Beef Stir Fry with Vegetables Recipe

ByAmanda
Jump to Recipe· 4.7 from 4 reviews

Hey friend, if you’re craving a quick, vibrant dinner that’s packed with flavor and texture, you’ve got to try this Beef Stir Fry with Vegetables Recipe. Trust me, it’s one of those go-to meals I make when I want something satisfying but don’t want to slave over the stove for hours. The tender beef, fresh veggies, and that sweet-savory sauce all come together in a way that’ll make you want to double the batch every single time. Stick with me, and I’ll walk you through how to nail this stir fry to perfection.

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Why This Recipe Works

  • Perfectly Tender Beef: Marinating flank steak with soy and cornstarch locks in moisture and helps it get that melt-in-your-mouth texture.
  • Vibrant, Crisp Vegetables: Quick high-heat cooking keeps veggies fresh and colorful, adding crunch and nutrition.
  • Balanced Sauce: A blend of soy, brown sugar, garlic, and ginger brings just the right hint of sweetness and zing without overpowering.
  • Simple & Quick: This dish comes together in under an hour and works great for busy weeknights or when you want to impress with minimal effort.
Beef Stir Fry with Vegetables, quick beef stir fry, healthy beef stir-fry recipe, easy vegetable stir fry, savory beef stir fry - A round black frying pan filled with a colorful stir-fry dish sits on a white marbled surface. The stir-fry has several layers: dark brown cooked beef slices scattered evenly, bright green broccoli florets and snap peas spread throughout, thin orange carrot sticks sprinkled all over, and red bell pepper strips adding contrast. White sesame seeds are sprinkled on top, adding texture. Around the pan, there is a small white bowl of chopped green onions on a blue cloth, a white bowl of rice, and white utensils near a white plate with blue petal patterns holding a small serving of the stir-fry. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Beef Stir Fry with Vegetables Recipe was picked to create a harmony of flavor and texture. From the tender flank steak to the crunchy vegetables and the aromatic sauce, each part plays an important role. When shopping, try to get fresh, crisp veggies and a good quality soy sauce for the best results.

Beef Stir Fry with Vegetables, quick beef stir fry, healthy beef stir-fry recipe, easy vegetable stir fry, savory beef stir fry - Flat lay of fresh raw flank steak sliced into thin strips, a small white ceramic bowl of light brown sugar, a small white ceramic bowl of golden toasted sesame seeds, a small white ceramic bowl of light brown cornstarch powder, a small white ceramic bowl of dark soy sauce, bright green broccoli florets, vibrant orange shredded carrots, crisp green snow peas, a sliced glossy red bell pepper, fresh green onion slices with white and green parts, a small white ceramic bowl of warm golden vegetable oil, a small white ceramic bowl of pale beige garlic powder, and a small white ceramic bowl of finely ground light brown ginger root, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Flank steak: Thinly slicing across the grain gives you tender, easy-to-bite strips perfect for stir fry.
  • Soy sauce: Both used in the marinade and the sauce itself, it brings that rich salty umami flavor.
  • Cornstarch: This creates a light coating on the beef that helps lock in juices and adds a silky texture.
  • Vegetable oil: Its high smoke point makes it ideal for quick, high-heat cooking.
  • Broccoli florets: Adds bulk, nutrients, and a satisfying crunch.
  • Shredded carrots: Bring sweetness and vibrant color to the dish.
  • Snow peas: Their fresh snap contrasts beautifully with the tender beef.
  • Red bell pepper: Offers a pop of color and subtle sweetness.
  • Green onion: Sprinkled on top for freshness and a bit of bite.
  • Brown sugar: Balances the saltiness with a caramel-like sweetness.
  • Garlic powder & ground ginger: Essential aromatics that give the sauce warmth and depth.
  • Sesame seeds: Toasted at the end for a nutty crunch and visual appeal.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to think of this Beef Stir Fry with Vegetables Recipe as a fantastic base recipe that you can switch up depending on what’s in your fridge or what mood I’m in. It’s easy to personalize, so don’t hesitate to customize flavors and veggies to suit your preferences.

  • Variation: One time I swapped the broccoli and snow peas for bok choy and mushrooms, and it turned out like a cozy, earthier version of this dish. I loved how the different veggies soaked up the sauce.
  • Spicy Kick: Adding a teaspoon of chili flakes or sriracha to the sauce gives this stir fry a lovely punch if you like it hot.
  • Protein Swap: If beef is not your thing, thinly sliced chicken breast or tofu works beautifully here too.
  • Gluten-Free: Use tamari sauce instead of soy sauce to keep this stir fry gluten-free.

Step-by-Step: How I Make Beef Stir Fry with Vegetables Recipe

Step 1: Prep and Marinate the Beef

First things first: slice your flank steak thinly, about half an inch thick and roughly 2-inch strips across the grain — this makes it tender when cooked. I like to keep the slices uniform so they cook evenly. Pop the beef into a bowl or freezer bag and toss it with 2 tablespoons soy sauce and 2 tablespoons cornstarch. Let it rest at room temp for at least 30 minutes — I often do this while prepping veggies so everything gels together.

Step 2: Get Your Veggies Ready

While the beef marinates, wash and chop your broccoli into tiny florets, shred your carrots, trim snow peas, slice bell peppers, and chop green onions. Having everything prepped and within arm’s reach is key because stir frying happens fast and you’ll want to move quickly.

Step 3: Make the Sauce

Whisk together ½ cup soy sauce, 3 tablespoons brown sugar, ½ teaspoon garlic powder, and 1 teaspoon ground ginger (or 2 teaspoons fresh if you have it) in a small bowl. This sauce will bring a lovely harmony of sweet, salty, and zingy flavors into your stir fry.

Step 4: Cook the Beef in Batches

Heat 2 tablespoons vegetable oil in a large skillet or wok over high heat until shimmering. Add half the beef, spreading it out so pieces don’t touch to get a good sear. Cook for about 3 minutes until it’s barely browned but not overcooked. Remove and repeat with the rest of the beef. Cooking in batches might feel like extra work, but trust me, crowding the pan will just steam the meat, and you want that nice caramelized crust.

Step 5: Stir Fry the Veggies

In the same hot pan, throw in the broccoli, carrots, snow peas, and red bell pepper. Stir fry for 2 minutes—just enough to get them bright and a little tender but still crisp. This short cook time helps them keep their fresh bite.

Step 6: Bring It All Together

Add the cooked beef back into the pan with the veggies, pour in the sauce, and toss everything to coat. Let it heat through for a minute or so until the sauce thickens slightly. Finally, sprinkle the green onions and toasted sesame seeds on top for that extra flavor kick and texture.

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Pro Tips for Making Beef Stir Fry with Vegetables Recipe

  • Slice Against the Grain: This is a game changer for tenderness—you’ll thank me when your beef isn’t chewy.
  • Don’t Crowd the Pan: Cooking beef in batches ensures each piece sears beautifully instead of steaming.
  • High Heat is Key: Use a high-smoke-point oil and keep your pan hot to get that perfect stir fry sizzle.
  • Toast Sesame Seeds Carefully: They can burn quickly—keep a close eye and stir often for a nutty aroma without bitterness.

How to Serve Beef Stir Fry with Vegetables Recipe

Beef Stir Fry with Vegetables, quick beef stir fry, healthy beef stir-fry recipe, easy vegetable stir fry, savory beef stir fry - A white plate with a blue teardrop pattern around the edge holds a dish with two main layers: on the left side, there is a thick layer of steamed white rice with a fluffy texture, and on the right side, there is a colorful mix of stir-fried beef pieces that are brown and slightly glossy, mixed with bright green broccoli florets, snap peas, thin orange carrot strips, and slices of red bell pepper. The stir-fry is topped with small white sesame seeds and garnished with chopped green onions. The plate is set on a white marbled surface with a white fork and knife beside it. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always sprinkle toasted sesame seeds and fresh sliced green onions right before serving—the sesame seeds add a lovely nutty crunch, while the green onions give it that fresh, peppery pop that just lifts the whole dish. Sometimes, I add a dash of chili oil if I want some heat.

Side Dishes

This stir fry is fantastic served over fluffy steamed jasmine rice or noodles like lo mein or rice noodles. For a low-carb option, try it over cauliflower rice or spiralized zucchini. I often pair it with a simple cucumber salad on the side to keep things fresh.

Creative Ways to Present

Once, I served this Beef Stir Fry in individual lettuce cups for a fun, hands-on dinner party. Everyone loved building their own wraps! Another time, I piled it on top of brown rice in little bowls and topped with a fried egg for an impressive yet easy meal.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in airtight containers in the fridge for up to 3-4 days. Because the sauce thickens as it sits, I usually add a splash of water or broth when reheating to loosen it back up and give it that fresh-from-the-wok taste.

Freezing

While the veggies lose a bit of their crunch after freezing, the flavors stay solid. I freeze individual portions in freezer-safe containers for quick weekday meals. Just thaw overnight in the fridge before reheating gently on the stove.

Reheating

I prefer reheating stir fry on the stovetop over medium heat with a splash of water or broth to revive the sauce and keep the beef tender. Microwaving works in a pinch but can sometimes make veggies soggy.

FAQs

  1. Can I use other cuts of beef for this stir fry?

    Absolutely! If flank steak is hard to find, skirt steak or sirloin steak work great too. Just be sure to slice thinly across the grain for tenderness and quick cooking.

  2. What other vegetables can I add or substitute?

    You can easily swap or add mushrooms, baby corn, zucchini, celery, bean sprouts, bok choy, or cabbage based on what you like or have on hand. Just adjust cooking times so everything stays crisp-tender.

  3. Is the dish very salty with all that soy sauce?

    If you find the stir fry a bit too salty, using low sodium soy sauce is a great fix. You can also add a teaspoon of vinegar like rice vinegar to balance the flavors nicely.

  4. Can I substitute brown sugar with white sugar?

    Yes! White sugar works just fine and will still give you that sweet balance. Brown sugar adds a deeper caramel note, but don’t stress if you’re out of it.

  5. Do I really need to toast the sesame seeds? How?

    Toasting sesame seeds adds a wonderful nutty aroma and crunch that brings the dish to life, but you can skip it if pressed for time. To toast, heat them in a dry skillet over medium heat for 3-5 minutes, stirring constantly to avoid burning. Once golden, remove from heat and sprinkle over your stir fry.

Final Thoughts

This Beef Stir Fry with Vegetables Recipe is one of those meals I keep coming back to because it’s quick, adaptable, and just plain delicious. Whether you’re cooking for your family on a busy weeknight or want a fuss-free dinner to impress friends, it has that perfect balance of savory beef and fresh veggies with a sauce that ties it all together beautifully. Give it a try—you’ll love how easy and rewarding it is, and soon enough, it’ll become a favorite in your rotation just like it is in mine.

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Beef Stir Fry with Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 4 reviews
  • Author: Amanda
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Asian
Print Recipe

Description

A flavorful and colorful beef stir fry featuring tender flank steak, crisp vegetables, and a savory homemade sauce. This quick and easy recipe is perfect for a delicious weeknight dinner served over rice or noodles.

Ingredients

Beef and Marinade

  • 1 pound flank steak
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil

Vegetables

  • 2 cups broccoli florets
  • 1 cup shredded carrots
  • 1 cup snow peas
  • 1 red bell pepper sliced
  • 1 green onion sliced

Sauce

  • ½ cup soy sauce
  • 3 tablespoons light brown sugar
  • ½ teaspoon garlic powder
  • 1 teaspoon ground ginger or 2 teaspoons fresh grated ginger
  • 2 tablespoons sesame seeds toasted

Instructions

  1. Marinate the beef: Cut the flank steak thinly across the grain into strips no more than ½-inch thick and 2 inches long. Place the beef in a freezer bag or medium bowl, add 2 tablespoons soy sauce and 2 tablespoons cornstarch, stir to coat and let marinate at room temperature for at least 30 minutes.
  2. Prepare the vegetables: Wash and cut broccoli into florets, shred the carrots, trim the snow peas, slice the red bell pepper and green onion. Set all aside ready for cooking.
  3. Make the sauce: In a bowl, whisk together ½ cup soy sauce, light brown sugar, garlic powder, and ground or fresh grated ginger until the sugar dissolves. Set aside.
  4. Heat the skillet: Heat 2 tablespoons vegetable oil in a large deep skillet or wok over high heat until shimmering.
  5. Sear the beef in batches: Add half of the marinated beef to the skillet and fry for 3 minutes without overcrowding, then remove it from the skillet. Repeat with the remaining beef. This ensures the meat sears properly and caramelizes.
  6. Cook the vegetables: Add the prepared broccoli, shredded carrots, snow peas, and red bell pepper to the skillet and stir fry for 2 minutes until just tender but still crisp.
  7. Combine and finish: Return the cooked beef to the skillet with the vegetables. Stir in the prepared sauce and cook everything together until heated through, about 1-2 minutes.
  8. Garnish and serve: Sprinkle sliced green onions and toasted sesame seeds over the stir fry. Serve immediately over steamed noodles or rice for a complete meal.

Notes

  • Store leftovers in an airtight container in the fridge for 3 to 4 days. They reheat well in the microwave.
  • If you can’t find flank steak, skirt steak or sirloin steak are excellent substitutes.
  • Other vegetables that work well include mushrooms, baby corn, zucchini, celery, bean sprouts, bok choy, or cabbage.
  • If the dish tastes too salty due to the soy sauce, add a teaspoon of vinegar to balance the flavor or use low sodium soy sauce.
  • If you don’t have brown sugar, white sugar can be used as a substitute and will still taste great.
  • Toasting sesame seeds enhances flavor: toast them in a dry skillet over medium heat for 3 to 5 minutes until golden or medium brown, stirring often and watching closely to prevent burning.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 8 g
  • Sodium: 850 mg
  • Fat: 18 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 4 g
  • Protein: 28 g
  • Cholesterol: 70 mg

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