Last week, I had one of those evenings where the fridge was bursting with random veggies, and a lonely cut of beef was staring back at me. Craving something fast yet satisfying, I threw together this beef stir fry with vegetables. The result? A dish so flavorful, with tender beef bites mingling with crunchy peppers and broccoli, all wrapped in that glossy, umami-packed sauce. It’s become my go-to for weeknights when I want homemade beef and vegetable stir fry without the fuss.
What I love most is how it comes together in under 30 minutes. No complicated steps, just pure sizzle and stir. The ginger and garlic hit you first with their aroma, then the sweet-savory sauce clings to every piece. Pair it with rice, and dinner feels restaurant-worthy. If you’re tired of the same old meals, this beef and veggies stir-fry recipe will shake things up.
Ingredients for Beef Stir Fry with Vegetables
Gathering everything for this stirfry beef and vegetables is straightforward. Focus on fresh, crisp produce and quality beef for the best results.
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 1 cup snap peas
- 2 green onions, chopped for garnish
- 1 tablespoon sesame seeds, optional
- Salt and black pepper to taste
How to Make Beef and Vegetable Stir Fry
Start by prepping. Slice that beef super thin – it cooks fast and stays juicy. Whisk up the sauce in a bowl: soy, hoisin, sesame oil, honey, garlic, and ginger. The smell alone gets you hungry.
Heat 1 tablespoon oil in a wok or large skillet over high heat. Add beef in a single layer, let it sear 1-2 minutes per side till browned. Don’t crowd it; work in batches if needed. Pull it out and set aside.
Into the same pan, toss the rest of the oil. Add carrots first – they take longest. Stir 2 minutes. Then broccoli, bell pepper, snap peas. Keep it moving for 3-4 minutes till crisp-tender. Veggies should still crunch when you bite.
Back in goes the beef with the sauce. Stir everything to coat, simmer 1-2 minutes till thickened. Taste, adjust salt or honey. Garnish with green onions and sesame seeds. Boom – skillet beef stir-fry with vegetables ready.
Pro Tips for Perfect Stir-Fried Beef with Veggies Recipe
High heat is your friend here. It creates that wok hei flavor – smoky, charred edges without sogginess. Prep everything beforehand; stir-fries wait for no one. If beef toughens, marinate slices in soy-ginger mix 15 minutes first.
- No flank? Sirloin or tenderloin works.
- Hoisin out? Oyster sauce plus sugar.
- Snap peas? Snow peas or green beans.
- Soy allergy? Coconut aminos.
- Chicken instead of beef – cooks even faster.
- Add mushrooms or zucchini for bulk.
- Sweeten with pineapple chunks for tropical twist.
- No flank? Sirloin or tenderloin works.
- Hoisin out? Oyster sauce plus sugar.
- Snap peas? Snow peas or green beans.
- Soy allergy? Coconut aminos.
Storage and Serving Suggestions
Leftovers keep 3 days in airtight container fridge. Reheat gently in skillet with splash water. Freezes 2 months; thaw overnight. Serve over jasmine rice, quinoa, or lettuce wraps. Pairs great with iced tea or light beer.
FAQs
Can I use frozen veggies?
Yes, for beef stir fry with frozen vegetables. Thaw and drain well first.
How spicy is it?
Mild as is. Add flakes for heat in your stirfry beef and vegetables.
Best beef cut?
Flank or sirloin for quick-cooking tenderness.
Vegetarian version?
Swap beef for tofu or mushrooms.
Make ahead?
Prep ingredients day before; cook fresh.
Gluten-free?
Use tamari instead of soy sauce.
Beef Stir Fry with Vegetables
Ingredients
Equipment
Method
- Whisk together soy sauce, hoisin, sesame oil, honey, garlic, and ginger in a small bowl. Set aside.
- Heat 1 tbsp vegetable oil in wok over high heat. Sear beef 1-2 min per side. Remove.
- Add remaining oil. Stir-fry carrots 2 min, then add broccoli, bell pepper, snap peas 3-4 min.
- Return beef and pour in sauce. Toss to coat, cook 1-2 min until thickened.
- Garnish with green onions and sesame seeds. Serve hot.
Notes
- High heat for crisp veggies.
- Slice beef thin against grain.
- Don’t overcrowd pan.
