Name: Beef Stir Fry with Vegetables (30-Minutes)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb (450g) flank steak, thinly sliced; 2 cups broccoli florets; 1 red bell pepper, sliced; 1 cup snap peas; 2 medium carrots, julienned; 2 tablespoons vegetable oil; 3 cloves garlic, minced; ¼ cup low-sodium soy sauce; 2 tablespoons oyster sauce; 1 tablespoon cornstarch; 1 tablespoon fresh ginger, minced; 1 tablespoon honey; ¼ teaspoon black pepper

Hey y'all! If you crave a speedy dinner that's loaded with flavor, texture, and bright colors, you’re going to love this Beef Stir Fry with Vegetables (30-Minutes). With melt-in-your-mouth beef, crisp-tender veggies, and a savory, garlicky sauce, this is a one-pan wonder you’ll want on repeat for busy weeknights, meal prep, or family dinners. Best of all, it's ready in under half an hour from start to finish. Let’s get cooking!

Beef Stir Fry with Vegetables (30-Minutes)

Why You'll Love This

Ready in just 30 minutes, making it perfect for busy weeknights.
Packed with vibrant, fresh vegetables for taste and nutrition.
Juicy, tender beef slices coated in a mouthwatering stir fry sauce.
Customizable and great for using up veggies from your fridge.
Just one pan means easy cooking and even easier cleanup!

Ingredients

1 lb (450g) flank steak or sirloin, thinly sliced against the grain
2 tablespoons soy sauce (regular or low-sodium)
1 tablespoon cornstarch
2 tablespoons vegetable oil, divided
1 red bell pepper, sliced into strips
1 cup broccoli florets
1 cup snow peas, trimmed
1 medium carrot, julienned
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 green onions, sliced (plus extra for garnish)
For the Sauce:

⅓ cup soy sauce
2 tablespoons oyster sauce
2 teaspoons sesame oil
1 tablespoon brown sugar
1 tablespoon cornstarch
⅓ cup beef broth or water

Directions

Prep the Beef and Vegetables

Marinate the beef: In a medium bowl, toss the sliced beef with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let it marinate while you prep the veggies (about 10 minutes).
Prep the vegetables: Slice and measure out all vegetables so they’re ready to go.

Make the Stir Fry Sauce

In a small bowl, whisk together ⅓ cup soy sauce, oyster sauce, sesame oil, brown sugar, 1 tablespoon cornstarch, and beef broth until smooth. Set aside.

Sear the Beef

Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer and cook for 2-3 minutes until browned (work in batches if needed). Remove to a plate and set aside.

Stir Fry the Vegetables

Add remaining 1 tablespoon oil to the pan. Toss in bell pepper, broccoli, snow peas, and carrots. Stir fry for 3-4 minutes until crisp-tender but still vibrant.
Add garlic, ginger, and green onions. Cook for 1 more minute, stirring constantly.

Combine & Finish

Return beef and any juices to the pan. Pour in the sauce and toss everything well. Cook for 2-3 minutes, stirring frequently, until the sauce has thickened and everything’s beautifully coated.
Remove from heat. Garnish with extra green onions, and serve piping hot!

Notes

Slicing the beef thinly against the grain ensures tender, juicy bites.
Don’t overcook the veggies—you want them bright and slightly crunchy for best texture.
Prep all ingredients ahead—stir frying moves quickly!

Variations

Spicy Beef Stir Fry: Add 1 tablespoon of sriracha or chili garlic sauce to the stir fry sauce.
Vegan Option: Swap beef for tofu and use mushroom or vegetable broth.
Low-Carb: Use more low-carb veggies like zucchini and mushrooms, and serve over cauliflower rice.

Required Equipment

Large skillet or wok
Sharp knife and cutting board
Mixing bowls
Tongs or spatula
Measuring spoons and cups

Storage Instructions

Store leftover beef stir fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water if the sauce has thickened too much. Not recommended for freezing, as the vegetables may become mushy.

Suggested Pairings and Serving Recommendations

Serve over steamed jasmine or brown rice for a complete meal.
Try with noodles (like lo mein or rice noodles) for a delicious twist.
Pair with a side of crispy spring rolls or a light Asian cucumber salad.

Pro Tips

High heat is crucial—cook quickly for tender steak and vibrant veggies.
Use pre-cut stir fry veggies for an extra speed boost on busy nights.
Taste and adjust the sauce before finishing—add a splash more soy or a pinch more sugar to your liking.

FAQ

Can I use a different cut of beef?
Yes! Flank, sirloin, or even ribeye all work well; just slice thinly against the grain.
How do I keep the veggies crisp?
Don’t overcrowd the pan and cook over high heat; stir fry quickly to avoid steaming.
Can I prep this meal ahead?
Absolutely. Slice beef and veggies, mix the sauce, and store separately in the fridge for up to 24 hours before cooking.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes