and incredibly flexible. The beef cooks in minutes, and the vegetables stay crisp and vibrant, which gives the dish great texture and flavor.
I also like that this meal uses simple ingredients that I usually already have in my kitchen. The savory stir fry sauce coats everything beautifully and pairs perfectly with rice or noodles.
Another reason I keep coming back to this recipe is that it is easy to customize. I can swap vegetables depending on what I have available, and the cooking method stays the same. It always turns out delicious.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb flank steak, thinly sliced against the grain 2 tablespoons soy sauce 1 tablespoon cornstarch 1 tablespoon sesame oil 2 tablespoons vegetable oil 1 red bell pepper, sliced 1 green bell pepper, sliced 1 cup broccoli florets 1 cup snap peas 1 medium carrot, thinly sliced 3 cloves garlic, minced 1 teaspoon fresh ginger, grated
For the sauce: 3 tablespoons soy sauce 2 tablespoons oyster sauce 1 tablespoon hoisin sauce 1 tablespoon brown sugar 1/2 cup beef broth 1 teaspoon cornstarch
directions
I start by slicing the flank steak thinly against the grain. In a bowl, I mix the beef with 2 tablespoons soy sauce and 1 tablespoon cornstarch, then let it sit for about 10 minutes while I prepare the vegetables.
Next, I whisk together the sauce ingredients in a small bowl: soy sauce, oyster sauce, hoisin sauce, brown sugar, beef broth, and cornstarch. I set this mixture aside so it is ready to go.
I heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. I add the beef in a single layer and cook it for about 2–3 minutes until browned. I remove the beef from the pan and set it aside.
In the same pan, I add the remaining tablespoon of vegetable oil. I cook the garlic and ginger for about 30 seconds until fragrant, then I add the broccoli, bell peppers, carrots, and snap peas. I stir fry the vegetables for about 4–5 minutes until they are tender but still crisp.
I return the cooked beef to the pan and pour in the prepared sauce. I stir everything together and cook for another 2–3 minutes until the sauce thickens and coats the beef and vegetables nicely.
I finish by drizzling sesame oil over the stir fry and giving everything one last toss before serving.
I usually serve this beef stir fry over steamed rice or noodles for a complete and satisfying meal.
Variations
I sometimes switch up the vegetables depending on what I have available. Mushrooms, zucchini, baby corn, or bok choy work very well in this stir fry.
Another variation I enjoy is adding a little heat. I occasionally stir in red pepper flakes or a spoonful of chili garlic sauce to give the dish a spicy kick.
I also like replacing flank steak with sirloin, skirt steak, or even thinly sliced chicken if I want to change the protein.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
When I reheat the stir fry, I usually warm it in a skillet over medium heat for a few minutes until heated through. If the sauce becomes too thick, I add a small splash of water or broth.
I can also reheat it in the microwave in short intervals, stirring between each one so the food warms evenly.
FAQs
Can I use frozen vegetables for stir fry?
I sometimes use frozen vegetables when I need a quick shortcut. I make sure to cook them in a hot pan so excess moisture evaporates and the stir fry does not become watery.
What cut of beef works best for stir fry?
I prefer flank steak because it stays tender when sliced thinly against the grain. Sirloin and skirt steak also work very well for this recipe.
How do I keep the beef tender?
I slice the beef very thinly against the grain and avoid overcooking it. Cooking it quickly at high heat helps keep it tender.
Can I make the sauce ahead of time?
I often mix the sauce ingredients earlier in the day and keep them in the refrigerator. This makes the cooking process even faster when I am ready to prepare the meal.
What should I serve with beef stir fry?
I usually serve this dish with steamed white rice, brown rice, or noodles. Sometimes I also add a simple cucumber salad or egg rolls on the side.
Conclusion
I love how this beef stir fry with vegetables delivers big flavor in a short amount of time. The tender beef, crisp vegetables, and savory sauce create a balanced and satisfying meal that I can prepare any night of the week. It is a dependable recipe that I enjoy making again and again whenever I want something quick, fresh, and delicious.
A quick and flavorful beef stir fry made with tender strips of beef, crisp colorful vegetables, and a savory sauce. This easy 30-minute meal is perfect for busy weeknights and pairs wonderfully with rice or noodles.
Ingredients
1 lb flank steak, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon sesame oil
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup broccoli florets
1 cup snap peas
1 medium carrot, thinly sliced
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
3 tablespoons soy sauce (for sauce)
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon brown sugar
1/2 cup beef broth
1 teaspoon cornstarch (for sauce)
Instructions
Slice the flank steak thinly against the grain. In a bowl, mix the beef with 2 tablespoons soy sauce and 1 tablespoon cornstarch and let it marinate for about 10 minutes while preparing the vegetables.
In a small bowl, whisk together the sauce ingredients: soy sauce, oyster sauce, hoisin sauce, brown sugar, beef broth, and cornstarch. Set aside.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and cook for 2–3 minutes until browned. Remove from the pan and set aside.
Add the remaining tablespoon of vegetable oil to the same pan. Cook the garlic and ginger for about 30 seconds until fragrant.
Add broccoli, bell peppers, carrots, and snap peas. Stir fry for about 4–5 minutes until the vegetables are tender but still crisp.
Return the cooked beef to the pan and pour in the prepared sauce. Stir well and cook for another 2–3 minutes until the sauce thickens and coats the beef and vegetables.
Drizzle sesame oil over the stir fry, toss everything together, and serve hot with rice or noodles.
Notes
Slice beef thinly against the grain to keep it tender.
Use high heat when stir frying for the best texture and flavor.
You can substitute vegetables such as mushrooms, zucchini, baby corn, or bok choy.
Add red pepper flakes or chili garlic sauce for a spicy variation.
If the sauce thickens too much during reheating, add a small splash of water or broth.
