This Stir-Fry Beef with Vegetables is a vibrant, savory dish that brings together tender slices of beef, crisp vegetables, and a glossy, umami-rich sauce—all cooked in minutes. It’s a weeknight hero that doesn’t skimp on flavor or nutrition. The beauty of this dish lies in its flexibility: you can use whatever vegetables you have on hand, and the sauce can be adjusted to your taste. Served over steamed rice or noodles, it’s a complete meal that satisfies both your craving for comfort and your need for speed. Whether you’re a stir-fry novice or a seasoned wok warrior, this recipe is a keeper.
Ingredients:
For the beef marinade:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar (optional)
For the stir-fry sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon brown sugar or honey
- ½ cup low-sodium chicken or beef broth
- 1 teaspoon cornstarch (for thickening)
Vegetables (feel free to mix and match):
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1 cup snap peas or snow peas
- ½ cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil (for stir-frying)
Optional garnishes:
- Sliced green onions
- Toasted sesame seeds
- Chili flakes or sriracha for heat
Instructions:
- Marinate the beef:
In a medium bowl, combine the sliced beef with soy sauce, cornstarch, sesame oil, and rice vinegar. Toss to coat evenly and let it marinate for at least 15–20 minutes while you prep the vegetables and sauce. This step helps tenderize the meat and infuse it with flavor. - Prepare the sauce:
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, broth, and cornstarch. Set aside. This sauce will bring the whole dish together with its savory-sweet depth. - Prep the vegetables:
Wash and slice all your vegetables into uniform pieces to ensure even cooking. Keep them separated by cooking time—harder veggies like carrots and broccoli go in first, while softer ones like mushrooms and bell peppers follow. - Stir-fry the beef:
Heat 1 tablespoon of oil in a large wok or skillet over high heat. Once hot, add the marinated beef in a single layer. Let it sear undisturbed for 30 seconds, then stir-fry for another 1–2 minutes until browned but not fully cooked through. Remove the beef from the pan and set aside. - Cook the vegetables:
Add the remaining tablespoon of oil to the pan. Toss in the garlic and ginger, stir-frying for 10–15 seconds until fragrant. Add the carrots and broccoli first, stir-frying for 2 minutes. Then add bell peppers, mushrooms, and snap peas. Stir-fry for another 2–3 minutes until vegetables are crisp-tender. - Combine and finish:
Return the beef to the pan along with any juices. Give the sauce a quick stir and pour it over the beef and vegetables. Stir everything together and cook for another 1–2 minutes, or until the sauce thickens and coats the ingredients evenly. The beef should be fully cooked and the vegetables still vibrant. - Serve:
Remove from heat and serve immediately over steamed jasmine rice, brown rice, or noodles. Garnish with green onions, sesame seeds, or a drizzle of chili oil if desired.
Tips & Variations:
- No wok? A large nonstick skillet works just fine—just make sure it’s hot before adding ingredients.
- Vegetarian twist: Swap beef for tofu or tempeh and use vegetable broth in the sauce.
- Make it spicy: Add a teaspoon of chili garlic sauce or a few slices of fresh chili to the stir-fry.
- Meal prep friendly: Store leftovers in airtight containers for up to 3 days. Reheat gently to preserve texture.
This stir-fry is a celebration of color, texture, and bold flavor—all in under 30 minutes. If you’re in the mood for a tropical twist, we could add pineapple chunks and a splash of lime next time. Want to try that?