This Beef Stir Fry with Vegetables is a flavorful, vibrant dish that combines tender beef and a variety of fresh vegetables, all cooked in a savory sauce. It’s a perfect meal for busy weeknights or meal prepping for the week ahead. With a mix of color, crunch, and flavor, this dish is not only delicious but also healthy!
Why You’ll Love This Recipe
This Beef Stir Fry with Vegetables is the ultimate one-pan meal, bringing together lean beef and an array of colorful vegetables for a dish that’s both nutritious and satisfying. The best part is how quickly it comes together! You get a perfect balance of tender, juicy beef and crisp, fresh vegetables, all coated in a savory stir-fry sauce. It’s customizable to your taste, and you can add your favorite veggies or spices to make it your own. Whether you’re looking for a healthy dinner or a meal prep option, this stir fry is sure to become a regular in your rotation.
Ingredients
- 1 lb beef sirloin or flank steak, thinly sliced
- 2 tablespoons vegetable oil
- 1 bell pepper, thinly sliced
- 1 medium carrot, julienned
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1/2 onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch (optional, for thickening sauce)
- Salt and pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prep the ingredients: Slice the beef, vegetables, and garlic. Grate the ginger and prepare the sauce by mixing the soy sauce, oyster sauce, hoisin sauce, sesame oil, rice vinegar, and cornstarch (if using) in a bowl.
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Cook the beef: Heat a large pan or wok over medium-high heat and add 1 tablespoon of vegetable oil. Add the sliced beef and cook for 3-5 minutes, or until browned and cooked through. Remove the beef from the pan and set aside.
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Stir-fry the vegetables: In the same pan, add the remaining tablespoon of vegetable oil. Add the onion, garlic, and ginger, and cook for about 1-2 minutes until fragrant. Add the bell pepper, carrot, zucchini, and broccoli, and cook for 4-5 minutes, stirring occasionally, until the vegetables are tender but still crisp.
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Combine beef and sauce: Return the cooked beef to the pan with the vegetables. Pour the prepared sauce over the beef and vegetables, and toss to coat everything evenly. If using cornstarch, allow the sauce to thicken slightly, about 1-2 minutes.
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Serve: Once everything is well coated and heated through, taste and adjust seasoning with salt and pepper if needed. Serve the stir-fry over rice, noodles, or enjoy it on its own.
Servings and Timing
- Servings: 4
- Total Time: 30 minutes
- Prep time: 10 minutes
- Cook time: 20 minutes
Variations
- Protein: You can easily swap the beef for chicken, shrimp, or tofu for different variations of the dish.
- Vegetables: Use your favorite veggies, such as snap peas, mushrooms, baby corn, or cabbage. The options are endless!
- Spicy: Add some chili flakes or a drizzle of sriracha to spice up the dish.
- Gluten-Free: Use tamari instead of soy sauce and ensure all sauces are gluten-free.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat in a pan over medium heat, adding a splash of water or broth to prevent the dish from drying out. You can also microwave in a covered dish for 1-2 minutes, stirring halfway through.
FAQs
How can I make this dish spicier?
Add chili flakes or a tablespoon of sriracha to the sauce for an extra kick of heat.
Can I use frozen vegetables for this stir fry?
Yes, frozen vegetables can work in a pinch. Just make sure to thaw them and drain any excess water before cooking.
What’s the best cut of beef for stir fry?
Sirloin, flank steak, or skirt steak are great options for stir fry, as they are tender and quick-cooking.
Can I make this stir fry in advance?
Yes, you can prep the ingredients ahead of time and store them separately in the fridge for up to 2 days. Cook it all together when you’re ready to eat.
Can I freeze the leftovers?
Yes, you can freeze leftover stir fry for up to 2-3 months. Just be sure to cool it completely before placing it in an airtight container.
Is this recipe gluten-free?
You can easily make this recipe gluten-free by using tamari or a gluten-free soy sauce alternative.
How do I make the sauce thicker?
To thicken the sauce, mix a tablespoon of cornstarch with a tablespoon of water and add it to the stir fry toward the end of cooking.
What other vegetables work well in stir fry?
Mushrooms, snow peas, baby corn, cabbage, and bok choy are all great additions to a stir fry.
Can I add nuts to this recipe?
Yes! Add cashews, almonds, or peanuts for an extra crunch and flavor.
Can I make this dish vegetarian?
Yes, simply substitute the beef with tofu or tempeh for a vegetarian version of this stir fry.
Conclusion
Beef Stir Fry with Vegetables is a quick, nutritious, and delicious meal that can easily be customized to fit your preferences. With tender beef, colorful vegetables, and a savory sauce, it’s a dish that’s sure to please everyone. Whether you’re cooking for the family or meal prepping for the week, this stir fry is both versatile and satisfying.
Print
Beef Stir Fry with Vegetables
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
- Diet: Gluten Free
Description
This Beef Stir Fry with Vegetables is a vibrant and healthy meal featuring tender beef and a variety of fresh vegetables, all cooked in a savory stir-fry sauce. It’s a quick, customizable dish that’s perfect for busy weeknights, meal prepping, or serving to a crowd. Add your favorite veggies, adjust the spice level, and enjoy a nutritious, one-pan meal in just 30 minutes.
Ingredients
- 1 lb beef sirloin or flank steak, thinly sliced
- 2 tablespoons vegetable oil
- 1 bell pepper, thinly sliced
- 1 medium carrot, julienned
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1/2 onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch (optional, for thickening sauce)
- Salt and pepper, to taste
Instructions
- Prep the ingredients: Slice the beef, vegetables, and garlic. Grate the ginger and prepare the sauce by mixing the soy sauce, oyster sauce, hoisin sauce, sesame oil, rice vinegar, and cornstarch (if using) in a bowl.
- Cook the beef: Heat a large pan or wok over medium-high heat and add 1 tablespoon of vegetable oil. Add the sliced beef and cook for 3-5 minutes, or until browned and cooked through. Remove the beef from the pan and set aside.
- Stir-fry the vegetables: In the same pan, add the remaining tablespoon of vegetable oil. Add the onion, garlic, and ginger, and cook for 1-2 minutes until fragrant. Add the bell pepper, carrot, zucchini, and broccoli. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender but still crisp.
- Combine beef and sauce: Return the cooked beef to the pan with the vegetables. Pour the prepared sauce over the beef and vegetables, and toss to coat everything evenly. If using cornstarch, allow the sauce to thicken slightly, about 1-2 minutes.
- Serve: Once everything is well coated and heated through, taste and adjust seasoning with salt and pepper if needed. Serve the stir-fry over rice, noodles, or enjoy it on its own.
Notes
- Add chili flakes or sriracha for extra spice.
- You can swap the beef with chicken, shrimp, or tofu.
- For a gluten-free version, use tamari or a gluten-free soy sauce.
- Frozen vegetables can work in a pinch—just be sure to thaw and drain them before cooking.
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