Beef Stir Fry with Vegetables Recipe

ByLucy
Jump to Recipe· 4.5 from 16 reviews

Looking for a quick, vibrant meal that packs big flavor? This Beef Stir Fry with Vegetables Recipe is one of my all-time favorites and I promise, once you try it, you’ll see why it’s a staple in my weeknight dinner rotation. It’s colorful, full of fresh crisp veggies, and that tender, perfectly seared beef – all coated in a rich, savory sauce. Plus, it’s super easy to whip up, even on busy days when you just want something tasty and satisfying on the table fast.

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Why This Recipe Works

  • Balanced Flavors: Sweet, salty, and umami notes from the soy sauce and brown sugar create a mouthwatering sauce that clings perfectly to every bite.
  • Quick Marinate: The beef marinates just 30 minutes with cornstarch and soy sauce, ensuring tenderness and a velvety texture when cooked.
  • Colorful Veggies: Using broccoli, bell peppers, snow peas, and carrots keeps the dish vibrant and adds great crunch, making every forkful exciting.
  • Simple Yet Effective Techniques: Stir frying in batches avoids crowding so the beef sears beautifully, delivering that perfect caramelization.
Beef Stir Fry with Vegetables, quick stir fry recipes, easy beef stir fry, healthy vegetable stir fry, flavorful 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

This Beef Stir Fry with Vegetables Recipe calls for familiar, fresh ingredients that play off each other beautifully. Each element adds layers of flavor and texture so your finished dish is never boring. When you shop, try to get fresh vegetables that are crisp and vibrant—you’ll notice the difference in taste!

Beef Stir Fry with Vegetables, quick stir fry recipes, easy beef stir fry, healthy vegetable stir fry, flavorful 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: This cut is perfect for quick stir fry—thin slices cook fast and stay tender if you marinate properly.
  • Soy Sauce: Both marinade and sauce need soy sauce for that classic, salty, umami punch; low sodium works if you prefer less salt.
  • Cornstarch: Coating the meat with cornstarch makes the beef silky and helps the sauce adhere nicely.
  • Broccoli Florets: Adds crunch and vibrant green color with a mild, fresh flavor.
  • Shredded Carrots: These sweet little stubs bring color and subtle sweetness.
  • Snow Peas: I love their crisp snap and slightly sweet taste that contrasts great with the beef.
  • Red Bell Pepper: Adds sweetness and those gorgeous reds that brighten up the dish visually.
  • Green Onions: They finish the dish with a mild oniony crisp bite.
  • Brown Sugar: Balances the salty soy sauce, giving the sauce a rich depth.
  • Garlic Powder & Ground/Fresh Ginger: These spices amp up the aroma and add that classic stir fry kick.
  • Sesame Seeds: Toasted for nutty crunch, they’re a lovely finishing touch that takes this dish up a notch.
  • Vegetable Oil: A neutral oil with a high smoke point for quick, hot stir frying without burning.
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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.

Make It Your Way

I love playing around with this Beef Stir Fry with Vegetables Recipe depending on my mood or what’s in season—and you should too! Feel free to swap veggies or tweak the sauce to suit your taste buds.

  • Vegetable Swaps: Once, I swapped bell pepper for baby corn and mushrooms – it was surprisingly tasty and gave it a slightly different texture profile.
  • Spicy Kick: Add a pinch of red pepper flakes or a drizzle of chili garlic sauce if you like things with a little heat — I do this on days I crave extra punch.
  • Gluten-Free Version: Use tamari instead of soy sauce and cornstarch is naturally gluten free, so you’re all set for a gluten-sensitive diet.
  • Protein Alternatives: Tried skirt steak once instead of flank steak and it worked just fine; even chicken breast or tofu are excellent swaps.

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

Step 1: Marinate the Beef for Tenderness and Flavor

Start by slicing your flank steak thinly—about ½ inch thick strips, around 2 inches long. I find it easiest to partially freeze the beef for 20 minutes beforehand; it helps you get nice even slices. Then, toss the beef in 2 tablespoons soy sauce and 2 tablespoons cornstarch and mix well in a bowl or freezer bag. Let it rest at room temperature for at least 30 minutes—this step really works magic for tender, silky beef pieces that soak up the sauce wonderfully.

Step 2: Prepare Your Veggies and Sauce

While the beef marinates, chop up your broccoli, shredded carrots, snow peas, red bell pepper, and slice your green onions. Then mix up the sauce in a small bowl: ½ cup soy sauce, 3 tablespoons light brown sugar, ½ teaspoon garlic powder, and either 1 teaspoon ground ginger or 2 teaspoons fresh grated ginger—whatever you have on hand. Stir that up and set aside.

Step 3: Sear the Beef in Batches to Get that Perfect Crust

Heat 2 tablespoons vegetable oil over high heat in a large skillet or wok until it’s shimmering. Add half the beef in a single layer—don’t crowd the pan or the beef will steam instead of sear. Cook for about 3 minutes until it develops a nice sear, then remove it and cook the other half the same way. This two-batch method takes a bit more time but trust me, the difference in flavor is worth it!

Step 4: Stir Fry the Vegetables for Crunch and Color

With the skillet still hot, toss in all the vegetables except the green onions. Stir fry them for about 2 minutes—keep them crisp and bright, don’t overcook! The vibrant crunch is what makes this dish so satisfying.

Step 5: Combine, Sauce, and Finish with Flare

Return the beef to the skillet, pour in the sauce, and stir everything together well. Let it cook for another minute or two on high heat — just enough to heat through and let the sauce thicken lightly. Then sprinkle sliced green onions and toasted sesame seeds on top. Those sesame seeds add that nutty aroma I absolutely love!

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Tips from My Kitchen

  • Freeze Slightly Before Slicing: I always pop the steak in the freezer for 20 minutes before slicing to get consistent thin strips which cook evenly every time.
  • Don’t Crowd the Pan: Cook beef in batches so it sears instead of steams — I learned this the hard way!
  • Toast Sesame Seeds Carefully: I toast them on medium heat for 3-5 minutes, watching carefully to avoid burning; it’s worth it for the flavor boost.
  • Balance Saltiness: If your sauce tastes too salty, add a teaspoon of vinegar or use low sodium soy sauce next time to get the perfect balance.

How to Serve Beef Stir Fry with Vegetables Recipe

Beef Stir Fry with Vegetables, quick stir fry recipes, easy beef stir fry, healthy vegetable stir fry, flavorful 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 stick to sliced green onions and toasted sesame seeds for garnishing because they bring freshness and crunch, complementing the beef and veggies perfectly. Sometimes, if I’m feeling fancy, I toss some fresh cilantro on top too—adds a wonderful herbal note you might like!

Side Dishes

This dish is fantastic over steamed jasmine rice or simple noodles. When I want a low-carb option, I serve it over cauliflower rice or spiralized zucchini noodles. Both soak up the sauce beautifully and keep it light and fresh.

Creative Ways to Present

For special gatherings, I like serving the beef stir fry in individual bamboo steamers or colorful bowls with chopsticks. Adding a sprinkle of crushed peanuts over the top adds texture and a bit of indulgence. It’s always a hit and looks stunning on the table!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep well for about 3 to 4 days. It’s reassuring to know I can grab a ready-made, flavorful meal on busy days without any extra effort.

Freezing

Freezing this stir fry works well, too. After it cools completely, I portion it into freezer-safe containers. When thawed, the veggies might be a touch softer but still tasty, making it a great option for quick, future meals.

Reheating

To reheat, I prefer warming it briefly in a hot skillet just until heated through, which helps preserve the veggies’ crunch. If you’re in a rush, microwave it covered for a minute or two but watch closely to avoid overcooking.

FAQs

  1. Can I use a different cut of beef for this stir fry?

    Absolutely! Flank steak is ideal for its tenderness and flavor, but skirt steak or sirloin also work really well. Just slice thinly against the grain and marinate to keep it tender.

  2. What if I don’t have brown sugar for the sauce?

    No worries at all—you can substitute white granulated sugar. It won’t alter the sauce much and will still give you that slight sweetness to balance the savory notes.

  3. Is it necessary to toast the sesame seeds?

    Toasting sesame seeds isn’t mandatory but I highly recommend it. Toasted seeds have a richer, nuttier flavor that really enhances the dish. Toast them in a dry skillet on medium heat for 3-5 minutes, stirring often and watching carefully so they don’t burn.

  4. How can I reduce the saltiness of the stir fry sauce?

    If you find the sauce too salty, try using low sodium soy sauce or add a teaspoon of vinegar (rice or white) to balance the flavors. You can also add a splash of water to dilute the salt if needed while cooking.

Final Thoughts

This Beef Stir Fry with Vegetables Recipe has become one of those dishes I turn to when I want something tasty, quick, and satisfying without fuss. It’s got that perfect mix of tender beef, crisp veggies, and luscious sauce that feels like a treat but comes together fast. Give it a try—you’ll love how versatile and easy it is to make your own. Trust me, your taste buds will thank you!

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Beef Stir Fry with Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 16 reviews
  • Author: Lucy
  • 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 quick beef stir fry featuring tender flank steak and vibrant vegetables tossed in a savory soy-ginger sauce with toasted sesame seeds. Perfect served over noodles or rice for a satisfying meal.

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 toasted sesame seeds

Instructions

  1. Marinate the Beef: Cut beef thinly across the grain into slices 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 evenly, and let it marinate at room temperature for at least 30 minutes.
  2. Prepare Vegetables: While the beef marinates, prepare the broccoli, shredded carrots, snow peas, red bell pepper, and green onion, setting them aside for cooking.
  3. Make the Sauce: In a small bowl, whisk together ½ cup soy sauce, 3 tablespoons light brown sugar, ½ teaspoon garlic powder, and 1 teaspoon ground or 2 teaspoons fresh grated ginger. Set aside.
  4. Cook the Beef: Heat 2 tablespoons vegetable oil in a large, deep skillet or wok over high heat. Add half the marinated beef and fry for 3 minutes until well seared. Remove the beef from the skillet and repeat with the remaining beef. Removing the beef in batches prevents overcrowding and ensures proper searing.
  5. Cook the Vegetables: Add the broccoli, shredded carrots, snow peas, and red bell pepper to the skillet. Stir-fry for 2 minutes until they are tender-crisp.
  6. Combine and Finish: Return the cooked beef to the skillet with the vegetables. Pour in the sauce and stir everything to coat and heat through thoroughly.
  7. Garnish and Serve: Sprinkle the sliced green onions and toasted sesame seeds over the stir fry. Serve immediately over cooked noodles or rice.

Notes

  • Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat well in the microwave.
  • If flank steak is unavailable, skirt steak or sirloin steak are good substitutes.
  • Other vegetable options include mushrooms, baby corn, zucchini, celery, bean sprouts, bok choy, or cabbage.
  • If the dish tastes too salty, add a teaspoon of vinegar to balance flavors or use low sodium soy sauce.
  • If you don’t have brown sugar, white sugar can be used as a substitute.
  • Toasting sesame seeds enhances flavor but is optional. Toast them in a skillet over medium heat for 3 to 5 minutes, watching carefully until golden or medium brown.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 8 g
  • Sodium: 800 mg
  • Fat: 15 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Protein: 30 g
  • Cholesterol: 65 mg

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