Beef Stir Fry With Vegetables is a fast, flavorful, and practical dinner that comes together in just 30 minutes, making it perfect for busy weeknights when you want something fresh, satisfying, and homemade without spending hours in the kitchen. This dish combines tender slices of beef with colorful vegetables and a savory sauce that coats every bite, delivering classic stir-fry flavor using simple ingredients you likely already have at home.
Why You’ll Love This Beef Stir Fry With Vegetables
This recipe is quick from start to finish, which means it fits easily into even the busiest schedules. The ingredients are flexible, so you can swap vegetables based on what’s in your fridge or what your family prefers. The sauce is balanced with savory, slightly sweet, and aromatic flavors that taste like takeout but feel lighter and fresher. It’s also a complete meal when served over rice or noodles, making it both practical and satisfying. Because everything cooks quickly over high heat, the vegetables stay crisp-tender and vibrant while the beef remains juicy and flavorful.
Ingredients for Beef Stir Fry With Vegetables
Main Ingredients
Beef flank steak, sirloin, or another quick-cooking cut works best for stir fry because it stays tender when sliced thin. A mix of vegetables such as bell peppers, broccoli florets, carrots, and snap peas provides color, crunch, and nutrition. Vegetable oil or another neutral oil is ideal for high-heat cooking. Garlic and fresh ginger add classic stir-fry aroma and depth.
Stir Fry Sauce
Soy sauce forms the savory base of the sauce. Hoisin sauce adds mild sweetness and richness. Honey balances the saltiness and enhances browning. Sesame oil adds a nutty finish, while a small amount of cornstarch helps the sauce cling to the beef and vegetables.
Ingredient Notes and Substitutions
If you prefer a lighter sodium option, use low-sodium soy sauce. For a beef substitute, sliced chicken breast, chicken thighs, or firm tofu all work well with the same sauce. If you want to avoid honey, maple syrup or brown sugar are good alternatives. For extra vegetables, mushrooms, zucchini, snow peas, or baby corn can be added without changing the cooking method.
Step-by-Step Instructions
Step 1 – Prepare the Ingredients
Start by slicing the beef thinly against the grain to ensure tenderness. Cut all vegetables into similar-sized pieces so they cook evenly. In a small bowl, whisk together soy sauce, hoisin sauce, honey, sesame oil, cornstarch, minced garlic, and grated ginger until smooth. Having everything ready before you turn on the stove is key for successful stir frying.
Step 2 – Sear the Beef
Heat a large skillet or wok over medium-high heat and add oil. Once hot, add the beef in a single layer. Cook for a short time until browned on the outside, then remove it from the pan. Avoid overcrowding, as this helps the beef sear instead of steam.
Step 3 – Cook the Vegetables
Add a bit more oil if needed, then add the vegetables starting with the firmest ones like carrots and broccoli. Stir fry for a few minutes until they begin to soften but still have a slight crunch. Add quicker-cooking vegetables like bell peppers and snap peas near the end.
Step 4 – Combine and Finish
Return the beef to the pan with the vegetables. Pour the sauce over everything and toss well. Cook for another minute or two until the sauce thickens and coats all the ingredients evenly. Remove from heat and garnish with green onions or sesame seeds if desired.
Pro Tips for Success
Slice the beef while it is slightly cold to make cutting thinner slices easier. Always cook over high heat for the best stir-fry texture. Add vegetables in stages based on how long they take to cook. Keep stirring to prevent burning and ensure even cooking. Taste the sauce before adding it and adjust sweetness or salt if needed.
Flavor Variations
Add red pepper flakes or a mild chili sauce for gentle heat. Stir in a splash of fresh lemon juice at the end for brightness. Use oyster sauce instead of hoisin for a deeper savory flavor. Add cashews or peanuts for crunch. Swap rice for noodles to change up the texture.
Serving Suggestions
Serve Beef Stir Fry With Vegetables over steamed white rice, brown rice, or jasmine rice for a classic pairing. It also works well over rice noodles or lo mein noodles. For a lighter option, serve it over cauliflower rice or alongside a simple cucumber salad.
Storage and Freezing Instructions
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet or microwave until warmed through. Freezing is possible, but the vegetables may soften after thawing, so it’s best enjoyed fresh or refrigerated.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | ~420 |
| Protein | ~32g |
| Carbohydrates | ~28g |
| Fat | ~18g |
| Fiber | ~4g |
| Sodium | ~780mg |
FAQ About Beef Stir Fry With Vegetables
What cut of beef is best for stir fry?
Flank steak and sirloin are popular choices because they are tender when sliced thin and cooked quickly. Skirt steak also works well if sliced against the grain. Avoid tough cuts that require long cooking times.
Can I make this ahead of time?
You can prep all ingredients and the sauce in advance, then cook everything just before serving. This keeps the vegetables crisp and the beef tender. Fully cooked leftovers are best eaten within a few days.
How do I keep beef tender?
Always slice against the grain and avoid overcooking. Cooking the beef quickly over high heat helps seal in moisture. Removing it from the pan before cooking vegetables also prevents toughness.
Is this recipe family-friendly?
Yes, the flavors are savory and mild, making it suitable for most families. You can adjust sweetness or salt easily, and any spicy elements can be left out or added separately.
Beef Stir Fry With Vegetables
Equipment
- large skillet or wok
- cutting board
- sharp knife
- mixing bowl
- wooden spoon or spatula
Ingredients
- 450 g beef flank steak or sirloin, thinly sliced against the grain
- 1 tbsp vegetable oil
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1 cup carrots, thinly sliced
- 1 cup snap peas
- 3 tbsp soy sauce (low sodium if preferred)
- 2 tbsp hoisin sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
Instructions
- Slice the beef thinly against the grain. Cut all vegetables into similar-sized pieces. In a small bowl, whisk together soy sauce, hoisin sauce, honey, sesame oil, cornstarch, garlic, and ginger until smooth.
- Heat a large skillet or wok over medium-high heat and add the oil. Add the beef in a single layer and cook briefly until browned, then remove from the pan.
- Add more oil if needed, then stir fry the vegetables starting with carrots and broccoli. Cook until just tender-crisp, then add quicker-cooking vegetables.
- Return the beef to the pan. Pour the sauce over everything and toss well. Cook for 1–2 minutes until the sauce thickens and coats evenly. Remove from heat and serve.
Notes
Nutrition
Final Thoughts
Beef Stir Fry With Vegetables (30-Minute Meal) is a reliable, flexible, and flavorful dish that delivers fresh ingredients and bold taste without complicated steps. It’s easy enough for beginners yet satisfying for experienced home cooks, making it a recipe you’ll return to again and again.
