There’s something incredibly comforting about a sizzling stir fry—especially one made with tender beef, crisp vegetables, and a savory sauce that clings to every bite. Stir fries, in many households, are more than just a quick meal. They’re the go-to comfort food for busy weeknights, the crowd-pleaser for family dinners, and often the first dish that budding home cooks master when they step into the kitchen.
For me, beef stir fry reminds me of Sunday dinners when my parents would pull out the big wok and let us kids choose what veggies to toss in. The kitchen would fill with the aroma of garlic and ginger, and we’d gather around the table, everyone with their own bowl, digging into something warm, flavorful, and satisfying. What I love most about this recipe is its flexibility—use what you have on hand, switch up the veggies with the seasons, and you’ve got a dish that never gets old.
This particular beef stir fry is a beautiful blend of textures and flavors. The beef is juicy and flavorful, the vegetables still have a bit of crunch, and the sauce? It’s savory, slightly sweet, and absolutely addictive. Whether you’re cooking for one or feeding a hungry bunch, this recipe is one to keep in your back pocket.
Why You’ll Love This Recipe:
- Quick and easy: Perfect for weeknights when you need dinner on the table fast.
- Full of flavor: The sauce brings everything together with a bold, savory kick.
- Customizable: Use whatever vegetables are in season or in your fridge.
- Healthy and satisfying: Loaded with protein and fresh veggies.
- Perfect with rice or noodles: Or even on its own if you’re cutting carbs.
INGREDIENTS YOU’LL NEED:
For the Stir Fry:
- 1 lb beef sirloin, thinly sliced against the grain
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, thinly sliced
- 1 small yellow onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the Sauce:
- 1/3 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1/2 cup beef broth
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
HOW TO MAKE BEEF STIR FRY WITH VEGETABLES:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prep Everything First
Before you even turn on the stove, get all your ingredients prepped. Slice your beef thinly against the grain—this helps it stay tender. Toss it with cornstarch and set aside while you chop your vegetables. Trust me, once the cooking starts, it goes fast, so having everything ready makes things smoother.
Step 2: Mix the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, sesame oil, and beef broth. Stir in your cornstarch slurry. Set this aside—it’s going to bring the whole dish together in the most delicious way.
Step 3: Sear the Beef
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once hot, add the beef in a single layer. Don’t overcrowd the pan—you want it to sear, not steam. Cook for about 2-3 minutes until browned, then remove and set aside.
Step 4: Stir Fry the Veggies
In the same pan, add the remaining tablespoon of oil. Toss in the garlic and ginger, stirring just until fragrant—about 30 seconds. Then add your onions, carrots, and broccoli. Stir fry for 2-3 minutes, then add the bell peppers. Cook for another 2-3 minutes until the veggies are crisp-tender.
Step 5: Bring It All Together
Return the beef to the skillet and pour in the sauce. Toss everything together and let it cook for another 2-3 minutes, until the sauce thickens and beautifully coats the meat and veggies.
Step 6: Serve and Enjoy
Serve hot over steamed rice, noodles, or even cauliflower rice for a low-carb option. Sprinkle some sesame seeds or green onions on top if you’re feeling fancy
HELPFUL TIPS:
- Slice your beef thin: The thinner the slice, the more tender it’ll be. Freezing the beef for 15-20 minutes makes it easier to slice.
- Use a hot pan: Stir fry works best with high heat, so don’t be afraid to crank it up.
- Work in batches if needed: Overcrowding the pan leads to steaming instead of searing.
- Veggie variations: Snap peas, baby corn, mushrooms, or zucchini all work beautifully here.
- Make it spicy: Add a dash of red pepper flakes or a spoonful of chili garlic sauce for a kick.
DETAILS:
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
NOTES:
This stir fry is fantastic as-is, but also easy to adjust to your dietary needs. Feel free to swap out the beef for lamb or even tofu for a vegetarian option. Just keep that sauce—it’s gold.
NUTRITIONAL INFORMATION: (Estimated per serving)
- Calories: 320
- Protein: 28g
- Fat: 15g
- Carbohydrates: 18g
- Fiber: 3g
- Sugar: 6g
- Sodium: 780mg
FREQUENTLY ASKED QUESTIONS:
Can I use frozen vegetables?
Yes! Just be sure to thaw and drain them well so they don’t add extra water to the dish.
What’s the best cut of beef for stir fry?
Sirloin, flank steak, or skirt steak all work well. Just slice thinly against the grain.
Can I make this ahead?
You can prep the beef and sauce in advance, but it’s best cooked fresh to keep the veggies crisp.
How do I keep the beef tender?
Slicing thinly, marinating briefly, and cooking quickly on high heat is the key!
STORAGE INSTRUCTIONS:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the microwave. If the sauce thickens too much in the fridge, add a splash of broth or water when reheating.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Ground Turkey Teriyaki Stir Fry
- Lomo Saltado (Peruvian Stir-Fried Beef)
- Beef and Pepper Rice Bowl
- Crispy Chilli Beef
CONCLUSION
Beef stir fry with vegetables is one of those recipes that hits all the right notes—quick, nourishing, and bursting with flavor. Whether you’re making it for a cozy dinner at home or doubling the batch for meal prep, it’s the kind of dish that brings everyone to the table. And once you’ve made it a few times, you’ll feel confident enough to put your own twist on it. So grab your wok and let’s stir up some magic!
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Beef Stir Fry with Vegetables
Description
There’s something incredibly comforting about a sizzling stir fry—especially one made with tender beef, crisp vegetables, and a savory sauce that clings to every bite. Stir fries, in many households, are more than just a quick meal. They’re the go-to comfort food for busy weeknights, the crowd-pleaser for family dinners, and often the first dish that budding home cooks master when they step into the kitchen.
For me, beef stir fry reminds me of Sunday dinners when my parents would pull out the big wok and let us kids choose what veggies to toss in. The kitchen would fill with the aroma of garlic and ginger, and we’d gather around the table, everyone with their own bowl, digging into something warm, flavorful, and satisfying. What I love most about this recipe is its flexibility—use what you have on hand, switch up the veggies with the seasons, and you’ve got a dish that never gets old.
This particular beef stir fry is a beautiful blend of textures and flavors. The beef is juicy and flavorful, the vegetables still have a bit of crunch, and the sauce? It’s savory, slightly sweet, and absolutely addictive. Whether you’re cooking for one or feeding a hungry bunch, this recipe is one to keep in your back pocket.
Ingredients
For the Stir Fry:
1 lb beef sirloin, thinly sliced against the grain
2 tablespoons cornstarch
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup broccoli florets
1 carrot, thinly sliced
1 small yellow onion, sliced
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
For the Sauce:
1/3 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon brown sugar
1 tablespoon sesame oil
1/2 cup beef broth
1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
Instructions
Step 1: Prep Everything First
Before you even turn on the stove, get all your ingredients prepped. Slice your beef thinly against the grain—this helps it stay tender. Toss it with cornstarch and set aside while you chop your vegetables. Trust me, once the cooking starts, it goes fast, so having everything ready makes things smoother.
Step 2: Mix the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, sesame oil, and beef broth. Stir in your cornstarch slurry. Set this aside—it’s going to bring the whole dish together in the most delicious way.
Step 3: Sear the Beef
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once hot, add the beef in a single layer. Don’t overcrowd the pan—you want it to sear, not steam. Cook for about 2-3 minutes until browned, then remove and set aside.
Step 4: Stir Fry the Veggies
In the same pan, add the remaining tablespoon of oil. Toss in the garlic and ginger, stirring just until fragrant—about 30 seconds. Then add your onions, carrots, and broccoli. Stir fry for 2-3 minutes, then add the bell peppers. Cook for another 2-3 minutes until the veggies are crisp-tender.
Step 5: Bring It All Together
Return the beef to the skillet and pour in the sauce. Toss everything together and let it cook for another 2-3 minutes, until the sauce thickens and beautifully coats the meat and veggies.
Step 6: Serve and Enjoy
Serve hot over steamed rice, noodles, or even cauliflower rice for a low-carb option. Sprinkle some sesame seeds or green onions on top if you’re feeling fancy!
Notes
This stir fry is fantastic as-is, but also easy to adjust to your dietary needs. Feel free to swap out the beef for lamb or even tofu for a vegetarian option. Just keep that sauce—it’s gold.