Fast, colorful, and full of flavor, this Beef Stir-Fry with Vegetables is a weeknight dinner staple. Tender strips of beef are seared and tossed with crisp, vibrant vegetables in a savory, slightly sweet sauce. Ready in under 30 minutes and easy to customize, it’s the perfect balance of protein, crunch, and flavor—and better than takeout!
🥩 Ingredients
For the Stir-Fry:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable or sesame oil, divided
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup snap peas or snow peas
- 2 carrots, thinly sliced or julienned
- 3 green onions, chopped
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
For the Stir-Fry Sauce:
- ¼ cup low-sodium soy sauce
- 1 tablespoon oyster sauce (or hoisin sauce)
- 1 tablespoon brown sugar or honey
- 1 tablespoon rice vinegar
- ½ teaspoon sesame oil
- 1 teaspoon cornstarch (for thickening)
- Optional: ½ teaspoon crushed red pepper or sriracha (for heat)
🔥 Instructions
- Marinate the beef:
In a bowl, mix beef with 2 tbsp soy sauce and 1 tbsp cornstarch. Let sit for 10–15 minutes while prepping vegetables. - Mix the sauce:
In a small bowl, whisk together all sauce ingredients. Set aside. - Stir-fry the beef:
Heat 1 tablespoon oil in a large pan or wok over high heat. Add beef in a single layer (cook in batches if needed) and sear until browned—about 1–2 minutes per side. Remove from pan and set aside. - Cook the vegetables:
Add remaining 1 tablespoon oil to the pan. Add garlic and ginger, stir for 30 seconds. Then add all veggies and stir-fry for 4–5 minutes, until just tender-crisp. - Combine and finish:
Return beef to the pan. Pour sauce over the top and toss everything together. Stir-fry for another 1–2 minutes until the sauce thickens and coats the beef and veggies. - Serve hot over rice, noodles, or on its own.
💡 Tips
- Slice beef thinly against the grain for the most tender bite.
- Prep everything first (mise en place)—stir-frying goes fast!
- Don’t overcrowd the pan: Cook beef in batches to avoid steaming.
- Use high heat to get that delicious sear and crisp-tender vegetables.
🔁 Variations & Substitutions
- Swap the protein: Use chicken, shrimp, tofu, or tempeh instead of beef.
- Add crunch: Sprinkle with roasted peanuts or cashews before serving.
- Go low-carb: Serve over cauliflower rice or zoodles.
- Vegetable options: Use mushrooms, zucchini, cabbage, or baby corn.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce.
❓ FAQs
What’s the best cut of beef for stir-fry?
Flank steak, sirloin, or ribeye all work well. Slice thinly and marinate for best results.
Can I make this ahead of time?
Yes! Prep the veggies and sauce in advance. Cook fresh for best texture.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently in a pan or microwave.
Is this dish spicy?
Not inherently. Add crushed red pepper or sriracha if you like heat.
🍽️ Serving Suggestions
- Serve over steamed jasmine rice, brown rice, or rice noodles.
- Pair with spring rolls or miso soup for a full meal.
- Top with fresh cilantro, lime wedges, or sriracha drizzle.
- Add a fried egg on top for extra richness.
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