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30-Minute Beef Stir Fry Recipe: Quick, Easy and Delicious

Delicious 30-Minute Beef Stir Fry with Vegetables Recipe

  • Author: basmer
  • Total Time: 30
  • Yield: 4 servings 1x

Description

This 30-minute beef stir fry recipe is the perfect solution for busy weeknights when you need a delicious dinner on the table fast. Tender strips of beef are combined with crisp, colorful vegetables in a savory sauce that will transport your taste buds straight to your favorite Asian restaurant. With easy preparation and minimal cleanup, this restaurant-quality dish will quickly become your go-to recipe!

Ingredients

Scale
  • For the Beef and Marinade:
    • 1 pound (450g) beef sirloin or flank steak, thinly sliced against the grain
    • 2 tablespoons soy sauce (low-sodium preferred)
    • 1 tablespoon cornstarch
    • 1 teaspoon sesame oil
    • 1 teaspoon baking soda (for extra tender beef)
  • For the Stir Fry Sauce:
    • 1/3 cup beef broth (low-sodium)
    • 3 tablespoons soy sauce (low-sodium)
    • 2 tablespoons oyster sauce
    • 1 tablespoon rice vinegar
    • 2 teaspoons honey or brown sugar
    • 1 tablespoon cornstarch
    • 1/2 teaspoon red pepper flakes (optional, for heat)
  • For the Vegetables:
    • 1 tablespoon vegetable oil (plus more as needed)
    • 3 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 1 medium bell pepper (red, yellow, or orange), sliced
    • 1 cup broccoli florets
    • 2 medium carrots, julienned or sliced diagonally
    • 1 cup snap peas or snow peas, ends trimmed
    • 1 small onion, sliced
    • 8 oz (225g) mushrooms (shiitake or button), sliced
    • 2 stalks green onions, cut into 1-inch pieces
    • Sesame seeds, for garnish (optional)

Instructions

  1. Prepare and Marinate the Beef:
    1. Slice the beef against the grain into thin strips, about 1/4 inch thick. Tip: Partially freezing the beef for 20-30 minutes makes it easier to slice thinly.
    2. In a medium bowl, combine sliced beef with soy sauce, cornstarch, sesame oil, and baking soda. Mix well to ensure all pieces are coated.
    3. Let the beef marinate for at least 15 minutes (or up to 1 hour in the refrigerator) while you prepare the vegetables and sauce.
  2. Prepare the Stir Fry Sauce:
    1. In a small bowl, whisk together all sauce ingredients: beef broth, soy sauce, oyster sauce, rice vinegar, honey/brown sugar, cornstarch, and red pepper flakes (if using).
    2. Make sure the cornstarch is fully dissolved with no lumps. Set aside.
  3. Prepare the Vegetables:
    1. Wash and cut all vegetables as indicated in the ingredients list.
    2. Arrange them on a plate or cutting board in the order you’ll add them to the wok (hardest vegetables first).
  4. Cook the Beef:
    1. Heat a large wok or skillet over high heat until very hot. Add 1/2 tablespoon of oil and swirl to coat.
    2. Add the marinated beef in a single layer (you may need to do this in batches to avoid overcrowding).
    3. Let the beef sear for 30 seconds without stirring, then stir-fry for another 1-2 minutes until just browned but not fully cooked.
    4. Remove beef from the wok and set aside on a clean plate.
  5. Stir Fry the Vegetables:
    1. In the same wok, add remaining 1/2 tablespoon oil if needed.
    2. Add garlic and ginger, stir-frying for just 30 seconds until fragrant.
    3. Add onions and carrots, stir-frying for 1-2 minutes.
    4. Add bell peppers, broccoli, and mushrooms, stir-frying for 2-3 minutes.
    5. Finally, add the snap peas and continue stir-frying for 1 minute. The vegetables should be crisp-tender, not soggy.
  6. Combine Everything:
    1. Return the beef to the wok with the vegetables.
    2. Give your sauce a quick stir (as the cornstarch may have settled), then pour it into the wok.
    3. Stir-fry everything together for 1-2 minutes until the sauce thickens and coats everything evenly.
    4. Add green onions and toss to combine.
    5. Remove from heat and serve immediately with steamed rice or noodles.
    6. Garnish with sesame seeds if desired.

Notes

  • Slice the beef against the grain for the most tender results. This means cutting perpendicular to the muscle fibers.
  • The secret to restaurant-quality stir fry is cooking at high heat and working quickly. Have all ingredients prepped and ready before you start cooking.
  • Don’t overcrowd the pan when cooking the beef. Work in batches if necessary to ensure proper searing rather than steaming.
  • For extra flavor, try marinating the beef for up to 8 hours in the refrigerator.
  • You can use frozen vegetables, but thaw them first or add directly to the wok and expect to cook slightly longer.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for 2-3 months.
  • To make this recipe gluten-free, substitute regular soy sauce with tamari or coconut aminos, and ensure your oyster sauce is certified gluten-free.
  • Prep Time: 15
  • Cook Time: 15
  • Category: Main Dish
  • Method: Stir Fry
  • Cuisine: Asian

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 320
  • Sugar: 7
  • Sodium: 850
  • Fat: 16
  • Saturated Fat: 5
  • Unsaturated Fat: 11
  • Trans Fat: 0
  • Carbohydrates: 18
  • Fiber: 4
  • Protein: 26
  • Cholesterol: 70

Keywords: 30-minute beef stir fry recipe, quick beef stir fry, easy beef stir fry, beef and vegetable stir fry, weeknight dinner, asian beef recipe, quick dinner

Find it online: https://recipesmolly.com/30-minute-beef-stir-fry-recipe/