Best Beef and Veggie Stir Fry

Why Make This Recipe

Beef and veggie stir fry is a quick, healthy, and satisfying meal that can please everyone at the dinner table. With tender strips of beef and vibrant, crunchy vegetables, this dish is not only colorful but also packed with nutrients. It’s perfect for busy weeknights when you want something delicious without spending hours in the kitchen. Plus, you can customize it with your favorite vegetables or adjust the spice level to suit your taste.

How to Make Best Beef and Veggie Stir Fry

Ingredients

• 1 lb Flank steak or sirloin (sliced thinly against the grain)
• 1/4 cup Soy sauce
• 2 tbsp Cornstarch
• 1 tbsp Sesame oil
• 1 tbsp Fresh ginger (grated)
• 2 cloves Garlic (minced)
• 2 cups Broccoli florets
• 1 cup Bell peppers (mixed colors)
• 1 cup Carrots (thinly sliced or julienned)
• 1 cup Snap peas or snow peas
• 1 bunch Green onions (chopped)
• 3 tbsp Oyster sauce
• 2 tbsp Hoisin sauce
• 1 tbsp Brown sugar or honey
• 1 tbsp Rice vinegar
• 1/2 tsp Chili flakes (optional)

Directions

1. Marinade: In a bowl, mix sliced flank steak or sirloin with soy sauce and cornstarch. Let it marinate for about 15 minutes while you prepare the veggies.

2. Sauce: In a separate bowl, combine sesame oil, grated ginger, minced garlic, oyster sauce, hoisin sauce, brown sugar (or honey), rice vinegar, and chili flakes if you like it spicy. Mix well.

3. Stir Fry: Heat a large pan or wok over high heat. Add the marinated beef (reserve any leftover marinade). Cook the beef until it turns brown, about 3-4 minutes. Add the broccoli, bell peppers, carrots, and snap peas. Stir fry for another 5 minutes until the veggies are tender but still crisp.

4. Combine: Pour the sauce over the beef and veggies. Toss everything together and let it cook for another 2 minutes. Make sure everything is well coated with the sauce.

5. Serve: Enjoy hot, over a bed of steamed rice or noodles, and sprinkle extra green onions on top for added flavor.

How to Serve Best Beef and Veggie Stir Fry

Serve this stir fry hot over a bed of steamed rice or noodles. It can also be paired with a side of fresh salad for a light meal. Don’t forget to sprinkle some extra green onions on top for added crunch and flavor.

How to Store Best Beef and Veggie Stir Fry

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until hot or stir fry in a pan over medium heat for a few minutes.

Tips to Make Best Beef and Veggie Stir Fry

• Ensure the beef is sliced thinly and against the grain for tenderness.
• Don’t overcrowd the pan to keep the beef and veggies from steaming instead of frying.
• Feel free to mix in any of your favorite veggies or use what you have on hand.
• Adjust the soy sauce and spices to fit your flavor preferences.

Variation

You can easily switch out the flank steak for chicken, shrimp, or tofu for different protein options. Additionally, try adding different vegetables like mushrooms, baby corn, or zucchini for more variety.

FAQs

1. Can I make this stir fry ahead of time?
Yes, you can prepare the beef and vegetables ahead of time. Just store them separately in the refrigerator until you’re ready to cook.

2. Is this recipe gluten-free?
To make this recipe gluten-free, use gluten-free soy sauce and ensure that all other sauces are also gluten-free.

3. How spicy is this stir fry?
The spice level is adjustable! You can omit the chili flakes for a milder dish, or add more for extra heat.

Beef and Veggie Stir Fry

A quick and healthy stir fry featuring tender beef and vibrant vegetables, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian

Calories: 350

Ingredients Method Notes

Ingredients

  

Marinade

• 1 lb Flank steak or sirloin (sliced thinly against the grain)
• 1/4 cup Soy sauce
• 2 tbsp Cornstarch

Sauce

• 1 tbsp Sesame oil
• 1 tbsp Fresh ginger (grated)
• 2 cloves Garlic (minced)
• 3 tbsp Oyster sauce
• 2 tbsp Hoisin sauce
• 1 tbsp Brown sugar or honey
• 1 tbsp Rice vinegar
• 1/2 tsp Chili flakes (optional) Adjust according to spice preference.

Vegetables

• 2 cups Broccoli florets
• 1 cup Bell peppers (mixed colors)
• 1 cup Carrots (thinly sliced or julienned)
• 1 cup Snap peas or snow peas
• 1 bunch Green onions (chopped) For garnish

Method

 

Preparation

1. In a bowl, mix sliced flank steak or sirloin with soy sauce and cornstarch. Let it marinate for about 15 minutes while you prepare the veggies.

Sauce Preparation

1. In a separate bowl, combine sesame oil, grated ginger, minced garlic, oyster sauce, hoisin sauce, brown sugar (or honey), rice vinegar, and chili flakes if you like it spicy. Mix well.

Cooking

1. Heat a large pan or wok over high heat. Add the marinated beef (reserve any leftover marinade) and cook until it turns brown, about 3-4 minutes.
2. Add the broccoli, bell peppers, carrots, and snap peas. Stir fry for another 5 minutes until the veggies are tender but still crisp.
3. Pour the sauce over the beef and veggies. Toss everything together and let it cook for another 2 minutes, ensuring everything is well coated with the sauce.

Serving

1. Enjoy hot over a bed of steamed rice or noodles, and sprinkle extra green onions on top for added flavor.

Notes

Ensure the beef is sliced thinly and against the grain for tenderness. Don’t overcrowd the pan to keep the beef and veggies from steaming instead of frying. Feel free to mix in any of your favorite veggies or use what you have on hand. Adjust the soy sauce and spices to fit your flavor preferences.