Beef Stir-Fry with Vegetables: A Quick and Flavor-Packed Weeknight Favorite

There’s something undeniably satisfying about the sizzle of a hot wok, the vibrant colors of fresh vegetables, and the rich aroma of marinated beef caramelizing to perfection. Beef stir-fry with vegetables is a timeless dish, perfect for busy weeknights, casual family dinners, or when you’re simply craving a bold and comforting meal with minimal fuss.

This dish became a staple in my kitchen after a trip to a bustling night market in Taipei, where the scent of sizzling stir-fries wafted through the air. Inspired by the balance of flavors—savory, slightly sweet, and umami-rich—I came home determined to recreate that same magic. This recipe delivers on both taste and convenience, using everyday ingredients to create something extraordinary.

Why You’ll Love This Beef Stir-Fry

• Quick & Easy: Ready in under 30 minutes from prep to plate.

• Nutrient-Packed: Loaded with colorful vegetables for a wholesome meal.

• Customizable: Use whatever vegetables you have on hand or prefer.

• One Pan Wonder: Minimal cleanup with a single skillet or wok.

Whether you’re a stir-fry beginner or a seasoned home cook, this recipe is approachable and endlessly adaptable.

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Ingredients You’ll Need

For the Beef Marinade:

• 1 lb (450g) flank steak or sirloin, thinly sliced against the grain

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon cornstarch

• 1 teaspoon sesame oil

• 1 teaspoon sugar

• 1 clove garlic, minced

• 1 teaspoon grated fresh ginger

For the Stir-Fry Sauce:

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon hoisin sauce

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 1 teaspoon cornstarch

• ¼ cup (60ml) water

Vegetables:

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 cup broccoli florets

• 1 carrot, thinly sliced

• 1 cup snow peas or sugar snap peas

• ½ small red onion, thinly sliced

• 2 green onions, cut into 1-inch pieces

Additional:

• 2 tablespoons vegetable oil (for stir-frying)

• Cooked jasmine or basmati rice, for serving

• Toasted sesame seeds (optional, for garnish)

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Choosing the Right Beef

The key to a tender and flavorful stir-fry lies in choosing the right cut of beef and slicing it properly.

• Best cuts for stir-fry: Flank steak, sirloin, skirt steak, or ribeye.

• How to slice: Always slice against the grain into thin strips. This shortens the muscle fibers, resulting in a more tender bite.

• Pro tip: Freeze the beef for 20-30 minutes before slicing. This firms it up and makes thin slicing much easier.

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How to Make Beef Stir-Fry with Vegetables

Step 1: Marinate the Beef

In a medium bowl, combine soy sauce, oyster sauce, cornstarch, sesame oil, sugar, garlic, and ginger. Add the thinly sliced beef and mix well to coat. Let it marinate for at least 15–20 minutes, or up to 1 hour if time allows.

Step 2: Prep the Sauce

In a small bowl or measuring cup, whisk together all the stir-fry sauce ingredients: soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, cornstarch, and water. Set aside.

Step 3: Cook the Vegetables

Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the vegetables in stages, starting with those that take longer to cook (like carrots and broccoli), followed by bell peppers, onions, and finally snap peas and green onions. Stir-fry for 3–5 minutes until just tender-crisp. Remove from pan and set aside.

Step 4: Cook the Beef

Add the remaining 1 tablespoon of oil to the hot pan. Add the marinated beef in a single layer (you may need to do this in batches to avoid overcrowding). Sear for 1–2 minutes per side, or until browned and just cooked through. Return all cooked beef to the pan if you cooked in batches.

Step 5: Combine Everything

Pour the prepared sauce into the pan with the beef. Bring to a simmer and cook for 1–2 minutes, stirring constantly, until the sauce thickens slightly. Add the cooked vegetables back into the pan and toss everything together until well coated and heated through.

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Serving Suggestions

Serve the beef stir-fry hot over a bed of steamed jasmine rice or noodles. Garnish with:

• Toasted sesame seeds

• Fresh chopped cilantro or green onions

• A squeeze of lime juice for brightness

Looking for a low-carb option? Serve it over cauliflower rice or on its own for a protein-packed meal.

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Tips for the Best Stir-Fry

• High Heat is Key: Use high heat to sear the meat quickly and preserve the texture of the vegetables.

• Don’t Overcrowd the Pan: Cook the beef in batches if necessary to ensure it sears rather than steams.

• Prep Everything Beforehand: Stir-frying happens quickly—have all your ingredients prepped and ready before you begin cooking.

• Use a Wok if You Have One: A wok’s shape distributes heat better and allows for easy tossing of ingredients.

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Variations to Try

Want to mix it up? Here are some delicious stir-fry variations to try:

Different Proteins:

• Chicken: Use boneless thighs or breast, sliced thin.

• Shrimp: Cooks even faster—just 2-3 minutes.

• Tofu: Press firm tofu, cube it, and pan-fry before adding it to the sauce.

Alternative Vegetables:

• Mushrooms

• Baby corn

• Zucchini

• Napa cabbage

• Bok choy

Add Some Heat:

• Sliced fresh chili or a drizzle of sriracha

• A pinch of red pepper flakes

• Chili garlic sauce in the stir-fry sauce

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Make-Ahead and Storage

Meal Prep Friendly: This beef stir-fry stores beautifully, making it great for weekly meal prep.

• To store: Refrigerate in an airtight container for up to 4 days.

• To reheat: Warm in a skillet over medium heat or microwave gently until hot.

• To freeze: Beef and sauce can be frozen separately from vegetables for up to 2 months. For best texture, freeze the cooked beef and sauce only and stir-fry fresh vegetables when ready to eat.

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Health Benefits of This Stir-Fry

This dish not only satisfies your cravings—it also offers a good nutritional boost:

• Lean Protein: Beef provides iron, zinc, and B vitamins.

• Fiber & Vitamins: Thanks to the variety of colorful vegetables.

• Low Sugar Option: Adjust sauces like hoisin or omit sugar for a lower-sugar version.

With just a few tweaks, this meal fits well into a balanced diet and can even be adapted for specific dietary needs (low-carb, gluten-free, etc.).

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Frequently Asked Questions (FAQ)

Can I use frozen vegetables?

Yes, but for the best texture, thaw them first and pat dry to avoid excess water in the pan.

What if I don’t have a wok?

A large nonstick or cast-iron skillet works just as well. The key is high heat and quick cooking.

How do I keep the beef tender?

Thin slicing against the grain and marinating with cornstarch helps lock in moisture and tenderize the meat.

Can I make this gluten-free?

Yes! Use gluten-free soy sauce or tamari, and make sure your hoisin and oyster sauces are also certified gluten-free.

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Conclusion: Stir-Fry Your Way to Dinner Success

This Beef Stir-Fry with Vegetables is more than just a quick dinner solution—it’s a flavorful, colorful, and wholesome dish that brings people together around the table. With endless possibilities for customization, it’s a recipe that can adapt to your pantry, your preferences, and your schedule.

Whether you’re cooking for two or feeding a family, this dish delivers on all fronts—taste, nutrition, and ease. Try it tonight and bring the vibrant flavors of Asian street food into your own kitchen.

Have leftovers? You’ll be glad you do—this stir-fry tastes just as delicious the next day, making it a reliable meal prep superstar.

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