Quick Beef Stir Fry with Vegetables Recipe
If you’re looking for a dish that’s super flavorful, easy to whip up, and perfect for a busy weeknight, you’ve got to try my Quick Beef Stir Fry with Vegetables Recipe. It’s packed with tender beef, crisp veggies, and that irresistible savory sauce that’ll have you coming back for seconds. Trust me, once you make this, it’ll likely become your go-to stir fry because it’s just that good and so straightforward!
Why This Recipe Works
- Balanced Flavors: The mix of soy sauce, brown sugar, garlic, and ginger hits that perfect sweet-savory spot.
- Quick Marinade: Cornstarch and soy sauce keep the beef tender and help it sear beautifully without much waiting around.
- Crunchy Veggies: A colorful medley of broccoli, carrots, and bell pepper offers freshness and texture.
- Simple Technique: Stir-frying in batches ensures everything cooks evenly and gets that perfect wok hei (aka “breath of the wok”).
Ingredients & Why They Work
This Quick Beef Stir Fry with Vegetables Recipe uses ingredients that are easy to find but work wonderfully together to create a dish that’s fast, satisfying, and just downright delicious. Picking fresh veggies and the right beef cut will really make your stir fry shine.
- Flank steak: Perfect for stir fry because it’s flavorful and slices thinly across the grain, giving you tender bites.
- Soy sauce: Both in the marinade and sauce, soy sauce adds the salty, umami backbone to the dish.
- Cornstarch: This helps the beef get a nice coating that locks in juices and creates a silky sauce texture.
- Vegetable oil: Ideal for high-heat cooking without burning.
- Broccoli florets: Adds crunch and nutrition, plus they soak up the sauce nicely.
- Shredded carrots: Sweetness and color, plus they cook super fast.
- Snow peas: Light, crisp, and a subtle sweetness to balance the savory.
- Red bell pepper: Adds vibrant color and a juicy crunch that livens up every bite.
- Green onion: Freshness and a hint of bite to garnish and brighten.
- Brown sugar: Balances out the saltiness with a mellow sweetness, enhancing the sauce’s depth.
- Garlic powder and ginger: These add warm, aromatic layers of flavor that complement the beef perfectly.
- Sesame seeds: Toasted for that nutty crunch and a nice finishing touch.
Tweak to Your Taste
I love to play around with stir fries — it’s so easy to swap out veggies or tweak the sauce to suit your mood or what’s in your fridge. You can make this Quick Beef Stir Fry with Vegetables Recipe your own with just a few little twists!
- Variation: Sometimes I add mushrooms and baby corn for an extra earthy crunch — it works beautifully and adds a fun change. Don’t hesitate to toss in whatever veggies you love or have on hand.
- For lower sodium: I often use low sodium soy sauce and add a teaspoon of vinegar to brighten the sauce when I want a less salty version.
- Spice it up: Adding a dash of chili flakes or a little fresh sliced chili gives the stir fry a nice kick if you’re craving some heat.
Step-by-Step: How I Make Quick Beef Stir Fry with Vegetables Recipe
Step 1: Prep Your Beef Like a Pro
Slice your flank steak thinly, about ½-inch thick and 2-inch long strips, always cutting across the grain — this makes all the difference in tenderness. Toss it into a bowl or freezer bag with 2 tablespoons of soy sauce and 2 tablespoons cornstarch, then let it marinate at room temperature for about 30 minutes. I’ve found this simple combo helps the beef get that tender, glossy finish when cooked.
Step 2: Veggie Prep Station
While your beef marinates, prep your veggies — broccoli florets, shredded carrots, snow peas, and sliced red bell pepper. Having everything ready to go is key because stir-frying is a fast process, and you don’t want anything overcooked or limp.
Step 3: Whisk Together the Perfect Sauce
Mix ½ cup soy sauce with brown sugar, garlic powder, and ginger (fresh grated if you have it!) until the sugar dissolves. This sauce is your magic ticket to big flavor, so make sure it’s ready when you start cooking.
Step 4: High Heat Cooking Magic
Heat up your vegetable oil in a large, heavy skillet or wok over high heat. Add half the beef, making sure you don’t crowd the pan, and sear it for about 3 minutes until it’s nicely browned but still tender. Remove and repeat with the rest. This batch cooking lets the beef brown properly instead of steaming.
Step 5: Stir Fry the Veggies Quickly
Pop your veggies (except green onion) into the hot skillet and stir fry for 2 minutes — you want them just crisp-tender with lots of color and snap. Then add the beef back in.
Step 6: Sauce It Up & Finish
Pour the sauce over everything and stir to coat and heat through. Finally, sprinkle sliced green onion and toasted sesame seeds on top for that extra pop of color and nutty flavor. Serve immediately over rice or noodles — and get ready for compliments!
Pro Tips for Making Quick Beef Stir Fry with Vegetables Recipe
- Slice Beef Thin: Cutting across the grain in thin strips is the key to tender beef every time.
- Don’t Crowd the Pan: Cooking the beef in batches ensures it sears properly instead of steaming, preserving texture and flavor.
- High Heat All the Way: Keep your skillet or wok hot so everything cooks quickly and stays crisp.
- Toast Sesame Seeds Carefully: Watch them closely while toasting so they don’t burn — golden brown is perfect.
How to Serve Quick Beef Stir Fry with Vegetables Recipe
Garnishes
I love sprinkling on extra sliced green onions and toasted sesame seeds because they add crunch and a fresh, bright finish. Sometimes, a little drizzle of toasted sesame oil at the end really elevates the flavor if you’re feeling fancy.
Side Dishes
This stir fry is perfect on its own over steamed jasmine rice or egg noodles, but I’ve also paired it with a light cucumber salad or quick pickled radishes for a refreshing contrast.
Creative Ways to Present
For a special occasion, I like to serve this in individual shallow bowls with a sprinkle of chopped fresh cilantro and a wedge of lime on the side. It adds a vibrant touch and lets everyone customize their own bite.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and they usually last 3 to 4 days. The veggies might soften a bit, but the flavors stay delicious. Just be sure to cool it completely before refrigeration to keep it fresh.
Freezing
I’ve frozen this stir fry successfully by cooling it first, then packing it tightly in freezer-safe containers. It defrosts well in the fridge overnight and reheats great, though the texture of some veggies softens a little after freezing.
Reheating
The best way to reheat leftovers is gently in a skillet over medium heat with a splash of water or broth to keep things moist. Avoid the microwave if you want to keep veggies crisp and beef tender, but if you’re in a rush, a quick zap works fine too.
FAQs
-
What cut of beef is best for this Quick Beef Stir Fry with Vegetables Recipe?
Flank steak is ideal thanks to its rich flavor and ability to be sliced thinly for tenderness. If you can’t find flank steak, skirt steak or sirloin are great substitutes that work similarly well for stir frying.
-
Can I use other vegetables in this stir fry?
Absolutely! Feel free to add mushrooms, baby corn, zucchini, celery, bean sprouts, bok choy, or cabbage. Just keep similar cooking times in mind to avoid over- or undercooking.
-
Is there a way to reduce the saltiness?
If the soy sauce makes it too salty for your taste, using low sodium soy sauce helps. Also, stirring in a teaspoon of vinegar can balance flavors nicely without losing that umami punch.
-
Can I substitute brown sugar?
Yes, white sugar works just fine and will still yield a delicious sauce. Brown sugar simply adds a slightly deeper, molasses-like sweetness.
-
Do I have to toast the sesame seeds?
While you don’t absolutely have to, toasting sesame seeds really elevates their nutty flavor. Just toast them in a dry skillet over medium heat for 3-5 minutes, watching carefully to prevent burning. It’s a quick step that brings a big boost to the final dish.
Final Thoughts
This Quick Beef Stir Fry with Vegetables Recipe has been a staple in my kitchen because it’s fast, flavorful, and oh-so satisfying. It never fails to brighten up a busy night, and the best part is how you can customize it to your liking easily. I think you’ll enjoy the balance of textures and flavors just as much as I do, and it’s the perfect recipe to have in your back pocket when you want something delicious without fuss. Give it a try—you might just find your new favorite stir fry!
Print
Quick Beef Stir Fry with Vegetables Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Description
A flavorful and quick beef stir fry featuring tender flank steak, vibrant vegetables, and a savory soy-ginger sauce, perfect for a satisfying weeknight meal served over rice or noodles.
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
- 2 tablespoons sesame seeds toasted
Instructions
- Marinate the Beef: Cut the flank steak thinly across the grain into strips no more than ½-inch thick and 2-inches long. Place the beef in a freezer bag or medium bowl and stir in 2 tablespoons of soy sauce and the cornstarch. Allow it to marinate at room temperature for at least 30 minutes.
- Prepare Vegetables and Sauce: While the beef marinates, prepare the broccoli florets, shredded carrots, snow peas, red bell pepper slices, and green onion slices. Whisk together ½ cup soy sauce, light brown sugar, garlic powder, and ginger in a small bowl for the sauce. Set aside.
- Heat the Oil: Heat 2 tablespoons of vegetable oil over high heat in a large deep skillet or wok until hot and shimmering.
- Cook the Beef in Batches: Add half of the marinated beef to the skillet and stir-fry for about 3 minutes until browned. Remove the cooked beef and repeat with the remaining beef. Avoid crowding the pan to ensure proper searing.
- Stir Fry the Vegetables: Add all vegetables except the green onions to the skillet and stir-fry for 2 minutes until crisp-tender.
- Combine Beef and Sauce: Return the cooked beef to the skillet with the vegetables. Pour in the prepared sauce and stir well to coat everything. Heat through until sauce thickens slightly, about 1-2 minutes.
- Garnish and Serve: Sprinkle sliced green onions and toasted sesame seeds over the stir fry. Serve hot over noodles or steamed rice.
Notes
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat well in the microwave.
- If flank steak is unavailable, skirt steak or sirloin steak are excellent substitutes.
- Other vegetables like mushrooms, baby corn, zucchini, celery, bean sprouts, bok choy, or cabbage can be used to vary the stir fry.
- To reduce saltiness, add a teaspoon of vinegar or use low sodium soy sauce.
- If you don’t have brown sugar, white sugar can be used as a substitute with equally delicious results.
- To toast sesame seeds, place them in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently until golden or medium brown. Watch closely to prevent burning.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
