Beef Stir Fry with Vegetables

Beef Stir Fry with Vegetables is a fast, flavorful, and balanced meal that combines tender strips of beef with crisp, colorful vegetables in a savory stir-fry sauce. Made in just one skillet or wok, this dish is perfect for weeknights when you need a satisfying dinner on the table in under 30 minutes. It’s customizable, healthy, and always a hit with the whole family.

Why You’ll Love This Recipe

• Quick and easy — ready in under 30 minutes
• Packed with protein and fresh vegetables
• Customizable with your favorite stir-fry add-ins
• Saucy, savory, and perfectly seasoned
• One-pan meal with minimal cleanup
• Great for meal prep or make-ahead lunches
• Naturally dairy-free and easy to make gluten-free
• Versatile — serve with rice, noodles, or lettuce wraps
• Restaurant-style flavor at home
• Family-friendly and satisfying

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the stir fry:

• Flank steak or sirloin, thinly sliced against the grain
• Broccoli florets
• Bell peppers (any color), sliced
• Carrots, julienned or thinly sliced
• Snow peas or snap peas
• Onion, sliced
• Garlic, minced
• Fresh ginger, grated
• Neutral oil (like canola or vegetable oil)

For the sauce:

• Soy sauce or tamari (for gluten-free)
• Oyster sauce (or hoisin for a sweeter version)
• Sesame oil
• Cornstarch
• Brown sugar or honey
• Rice vinegar
• Water or beef broth
• Red pepper flakes (optional for heat)

Directions

this recipe

1. Marinate the beef (optional): In a bowl, toss the sliced beef with a tablespoon of soy sauce and cornstarch. Let sit for 10–15 minutes while prepping other ingredients.
2. Make the sauce: In a separate bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, brown sugar, vinegar, and water. Set aside.
3. Cook the beef: Heat oil in a large skillet or wok over high heat. Add beef in a single layer and cook for 2–3 minutes until browned. Remove and set aside.
4. Stir-fry the vegetables: Add more oil if needed. Stir-fry the onion, garlic, and ginger for 1 minute. Add carrots, broccoli, bell peppers, and snow peas. Cook for 4–5 minutes until just tender-crisp.
5. Combine everything: Return the beef to the pan. Pour the sauce over and toss everything to coat. Cook for another 1–2 minutes until the sauce thickens and everything is heated through.
6. Serve: Serve hot over rice, noodles, or in lettuce cups. Garnish with sesame seeds or green onions if desired.

Servings and timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

• Use chicken, shrimp, or tofu instead of beef
• Add mushrooms, baby corn, or zucchini
• Make it spicy with sriracha or chili garlic sauce
• Use teriyaki sauce or sweet chili sauce for a flavor twist
• Serve with jasmine rice, brown rice, soba noodles, or cauliflower rice
• Add cashews or peanuts for crunch

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, warm in a skillet over medium heat until hot, or microwave in 30-second intervals, stirring between each.

This dish also freezes well for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

What’s the best cut of beef for stir fry?

Flank steak, sirloin, or skirt steak are great options. Slice thinly against the grain for tenderness.

Can I make this ahead of time?

Yes, prep ingredients and sauce in advance. Cook just before serving for best texture.

Is this dish gluten-free?

Use tamari instead of soy sauce and check labels on sauces to ensure they’re gluten-free.

How do I keep the vegetables crisp?

Stir-fry over high heat and don’t overcook. Cook in batches if needed to avoid steaming.

Can I use frozen vegetables?

Yes, but thaw and drain them first to prevent excess moisture.

What oil is best for stir-frying?

Use a high-smoke point oil like canola, avocado, or vegetable oil.

Can I double the recipe?

Yes, but stir-fry in batches so everything cooks evenly and stays crisp.

Is it okay to skip the cornstarch?

Cornstarch helps thicken the sauce and tenderize the beef, but you can omit it if needed.

How do I make this low-carb?

Serve over cauliflower rice and use a low-sugar sweetener in the sauce.

Can I make it without a wok?

Absolutely. A large skillet works just as well.

Conclusion

Beef Stir Fry with Vegetables is a fast, flavorful, and nutritious meal that brings all the savory satisfaction of takeout—without leaving your kitchen. With tender beef, crisp veggies, and a delicious homemade sauce, it’s a recipe you’ll reach for whenever you need a quick and crowd-pleasing dinner. Serve it over your favorite grain or noodles and enjoy a restaurant-quality meal in minutes.

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