Beef Stir Fry with Vegetables

Why You’ll Love This Recipe

I love that this stir fry is truly weeknight-friendly and cooks quickly without tasting “rushed.” I get tender beef, bright crunchy veggies, and a sauce that’s salty-sweet with a hint of sesame. I also like how flexible it is, because I can swap the vegetables based on what I have and still keep the same bold flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb (450g) beef (flank steak, sirloin, or ribeye), thinly sliced

• 2 tablespoons soy sauce

• 1 tablespoon hoisin sauce

• 1 tablespoon sesame oil

• 1 tablespoon honey

• 2 garlic cloves, minced

• 1 teaspoon fresh ginger, grated

• 2 tablespoons vegetable oil, for stir frying

• 1 bell pepper, thinly sliced

• 1 cup broccoli florets

• 1 carrot, julienned

• 1/2 cup snap peas, ends trimmed

• 2 green onions, chopped (for garnish)

• 1 tablespoon sesame seeds (optional, for garnish)

• Steamed rice (optional, for serving)

Directions

1. I thinly slice the beef against the grain to keep it tender. If I have time, I let it sit with soy sauce, garlic, and ginger for 15–30 minutes for extra flavor.

2. I whisk together soy sauce, hoisin sauce, sesame oil, honey, garlic, and ginger in a small bowl, then set the sauce aside.

3. I heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.

4. I add the beef in a single layer and let it sear for 2–3 minutes without stirring so it gets a nice crust. I remove the beef and set it aside.

5. I add the remaining tablespoon of vegetable oil to the same pan, then stir-fry the carrot, bell pepper, and broccoli for about 3–5 minutes until they start to turn tender but stay crisp.

6. I add the snap peas and cook for another 2–3 minutes.

7. I return the beef to the pan, pour in the sauce, and toss everything until evenly coated. I cook for 1–2 minutes so the sauce thickens slightly.

8. I take it off the heat, garnish with green onions and sesame seeds, and serve it over steamed rice or eat it as-is.

Servings and timing

• Servings: 4

• Total time: 30 minutes

• Prep time: about 15–20 minutes (including slicing)

• Cook time: about 10–15 minutes

Variations

• Spicier version: I add crushed red pepper flakes, a spoonful of chili garlic sauce, or a drizzle of sriracha into the sauce.

• Extra saucy: I double the sauce and simmer it a minute longer, then toss it with rice or noodles.

• Different vegetables: I swap in mushrooms, zucchini, baby corn, or cabbage depending on what I have.

• Citrus finish: I add a small squeeze of lime at the end when I want a brighter flavor.

• Peanut twist: I stir in 1–2 tablespoons of peanut butter with the sauce for a richer, slightly nutty finish.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, I warm it in a skillet over medium heat with a small splash of water to loosen the sauce and keep the beef from drying out. If I use the microwave, I heat it in short bursts and stir in between so it warms evenly.

FAQs

What cut of beef do I like best for stir fry?

I like flank steak for classic stir fry texture, sirloin for a balance of tenderness and price, and ribeye when I want it extra rich and tender.

Why do I slice the beef against the grain?

I slice against the grain because it shortens the muscle fibers, and that helps the beef feel more tender when I bite into it.

How do I avoid overcooking the beef?

I sear the beef quickly, remove it, and only add it back at the end for a minute or two so it stays tender instead of turning chewy.

Can I make this without a wok?

I make it in any large skillet. I just make sure the pan is hot and I cook in batches if it feels crowded so everything sears instead of steaming.

How do I keep the vegetables crisp?

I cook the vegetables over high heat and stop as soon as they turn bright and slightly tender. I keep stirring so they cook evenly without getting soft.

Conclusion

I rely on this Beef Stir Fry with Vegetables when I want a quick meal that still tastes fresh, savory, and satisfying. I love the fast sear on the beef, the crisp vegetables, and the simple sauce that makes everything feel like takeout—but made exactly the way I like it.

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