Beef Stir Fry with Vegetables

Sizzling, vibrant, and bursting with flavor, this Beef Stir Fry with Vegetables transforms simple ingredients into a restaurant-quality meal in minutes. The tender strips of beef caramelized to perfection, crisp-tender vegetables, and savory sauce create an irresistible combination that will make weeknight dinners exciting again. Whether you’re looking for a quick meal solution or a healthier alternative to takeout, this Beef Stir Fry with Vegetables delivers exceptional taste without the wait. You’ll learn how to achieve that perfect balance of textures and flavors while mastering the art of high-heat cooking that makes stir-fries so special.

Why You’ll Love This Recipe

This Beef Stir Fry with Vegetables is a game-changer for busy weeknights when you crave something satisfying but don’t want to spend hours in the kitchen. The beauty lies in its versatility – you can customize the vegetables based on what’s in your fridge, making it a perfect clean-out-the-crisper-drawer meal. The contrasting textures are what make this dish truly exceptional: the tender, juicy beef against the snap of fresh vegetables creates an incredible mouthfeel with every bite.

The sauce is the true star – rich, savory, and perfectly balanced with hints of ginger and garlic that coat each ingredient without drowning them. Unlike takeout versions that can leave you feeling heavy, this homemade vegetable beef stir fry is lighter yet completely satisfying. The entire meal comes together in under 30 minutes, making it faster than delivery and infinitely more nutritious. Plus, it’s a complete one-pan meal that minimizes cleanup, leaving you more time to enjoy your evening.

Ingredients

For the perfect Beef Stir Fry with Vegetables, you’ll need:

For the Beef and Marinade:

• 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
• 2 tbsp soy sauce (low-sodium preferred)
• 1 tbsp cornstarch
• 1 tsp sesame oil
• 1 tsp baking soda (the secret to tender beef!)

For the Vegetables:

• 1 red bell pepper, sliced into thin strips
• 1 yellow bell pepper, sliced into thin strips
• 2 cups broccoli florets
• 1 medium carrot, julienned
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1-inch piece ginger, finely grated

For the Sauce:

• ¼ cup beef broth
• 3 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp cornstarch
• 1 tsp rice vinegar
• ½ tsp red pepper flakes (optional)
• 2 tbsp vegetable oil for cooking
• Salt and pepper to taste

Pro Tips

The difference between an ordinary Beef Stir Fry with Vegetables and an extraordinary one comes down to these critical techniques:

Master the Meat Preparation: Always slice your beef against the grain into thin, uniform strips (about ⅛-inch thick) – this is non-negotiable for tender results. Freezing the beef for 20-30 minutes before slicing makes this task significantly easier. The baking soda in the marinade is a restaurant secret that creates that signature tender texture by breaking down the meat proteins, allowing it to remain juicy even with high-heat cooking.

Respect the Heat Sequence: Stir-frying is all about temperature control and proper sequencing. Start with a very hot wok or skillet before adding oil (the oil should shimmer immediately). Cook ingredients in batches to prevent overcrowding, which causes steaming instead of searing. Always cook meat first, remove it, then cook vegetables – this prevents meat from overcooking and vegetables from getting soggy.

Perfect the Sauce Technique: Mix your sauce ingredients in a separate bowl before adding to the pan. The cornstarch needs to be fully dissolved to prevent lumps. When adding the sauce to your stir fry, create a well in the center of your pan by pushing ingredients to the sides, pour the sauce into this space, and let it bubble for 30 seconds before stirring everything together. This ensures the cornstarch activates properly for that glossy, restaurant-quality finish.

Instructions

Step 1: Prepare and Marinate the Beef
Slice your beef against the grain into thin strips (about ⅛-inch thick). In a medium bowl, combine the sliced beef with soy sauce, cornstarch, sesame oil, and baking soda. Mix well to ensure each piece is coated, then let it marinate for at least 15 minutes while you prepare the other ingredients. This quick marinade not only adds flavor but also tenderizes the meat for that melt-in-your-mouth texture.

Step 2: Prepare the Vegetables and Sauce
While the beef marinates, cut all your vegetables into uniform, bite-sized pieces so they cook evenly. For the best Beef Stir Fry with Vegetables, consistency in size matters! In a small bowl, whisk together all sauce ingredients until the cornstarch is completely dissolved. Having this ready to go is crucial since the cooking process moves quickly once you start.

Step 3: Cook the Beef
Heat a large wok or skillet over high heat until it’s smoking slightly. Add 1 tablespoon of oil and swirl to coat. Add the marinated beef in a single layer (work in batches if needed) and let it sear undisturbed for 1 minute before stirring. Continue cooking for another 1-2 minutes until the beef is browned but not fully cooked through. Transfer to a clean plate and set aside.

Step 4: Stir Fry the Vegetables
In the same pan, add the remaining tablespoon of oil. Add onions first and cook for 30 seconds, then add garlic and ginger, stirring constantly for 30 seconds until fragrant. Add the harder vegetables (carrots and broccoli) and stir fry for 2 minutes. Add bell peppers and continue cooking for another 2 minutes. The vegetables should be bright and crisp-tender – avoid overcooking them!

Step 5: Combine and Finish
Return the beef to the pan with any accumulated juices. Give your sauce mixture a quick stir (the cornstarch may have settled), then pour it into the center of the pan. Allow it to bubble and thicken for about 30 seconds, then toss everything together until all ingredients are coated with the glossy sauce. Cook for another minute until everything is heated through and the sauce has thickened to your liking. Taste and adjust seasoning if needed.

Variations

Spicy Szechuan Style: Transform your Beef Stir Fry with Vegetables into a fiery delight by adding 1-2 tablespoons of Szechuan peppercorns (toasted and ground) and 2-3 dried red chilies to the oil before cooking the beef. Increase the red pepper flakes in the sauce and finish with a drizzle of chili oil for an authentic numbing heat that complements the savory flavors.

Vegetarian/Vegan Conversion: Replace the beef with 14 oz (400g) of extra-firm tofu (pressed and cubed) or 2 cups of sliced mushrooms (shiitake, cremini, or king oyster work beautifully). For the sauce, substitute vegetable broth for beef broth and use hoisin sauce instead of oyster sauce. This plant-based version of the stir fry vegetables delivers all the texture and flavor satisfaction of the original.

Peanut Sauce Variation: Create a Thai-inspired twist by adding 2 tablespoons of creamy peanut butter and the juice of one lime to the sauce. Finish the dish with a sprinkle of crushed peanuts and fresh cilantro for a delicious fusion that takes your Beef Stir Fry with Vegetables in an exciting new direction while maintaining its quick-cooking appeal.

Storage and Serving

Your Beef Stir Fry with Vegetables can be refrigerated in an airtight container for up to 3 days, making it perfect for meal prep. The flavors actually continue to develop overnight, sometimes making leftovers even more delicious! To reheat, use a skillet over medium heat with a splash of water to refresh the sauce, or microwave in 30-second intervals until just heated through to avoid overcooking the beef.

For a complete meal, serve your stir fry over steamed jasmine rice, which perfectly absorbs the delicious sauce. For a lower-carb option, cauliflower rice works beautifully, or try it over cooked ramen noodles for an Asian fusion twist. For a restaurant-style presentation, serve in a large shallow bowl garnished with thinly sliced green onions, sesame seeds, and fresh cilantro leaves. Add a side of steamed dumplings or a simple miso soup to transform this quick meal into an impressive Asian-inspired feast.

FAQs

What’s the best cut of beef for stir fry?
Flank steak, sirloin, or ribeye are ideal for Beef Stir Fry with Vegetables because they have good marbling and become tender when sliced thinly against the grain. Avoid stew meat or chuck, which requires long cooking to tenderize.

Can I make this ahead of time?
Yes! You can prep all components up to 24 hours ahead: slice the beef and marinate (refrigerate), cut the vegetables (store in sealed containers), and mix the sauce (refrigerate). When ready to cook, simply follow the stir-frying instructions.

Why is my beef tough?
Three common reasons: not slicing against the grain, overcooking, or overcrowding the pan. Remember to cook the beef in batches if necessary and remove it once it’s just browned.

What can I substitute for oyster sauce?
Hoisin sauce is the best substitute, though slightly sweeter. Fish sauce (use less as it’s saltier) or additional soy sauce with a pinch of sugar can work in a pinch.

How do I prevent my vegetables from getting soggy?
Cook vegetables in order of density (hardest first), don’t overcrowd the pan, maintain high heat, and keep them moving. They should remain bright and crisp-tender.

Conclusion

This Beef Stir Fry with Vegetables is weeknight cooking at its finest — a vibrant, flavor-packed dish that brings restaurant quality to your table in less time than delivery. It’s the kind of recipe that transforms ordinary ingredients into something extraordinary with minimal effort. Whether you’re cooking for your family or meal prepping for busy days ahead, this versatile stir fry delivers on both nutrition and satisfaction. Master this recipe, and you’ll always have a reliable, impressive dish in your cooking arsenal that everyone will request again and again.

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